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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: Hor, Yue Luan
Format: Thesis
Language:English
English
Published: 1984
Subjects:
Cacao - Case studies
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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spelling my.upm.eprints.102112024-03-20T02:10:25Z http://psasir.upm.edu.my/id/eprint/10211/ Storage of Cocoa (Theobroma Cacao L.) Seeds and Changes Associated With Their Deterioration Hor, Yue Luan 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. 1984 Thesis NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/10211/1/FP_1984_2.pdf Hor, Yue Luan (1984) Storage of Cocoa (Theobroma Cacao L.) Seeds and Changes Associated With Their Deterioration. Doctoral thesis, Universiti Pertanian Malaysia. Cacao - Case studies English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
topic Cacao - Case studies
spellingShingle Cacao - Case studies
Hor, Yue Luan
Storage of Cocoa (Theobroma Cacao L.) Seeds and Changes Associated With Their Deterioration
description 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.
format Thesis
author Hor, Yue Luan
author_facet Hor, Yue Luan
author_sort Hor, Yue Luan
title Storage of Cocoa (Theobroma Cacao L.) Seeds and Changes Associated With Their Deterioration
title_short Storage of Cocoa (Theobroma Cacao L.) Seeds and Changes Associated With Their Deterioration
title_full Storage of Cocoa (Theobroma Cacao L.) Seeds and Changes Associated With Their Deterioration
title_fullStr Storage of Cocoa (Theobroma Cacao L.) Seeds and Changes Associated With Their Deterioration
title_full_unstemmed Storage of Cocoa (Theobroma Cacao L.) Seeds and Changes Associated With Their Deterioration
title_sort storage of cocoa (theobroma cacao l.) seeds and changes associated with their deterioration
publishDate 1984
url http://psasir.upm.edu.my/id/eprint/10211/1/FP_1984_2.pdf
http://psasir.upm.edu.my/id/eprint/10211/
_version_ 1794564309478539264
score 13.160551

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