บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The effect of postharvest storage period of pods, turning process of the mass and fermentation time on the acidity of cocoa beans.

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

Agrotropica Year: 1993 Vol: 5 Issue: 2 Pages: 25-30 Ref: 29 ref.

1993

บทคัดย่อ

The effect of postharvest storage period of pods, turning process of the mass and fermentation time on the acidity of cocoa beans.

Cocoa beans, extracted from pods stored for one or 5 days, were fermented in wooden boxes for 7 days in May and July. Three turning processes of the mass were compared: every 24 h; 48 h after the beginning of fermentation and every following 24 h; and every 48 h. Samples were taken to determine pigment index, acidity and bean classification using the cut test. Fermentation was fastest with pods stored for 5 days and with a turning process every 24 h. Volatile acid contents were significantly higher in May than in June. From 12 samples of the final product, 11 were classified, through the cut test, as grade I, and one as grade II for export.