APLIKASI BEBERAPA FUNGISIDA NABATI DAN LAMA PENYIMPANAN TERHADAP KUALITAS BENIH KAKAo (Theobroma cacao L.)

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dc.contributor.authorZuhry, Elza
dc.date.accessioned2014-02-11T03:03:06Z
dc.date.available2014-02-11T03:03:06Z
dc.date.issued2014-02-11
dc.description.abstractThe research is purposed to knows the influence of interaction of the natural fungiside and storage duration to the cacao seed viability and vigor. These reseach is used the factorial complete random desig. The fisrt factor on the giving some pf natural fungiside that consist of the storage duration that consist 4 level (1,2,3,and 4 week). Eah of the combinations is consist of there times replication. The parameters that we observe is on:the percentage of seed that atta=ck of fungisides, the kinds of fungisides attack seed, first count test, soil emergence test, and weight ery of the sprout. From the research we have the conclusions that is the cacao seed that cocsist natural fungiside garlic is can to defens that quality for 2 week.en_US
dc.description.sponsorshipjurnal penelitianen_US
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttps://repository.unri.ac.id/handle/123456789/5567
dc.language.isoenen_US
dc.subjectnatural fungicideen_US
dc.subjectseed deteriorationen_US
dc.subjectviability and vigoren_US
dc.titleAPLIKASI BEBERAPA FUNGISIDA NABATI DAN LAMA PENYIMPANAN TERHADAP KUALITAS BENIH KAKAo (Theobroma cacao L.)en_US
dc.typeUR-Scientific Work Lectureren_US

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