Calidad física y organoléptica de las almendras de cacao (Theobroma cacao L) en las condiciones edáficas de la zona de Vinces-Ecuador
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2017-11-15
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Universidad de Guayaquil; Facultad de Ciencias para el Desarrollo.
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The research work, "Physical and organoleptic quality of cocoa almonds (Theobroma cacao L) in edaphic conditions in Vinces-Ecuador", was carried out in Vinces canton, province of Los Ríos whose geographical coordinates are: 1o31 'of latitude South and 70o36' of length West, had as objectives: to determine the physical and chemical conditions of the soils and to verify the physical and sensorial quality of the national cacao. The treatments were ten farms, the sampling area was one hectare / treatment. To establish the level of significance, the t test (Students) was applied and non-parametric statistics were used. According to the soil analyzes, the farms recorded the following ranges: texture (free to loamy loam), pH (LAc-LN), macro and micro nutrients (medium-high) fertility, CIC (26.49 meq / 100ml - 34.94 meq / 100ml), non-saline EC, neutral DA (1.24 g / cc-1.58 g / cc) and low DR (1.6 g / cm 3-1.8 g / cm 3). In the fresh-dry weight variable T2 was highlighted with 44.08%. The highest percentage of fermentation was presented by T1 with 93%, in the weight of 100 grains the T9, T5, T1, T2 obtained values greater than 140 g. In fruit flavor T1, T4, T5, T7, T8 and T10 with average value were highlighted. Considering the multivariate analysis and according to the hierarchical level the best treatment was the T7. Soil analyzes determined that the Vinces area, where the present study was conducted, showed that soil conditions, both physical and chemical, are similar, probably because the cocoa plantations are found in alluvial soils
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condiciones edáficas, calidad física, organoléptica, almendra, cacao.
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