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Cacao germination as affected by moisture content and cold storage time / by Pedro B. Peñalba.

By:

Peñalba, Pedro B [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 1982. Cavite State University - Main Campus,Description: 30 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.74 P37 1982

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: This study, "Cacao Germination as Affected by Moisture Content and Cold Storage Time , was conducted to determine the effect of seed moisture content and cold storage on the germination of cacao seeds. This was also conducted to determine the best moisture content that would give the highest percentage germination in cacao 0 All the data were analyzed statistically. It was observed that moisture content of the seed has a significant effect on cacao germination as well as a cold storage time. Deterioration of cacao seeds could be affected by moisture content below 5% resulting to zero germination percentage. Ten percent moisture seemed to be the lowest tolerable for germination to be affected and three days at cold storage to attain the same. Prolonging of seeds at cold storage and maintaining a moisture content of less than five percent is not advisable to attain good germination.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	633.74 P37 1982 (Browse shelf(Opens below))		Link to resource	Room use only	SP-720		00002049

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Previous	633.74 M72 1980 Depth and position of planting cacao seeds in relation to seedling growth /	633.74 N88 1986 Production and marketing analysis of cacao in selected towns of Cavite /	633.74 P19 1979 Study on the germination of the butt, middle and tip seeds of criollo cacao /	633.74 P37 1982 Cacao germination as affected by moisture content and cold storage time /	633.74 P41 1979 Different soil media on the growth of cacao seedlings /	633.74 R64 2001 Development of tablea instant champorado /	633.74 Si8 1980 P32 uptake by cacao and coconut in relation to placement /	Next

Special Problem (BS Agriculture Major in Agronomy) Don Severino Agricultural College.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

This study, "Cacao Germination as Affected by Moisture Content and Cold Storage Time , was conducted to determine the effect of seed moisture content and cold storage on the germination of cacao seeds. This was also conducted to determine the best moisture content that would give the highest percentage germination in cacao 0 All the data were analyzed statistically. It was observed that moisture content of the seed has a significant effect on cacao germination as well as a cold storage time.
Deterioration of cacao seeds could be affected by moisture content below 5% resulting to zero germination percentage. Ten percent moisture seemed to be the lowest tolerable for germination to be affected and three days at cold storage to attain the same.
Prolonging of seeds at cold storage and maintaining a moisture content of less than five percent is not advisable to attain good germination.

03/31/1982 SP-720 Submitted to the University Library