Some factors affecting the viability of cacao seed
The viability of cacao seed is affected by factors. The main factors are (a) temperature, (b) relative humidity, (c) moisture content, (d) activity of fungus and (e) aeration. Cacao seed can retain their viability for at least one month if they are stored in conditions as follows: the relative humidity is more or less 100 percent, the moisture content of seed is more or less 50 percent, the temperature ranges from 18 grade centigrade-30 grade centigrade, and is free from fungal attack. It is suggested that a favourable aeration will prolong their viability for more than one month
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| Format: | biblioteca |
| Published: |
1981
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| Subjects: | VIABILIDAD DE LA SEMILLA, THEOBROMA CACAO, SEMILLAS, TEMPERATURA, CONTENIDO DE HUMEDAD, ENFERMEDADES FUNGOSAS, AIREACION, HUMEDAD RELATIVA, |
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