Some aspects on propagation of cocoa (Theobroma cacao L.) by means of cuttings
1986
Prawoto, A.A. (Balai Penelitian Perkebunan Jember (Indonesia))
The propagation of fine flavoured cocoa plants is done by cuttings and budding. The result, however, is not very satisfactory, due to the simple, inexpensive method and tools. There are many aspects affecting the result of cocoa cuttings, which in general, affect the physiological process of cuttings material. Four aspects, namely type of clone, IBA (-indole butyric acid) concentration, type of IBA carrier and size of cuttings, had been examined in this experiment. Watering was done at 9.00-10.00, 11.00-12.00 and 13.00-14.00 using nozzle connected with the water reservoir. The result showed that IBA at 2000 and 3000 ppm accelerated the rooting and increased the percentage of rooted cuttings. The number of rooted cutting was 80 percent at 3000 ppm and 73 percent at 2000 ppm. In cuttings treated with 3000 ppm IBA dissolved in 50 percent alcohol, the number of rooted cuttings was 85 percent, whereas that in talc mixed with KNO3 and captan was 57,5 percent. Rooting capability of DRC 16 clone cuttings was significantly higher than that of GC 7 clone (80 percent to 40 percent). The differences among DR 1, DR 2 and DR 38 clones were not significant however. The effect of size of cuttings on number of rooted cuttings as well as number and length of roots were not significant.
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