EFFECT OF VARIETY AND LOCATION ON OPTIMUM FERMENTATION REQUIREMENTS OF COCOA BEANS - AN AID TO FERMENTATION ON A COTTAGE SCALE

被引：3
作者：
SENANAYAKE, M
JANSZ, ER
BUCKLE, KA
机构：
[1] UNIV NEW S WALES,DEPT FOOD SCI & TECHNOL,SYDNEY,NSW 2052,AUSTRALIA
[2] DEPT EXPORT AGR,RES STN,MATALE,SRI LANKA
[3] UNIV SRI JAYEWARDENEPURA,DIV BIOCHEM,NUGEGODA,SRI LANKA
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1995年 / 69卷 / 04期
关键词：
COCOA; FERMENTATION; CUT TEST; SWEAT BOX; VARIETAL EFFECT; INTERCROP;
D O I：
10.1002/jsfa.2740690410
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
hree selected cacao varieties (WAA, ICS1 and Na-32) grown in new low country intercrops and traditional mid-country plantations of Sri Lanka were compared. Significantly different temperature and pH changes occurred during fermentation of the three varieties. The optimum duration of fermentation for all varieties was 6 days irrespective of the location of growth. The 'sweat box' fermentation method (mini-box) with mixing at 12 h intervals, could be used to obtain a satisfactory level (85%) of fermentation of cocoa beans. In the short term, these findings will help to upgrade the cottage-scale cocoa industry in Sri Lanka.
引用
收藏
页码：461 / 465
页数：5
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