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Minimol, J. S.
- Seasonality in Cocoa: Weather Influence on Pod Characters of Cocoa Clones
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Authors
Affiliations
1 Cocoa Research Centre, Kerala Agricultural University, THRISSUR (KERALA), IN
2 Centre, Kerala Agricultural University, THRISSUR (KERALA), IN
3 Centre for Climate Change Research, Kerala Agricultural University, THRISSUR (KERALA), IN
4 Department of Agricultural Statistics, College of Horticulture, Kerala Agricultural University, THRISSUR (KERALA), IN
1 Cocoa Research Centre, Kerala Agricultural University, THRISSUR (KERALA), IN
2 Centre, Kerala Agricultural University, THRISSUR (KERALA), IN
3 Centre for Climate Change Research, Kerala Agricultural University, THRISSUR (KERALA), IN
4 Department of Agricultural Statistics, College of Horticulture, Kerala Agricultural University, THRISSUR (KERALA), IN
Source
International Journal of Plant Sciences, Vol 10, No 2 (2015), Pagination: 102-107Abstract
Cocoa (Theobroma cacao L.) is the only source of chocolate and worldwide number of people depends upon cocoa for their lively hood. Now the crop is spreading to non-traditional area and it is very much necessary to study the impact of environment of crop production. The present study included seven released selections from Kerala Agricultural University and observations were taken for three years 2012, 13 and 14. From performance analysis CCRP IV and CCRP VI were found to be the best varieties with big pods (440.887 g and 419.0 g, respectively) and high wet bean weight (110.02 g and 107.95 g, respectively). Increase in morning humidity resulted in small pods. Wet bean weight showed a negative correlation with temperature and positive correlation with rainfall and number of rainy days. Almost all varieties showed maximum potential during post monsoon season. Increase in pod and bean characters during post monsoon period can be attributed to favourable condition prevailed during monsoon.Keywords
Cocoa, Theobroma cacao L., Seasonal Influence, Pod Weight, Wet Bean Weight, Weather.
- Self-Incompatibility:A Pollination Control Mechanism in Plants
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Authors
Affiliations
1 Department of Plantation Crops and Spices, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur (Kerala), IN
2 Cocoa Research Centre, Kerala Agricultural University, Thrissur (Kerala), IN
1 Department of Plantation Crops and Spices, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur (Kerala), IN
2 Cocoa Research Centre, Kerala Agricultural University, Thrissur (Kerala), IN
Source
International Journal of Plant Sciences, Vol 13, No 1 (2018), Pagination: 201-212Abstract
Mode of pollination is very important in plant breeding because it determines the genetic constitution, nature of gene action, ease in pollination control and stability of varieties after release. There are several mechanisms that promote cross pollination, among these self-incompatibility (SI) is of special significance as it is used in hybrid seed production. SI is defined as the prevention of fusion of fertile (functional) male and female gametes of the same plant (Gowers, 1989). SI is a system where self-recognition and rejection is the rule that prevents inbreeding depression. Bateman (1952) classified self-incompatibility based on the interaction between pollen grains and pistil as complementary and oppositional system. Lewis (1954) has classified SI into homomorphic and heteromorphic systems. Homomorphic SI is again subdivided into gametophytic (determined by the genotype of gametes) and sporophytic (determined by the genotype of the plant) systems. Molecular studies after 1980’s revealed that at least two genes within S-locus control the SI, among these one unit function as male and the other as female determinant. In Brassicaceae family, the determinant gene encodes a pollen ligand and its stigmatic receptor kinase and their interaction induces incompatible signaling within the stigma papilla cells. In the Solanaceae, Rosaceae, and Scrophulariaceae, the female determinant is ribonuclease and F-box protein, suggesting the involvement of RNA degradation and protein degradation within the system. In the Papaveraceae, the female determinant induces Ca2+ dependent signaling network that ultimately results in the death of incompatible pollen (Takayama and Isogai, 2005). Genes controlling the SI is multiallelic in nature and number of alleles varies depending upon the crop. Number of alleles reported are five in Theobroma cacao (Knight and Rogers, 1953), 30 in Brassica campestris (Singh, 2012), 32 alleles in Raphanussativus (Karron et al., 1989). SI is commercially exploited for the production hybrid seeds. Pusa Hybrid-2, Snow Queen and Snow King hybrids of cauliflower, BRH-5, H-44 of cabbage and CCRP8 to CCRP15 (Minimol et al., 2015a) of cocoa are some of the examples. Kucera et al. (2006) has compared the quality between SI and male sterility hybrids in cauliflower and it was found that SI hybrids are superior in their performance. Minimol et al. (2015b) emphasized the importance of polyclonal garden in cocoa for production of F1 hybrid seeds by utilizing the self-incompatibility. Rego and Rego (2013) evaluated the efficiency of three methods of overcoming self-incompatibility in passion fruit and found fruit set of 16.67 and 10 per cent in bud and double pollination, respectively. The main limitations in exploiting SI is the maintenance of inbreds, however, it can be overcome by some temporary methods such as bud pollination, salt sprays and irradiation methods.Keywords
Self-Incompatibility, Gametes, Homomorphic, Heteromorphic.References
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- Minimol, J.S., Suma, B., Ummer, M. and Chithira, P.G. (2015a). Genetic improvement of cocoa by developing superior hybrids. J. Trop. Agric. 53: 157-165.
- Minimol, J.S., Suma, B. and Mathew, M. (2015b). Importance of polyclonal garden in production of superior planting material in cocoa. Cashew Cocoa J., 16 : 19-21.
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- Influence of Drying Methods on Primary Processing Techniques of Cocoa Beans Based on Free Fatty Acid Content
Abstract Views :290 |
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Authors
E. Shahanas
1,
Seeja Thomachan Panjikkaran
1,
C. L. Sharon
1,
E. R. Aneena
1,
B. Suma
1,
J. S. Minimol
1,
Minimol Janaki Saifudheen
1
Affiliations
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 3 (2019), Pagination: 249-257Abstract
A systematic study was conducted to standardize the fermentation periods, methods and the performance of drying methods (natural sun drying and artificial oven drying) in the development of free fatty acid content in cocoa beans. Cocoa beans were subjected to different days of fermentation, starting with one day up to seven days and various fermentation methods (basket, heap and sack method). Heap method at seventh day of fermentation attained the best results with maximum per cent of fully fermented beans and lowest free fatty acid content (<1.75%). After fermentation, the cocoa beans were sun-dried and oven dried. The pH of sun dried beans ranged from 4.71 to 5.91, while that of oven dried beans was between 4.53 and 5.89. The sun dried beans contained higher moisture content than artificially oven dried beans and the bean recovery was also more in sun dried beans. The lipase activity prone to free fatty acid formation was higher in oven dried cocoa beans than sun dried beans. However the free fatty acid content was increased in both sun dried and oven dried cocoa beans (1.26 and 1.47%) compared to fermented cocoa beans, but it remains below the permissible limit of 1.75%.
Keywords
Cocoa Beans, Fermentation, Drying Methods, Free Fatty Acids.References
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- Physico Chemical Properties of Chocolates and its Variability with Process Conditions
Abstract Views :339 |
PDF Views:1
Authors
E. Shahanas
1,
Seeja Thomachan Panjikkaran
1,
C. L. Sharon
1,
E. R. Aneena
1,
B. Suma
1,
J. S. Minimol
1,
P. R. Remya
1
Affiliations
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 57, No 1 (2020), Pagination: 73-87Abstract
Cocoa (Theobroma cacao L) is the only source of fashionable delicacy “Chocolate”. However, reduction in quality of processed beans due to accumulation of free fatty acid is a major problem. It is expected that the free fatty acid content must be less than 1.75 % in dry cocoa beans and chocolates. The small scale processors can not reach to the standards of chocolates of multinational companies. The study standardised a protocol for time (7, 9 and 11 hours) and temperature (600C and 700C) of tempering and conching in chocolate making. The physico chemical analysis and sensory evaluation of the chocolates were carried out. Tempering and conching influenced the textural properties like hardness, cohesiveness, adhesiveness and gumminess of chocolates. The energy content of 579.04 and 579.82 kcal was recorded in chocolates prepared at 600C and 700C for 11 hours. The protein content of alkalised and non alkalised chocolates varied between 7.30 and 10.45 g/100 g. The polyphenol content was 21 mg/100 g and 23 mg/100 g in alkalised and non alkalised chocolates. The lowest free fatty acid content in alkalised and non alkalised chocolates was 1.67% and 1.68% prepared at 700C for 11 hours. There was highest total score for sensory evaluation also for the chocolate prepared at 700C for 11 hours.Keywords
Cocoa, Chocolate, Tempering, Conching, Sensory Evaluation, Free Fatty Acid.References
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- Polyphenols in Cocoa Beans: A Potential Antioxidant
Abstract Views :375 |
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Authors
Affiliations
1 Cocoa Research Centre, Kerala Agricultural University, Vellanikkara, Thrissur (Kerala), IN
1 Cocoa Research Centre, Kerala Agricultural University, Vellanikkara, Thrissur (Kerala), IN
Source
International Journal of Agricultural Sciences, Vol 16, No 2 (2020), Pagination: 179-183Abstract
Cocoa (Theobroma cacao L.) is a potent source of polyphenol. There are reports that polyphenol and antioxidant activity is positively correlated. The present study investigated the total fat content, polyphenol content and antioxidant activity of cocoa beans obtained from twenty different cocoa hybrids. Folin – Ciocalteau (FC) reagent method was used to determine total polyphenol content in cocoa beans. Antioxidant activity was expressed as per cent radical scavenging activity and it was found out using DppH assay. Hybrid PIV 45.4 was found to be superior with respect to polyphenol content and antioxidant activity. Correlation studies revealed that total polyphenol content and antioxidant activity is positively correlated (r=0.613).Keywords
Cocoa, Theobroma cacao L., Hybrids, Polyphenol Content, Radical Scavenging Activity, Correlation.References
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