The effect of seed moisture and storage temperature on the storability of cocoa (Theobroma cacao) seeds
Cocoa seeds are recalcitrant and lose their viability rapidly at moisture contents below 27 percent and storage temperatures below 17 grade centigrade. The seeds are best stored at 33 percent to 35 percent moisture and 17 grades to 30 grade centigrade. Under these conditions, germination above 67 percent was maintained for at least 70 days with proper seed preparation and packaging.
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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
1984
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| Subjects: | THEOBROMA CACAO, SEMILLAS, ALMACENAMIENTO DE SEMILLAS, VIABILIDAD DE LA SEMILLA, CONTENIDO DE HUMEDAD, TEMPERATURA, |
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| Summary: | Cocoa seeds are recalcitrant and lose their viability rapidly at moisture contents below 27 percent and storage temperatures below 17 grade centigrade. The seeds are best stored at 33 percent to 35 percent moisture and 17 grades to 30 grade centigrade. Under these conditions, germination above 67 percent was maintained for at least 70 days with proper seed preparation and packaging. |
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