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What is Cocoa Pod Pulp Changes During Storage about?

The study investigates chemical and physical changes in cocoa pod pulp during ripening and post-harvest storage, focusing on the effects on acid formation during fermentation. Key findings indicate significant reductions in water and dry matter per seed due to evaporation and respiration, leading to changes in pulp volume and surface area. The research highlights the importance of these changes in influencing microbial activity and acid production during fermentation, with implications for improving cocoa f

Author

Steffanya Oñate

Language

EN