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

页码：461 / 465

页数：5

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