Germination of Local Gorontalo Chilli Pepper (Capsicum frutescens) Seeds at Several Levels of Fruit Maturity Milawati Lalla (a*), Elkawakib Syam^un (b), Fachirah Ulfa (b), Ifayanti Ridwan Saleh (b)
a) Postgraduate Student at the Faculty of Agriculture, Hasanuddin University, Indonesia
* ade_emharla[at]ymail.com
b) Faculty of Agriculture, Hasanuddin University
Abstract
Chilli is one of the leading commodities in Gorontalo province and a source of income for its people. However, the yield potential of local chillies is still low due to inappropriate seed selection and preparation. The aim of the research was to analyze the best level of fruitmaturity in four types of local Gorontalo chilli pepper which were used as seed sources and compare germination power, growth speed, vigor index and germination index. The research was carried out at the Seed Testing Laboratory of the Agricultural Seed, Supervision and Certification Center of Gorontalo province in March-April 2023. Arranged based on a Completely Randomized Design with four replication. The seeds are germinated on wet tissue media. Foor types of local chilli pepper, namely Malita, Samia, Siropu and Diti at fruit maturity levels of 50%, 75% and 100%. The results of the research show that the best fruit maturity to be used as seeds for each type of chilli is 100%. The highest growth speed and germination is Siropu 100%, the vigor index and germination are Samia 50%, 75% and 100%.
