Application of Natural Growth Regulators to Increase Production and Quality of True Seed Shallots (TSS) Henny Diana Wati (a*), Ida Ekawati (a)
a) Faculty of Agriculture Universitas Wiraraja, Jl. Raya Sumenep-Pamekasan KM. 05, Sumenep, Jawa Timur,
Indonesia
*henny.fp[at]wiraraja.ac.id
Abstract
Efforts to increase shallot production can be made by using TSS or True Seed of Shallot technology and the use of natural growth regulators. The use of natural growth regulators in TSS shallots is important because it can increase productivity, innovations in TSS shallot cultivation that are more environmentally friendly and sustainable, growth optimization of effective sources of natural growth regulators to improve the growth and quality of TSS shallot seeds, and reduce dependence on synthetic chemicals by exploring the potential of natural growth regulators which in turn can increase agricultural sustainability. This study aims to examine the potential of using young coconut water as a natural ZPT and the effect of soaking time. The experiment was conducted in a randomized block design (RCBD) with two factors. The first factor is the freshness of young coconut water consisting of 3 levels, namely fresh young coconut water not stored, young coconut water stored for 1 day at room temperature, and young coconut water stored for 2 days at room temperature. The second factor is the length of TSS soaking with three levels, namely TSS soaked for 1 hour, 2 hours, and 3 hours with parameters plant height, number of leaves, tuber diameter, plant fresh weight, plant dry weight, root fresh weight, root dry weight, root length, and tuber weight. The results showed that there was no interaction between the freshness of young coconut water and the length of soaking on the growth components of shallot plants (Allium cepa L. Aggregatum) of TSS origin and the yield components of shallot plants. The longer the soaking time can reduce the variables of shallot plant growth from TSS. While the length of soaking 2 hours is better than the length of soaking 1 hour and 3 hours.
