Perubahan Biokimia dan Indikator Vigor Benih Kakao pada Lima Taraf Lamanya Penyimpanan

Abstract

<em>During the storage period, cocoa seeds undergo various processes that will affect the content of their food reserves and will have an impact on germination capacity and seeds vigor. The objective of this study is to investigate the changes of biochemical and vigor of cocoa seeds after storage for a maximum of 4 weeks with an interval of 1 week. The experiment was conducted at the Integrated Laboratory and Greenhouse of Balittri, Sukabumi, West Java, from October to December 2019. The completely randomized design with five treatments of seeds storage duration: (a) seeds unstored, (b) seeds stored for 1 week, (c) seeds stored for 2 weeks, (d) seeds stored for 3 weeks, and (e) seeds stored for 4 weeks, and five replications were used in this study. Parameters observed during seed storage were the biochemistry change of seeds and the percentage of germinated seeds, while during seed germination is an indicator of seed vigor. The results showed that storing cocoa seeds for 1-4 weeks decreased the fat content of the seeds, while the free fatty acids, protein, and percentage of germinated seeds increased. Until the 21<sup>st</sup> day after sowing, seed storage increases electrical conductivity but decreases growth rate, maximum growth potential, viability, and hypocotyl length. Seeds stored for one week still good in their vigor (viability of 80%), while seeds stored for 2-4 weeks have decreased their vigor (maximum viability of 54.4%).</em>

Physiological and biochemical analysis of peanut seeds (Arachis hypogaea) after storage using silica gel

“…In addition, according to Gifford [16], specific protein synthesis is needed to maintain embryonic dormancy. Also, the results of Sobari [17] study where cocoa seeds were stored for 4 weeks showed a higher protein content.…”

“…Meanwhile, seed fat content tends to decrease by an average of 0.155%. Fat content decreased and fatty acid levels increased [17]. Decreased fat content in seeds due to the hydrolysis reaction of fat into fatty acids [18].…”

Biochemical changes of kemiri sunan [Reutealis trisperma (Blanco) Airy Shaw] kernels at eight levels of fruit storage duration

“…In order to create fatty acid methyl ester, the free fatty acid has a significant impact on the transesterification of oils with an alcohol (methanol or ethanol) to produce fatty acid methyl (ethyl) esters using an alkaline catalyst. FFA reacts with the catalyst to generate soaps and impedes the separation of the product from the glycerol because viscosity or gels are formed, and the output and transesterification rates are reduced [20]. The increase in FFA due to the fat hydrolysis as a result of the storage process also occurred in studies of the storage of oats [15], pine [16], and soybeans [17] seeds.…”

Pengaruh Bobot dan Perendaman Bulbil Terhadap Viabilitas dan Pertumbuhan Porang (Amorphophallus muelleri Blume)

“…Kemungkinan tersebut sejalan dengan yang dinyatakan oleh Atdwiyani, Purwanti, & Muhartini (2017) bahwa pertumbuhan benih pada proses perkecambahan lanjut lebih dipengaruhi oleh ketersediaan unsur hara pada media tanam, sedangkan pada proses perkecambahan awal lebih dipengaruhi oleh cadangan makanan yang ada di dalam benih. Sejalan dengan hal itu, hasil penelitian Sobari et al (2020) pada benih kakao menunjukkan bahwa pada tahap awal perkecambahan, cadangan makanan berupa lemak diproses menjadi asam lemak, dan pada tahap selanjutnya asam lemak tersebut diperlukan dalam sintesa sukrosa yang akan menghasilkan energi yang dibutuhkan untuk mendukung pertumbuhan kecambah.…”