Phenological growth stages of cacao plants (Theobroma sp.): codification and description according to the BBCH scale

Abstract

The detailed description of growth stages of useful plants followed by adequate codification facilitates communication between scientists and practicians if, for example, new findings of science have to be transferred to management procedures or if experiences made at one growing site have to be adapted to another. We describe the growth stages of the worldwide species of cacao trees (Theobroma sp.) to prepare the basis for production management, comparisons of epidemiological studies of disease, of growth patterns under different environmental factors and of genetically clone specific parameters. The codification follows the ‘extended BBCH (BBCH, Biologische Bundesantalt, Bundessortenamt and CHemische Industrie, Germany) scale’, a numerical system that differentiates between principal, secondary and tertiary growth stages. Each growth stage presented from seed germination to crown development and harvest is correlated with general management practices. This scale will be of great help to cacao growers and scientists around the world for better communication, more efficient planning of management practices and experiments.

The Application of BBCH Scale for Codification and Illustrations of the Floral Stages of Caribbean Fine Cacao Theobroma cacao L.

“…At BBCH 85, physiological maturity and ripening, which took about 20-30 d, had been completed with pronounced and distinct varietal color of the husk. Internally, at the seed level, the cells of the hypodermal layer of the outer integument and some of the adjacent layers beneath became prismatic in shape and highly mucilaginous, their walls ultimately disappearing, so that the ripe seeds are surrounded by a continuous sheath of mucilage [24].…”

“…According to the five loculi in the superior ovary, the number of ovules per ovary is clone dependent and varies between 37 and 65 ovules per ovary. The seeds are arranged in five rows in the fruit [24]. The number of seeds per fruit ranged between 20 and 50.…”

“…Depending on the variety and agro-ecological conditions, the maturation process of the fruit, from the pollination to fully mature fruit, takes 160-210 d [24]. The fruit of cacao is an indehiscent drupe and do not abort, but is attached to the tree by its peduncle until harvested.…”

Pengaruh Tetua Jantan terhadap Komponen Buah dan Biji Hasil Persilangan Enam Genotipe Kakao Mulia

“…Panen buah dilakukan pada umur + 6 bulan setelah persilangan karena buah kakao mencapai matang fisiologis dalam periode waktu 150-180 hari (sekitar 5-6 bulan) setelah terjadinya proses pembuahan (Niemenak et al, 2010;Colombo, Pinorini-Goldy, & Conti, 2014). Buah diambil dengan cara dipotong tangkainya menggunakan gunting setek.…”

Seleksi Karakter Vegetatif yang Berpengaruh terhadap Jumlah Bunga dan Buah Kakao pada Agroekosistem Iklim Kering, Nusa Tenggara Timur

“…Bunga dan buah kakao biasanya muncul di ketiak bekas daun (leaf scars) pada batang utama, dan atau pada cabang-cabang yang telah berkayu (Bartley, 2005;Niemenak et al, 2009), sehingga makin banyak jumlah serta makin besar diameter cabang sekunder, maka makin banyak jumlah bunga dan buah yang akan terbentuk. Di sisi lain, Hasil dikemukakan juga bahwa hasil buah pada tanaman kakao sangat dipengaruhi oleh jumlah bunga yang muncul dan persentase buah yang diserbuki atau dibuahi, serta dipengaruhi juga oleh persentase buah muda yang mampu berkembang sampai menjadi masak (Puslitkoka, 2008).…”