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Research Articles

Relationship of fermentation time to the cut test and anthocyanin content in cocoa (Theobroma cacao)

Authors:

D. D. Abeygunasekera ,

Ceylon Institute of Scientific and Industrial Research (CZSIR), P.O. Box 787, 363, Bauddhaloka Mawatha, Colombo 7, LK
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E. R. Jansz

Ceylon Institute of Scientific and Industrial Research (CZSIR), P.O. Box 787, 363, Bauddhaloka Mawatha, Colombo 7, LK
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Abstract

Cocoa collected from Wariyapola Estate, Matale, was fermented by the basket method. It was found that the;"cut test" can be applied to determine fermentation times of upto two days provided the batch is a mixture of the criollo and forestero varieties. Although anthocyanin content declinea by nearly 70% within six days fermentation this parameter cannot be generally used to determine fermentation time.

How to Cite: Abeygunasekera, D.D. and Jansz, E.R., 1989. Relationship of fermentation time to the cut test and anthocyanin content in cocoa (Theobroma cacao). Journal of the National Science Foundation of Sri Lanka, 17(1), pp.15–22. DOI: http://doi.org/10.4038/jnsfsr.v17i1.8237
Published on 27 Jun 1989.
Peer Reviewed

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