Effects of the maturity level and pod conditioning period of cocoa pods on the changes of physicochemical properties of the beans of Sulawesi 2 (S2) cocoa clone

Abstract

<abstract> <p>Cocoa quality largely depends on postharvest processing, including fruit maturity levels and practices, such as ripening (pod conditioning), fermentation, drying, and roasting. This study aimed to identify the effects of the maturity level and pod conditioning period of cocoa pods on the changes in the physicochemical properties of the beans of Sulawesi 2 (S2) cocoa clone from Pinrang Regency, South Sulawesi, Indonesia. Two treatment variables were applied and assessed: fruit maturity levels (treatment A) and duration of pod conditioning (treatment B). Results indicated that pulp weight ranged from 29.69–47.96 g/100 g fresh beans, pulp moisture was 74.43%–83.29%, total sugar content was 4.28%–11.91%, sucrose content was 0.33%–0.88%, glucose/fructose was 3.84%–11.09%, and cocoa pulp pH was 3.27–3.79. The bean moisture was 37.13%–58.67%, bean weight was 54.19–72.4 g/100 g fresh beans, and polyphenol content ranged from 4.76–13.05 mg/g in gallic acid equivalents. Statistical analyses indicated that fruit maturity level did not have a significant effect on the weight, moisture, total sugar content, glucose/fructose content or pH of the pulp or the moisture content and weight of the bean. However, fruit maturity level significantly affected the polyphenol and pulp sucrose contents of the bean. Furthermore, pod conditioning had significant effects on the weight, total sugar content, sucrose content, and glucose/fructose content of the pulp as well as the weight and polyphenol contents of the beans. The effects of pod conditioning on the moisture and pH of the pulp and the bean moisture content were insignificant. Pod conditioning for 6 days with an A2 maturity level not only reduced the acidity of the cocoa beans, but it also increased the polyphenol content and the weight of the beans. Increased bean weight will increase the yield of cocoa beans. Therefore, pod conditioning for 6 days with an A2 maturity level can be applied to the cocoa processing industry, especially before carrying out the cocoa bean fermentation.</p> </abstract>