Biochemical and Vigor Indicator Changes of Cacao Seeds at Five Levels of Storage Duration

Iing Sobari, Sumadi Sumadi, Santi Rosniawaty, Edi Wardiana


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 21st 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%).


Seeds deterioration; seeds germination: seeds metabolism; seeds viability;Theobroma cacao

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