Caracterização agronômica de acessos de cacau

Almeida, Caio Marcio Vasconcellos Cordeiro de; Dias, Luíz Antônio dos Santos; Silva, Acácio de Paula

doi:10.1590/s0100-204x2009000400006

Cited by 17 publications

(11 citation statements)

References 6 publications

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“…Nevertheless, studies are necessary to investigate its characteristics in order to establish the industrial potential in producing high quality chocolates. Considering shell, only the non-resistant cultivar was significantly different, this was also expected due to the fact that the disease is less thick, shows dark spots, wrinkle and stiff (Almeida et al, 2009). The PH16 showed, statistically, the highest amount of pulp.…”

Section: Physical Characterization Of the Fruitsmentioning

confidence: 65%

“…The "witch broom disease" caused by the fungus Moniliophtora perniciosa drastically reduced cocoa production in Southern Bahia (Brazil), and cloning techniques has been used with trees that showed resistance to fungus. This practice seems to be one of the most effective ways to avoid the disease (Leal et al, 2008;Almeida et al, 2009, Pires et al, 2012.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil

Cruz¹,

Leite²,

Soares³

et al. 2013

Afr. J. Biotechnol.

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The "witch broom disease" caused by the fungus Moniliophtora perniciosa drastically reduced cocoa production in Southern Bahia (Brazil), and cloning techniques has been used with trees that showed resistance to the fungus. On the other hand, the genotype, agronomic management, soil and weather characteristics, as well as post-harvest technology directly affected the quality of beans. The present study aimed at evaluating the fermentation process of two cultivars of cocoa beans resistant to "witch broom disease" and a non-resistant cocoa cultivar susceptible to the disease, produced in south of Bahia. The fruits of all cultivars were physically evaluated and fermentations were monitored. The total phenolics and tannins were also evaluated. The results show many differences among cultivars, and the main ones include the low weight and number of seeds in SR162 cultivar and the high pulp weight in the PH16 cultivar. During fermentation, cultivars showed different behavior with regards to pH, acidity and temperature and had different reduction in tannins and total phenolics. Therefore, one may conclude that the cultivars studied showed distinct physical and chemical characteristics. Thus, it is recommended that fermentation should be conducted differently for each cultivar, in order to obtain their best features to produce high quality chocolates.

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Section: Physical Characterization Of the Fruitsmentioning

confidence: 65%

Section: Introductionmentioning

confidence: 99%

Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil

Cruz¹,

Leite²,

Soares³

et al. 2013

Afr. J. Biotechnol.

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show abstract

“…Características químicas e físicas dos frutos, sementes e polpa, são influenciadas pelo ambiente e pela genética (Tucci et al, 1996;Melo & Chitarra, 1999;Álvarez et al, 2002;Almeida et al, 2009). Avaliar cultivares de cacau em regiões litorâneas faz-se necessário como forma de seleção para este ambiente.…”

Section: Introductionunclassified

Caracterização de frutos de clones de cacaueiros na região litorânea de São Mateus, ES

Alexandre

Chagas

Marques

et al. 2015

Rev. bras. eng. agríc. ambient.

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R E S U M OObjetivou-se, com trabalho, avaliar a pós-colheita de clones de cacaueiros produzidos na região litorânea do norte do Espírito Santo, quanto às características físicas e químicas de seus frutos. As caracterizações físicas e químicas foram realizadas a partir de 10 frutos referentes a sete clones de cacau (CCN 10, CCN 51, CEPEC 2002, PH 15, PH 16, OS 1319 e TSH 1188. Foram avaliados o peso total, diâmetro e comprimento do fruto, peso da casca, espessura do sulco e da região mais espessa da casca, número, peso seco, largura, espessura e comprimento das amêndoas, sólidos solúveis totais (SST), acidez total titulável (ATT), pH da polpa e relação SST/ATT. As médias obtidas foram agrupadas pelo teste de Scott-Knott a 0,05 de probabilidade; em seguida, procedeu-se à análise da divergência genética. Foi observada a presença de divergência genética entre as populações estudadas ocorrendo a formação de três grupos pelo método de Tocher e dois grupos quando aplicado o Unweighted Pair-Group Method Average (UPGMA). Os clones CCN 10 e CCN 51 são os mais indicados para a produção de amêndoas e as variáveis, referentes ao tamanho do fruto, comprimento e diâmetro, foram as que mais contribuíram na diversidade genética dos genótipos.

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“…Wild species of the genus Theobroma (Malvaceae) are endemic in the Amazon region (Dias 2001) (see Figure S1, available on supplementary material <https://doi.org/10.6084/ m9.figshare.13696195.v1>) and require research for their inclusion in breeding programs, since they represent genetic resources with potential for the development of varieties more productive and resistant to pests and diseases (Almeida et al 2009). The wild species Theobroma speciosum Willd.…”

Section: Introductionmentioning

confidence: 99%

Structure and genetic diversity of Theobroma speciosum (Malvaceae) and implications for Brazilian Amazon conservation

et al. 2021

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The genetic diversity of Theobroma speciosum is important because its use in breeding programs, once the species is closely related to species of great economic value such as Theobroma cacao (cocoa) and Theobroma grandiflorum (cupuaçu). Thus, the objective of this work is to characterize the intra and interpopulational genetic diversity of Theobroma speciosum in natural populations in the Brazilian Amazon. Ninety individuals of T. speciosum from four populations localized in different states of legal Amazon were selected and genotyped. The data were obtained by fluorescence microsatellite analysis and the number of alleles, number of private alleles, fixation index, observed and expected heterozygosity were analyzed. Bayesian analysis, AMOVA and PCOa were used to reveal the molecular genetic structure of the populations, using the programs Structure and GenAIEx 6.5, respectively. All populations studied present great levels of gene diversity, although, there was a greater similarity among the AUR, API and MAC populations, while RBC population presented higher heterozygosity and less inbreeding than the others, becoming a possible refuge area in the Amazon, and the most important population for T. speciosum conservation.

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Caracterização agronômica de acessos de cacau

Cited by 17 publications

References 6 publications

Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil

Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil

Caracterização de frutos de clones de cacaueiros na região litorânea de São Mateus, ES

Structure and genetic diversity of Theobroma speciosum (Malvaceae) and implications for Brazilian Amazon conservation

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