Identification of potential maturity indicators for harvesting cacao

Rojas, Karen E.; Garcia, Maria Cristina Roppa; Cerón, Ivonne X.; Ortiz, Ronnal Esneyder; Tarazona, Martha P.

doi:10.1016/j.heliyon.2020.e03416

Cited by 22 publications

(23 citation statements)

References 26 publications

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“…While Gu et al (2013) reported that the flavonoid content for cocoa beans of different origin ranged from 3.50 to 12.62 mg epicatechin equivalents/g. The differences in the contents can be explained by several factors such as cocoa cultivars, geographical location, different maturity stages, postharvest operations, fermentation and drying, extraction procedures and analytical methodologies used in the assessment (Urbańska and Kowalska, 2019; Rojas, García, Cerón, Ortiz, & Tarazona, 2020;Santander Muñoz, Rodríguez Cortina, Vaillant, & Escobar Parra, 2020;Plaza et al, 2017).…”

Section: Polyphenols Contents and Antioxidant Capacity Of Cocoa Beansmentioning

confidence: 99%

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

Ramos-Escudero

Casimiro-Gonzales

Fernández-Prior

et al. 2021

LWT

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Section: Polyphenols Contents and Antioxidant Capacity Of Cocoa Beansmentioning

confidence: 99%

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

Ramos-Escudero

Casimiro-Gonzales

Fernández-Prior

et al. 2021

LWT

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“…The important factors during the fruit ripening process are the changes in moisture content, weight, and size of the beans. Rojas et al (2020) suggested that the weight of fruit, number of seeds, and fruit color and firmness could be used as harvest indicators while fruit size was not recommended as an indicator of ripeness. During physiological ripening, translocation of nutrients in the beans will stop.…”

Section: Cocoa Quality Evaluation Weight Of Harvested Fruitmentioning

confidence: 99%

Evaluation of yield and pest and disease resistance of cocoa clones in Kolaka District, Southeast Sulawesi, Indonesia

et al. 2020

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Abstract. Rubiyo, Dewi YA, Imran, Salim A, Baharudin, Indrawanto C, Ratule MT. 2020. Evaluation of yield and pest and disease resistance of cocoa clones in Kolaka District, Southeast Sulawesi, Indonesia. Biodiversitas 21: 5698-5607. Cocoa is one of the main plantation commodities in Indonesia. It is an important source of foreign exchange and employment. Currently, Indonesian cocoa production and productivity, including in Southeast Sulawesi, are declining due to pests and diseases. In addition, there is a lack of high-quality and high-yielding clones. This study aimed to evaluate the quality of cocoa clones and resistance to cocoa pod borer (CPB) and cocoa pod rot (CPR) disease caused by the fungus Phytophthora palmivora. The study tested 12 cocoa clones, which included four high-yielding clones. The research location was in Lambandia Subdistrict, Kolaka District, Southeast Sulawesi Province, Indonesia. Clonal planting material was propagated by grafting in 2010. The study used a randomized block design and the treatments consisted of 20 plants of each cocoa clone with three replications. The clones were evaluated from 2018 to 2019. The observed variables included resistance to CPB and CPR. The results of the study based on the quality component showed that the clones MT, M04, and M01 had the highest average weight per one dry bean of 1.55 g, 1.64 g, and 1.24 g, respectively. Beans produced by clones MT, M01, and M04 had an average fat content of 53.36%, 52.72%, and 50.76%, respectively. Observations of the average number of pods with CPR showed that the lowest rate of attack (about 6%) was in BAL 209 and PT. Ladongi clones, with attack intensities of 20% and 18%, respectively; therefore, these clones were classified as resistant to CPR. Evaluation of the level of resistance to attack by CPB pests found two resistant clones, PT. Ladongi and Sulawesi 2, with light levels of attack on beans.

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“…Menurut Anna (2011) tingkat kemasakan buah untuk menghasilkan biji bermutu tinggi minimal adalah 60%, namun menurut Prawoto (2014) tanda-tanda kematangan buah kakao dipengaruhi oleh klon dan faktor lingkungan. Oleh karena itu, pengetahuan terhadap ciri morfologi kematangan buah secara spesifik lokasi merupakan referensi penting bagi pemanen untuk memperoleh buah dengan kemasakan tepat (Rojas et al, 2020).…”

Section: Abstrakunclassified

“…Pemanen cenderung menggunakan warna merah-semburat kuning atau merah-jingga sebagai indikator waktu panen bagi kedua klon, yang sebenarnya hanya tepat untuk DR 2 (Tabel 3). Rojas et al (2020) Tetapi dugaan ini membutuhkan pembuktian lebih lanjut. Ketepatan panen juga dipengaruhi umur pemanen (Tabel 8).…”

Section: Analisis Panenunclassified

Faktor-faktor yang Memengaruhi Produksi dan Efektivitas Panen pada Kakao Mulia

Thifany¹,

Santosa²,

Khumaida³

2020

J. Agron. Indonesia

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Low productivity of cocoa (Theobroma cacao L.) in Indonesia is caused by various factors such as improper harvesting practice. The research studied growth, development, and distribution of pod on two edel cocoa clones (DR 2 and DRC 16) and to evaluate factors affecting production and harvesting effectivity. The study was carried out at cocoa farm located at Renteng Plantation, Jember, East Java, Indonesia in January-May 2019. Pod growth, distribution, and disease incidents were evaluated on the stem 0-200 cm from soil level. The results showed that harvested pod met 73.51% of the standard quality. DR 2 and DRC 16 matured about 21-24 and 19-22 weeks after anthesis, respectively. Pods distributed predominantly at 151-200 cm above soil surface, and number of pod increased from lower to higher stem. Cocoa production was affected by clone, fruit position on the stem height, pest and disease infections, and harvester’s age and their height. In order to increase cocoa production, it is important to increase harvesting effectivity by managing fruit position such as maintaining tree height to fit with harvester’s age and height.

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Identification of potential maturity indicators for harvesting cacao

Cited by 22 publications

References 26 publications

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

Evaluation of yield and pest and disease resistance of cocoa clones in Kolaka District, Southeast Sulawesi, Indonesia

Faktor-faktor yang Memengaruhi Produksi dan Efektivitas Panen pada Kakao Mulia

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