bab 4. plant propagation 4-2014. seed production and handiling

7/27/2019 Bab 4. PLANT PROPAGATION 4-2014. Seed Production and Handiling

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SEED PROCUREMENT

PLANT PROPAGATION

(AGH 331)

TKA


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Source of Seed

- Collected from field (without cerificate)- Produce by farmers for self use of seed

(without certificate)- From other farmers (without certificate)- Bought from agriculture store (with or

without certificate)


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Certified seed:

Food crops (cereal, legume); Vegetables;

Ornamental; fruit crops (citrus); plantation crops(oil palm)

Commercial production of seeds needspecific location for stimulating of flower,fruit, and seed formation :- Low RH: to reduce pest and deseases, fruit

and seed decication during physiologymaturity process.- Low temperature: for flower induction


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Commercial seeds have to have high genetic quality.

To get high genetic qulity, several efforts are needed:

Isolation (space, time, physical barrier)

Roguing : to remove off type, weeds,

Initial field Supervision and land history

Field Supervision during vegetative and generative

phase. Field supervision after harvesting


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Commercial seed have to have good physical

anf physiological quality. Need seed test:

Laboratory Test:

- Sending the seed to lab.

- Seed moisture content test

- seed sampling

- Purity test

- Germintion test- Spesific test: TTZ (Tetrazolium Chloride),

vigor test


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Non-commercial/non-certificate

Seed Procurement Collected-Seed: seed is collected from park,

road side. Mother plant and the seed are notuniform geneticly.

Seed Orchard: mother plant has geneticidentity, for instance for rootstock and scion.berisi pohon induk yg terkon trol genetiknya.

Agro Industry: using the fruit without usingthe seed (apel, apricot )


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Seed harvested at physiological maturity.

Seed collector has to know:

Fruit and seed characters of physiologiclymature fruit/seed (fruit is not unripe or overripe).

Characters of other plant parts (leaf, flower,etc.) to differentiate other fruit/seed mixed toour fruit/seed.

Fruit structure to know extraction method

Seed characters: ortodoxor recalcitrant forproper handling of seed.


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Type I Fruit: dry and broken at mature. Folicle, legume, capsule, cone,..

Character of mature fruit: broken or falling

Seed cholector harvesting befor fruit is brokenor fallen.

The problem: non uniform maturity

Harvesting manually for small scale or bymachine on industrial scale.

FRUIT TYPES


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Type 2 Fruit: dry fruit but not broken at maturity Cariopsis fruit, achene fruit.

Not broken but falling down

Seed colectors have to know its maturity Manual harvesting (small scale) or machine

harvesting (large scale)


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Type 3 Fruit : fleshy fruit, thick fruit pericarp,

not broken, and soften at maturity

Fruit harvested before falling down, fallendown if over ripe cause seed deteriorated or

attact by pest/diseases. Soft fruit is macerated with the seed (seed

macerator), fermented 24 hours , cleaning,and drying.

Non proper clening will harm the seed, pulpon the seed can cause seed dormancy.


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SEED DRYING

Drying floorSeed dryer

SEED CLEANING

Manual cleaningSeed blower

Air screen separator

Gravity table


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Drying floor


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Seed PackingJar

Can

Bucket Large clay bowl

Polyetilen plastic bag

Fabric bag Paper bag


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Seed Storage Life

1. Short life seed

*Viability period: days, weeks, monts (< 1year)

* Example: poplar, maple, willow, avocado,litchi, cacao

*characters: big in size and thick cotyledon*Viability decrease if moisture content drop.Store in water (for water plant) or in highmoisture content environment

* Fluctuated water content cause viabilitydecreasing.


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2. Medium Term Storage Life Seed

Viability 2-3 years, maximum 15 years

Example: food crops, vegetables, ornamental, conifer

seeds.

3. Long Term Storage Seed

Viability15-20 years, maximum 100 years

Character: thick seed coat


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Factors Affecting Seed Viability

Seed Moisture Content

Temperature around the seed

RH surrounding the seed

On short storage life seed, decrease of itswater content and low temperature treatment

will reduce the seed viability.


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On Mid and Long storage life seed

The lower the seed moisture content,temperature and RH of storage room, thelonger the storage period in good viability(moisture content 4-6%, RH 20-25%)

Storage at open area of tropic will cause seeddifficult to maintain its viability.

The higher the RH the lower the viability, andvise versa.


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Effect of Moisture Content on Viability:

Mosture content 7-8% insect active and reproductive

Moisture content 12-14% (RH 65%), fungi activeMoisture content 18-20% increasing temperature in

storage room (heating)

Medium and long life seed: if temperaturedecrase 1 oC, seed viability increse 100% (if

water content 5-14%)

Storage at low temperature and high RH causefast decrasing of viability

Storage at low temperature and high watercontent cause seed injury.


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Type of Seed Storage

1. Open storage :

Seed viability depend on temperature and RH.Dry and cold environment are good for storage.

Humid and Hot are not good for storage.

Need fumigation to control pest and diseases.2. Storage at controlled RH

Seed pack tight, store at controlled RH room

Example: Temperature 27 oC RH 45%

Temperature 21 oC RH 60%

Seed pack has to resistant to moisture: glassjar, aluminum foil bag, polyetilen bag.


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3. (Cold storage)

Cold storage without contolled RH (4.5-10 oC)

Storage life is long if RH no more than 70%

Seed pack resistant to air.

4. Cold most strorage

Store at : 0-10 oC, RH 80-90%

Seed is put in container, mixed with material

that can absorb moisture. Seed treated with parafin

Seed is sprayed with latex before storage


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bab 4. plant propagation 4-2014. seed production and handiling

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