Comparative efficiency between the traditional and the semi-mechanized budding in cacao (Theobroma cacao Linn.)
Date
9-1979
Degree
Bachelor of Science in Agriculture
Major Course
Major in Horticulture
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Rafael P. Creencia
Abstract
Amelonado cacao seedlings at ages 4, 6, 8 and 10 weeks were budded with UF-667 scions using semi-mechanized (cork-borer) technique. Six-month old seedlings were also budded with the same scion using traditional (budding knife) technique.
The percent bud-take using the traditional method was 100% while the percent bud-take using semi-mechanized method was 0% for all age levels, 15 days after budding and one week after hardening-off of the budlings. All the scions died in the semi-mechanized method. The mean length of shoots one week after bending and one month after cutting the upper portion of the rootstocks were 40 mm and 94 mm, respectively, in the traditional method. The sprouted budlings one month after cutting the upper portion of the rootstock using the traditional method was 97%
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
Thesis
Recommended Citation
Atienza, Dalisay P., "Comparative efficiency between the traditional and the semi-mechanized budding in cacao (Theobroma cacao Linn.)" (1979). Undergraduate Theses. 10294.
https://www.ukdr.uplb.edu.ph/etd-undergrad/10294
Document Type
Thesis