Respons Pertumbuhan dan Produksi Beberapa Aksesi Bawang Merah (Allium ascalonicum L.) Lokal Samosir di Kabupaten Humbang Hasundutan terhadap Aplikasi Kolkisin

Abstract

Samosir local shallots are superior horticultural commodities whose fame is starting to fade, as for the advantages of this original Samosir shallot is the taste and aroma that is fragrant and the color is more shiny with little air content which makes the size of the bulb small. It is important to overcome this problem so that the preservation of Samosir local shallots is maintained with one alternative method, namely chemical genetic mutation of colchicine.. This study aims to identify the growth and production responses of several local shallot accessions of Samosir in Humbang Hasundutan Regency to colchicine application. This research was carried out in a cassa house of the Faculty of Agriculture, University of North Sumatra at an altitude of ± 32 meters above sea level in August-December 2024, using a factorial Randomized Group Design with 2 factors.. The first factor was shallot accession (Siunong-unong Julu, Simamora 3, and Tipang 2). The second factor was colchicine concentration treatment (0; 200; 400; and 600 ppm). The results showed that Tipang 2 accession had 5 and 6 weeks plant length, harvest age, tuber diameter per sample, crown wet weight per sample, root wet weight per sample, root dry weight per sample, tuber wet weight per sample, tuber dry weight per sample, quality I tuber grading, harvest index which was significantly higher when compared to other accessions. Colchicine concentration of 200 ppm increased plant length 2-5 weeks after planting, number of leaves 3 weeks after planting, root dry weight per sample which was significantly higher than other concentrations. The interaction between Tipang 2 accession and 600 ppm colchicine concentration resulted in plant length 2-6 weeks after planting, number of leaves 6 weeks after planting, root dry weight per sample which was significantly higher than other treatment interactions.