Changes in some physico-chemical properties of cocoa beans during maturation

Jinap S., . and Radiah O., . and Syed Kamaruddin S.W., . Changes in some physico-chemical properties of cocoa beans during maturation. pp. 134-138. ISSN 1505-5337

The physical and chemical changes in one variety of cocoa fruits (ICS 95) up to twenty-four weeks of age were measured. There was a good correlation between weight and length (r0.93) of the fruits. There was no significant difference (p0.05) in weight and length between fruits aged sixteen and twenty four weeks. The fruits shrivelled after twenty weeks. Sucrose was present only from twelve weeks onward increased up to sixteen weeks (5.2 g/100g) then decreased thereafter. Concentration of glucose was the highest at twenty-four weeks (18.5 g/100 g). Fructose was synthesized when the fruits were between four to eight weeks. Pectic substances (about 120 mg galacturonic acid/g alcohol insoluble solid at four weeks) decreased slowly as the fruits ripened. Fat formation commenced at thirteen weeks (6.4 g/100 g) then accumulated rapidly until the sixteenth week (48.2 g/100 g) and stayed constant thereafter. Theobromine increased significantly at eight to twenty weeks (13.0 ug/g) then decreased to 10.0 ug/g at twenty-four weeks. Caffeine was negligible until sixteen weeks (1.5 mg/g) then increased significantly thereafter to be 5.5 mg/g at twenty-four weeks

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Abstract

The physical and chemical changes in one variety of cocoa fruits (ICS 95) up to twenty-four weeks of age were measured. There was a good correlation between weight and length (r0.93) of the fruits. There was no significant difference (p0.05) in weight and length between fruits aged sixteen and twenty four weeks. The fruits shrivelled after twenty weeks. Sucrose was present only from twelve weeks onward increased up to sixteen weeks (5.2 g/100g) then decreased thereafter. Concentration of glucose was the highest at twenty-four weeks (18.5 g/100 g). Fructose was synthesized when the fruits were between four to eight weeks. Pectic substances (about 120 mg galacturonic acid/g alcohol insoluble solid at four weeks) decreased slowly as the fruits ripened. Fat formation commenced at thirteen weeks (6.4 g/100 g) then accumulated rapidly until the sixteenth week (48.2 g/100 g) and stayed constant thereafter. Theobromine increased significantly at eight to twenty weeks (13.0 ug/g) then decreased to 10.0 ug/g at twenty-four weeks. Caffeine was negligible until sixteen weeks (1.5 mg/g) then increased significantly thereafter to be 5.5 mg/g at twenty-four weeks

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Item Type:	Article
Additional Information:	Summary (En)
AGROVOC Term:	THEOBROMA CACAO
AGROVOC Term:	COMPOSICION QUIMICA
AGROVOC Term:	SEMILLA DE CACAO
AGROVOC Term:	MADURACION
AGROVOC Term:	TECNICAS ANALITICAS
AGROVOC Term:	PROPIEDADES FISICO-QUIMICAS
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:56
URI:	http://webagris.upm.edu.my/id/eprint/20772

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