Background and Objective: The specific condition with slow-drying mechanisms of cacao seeds may prove to be a possible break through in improving the short-term storage of this recalcitrant species. This study aimed to evaluate the effect of storage conditions on the changes of physiological, microstructural and soluble sugars associated with slow-drying mechanisms in cacao seeds. Materials and Methods: Seeds from ripened cacao pods (PBC 123) were demucilaged, placed in zip-lock polyethylene bags and stored at 14 and 16�C (40 and 80% RH), RT (25�C) and control (freshly extracted seeds). Results: In this study, seeds at RT and 16�C, 40% RH showed a similar germination percentage as the control. Thus, it shall be convenient for the storability up to 12 days. The SEMmicrographs proved that the mild dehydration in seeds of both treatments caused the least cells? morphological changes, which leads to lesser cell damage. However, seeds at RT reduced their storability due to 8-10% of ge.....

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This research explores the alternative of the easy-handled short-term storage for locally produced  cacao seeds, as well as in identifying the storage windows which are considered at frequent  intervals in the maintenance of high-quality seeds. The first study was conducted to evaluate the  physiological quality of seeds stored at different temperatures and relative humidity. The  extracted cacao seeds (PBC 123 clone) were packed in zip-lock polyethylene bags, and stored at (i)  air-conditioned room temperature, RT (25±2°C, 55±5% RH), (ii) 16°C, 14°C, 10°C, (40%, 60%, 80% RH), and (iii) control (seeds freshly extracted from pods). Seeds were sampled every 24h (hours)  over 144h storage period. Seeds at RT and 16°C produced the highest germination characteristics  (GC) and seedling growth performances (SGP). Seeds at RT showed no variations of moisture content  (MC) (46-50%) than the control. Membrane re-establishment might have occurred due to the decreased  4.....

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