Studies on the Floral Biology and Fruit Set in Cocoa (Theobroma cacao L.)
By: Rajamony L.
Contributor(s): Mohanakumaran N (Guide).
Material type:
BookPublisher: Vellanikkara Department of Plantation Crops, College of Horticulture 1981DDC classification: 633.8 Online resources: Click here to access online | Click here to access online Dissertation note: MSc Abstract: Studies were conducted at the Regional Research Station, Pillicode during 1980-81 to gather information on the pattern of flowering and fruiting , aspects of floral biology, fruit set , fruit development etc. in cocoa.
Though flowering was seen throughout the year, two peak seasons (may –June and November-December) could be identified . A double peaked pattern was also observed with regard to pod harvest, June –August being the major peak. Cherelle wilt occurred throughout the year , the maximum being in July. Cherelles did not wilt after the tenth week of development.
Data on the commencement and completion of anthesis and anther dehiscence were collected . The stigma receptivity was found to be high between 12 noon to 2 pm . A medium for germinating pollen grains in vitro was identified . Keeping pollen grains in tissue paper packets under dry and comparatively cool conditions extended the viability up to five days . Seven Dipterous insects and five Formicid species were identified as floral visitors .
The fifteen plants included in the studies were found to be cross-compatible ; but only four of them were self – compatible.
Hand pollination increased the percentages of fruitset and pod harvest , indicating scope for assisted pollination in cocoa.
Variation was observed between the main trunk and the fan shoots with regard to the percentage of fruit set, number of cherelles wilted and the percentage of cherelles carried to maturity .
The cushions that supported developing pods up to the harvestable stage flowered less frequently than those which exhibited no set or complete wilting of cherelles.
The development of cocoa pods was found to be a very gradual process. The pods took , on the average , about 140 days to reach the ripening stage.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
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KAU Central Library, Thrissur Theses | 633.8 RAJ/ST (Browse shelf) | Available | 171168 |
MSc
Studies were conducted at the Regional Research Station, Pillicode during 1980-81 to gather information on the pattern of flowering and fruiting , aspects of floral biology, fruit set , fruit development etc. in cocoa.
Though flowering was seen throughout the year, two peak seasons (may –June and November-December) could be identified . A double peaked pattern was also observed with regard to pod harvest, June –August being the major peak. Cherelle wilt occurred throughout the year , the maximum being in July. Cherelles did not wilt after the tenth week of development.
Data on the commencement and completion of anthesis and anther dehiscence were collected . The stigma receptivity was found to be high between 12 noon to 2 pm . A medium for germinating pollen grains in vitro was identified . Keeping pollen grains in tissue paper packets under dry and comparatively cool conditions extended the viability up to five days . Seven Dipterous insects and five Formicid species were identified as floral visitors .
The fifteen plants included in the studies were found to be cross-compatible ; but only four of them were self – compatible.
Hand pollination increased the percentages of fruitset and pod harvest , indicating scope for assisted pollination in cocoa.
Variation was observed between the main trunk and the fan shoots with regard to the percentage of fruit set, number of cherelles wilted and the percentage of cherelles carried to maturity .
The cushions that supported developing pods up to the harvestable stage flowered less frequently than those which exhibited no set or complete wilting of cherelles.
The development of cocoa pods was found to be a very gradual process. The pods took , on the average , about 140 days to reach the ripening stage.
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