RESPONSE OF COFFEE (Coffea robusta L.) STEM CUTTINGS TO VARYING LEVELS AND DIPPING TIMES OF SEAWEED CONCENTRATE UNDER MODIFIED CONDITION

Eric Randy R. Politud, Leslie Gwen A. Augusto

Abstract


Mass production of coffee stem cuttings could be enhanced using rooting hormones. This study was conducted to determine the response of coffee stem cuttings to levels and dipping times of seaweed concentrate under modified condition. Conducted at the Horticulture Nursery of MOSCAT in Claveria, Misamis Oriental, the study was laid-out in a 4 x 4 factorial arrangement in Completely Randomized Design (CRD) and replicated 3 times. Stem cuttings dipped in 0.5 tbsp/1 liter H2O produced the first shoot, dipped at 1.5 tbsp/1 liter H2O with longest root (1.95cm), 2 tbsp/liter H2O with 2.17 roots and 1.24 shoots, dipped in 0.5 tbsp/liter H2O with 2.42 leaves and 1.5 tbsp/liter H2O produced (0.83 shoot). Stem cuttings dipped at 5 minutes produced first shoot and longest root, most number of roots and leaves. Those dipped at 25 minutes produced the longest shoot and dipped in 35 minutes produced the most number of shoots. No significant interaction effects were found between the 2 factors except for the longest shoot. The best combination was on the interaction between 2 tbsp/liter H20 and 25 minutes, producing the longest shoot (1.53). The least was obtained between 0.5tbsp/li H20 with 5 minutes and 1.5tbsp/Li H20 with 25 minutes (0.80 shoot). Thus, dipping the coffee stem cuttings between 1.5 to 2 tbsp seaweed concentrate /liter H20 for 5, 25 and 35 minutes had the best growth performances of the cuttings.


Keywords


coffee stem cuttings, dipping time, interaction effect, levels of seaweed concentrate, modified condition

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References


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