Identification of potential maturity indicators for harvesting cacao
Cocoa production is a complex process where the conditions of the raw materials decisively impact the final quality of the product. Three universal clones (CCN51, ICS95, and TSH565) from the Department of Huila in Colombia were evaluated to characterize the ripening process of cocoa fruits. Maturity...
- Autores:
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2020
- Institución:
- Universidad de Bogotá Jorge Tadeo Lozano
- Repositorio:
- Expeditio: repositorio UTadeo
- Idioma:
- eng
- OAI Identifier:
- oai:expeditiorepositorio.utadeo.edu.co:20.500.12010/27512
- Acceso en línea:
- https://doi.org/10.1016/j.heliyon.2020.e03416
http://hdl.handle.net/20.500.12010/27512
http://expeditiorepositorio.utadeo.edu.co
- Palabra clave:
- Food science
Agriculture
Theobroma cacao
Cacao
Cocoa
Administración agrícola
- Rights
- License
- Abierto (Texto Completo)
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Identification of potential maturity indicators for harvesting cacao |
| title |
Identification of potential maturity indicators for harvesting cacao |
| spellingShingle |
Identification of potential maturity indicators for harvesting cacao Food science Agriculture Theobroma cacao Cacao Cocoa Administración agrícola |
| title_short |
Identification of potential maturity indicators for harvesting cacao |
| title_full |
Identification of potential maturity indicators for harvesting cacao |
| title_fullStr |
Identification of potential maturity indicators for harvesting cacao |
| title_full_unstemmed |
Identification of potential maturity indicators for harvesting cacao |
| title_sort |
Identification of potential maturity indicators for harvesting cacao |
| dc.subject.spa.fl_str_mv |
Food science Agriculture Theobroma cacao |
| topic |
Food science Agriculture Theobroma cacao Cacao Cocoa Administración agrícola |
| dc.subject.lemb.spa.fl_str_mv |
Cacao Cocoa Administración agrícola |
| description |
Cocoa production is a complex process where the conditions of the raw materials decisively impact the final quality of the product. Three universal clones (CCN51, ICS95, and TSH565) from the Department of Huila in Colombia were evaluated to characterize the ripening process of cocoa fruits. Maturity indicators were identified by following the evolution of basic fruit characteristics, including size, weight, seed count, depth and distance between grooves, width and length of the apex, diameter and length of the seed, moisture content, color parameters, fruit firmness, soluble solids content, pH, and acidity. The results indicated that each cocoa clone has a unique set of ripeness parameters: color for ICS95; firmness and weight of the seed for CCN51; and color, morphological characteristics of the apex and grooves, weight, moisture content, pH, and total soluble solids for TSH565. The establishment of reliable, practical, and objective ripeness indicators for each cocoa clone will allow more homogenous cocoa pods to be selected for fermentation, which will ultimately contribute to improved quality and homogeneity of cocoa and its derived products. |
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2020 |
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2020 |
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2022-07-11T19:48:25Z |
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2022-07-11T19:48:25Z |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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Artículo |
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2405-8440 |
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https://doi.org/10.1016/j.heliyon.2020.e03416 |
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http://hdl.handle.net/20.500.12010/27512 |
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http://expeditiorepositorio.utadeo.edu.co |
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https://doi.org/10.1016/j.heliyon.2020.e03416 |
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2405-8440 |
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https://doi.org/10.1016/j.heliyon.2020.e03416 http://hdl.handle.net/20.500.12010/27512 http://expeditiorepositorio.utadeo.edu.co |
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eng |
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eng |
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Abierto (Texto Completo) |
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8 páginas |
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application/pdf |
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1 recurso en línea (archivo de texto) |
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Colombia |
| dc.publisher.spa.fl_str_mv |
Bogotá : Universidad de Bogotá Jorge Tadeo Lozano, 2020 |
| institution |
Universidad de Bogotá Jorge Tadeo Lozano |
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Colombia2022-07-11T19:48:25Z2022-07-11T19:48:25Z20202405-8440https://doi.org/10.1016/j.heliyon.2020.e03416http://hdl.handle.net/20.500.12010/27512http://expeditiorepositorio.utadeo.edu.cohttps://doi.org/10.1016/j.heliyon.2020.e03416Cocoa production is a complex process where the conditions of the raw materials decisively impact the final quality of the product. Three universal clones (CCN51, ICS95, and TSH565) from the Department of Huila in Colombia were evaluated to characterize the ripening process of cocoa fruits. Maturity indicators were identified by following the evolution of basic fruit characteristics, including size, weight, seed count, depth and distance between grooves, width and length of the apex, diameter and length of the seed, moisture content, color parameters, fruit firmness, soluble solids content, pH, and acidity. The results indicated that each cocoa clone has a unique set of ripeness parameters: color for ICS95; firmness and weight of the seed for CCN51; and color, morphological characteristics of the apex and grooves, weight, moisture content, pH, and total soluble solids for TSH565. The establishment of reliable, practical, and objective ripeness indicators for each cocoa clone will allow more homogenous cocoa pods to be selected for fermentation, which will ultimately contribute to improved quality and homogeneity of cocoa and its derived products.8 páginasapplication/pdf1 recurso en línea (archivo de texto)engBogotá : Universidad de Bogotá Jorge Tadeo Lozano, 2020Food scienceAgricultureTheobroma cacaoCacaoCocoaAdministración agrícolaIdentification of potential maturity indicators for harvesting cacaoArtículoinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1Abierto (Texto Completo)http://purl.org/coar/access_right/c_abf2Rojas, Karen E.García, Maria C.Cerón, Ivonne X.Ortiz, Ronnal E.Tarazona, Martha P.LICENSElicense.txtlicense.txttext/plain; charset=utf-82938https://expeditiorepositorio.utadeo.edu.co/bitstream/20.500.12010/27512/2/license.txtbaba314677a6b940f072575a13bb6906MD52open accessTHUMBNAILCaptura.PNGCaptura.PNGImagenimage/png106740https://expeditiorepositorio.utadeo.edu.co/bitstream/20.500.12010/27512/3/Captura.PNG7a39d9cb51effaece7306b6751ad3fcdMD53open access20.500.12010/27512oai:expeditiorepositorio.utadeo.edu.co:20.500.12010/275122022-07-11 14:49:05.442metadata only accessRepositorio Institucional - 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