Evaluation of the Fermentation Time on the Physical Characteristics of Cocoa (Theobroma cacao L), Clones Fedecacao Tame 2, Fedecacao Lebrija 3 and Fedecacao Saravena 12 in the Town of San Vicente de Chucuri

Quintana Fuentes, Lucas F. ； Hernández, Mariela ； Rivera, Maria E. ； Moreno Martinez, Edith

《Advance Journal of Food Science and Technology》 15卷S期 (2018/07) Pp. 184-190

https://doi.org/10.19026/ajfst.15.5892

摘要

The aim of this project was to determine the influence of the fermentation time and the final physical-chemical characteristics of the regional cocoa clones (FLE3, FTA2 and FSA12), due to a big variety of clones, agroforest systems, selection systems of crops and fermentation, it was necessary the establishment of the fermentation times according to the grain size. To verify the final quality of the cocoa it was evaluated the influence of the fermentation time in the physical- chemical characteristics, taking into account the grain index as a reference factor for the cocoa clones FLE3, FTA2 and FSA12, it was searched the ideal fermentation time for the three clones at 72, 120 and 168 h to guarantee a final physical quality for the cocoa grains, this process was made on the experimental farm Villa Monica property of Fedecacao, located on San Vicente del Chucuri, in the determination of the physical-chemical characteristics it was taken samples of the first harvest of 2017 in triplicated. The fermentation index for the first harvest of 2017, increase with time, obtaining values higher than 60% after the 120 h, the clone with higher values was FTA2. These fermentation percentages are adequate and within the expectative of a 60%-80% for the 120 h, assuring that there is no over fermentation getting an adequate final quality.

關鍵字

Clone ； grain ； physical ； postharvest ； variety