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

Document Type

Thesis

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