Abstract
ABSTRACT Raw material homogeneity is one of the most requested characteristics in any production industry, and the cacao industry is no exception. However, there are many factors that affect the final quality of fruits, among them the variety and maturity stage. The present study aimed to create color tables for evaluating the maturity index of the ICS06, CCN51 and EET8 cacao clones, using digital image processing, in order to contribute for the quality and final homogeneity of the fruits and their by-products.
Highlights
Raw material homogeneity is one of the most requested characteristics in any production industry, and the cacao industry is no exception
The selection of the maturity stage of the cacao pod is crucial for obtaining high quality cacao beans, because, during the ripening of the fruit, compounds such as sugars, organic acids, methylxanthines, polyphenols and proteins, all of which play an important role in the generation of aroma precursors, are formed or modified (Dang & Nguyen 2019)
The appropriate maturity stage of the cacao pods and their homogeneity will contribute to a good fermentation process and, to the quality of the cacao beans
Summary
Raw material homogeneity is one of the most requested characteristics in any production industry, and the cacao industry is no exception. The selection of pods during harvest is a highly empirical task, based mainly on the appreciation of the residual color of the husk, which has been shown to change according to the maturity stage (Cubillos-Bojacá et al 2019). Color scales for three cacao clones (EET8, CCN51 and ICS60) were created, using digital image processing, in order to contribute for the quality and final homogeneity of the fruits and their by-products.
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