Effectiveness of Fermented Coconut Water Biostimulant on The Viability of Pumpkin Seeds (Cucurbita moschata, Duch.)
Year: 2026
Type: article
Abstract: Background: The decline in physiological seed quality during storage reduces the viability and vigor of pumpkin seeds (Cucurbita moschata Duch.). Fermented coconut water contains phytohormones and fermentation metabolites that have potential as natural biostimulants to improve seed germination and early seedling growth. Objective: This study aimed to evaluate the effectiveness of different fermented coconut water concentrations on pumpkin seed viability and determine the optimal concentration for improving physiological seed quality during germination. Methods: The study employed a completely randomized design (CRD) with five treatments: control (0%), and fermented coconut water concentrations of 40%, 50%, 60%, and 70%, with four replications. Seeds were soaked according to treatment levels before germination testing. Observed parameters included viability, germination percentage, hypocotyl length, root length, seedling fresh weight, and dry weight. Data were analyzed using ANOVA followed by orthogonal contrast tests at a 5% significance level. Results: Fermented coconut water significantly affected all observed parameters. The 60% concentration showed the highest performance, producing seed viability of 19.60, germination percentage of 98%, hypocotyl length of 8.24 cm, root length of 17.20 cm, and seedling fresh weight of 2.70 g. However, increasing the concentration to 70% reduced the growth response. Conclusion: Fermented coconut water effectively improved the physiological quality of pumpkin seeds as a natural biostimulant. The 60% concentration was the most effective treatment and has potential for supporting pumpkin cultivation technology.
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7214676408