Resumo

ZAMBRANO, Alexis et al. CHARACTERIZATION OF PHYSICAL QUALITY PARAMETERS IN CRIOLLO, TRINITARIO AND FORASTERO COCOA BEANS DURING THE DRYING PROCESS . Agronomía Trop. [online]. 2010, vol.60, n.4, pp.389-396. ISSN 0002-192X.

Three kinds of cocoa were used in this investigation: Criollos (Porcelana, Guasare y Criollo Merideño San Juan) collected in Mérida State; Trinitario: ICS-1 and the Forastero IMC-67xOC-61, harvested in Aragua State. Registrations of Daily weigh, pH and tritable acidity (TA) in the beans percentage of testa (test/head) and volatile acidity (VA) when the dried stage is over were done. The process used was a gradual dried into wooden drawers during six days. The results have shown that the weigh lost in the samples evaluated are set to a polimonial function Y = a Xm - b X + c, with a correlation rate between 0.96 and 0.99. About the TA to the cotyledons of the evaluated cocoas (P>0,001), the Criollo Porcelana had higher values than the rest of the cocoas, humidity remained constant in all cocoas and the highest percentage of hulls was cocoa presented Porcelana.

Palavras-chave : Theobroma cacao L.; dried; moisture; Forastero; Trinitario; Criollo; postharvest.

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