Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60

BACKGROUND Colombia is known for its production of fine and aromatic cocoa; however, the lack of homogeneity in the ripeness stage of cocoa fruit affects the final quality of cocoa beans. Therefore, the aim of this work was to identify parameters that can be use as indicators of ripeness in cocoa fr...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2019-10, Vol.99 (13), p.5910-5917
Main Authors: Cubillos Bojacá, Andrés F, García Muñoz, María C, Calvo Salamanca, Ana M, Carvajal Rojas, Guillermo H, Tarazona‐Díaz, Martha P
Format: Article
Language:English
Subjects:
Acidity
Beans
cacao
Cocoa
Cocoa beans
Color
Firmness
Fruit juices
Fruits
Homogeneity
indicator of ripeness
Indicators
Maturation
maturity
Moisture content
Organic chemistry
Parameter identification
pH effects
postharvest
Pulp
raw material
Solids
variety
Water content
Weight
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Summary:BACKGROUND Colombia is known for its production of fine and aromatic cocoa; however, the lack of homogeneity in the ripeness stage of cocoa fruit affects the final quality of cocoa beans. Therefore, the aim of this work was to identify parameters that can be use as indicators of ripeness in cocoa fruit in order to homogenize the characteristics of raw cocoa used in the production of cocoa‐products industry. The parameters evaluated were fruit, seed and pod weight, firmness, color, polar and equatorial diameters of the fruit, seed moisture content, total titratable acidity, pH, and total soluble solids of pulp. RESULTS Factors such as seed weight, firmness, diameters, total soluble solids, pH, and acidity were affected by the clone factor, whereas seed weight, pH, and total titratable acidity were affected by ripeness stage. CONCLUSION Identification of indicators of ripeness for cocoa fruit is a complex task due to the influence of the clone on the evolution of the physicochemical characteristics of cocoa fruit during its maturation process. Thus, indicators must be developed for each clone, and at least two parameters among color, pH, and total titratable acidity should be used to determine the ripeness stage of cocoa fruit. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.9882