Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential.

ABSTRACT: The sensory quality and the contents of quality-determining chemical compounds in unfermented and fermented cocoa from 100 cacao trees (individual genotypes) representing groups of nine genotype spectra (GG), grown at smallholder plantings in the municipality of Waslala, Nicaragua, were evaluated for two successive harvest periods. Cocoa samples were fermented using a technique mimicking recommended on-farm practices. The sensory cocoa quality was assessed by experienced tasters, and seven major chemical taste compounds were quantified by near infrared spectrometry (NIRS). The association of the nine, partially admixed, genotype spectra with the analytical and sensory quality parameters was tested. The individual parameters were analyzed as a function of the factors GG and harvest (includi

SUBMITTER: Trognitz B 

PROVIDER: S-EPMC3548827 | biostudies-literature | 2013

REPOSITORIES: biostudies-literature