CAMBIOS EN EL COLOR DURANTE EL BENEFICIO DEL GRANO DE CACAO (Theobroma cacao L.) PERUANO PROCEDENTE DE PIURA

• Autores: Chire, Gabriela C., Verona, Piero A., Guzmán, Jorge H.
• Formato: artículo
• Fecha de Publicación: 2017
• Institución: Universidad Nacional Mayor de San Marcos
• Repositorio: Revistas - Universidad Nacional Mayor de San Marcos
• Lenguaje: español
• OAI Identifier: oai:ojs.csi.unmsm:article/13625
• Enlace del recurso: https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/13625
• Nivel de acceso: acceso abierto
• Materia: beneficio del grano de cacao; cambios en el color; componentes del color; cocoa bean post-harvest; color compounds; color changes

Through this research which aim is to relate the color variations of cocoa beans during the fermentation, drying and harvest time process, in an iqual time of cocoa pods storage. Was used for this evaluation the CIELAB system, which define the color as physical index and color model (L*, a* and b*), then was calculated color change (∆E*), at measure were giving the biochemical changes during the fermentation and drying process in cocoa beans of Cultivar Nativo from Piura. The average values of color for L* were 52,03 to 34,05; a* were 12,64 to 14,69 and for b* were 12,59 to 5,15 being variance non-significative for fermentation process of Cultivar Nativo cocoa beans during post-harvest. It is concluded ∆E* is different in drying for both harvest time (p<0,05) due to climatic conditions.