Konservasi vigor benih rekalsitran kakao (Theobroma cacao L.) dengan penurunan kadar air dan proses nvigorasinya

Recalcitrant seed conservation of cacao (Theobroma cacao L.) by desiccation and invigoration

dc.contributor.author	Budiarti, Tati
dc.date.accessioned	2011-07-13T03:44:49Z
dc.date.available	2011-07-13T03:44:49Z
dc.date.issued	1999
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/48024
dc.description.abstract	Penelitian dilaksanakan dalam tiga tahap percobaan. Penelitian I terdiri dari dua percobaan : 1.1 Pengaruh kadar air terhadap viabilitas dan kebocoran membran, Percobaab 1.2. Pengaruh kadar air benih terhadap asam lemak bebas, bilangan peroksida, isoenzim (indikasi biokemis) dan viabilitasnya (indikasi fisiologis). Penelitian II. Studi kerusakan sel pada benih kakao berkadar air rendah.	en
dc.description.abstract	The objective of this study experiment was to study the effect of desiccation and invigoration on viability of cacao seed during conservation period. The study consisted of three experiments. 1) Effect of desiccation on seed viability (physiological indication) and membrane leakege, free fatty acid, peroxidation value, isoenzyme peroxidase, esterase, acid phosphatase (biochemical indication), 2) Status of cellular damage on cacao seed due to desiccation, 3) Effect of desiccation and invigoration on respiration rate and seed viability.	en
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Konservasi vigor benih rekalsitran kakao (Theobroma cacao L.) dengan penurunan kadar air dan proses nvigorasinya	en
dc.title	Recalcitrant seed conservation of cacao (Theobroma cacao L.) by desiccation and invigoration	en