Abstract

The aim of the research was to find out resistance of the five varieties of chili pepper to various concentrations of NaCl salt by Germination Test. The research was conducted in the seed technology laboratory of the Faculty of Agriculture, University of North Sumatera on December 2011. The research used Randomized Block Design with two factors and three replication. The first factor was variety, consisting of five varieties, namely Laris, Mario, TM 007, TM 999, and Hot Star. The second factor was salt concentration, consisting 4 levels, namely G0(0 ppm), G1 (1000 ppm), G2 (2000 ppm), and G3 (3000 ppm). The parameters observed in this research were germination percentage, germination rate, percentage of normal and abnormal seedlings, percentage of dead seeds, seedling fresh weight and seedling height. The results showed that varieties significantly effected germination rate, percentage of dead seeds, seedling fresh weight and seedling height. While salt concentration did not show any significant affect on all parameters. It can be concluded that among the varieties tested, the Mario variety showed best tolerance to NaCl salt, the least tolerance was Hot Star. Keywords : red chili, variety, NaCl, germination

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