Effect of the time from harvesting to shelling of cocoa type forastero in Cuyagua, some characteristics of the bean during the fermentation | Efecto del tiempo transcurrido entre la cosecha y el desgrane de la mazorca del cacao tipo forastero de Cuyagua sobre características del grano en fermentación

Spanish; Castilian. En el ensayo se evaluó el efecto del tiempo transcurrido entre la cosecha y el desgrane de la mazorca sobre algunas características físicas y químicas del grano durante la fermentación del cacao, Theobroma cacao L. Para ello fueron cosechadas mazorcas maduras y sanas de cacao tipo forastero de la población de Cuyagua, estado Aragua. Un lote fue desgranado recién cosechado y el otro 5 días después y ambos fermentados en cajas de madera por 6 d. Durante la fermentación, la temperatura fue medida diariamente y el índice de fermentación (ÍF) a los 0, 3 y 6 d. En esos mismos días fueron realizados análisis de humedad, taninos, pH y acidez total (AT) titulable en la pulpa + testa y en el cotiledón del grano. Los resultados demostraron que al retardar el desgrane, la fermentación fue más rápida y se alcanzaron temperaturas más elevadas en la masa de cacao (MC) e ÍF superioresasí como menor contenido de taninos y pHs más elevados en la pulpa + testa y de acidez en el cotiledón. Igualmente, durante la fermentación se observó un incremento de la temperatura de la MC hasta el 3er d y un aumento progresivo del ÍF. Además, en la pulpa + testa el pH aumentó y disminuyeron la humedad, los taninos y la AT y en el cotiledón se incrementó la AT y se redujo el pH.

English. This study was carried out to evaluate the effect of the time period, elapsed between harvesting and shelling of cocoa, Theobroma cacao L., bean, on some physicals and chemicals characteristics during fermentation. For this purpose, ripe and healthy cocoa beans, of forastero type, were harvested in the area of Cuyagua,Aragua State: a first lot was shelled just after the beans were harvésted, and another lot of beans were shelled 5 days after they were harvested. Both lots were fermented in wood boxes for 6 days. Temperature was measured in a daily base, and the fermentation indexat 0, 3 and 6 days during fermentation. Analyses of moisture, tannins, pH and total titratable acidity in pulp + testa and cotyledon there were also measured. The results showed that, by delaying cocoa bean shelling, the fermentation process was developed more rapidly, and higher temperatures for cocoa mass as well as superior fermentation indexes were reached. Also, by delaying the shelling, low tannin contents, higher pHs in pulp + testa, as well as an increase in acidity in the cotyledon were observed. During the fermentation process the temperature of the cocoa mas s was increased until the third day, and there was a progressive increase of the fermentation index. There was an increase in pH level as well as a reduction of moisture, tannins and total acidity in pulp + testa. Total acidity increased, and levels of pH decreased in cotyledon.