INDUCCIÓN ANAÉROBICA DE Bradyrhizobium japonicum EN LA POSTCOSECHA DE HÍBRIDOS EXPERIMENTALES DE CACAO Y SU MEJORAMIENTO EN LA CALIDAD FERMENTATIVA

Abstract

The most important raw material at international level in European countries is cocoa for its great economic contribution to small and medium farmers and the origin of hybrids and clones of cocoa to improve the quality of the bean as the main objectives of the research were: to analyze the incidence of Bradyzobium japonicum in the fermentation stage of National and Hybrid cocoa applying different concentrations at 0% (control), 3% and 5% according to the arrangement of treatments; to analyze the physical-chemical effects with the induction of exogenous agents in the mass fermentation of experimental cocoa (Theobroma cacao L. ), was used (DCA), consisting of 6 treatments and 4 replicates with the control being the National, the statistical analysis was performed by ANDEVA analysis of variance, The results found were: the percentage of T3 "Hybrid cocoa" (R3I0) (15,15%) induction at (3%) and T6 "National cocoa" (I3N0) (15,50%) corresponding to (5%); the seed index T3 "Cocoa hybrid" at 3% (1,40%) and T6 at 5% (I3N0) (1,46%). Cut test, for fermented beans the T5 (I2N0) with 77,75%, for the T6 "National cocoa" at 5% (I3N0) with 68,50% and T3 at 5% "Hybrid cocoa" (R3I0) with 66,00%, in violet beans the T5 "National cocoa" at 3% (I2N0) (21,75) "Hybrid cocoa" (R3I0) (0,50%).