Uji Toleransi Terhadap Salinitas Bibit Beberapa Varietas Kakao (Theobroma Cacao L.)

dc.contributor.author	Yahya, Sudirman
dc.contributor.author	Adib, Mohammad
dc.date.accessioned	2010-08-04T06:46:05Z
dc.date.available	2010-08-04T06:46:05Z
dc.date.issued	1992
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/35962
dc.description.abstract	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.	id
dc.publisher	IPB (Bogor Agricultural University)
dc.relation.ispartofseries	Vol. XX No. 3
dc.title	Uji Toleransi Terhadap Salinitas Bibit Beberapa Varietas Kakao (Theobroma Cacao L.)	id
dc.title.alternative	Buletin Agronomi Vol. XX No. 3