The Cocoa (Theobroma cacao L) native in Mexico

Arrazate, Carlos Hugo Avendaño; Martínez-Bolaños, Misael; Mendoza-López, Alexander

doi:10.15406/bij.2018.02.00109

Cited by 3 publications

(3 citation statements)

References 2 publications

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“…Cocoa beans are the main cocoa product used to produce chocolate and its derivatives, including cosmetics, foods and pharmaceutical products (Subroto et al, 2023). In addition, it was revealed that cocoa, rich in flavonoids, has also been used in the medical industry due to its ability to reduce high blood pressure and increase the suppleness of blood vessels (Avendaño-Arrazate et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Typically, a cocoa pod is an ovoid indehiscent fruit 15-30 cm long and 8-10 cm wide, available in various shapes such as oblate, spherical, elliptical and oblong (Ramji et al, 2018). The skin surface of a cocoa pod can be smooth or rough during its immature state with green and red colours, depending on its genotype (Avendaño-Arrazate et al, 2018). Generally, unripe cocoa pods have green or reddish-purple skin, which changes to yellowish or reddish-orange when they mature (Motamayor et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Maturity Stages on Physical Properties of Cocoa (Theobroma cacao L.) Pods

Oluwamayokun Soyoye,

Mat Nawi,

Zulkifli

et al. 2024

JST

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Cocoa is one of the main plantation crops in Malaysia. Significant efforts have been made to modernise the industry using mechanisation and automation technologies. Thus, determination of the physical properties of cocoa pods at different maturity stages is paramount for an appropriate design and development of a post-harvest machinery system for pod breaking, sorting and grading. This study investigated the effect of five different maturity stages (unripe, under-ripe, ripe, very-ripe and over-ripe) on the physical properties of cocoa pods. A total of 80 cocoa pods (Clone PBC140) were used as samples, where 16 pods represented each maturity stage. For the unripe stage, the largest mean dimensional values were 172.45, 89.3 and 111.18 mm for the pods’ length, diameter and geometric mean diameter, respectively. The highest mean values of 0.66 and 0.54 for the over-ripe stage were recorded for sphericity and aspect ratio, respectively. The geometric mean diameter, weight and firmness were found to be inversely proportional to the maturity stages. The advanced maturity stages experience greater colour intensity, as reflected in the chroma (C*) and higher L*, a* and b* values. This study has found that the colour and texture of the cocoa pods change throughout their maturity. In conclusion, the results reported in this study can be used as a reference for designing and developing a machinery system for post-harvest fruit processing.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Maturity Stages on Physical Properties of Cocoa (Theobroma cacao L.) Pods

Oluwamayokun Soyoye,

Mat Nawi,

Zulkifli

et al. 2024

JST

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“…Its cacao pod, an ovoid indehiscent fruit, has sizes 15-30 cm (6-12 in) long and 8-10 cm (3-4 in) wide in various forms such as oblate, spherical, elliptical and oblong. The pod can be smooth or rough during its immature state of the colors green and red, depending on its genotype [1]. Currently, all varieties of cultivated cacao are formed through human hybrid intervention; however, the main classifications of cacao three broad groups: Criollo or native, Forastero or peasant, Trinitario, or hybrid [2].…”

Section: Introductionmentioning

confidence: 99%

Maturity classification of cacao through spectrogram and convolutional neural network

Bueno

Valenzuela

Arboleda

2020

Jurnal Teknologi dan Sistem Komputer

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Cacao pod's ideal harvesting time is when it is about to be ripe. Immature harvest would result in hard cacao beans not suitable for fermentation, while overripe cacao pods lead to fungal-infected, defective, and poor-quality yields. The demand for high-quality cacao products is expected to rise due to advancing technology in the present. Pre-harvesting needs to provide optimal identification of which amongst the pods are ripened enough and ready for the next stage of the cacao process. This paper recommends a technique to determine the ripeness of cacao. Nine hundred thirty-three cacao samples were used to collect thumping audio data at five different pod's exocarp locations. Each sound file is 1 second long, creating 4665 cacao sound file datasets at 16kHz sample rate and 16-bit audio bit depth. The process of the Mel-Frequency Cepstral Coefficient Spectogram was then applied to extract recognizable features for the training process. The deep learning method integrated was a convolutional neural network (CNN) to classify the cacao sound successfully. The experimental design model's output exhibits an accuracy of 97.50 % for the training data and 97.13 % for the validation data. While the overall accuracy mean of the classification system is 97.46 %, whether the cacao is unripe or ripe.

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Estructura y composición florística de bosques asociados a especies de Theobroma en la Amazonía colombiana

Molina

Calderón

Zabala

et al. 2021

RMCF

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Conocer estructuralmente el bosque permite entender la relación natural entre especies nativas y silvestres del género Theobroma; sin embargo, resulta escasa la información sobre el particular en regiones tropicales. El objetivo del presente trabajo fue evaluar la estructura, composición y diversidad de bosques asociados a los taxones silvestres de Theobroma en la Amazonía Colombiana. Se establecieron cinco parcelas circulares de 25.24 m de diámetro (500 m2) en el municipio Cartagena de Chairá departamento del Caquetá y en el municipio Puerto Leguízamo, departamento de Putumayo. Asociados a especies silvestres de Theobroma en la Amazonía Colombiana se registraron 190 individuos, distribuidos en 35 familias, 85 géneros y 123 especies. Las familias con mayor índice de valor de importancia fueron Moraceae (41.04), Fabaceae (37.31), Myristicaceae (34.33), Malvaceae (26.53), Burseraceae (24.67), Lecythidaceae (17.07), Lauraceae (13.47) y Rubiaceae (12.40); en cuanto a las especies destacaron por su IVI Iryanthera laevis, Brosimum cf. potabile, Eschweilera albiflora, Iryanthera crassifolia, Neea parviflora, Theobroma glaucum y Parinari campestri. Los valores de diversidad de Shannon mostraron que los bosques de El Guamo y La Cocha presentan un alto grado de diversidad (3.58 y 3.51, respectivamente). Los índices fitosociológicos y de valor de importancia permitieron identificar cuatro taxones arbóreos sobresalientes: Iryanthera laevis, Brosimum cf. potabile, Eschweilera albiflora e Iryanthera crassifolia; los cuales de alguna manera representan un potencial para la conservación de materiales criollos de cacao.

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The Cocoa (Theobroma cacao L) native in Mexico

Cited by 3 publications

References 2 publications

Effect of Maturity Stages on Physical Properties of Cocoa (Theobroma cacao L.) Pods

Effect of Maturity Stages on Physical Properties of Cocoa (Theobroma cacao L.) Pods

Maturity classification of cacao through spectrogram and convolutional neural network

Estructura y composición florística de bosques asociados a especies de Theobroma en la Amazonía colombiana

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