Physicochemical properties and microbial group behavior of postharvest peruvian cocoa bean (Theobroma cacao L.)

Abstract

Cocoa is used in the manufacturing of different products. Fermenting microorganisms such as yeast and bacteria use the high nutrient content of cocoa. This research evaluated physicochemical properties and microbial group behavior of fresh cocoa bean and four treatments to compare among them (A, A-farmer, B, and B-farmer). Moisture content, mold and yeast count, and Salmonella were determined in fresh cocoa beans and treatments. The results of fresh cocoa beans were moisture content of 56.30 ± 0.02 % and microbiological count below control. Treatments results were moisture content of 3.10 ± 0.02 %, 10.30 ± 0.20 %, 4.80 ± 0.00 %, and 11.40 ± 0.20 % (p ≤ 0.05), mold and yeast count were statistically similar (p > 0.05). Salmonella was not detected in any of the treatments. These findings indicate that regardless of post-harvest process, there is no fungal contamination in cocoa when carrying out good manufacturing practices.

Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru

“…The fat percentage of CNFA beans were similar in all samples, with values between 45.2 and 54.4%. These results are similar to those reported by various authors (Calvo et al, 2021;Grassia et al, 2019;Salazar et al, 2020). However, values lower than 52% of fat in cocoa are considered low, since a normal value is registered between 52 and 55% (Grassia et al, 2019;Salazar et al, 2020).…”

“…These results are similar to those reported by various authors (Calvo et al, 2021;Grassia et al, 2019;Salazar et al, 2020). However, values lower than 52% of fat in cocoa are considered low, since a normal value is registered between 52 and 55% (Grassia et al, 2019;Salazar et al, 2020). The low-fat percentage values in the CNFA beans may be related to the fermentation time, since Afoakwa et al (2013) and Aremu et al (1995) reported that the fat content in cocoa beans is related to the greater number of days of fermentation.…”

Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans

“…Salazar et al [122] conducted observations of microbiological properties in postharvest handling of cocoa beans, where 4 types of treatment were carried out, namely, treatment A and A-farmer, treatment B and B-farmer. Treatments A and A-farmer (performed by farmers directly in the field) were carried out by drying cocoa beans through an artificial process, while treatments B and B-farmers (carried out by farmers directly in the field) were performed using sunlight.…”

“…The highest TAM and yeast values were also found in the fresh samples because cocoa beans in the pods were still sterile after being cut. The moisture and high sugar content in fresh cocoa beans were used for the growth and development of microorganisms [7,122].…”

“…The maximum allowable value of mold on cocoa beans in the Venezuelan standard was 3.00-4.00 log CFU/g [122,123]. Meanwhile, the international standard ISO 2451:2017 for the cocoa beans-specification and quality requirements have set a maximum limit for moldy dry cocoa beans, which is 3% for grade 1, and 4% for grade 2 [124].…”