บทคัดย่องานวิจัย

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Effect of the postharvest storage period on fermentation and acidity in cocoa.

Dias, J. C.; Avila, M. da G. M.;

Agrotropica Year: 1990 Vol: 2 Issue: 3 Pages: 145-150 Ref: 21 ref.

1990

บทคัดย่อ

Effect of the postharvest storage period on fermentation and acidity in cocoa.

Seeds were extracted from cocoa pods which had been held for 1-5 days, and were fermented for 7 days. During fermentation, samples were taken daily to determine total sugars, acidity and pigment contents. Pulp sugar content decreased gradually and after 7 days it ranged between 79.14 and 87.81% of the initial amount. Pigment index values indicated an acceptable level of fermentation from the 6th day onwards. In the last 3 days of fermentation the titratable acidity ranged from 14.16 to 16.47 meq. NaOH per 100 g kernels. The results indicated that holding pods for up to 5 days prior to fermentation had no effect on the duration of fermentation or final acidity.