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Growth, Respiration and Physicochemical Changes During the Maturation of Cacao Fruits by Martha del Pilar López‐Hernández; Jenifer Criollo‐Núñez; Camilo Ignacio Jaramillo‐Barrios; María Denis Lozano‐Tovar is a Agricultural and Biological Sciences article available to read on EtoBox.

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## Abstract ## BACKGROUND Cacao is important for the economy of many countries in the humid tropics. Its quality is affected when fruits are not collected at the optimal harvest point. The aim of this study was to obtain maturity indices for producers to facilitate the timely harvest and improve the development of fermentation and the sensorial quality of cacao. The growth and respiration processes, and the physicochemical changes during the maturation of three cacao genotypes were determined. Physiological follow‐ups measuring fruit length and diameter were performed from 30 days after anthesis to fruit deterioration in the tree. ## RESULTS Growth equations were obtained, establishing four maturity stages based on days after anthesis, and fruit length and diameter. Nineteen descriptors were used for the characterization, and through Pearson's correlation and principal component analysis (PCA), five descriptors were identified as representative of the maturity stages of the cacao fruit. PCA results and respiration measurements established that stage 3 presented the highest substrate availability for obtaining good fermentation and quality cacao. This stage showed values between 124

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Author

Martha del Pilar López‐Hernández; Jenifer Criollo‐Núñez; Camilo Ignacio Jaramillo‐Barrios; María Denis Lozano‐Tovar

Publisher

Wiley

Published

2021

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)