Growth, respiration and physicochemical changes during the maturation of cacao fruits.
Martha Del Pilar López-HernándezJenifer Criollo NuñezCamilo Ignacio Jaramillo-BarriosMaría Denis Lozano-TovarPublished in: Journal of the science of food and agriculture (2021)
Three growth phases of the cacao fruits were established considering days after anthesis. Both the edaphoclimatic conditions and the cacao genotype characteristics influenced this determination. Stage 3 of fruit maturation shows the best physicochemical conditions for good fermentation. © 2021 Society of Chemical Industry.