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 |
| Publicado: |
Instituto Interamericano de Ciencias Agrícolas (IICA)
2025
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| Materias: | |
| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/13782 |
| _version_ | 1854966112634011648 |
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| author | Jiménez Sáenz, E. |
| author_browse | Jiménez Sáenz, E. |
| author_facet | Jiménez Sáenz, E. |
| author_sort | Jiménez Sáenz, E. |
| collection | Repositorio CATIE |
| description | 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. |
| format | Artículo |
| id | RepoCATIE13782 |
| institution | Centro Agronómico Tropical de Investigación y Enseñanza |
| language | Español |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Instituto Interamericano de Ciencias Agrícolas (IICA) |
| publisherStr | Instituto Interamericano de Ciencias Agrícolas (IICA) |
| record_format | dspace |
| spelling | RepoCATIE137822025-08-28T00:50:55Z Retardamiento de la germinación de semilla de cacao por medio de azúcares Jiménez Sáenz, E. Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao Semilla||seed||semente||semence Germinación||germination||germinação||germination Inhibidor de la germinación||germination inhibitors||inibidor de germinação||inhibiteur de germination Azúcar||sugars||açúcares||sucres Carbohidrato||carbohydrates||hidrato de carbono||glucide Viabilidad de la semilla||seed viability||viabilidade da semente||viabilité des semences Sede Central 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. 2025-08-26T14:15:50Z 2025-08-26T14:15:50Z 1963-10 Artículo https://repositorio.catie.ac.cr/handle/11554/13782 openAccess es Turrialba; Vol.13, no. 4 2 páginas application/pdf Instituto Interamericano de Ciencias Agrícolas (IICA) |
| spellingShingle | Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao Semilla||seed||semente||semence Germinación||germination||germinação||germination Inhibidor de la germinación||germination inhibitors||inibidor de germinação||inhibiteur de germination Azúcar||sugars||açúcares||sucres Carbohidrato||carbohydrates||hidrato de carbono||glucide Viabilidad de la semilla||seed viability||viabilidade da semente||viabilité des semences Sede Central Jiménez Sáenz, E. Retardamiento de la germinación de semilla de cacao por medio de azúcares |
| title | Retardamiento de la germinación de semilla de cacao por medio de azúcares |
| title_full | Retardamiento de la germinación de semilla de cacao por medio de azúcares |
| title_fullStr | Retardamiento de la germinación de semilla de cacao por medio de azúcares |
| title_full_unstemmed | Retardamiento de la germinación de semilla de cacao por medio de azúcares |
| title_short | Retardamiento de la germinación de semilla de cacao por medio de azúcares |
| title_sort | retardamiento de la germinacion de semilla de cacao por medio de azucares |
| topic | Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao Semilla||seed||semente||semence Germinación||germination||germinação||germination Inhibidor de la germinación||germination inhibitors||inibidor de germinação||inhibiteur de germination Azúcar||sugars||açúcares||sucres Carbohidrato||carbohydrates||hidrato de carbono||glucide Viabilidad de la semilla||seed viability||viabilidade da semente||viabilité des semences Sede Central |
| url | https://repositorio.catie.ac.cr/handle/11554/13782 |
| work_keys_str_mv | AT jimenezsaenze retardamientodelagerminaciondesemilladecacaopormediodeazucares |