Storage of Cocoa (Theobroma Cacao L.) Seeds and Changes Associated With Their Deterioration
Cocoa (Theobroma cacao L .) seeds are recalcitrant and rapidly lose their viability during preparation and within two to three weeks of storage. To improve their storability, the responses of a cultivar of cocoa seeds (NA 33) to different drying methods and storage factors including seed moistur...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English English |
| Published: |
1984
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/10211/1/FP_1984_2.pdf http://psasir.upm.edu.my/id/eprint/10211/ |
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| Summary: | Cocoa (Theobroma cacao L .) seeds are recalcitrant and
rapidly lose their viability during preparation and within two to
three weeks of storage. To improve their storability, the
responses of a cultivar of cocoa seeds (NA 33) to different drying
methods and storage factors including seed moisture, storage
temperature and fungi were investigated. Physiological, biochemical and structural changes associated with seed death caused
by dehydration in the air-conditioned room (22oC, 55% RH) and
chilling at 100C were also monitored. |
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