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Factores que afectan la germinación del cacao

Cold killed (3 grades centigrades) cacao seeds were soaked in metabolites such as vitamins, amino acids, nucleic acid derivatives, etc., to see if the damage could be overcome, but no treatment was successful. Hypocotyl length and survival of cacao seeds grown in solutions of heavy metals, cyanide,...

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Autores principales: Boroughs, H., Labarca, C.
Formato: Artículo
Lenguaje:Español
Publicado: Instituto Interamericano de Ciencias Agrícolas (IICA) 2025
Materias:
Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao
Semilla||seeds||sementes||graine
Germinación||germination||germinação||germination
Inhibidor de la germinación||germination inhibitors||inibidor de germinação||inhibiteur de germination
Resistencia a la temperatura||temperature resistance||resistência à temperatura||résistance à la température
Viabilidad de la semilla||seed viability||viabilidade da semente||viabilité des semences
Sede Central
Acceso en línea:https://repositorio.catie.ac.cr/handle/11554/13838
Sumario:Cold killed (3 grades centigrades) cacao seeds were soaked in metabolites such as vitamins, amino acids, nucleic acid derivatives, etc., to see if the damage could be overcome, but no treatment was successful. Hypocotyl length and survival of cacao seeds grown in solutions of heavy metals, cyanide, azide, DNP, oxalic, or malonic acid, suggest that the cytochrome oxidase system is not the most sensitive. Sulfhydryl enzymes are important for growth, but there seems to be no relation between reduced growth and the percentage survival.

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