Retardamiento de la germinación de semilla de cacao por medio de azúcares
Peeled cacao seeds were treated with solutions of sucrose and glucose of different concentrations. The treatments were found to cause the embryos to enter into a state of dormancy. This inhibition effect disappeared when the seeds were thoroughly washed and the environmental conditions were suitable...
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| Formato: | Artículo |
| Lenguaje: | Español |
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Instituto Interamericano de Ciencias Agrícolas (IICA)
2025
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| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/13782 |
| Sumario: | Peeled cacao seeds were treated with solutions of sucrose and glucose of different concentrations. The treatments were found to cause the embryos to enter into a state of dormancy. This inhibition effect disappeared when the seeds were thoroughly washed and the environmental conditions were suitable for germination. It is believed that the main effect of the sugars was osmotic in nature, but the possibility exists that such substances also may function as repressors or inhibitors of the synthesis of certain enzymes associated with the utlization of the fat reserves of the cacao seed during germination. The vigor of the seeds was not markedly affected by the retardation of the germinative process, under the present experimental conditions. |
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