Diversity of cacao fat in germplasm from Rondônia, Brazil
| Autor: | Caio Márcio Vasconcellos Cordeiro de Almeida, Valdir Alves Facundo, Henrique Otávio Braga Brazil, Luiz Antônio dos Santos Dias, José Raymundo Pires Medeiros, Jorge Luiz Andrade Costa |
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| Jazyk: | angličtina |
| Rok vydání: | 2008 |
| Předmět: | |
| Zdroj: | Crop Breeding and Applied Biotechnology, Vol 8, Iss 2, Pp 141-148 (2008) |
| Druh dokumentu: | article |
| ISSN: | 1518-7853 1984-7033 |
| Popis: | Chocolate is food of high nutritional value made from the fat extracted from cacao beans. Fat content andmelting point are features of utmost importance for the chocolate, pharmaceutical and cosmetics industries. This paperquantified the cacao germplasm diversity from Rondônia for these two attributes. Expressive diversity was detected among the102 evaluated clones in April/May 2003 for fat content and melting point. The mean fat content was 55.53% (51.04 to 58.19%)and the mean fat melting point 29.55 ºC (25.60 to 32.53 ºC). The accessions from wild populations in Rondônia wereoutstanding for both attributes. The two periods (September/October 2001 and April/May 2003) affected the evaluated clonesdifferently. The plot of principal components analysis showed expressive variability and was, to a certain extension, able toseparate wild from domesticated accessions. |
| Databáze: | Directory of Open Access Journals |
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