Uji Toleransi Terhadap Salinitas Bibit Beberapa Varietas Kakao (Theobroma Cacao L.)
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The effect of NaCl level on the growth of cacao varieties DRl, DR2, and Upper Amazone Hybrid (VAH) was sfudied to evaluate the salt tolerance differences among genotypes. The results shown that plant height, leaf number, stem diameter, leaf area, leaf; shoot and root dry weights, and primary root number were decreasing linearly as the level of salinity was increased. The increase on salinity level showed the abnormality symptoms on the leaves, such as chlorosis and necrosis. The level 6000 ppm NaCI caused the death all plants at 8 week after treatment.