Caracterização das sementes de variedades de cacau Theobroma cacao L. resistentes à vassoura de bruxa durante a fermentação e após a secagem

Abstract

The southern state of Bahia is the main cocoa-producing region of Brazil in 1989 has identified a disease, witches' broom caused by the fungus Moniliophthora pernicious, who committed much of its production and is now trying to find alternatives to control this disease . These presented the best results were for research into new resistant varieties of cocoa, which lead productive and quality raw materials industry, this alternative has motivated many producers and Brazilian cacao today shows signs of recovery. Aiming to contribute to the Brazilian Program for Genetic Improvement held the characterization of cocoa beans, SR162, and PH16, and a sample susceptible to disease called conventional cocoa, during fermentation and after drying. We monitored the pH, titratable acidity and temperature of the seeds and cocoa beans during fermentation, and sampled at intervals of twelve hours for physical-chemical and chemical. The temperature and pH of the mass during fermentation and assessment of moisture content, water activity, pH, titratable acidity, sugars, organic acids, proteins, phenolic compounds, during the end of the fermentation and drying, showed that the evolution of fermentation process was different for each material. From the analysis of phenolic compounds noticed the predominance of epicatechin in three varieties, another similar result was the presence of lactic acid in three samples. Through analyzes it was found that fermentation monoclonal ensures a better understanding of the reactions involved, which is subsequently adding value to the chocolate through the production of chocolates variety.