Effect of Green Tea Extract Coating on Viability and Vigor of Recalcitrant Cocoa (Theobroma cacao L.) Seeds during Ambient Storage

Hajar Setyaji; Mukhsin Mukhsin; Suryanto Suryanto

doi:10.55927/cjas.v4i5.174

Penulis

Hajar Setyaji Universitas Jambi
Mukhsin Mukhsin Universitas Jambi
Suryanto Suryanto Universitas Jambi

DOI:

https://doi.org/10.55927/cjas.v4i5.174

Kata Kunci:

Cocoa Seed, Recalcitrant Seed, Green Tea Extract, Seed Coating, Seed Storability

Abstrak

This study evaluated green tea (Camellia sinensis) extract as a natural coating to improve the storability of recalcitrant cocoa (Theobroma cacao L.) seeds under ambient conditions. Seeds were coated with green tea extract at 0, 5, 10, and 20 g/100 mL and stored for up to six weeks. Seed moisture content, germination, germination rate, germination uniformity, and seedling dry weight were evaluated. Storage duration caused a rapid decline in seed quality, particularly after four weeks of storage. Although green tea extract provided slight protection during storage, its overall effect was limited, and higher concentrations tended to reduce germination performance. Overall, green tea extract coating could not substantially extend cocoa seed storability under ambient tropical conditions.

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