Cacao germination as affected by moisture content and cold storage time / by Pedro B. Peñalba.
Material type: TextLanguage: English Publication details: Indang, Cavite : 1982. Cavite State University - Main Campus,Description: 30 pages : illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 633.74 P37 1982
- College of Agriculture, Food, Environment and Natural Resources (CAFENR)
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 |
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