Effect of storage temperature and duration on seed Viabilily and seedling development of Theobroma Cacao
This study aimed to determine the effect of different storage temperature (5±1, 9±1, 13±1, 21±1, and 24±1 °C) and different storage duration (24 and 72 hours) to the seed viability and seedling development of cacao ( Theobroma cacao), clone BR25. The seeds were tested for their viability by measurin...
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| Формат: | Academic Exercise |
| Язык: | English |
| Опубликовано: |
Universiti Malaysia Sabah
2018
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| Online-ссылка: | https://eprints.ums.edu.my/id/eprint/23915/1/Effect%20of%20storage%20temperature%20and%20duration%20on%20seed%20Viabilily%20and%20seedling%20development%20of%20Theobroma%20Cacao.pdf |