The Effect of Balanced N.P.K.Ca.Mg Fertilizing on Flushing, Flowering and Pod Reserving in TSH 858 Clone Productive Cocoa (Theobroma cacao L.)

  • Nurdin Sitohang, Erwin M. Harahap, Chairani Hanum, Tumpal H.S. Siregar , Hasril Siregar

Abstract

Background and Objective: Balanced N.P.K.Ca.Mg fertilizing is important to be applied to improve high yield on cocoa productive. The research was focused on the influence of balanced N.P.K.Ca.Mg fertilizing formula on flushing, flowering and pod production of productive cocoa TSH 858 clone, to determine the better fertilizing formula. Methodology: It used non-factorial randomized block design with six formula (F) treatments of balanced N.P.K.Ca.Mg fertilization: (F1) 13.7 : 11.0 : 13.8 : 4.4 as control; (F2) 12.5 : 10.9 : 16.4 : 10.3 : 4.6; (F3) 12.9 : 11.4 : 16.8 : 10.6 : 4.6; (F4) 13.4 : 9.1 : 17.4 : 8.6 : 3.9; (F5) 13.8 : 9.4 : 18.0 : 8.7 : 3.9; and (F6) 13.9 : 5.0 : 18.9 : 6.2 : 5.1. For 52 weeks, the observed parameters were the number of flushes, the size of flush leaves, dry weight of litter (decayed leaves), dry weight of water sprouts, the number of flowers, the number of pods, the number of normal pods, the volume of pods, bean weight pod-1 and weight of each bean in every month. Result: The result of the research showed that balanced N.P.K.Ca.Mg fertilizing formula influenced the number of flushes, flowers, pods and weight bean-1. Conclusion: Balanced N.P.K.Ca.Mg fertilizing formula 12.9 : 11.4 : 16.8 : 10.6 : 4.6 (with the dosage 206.4 g N, 182.4 g P2O5, 268.9 g K2O, 75.1 g CaO and 33.8 g MgO tree-1) showed the best results with the number of flush 377.3 sheets, 748.1 flowers and 64.9 pods production within 52 weeks. It is recommended that the next researchers investigate further to determine of applicable right dose.

Published
2020-04-10
How to Cite
Nurdin Sitohang, Erwin M. Harahap, Chairani Hanum, Tumpal H.S. Siregar , Hasril Siregar. (2020). The Effect of Balanced N.P.K.Ca.Mg Fertilizing on Flushing, Flowering and Pod Reserving in TSH 858 Clone Productive Cocoa (Theobroma cacao L.). International Journal of Advanced Science and Technology, 29(05), 141 - 151. Retrieved from http://sersc.org/journals/index.php/IJAST/article/view/8650