Development of cacao (Theobroma cacao) and jackfruit (Artocarpus heterophyllus) seeds applied with fermented plant juice (FPJ)

Abstract

This study was conducted at Clonal Nursery at Capiz State University Burias Campus, Brgy. Burias, Mambusao, Capiz. This study aims to determine the development of Cacao and Jackfruit seeds by applying different amounts of Fermented Plant Juice (FPJ). An amount of 2 tbsp., 3 tbsp., 5 tbsp. is mixed with a liter of water, and pure water (control) was used as an experimental treatment. The research was conducted in a completely randomized design with two (2) replications and three (3) replications each. The height of the plant, number of leaves, number of roots, width of leaves, length of leaves, and length of roots of jackfruit and cacao were determined. All data gathered were analyzed using the Analysis of Variance (F-test), while the significance among treatment mean difference was tested by DMRT and was interpreted at a 5% level of significance. Data were analyzed using the Statistical Tool for Agricultural Research (STAR). The results revealed that the different amounts of fermented plant juice significantly affected the growth parameters of cacao and jackfruit seeds. The treatment that gave the best growth on cacao was treatment C (3TBS of FPJ in 1L of H2O). The treatment that gives the best growth on jackfruit was treatment C (3TBS of FPJ in 1L of H2O), but it is comparable to treatment D (5TBS of FPJ in 1L of H2O).