This study aims to investigate the abundance of AMF according to soil properties and altitudes in different cacao plantations of Cameroon. Physico-chemical analyses were made on soil samples collected from three agro-...This study aims to investigate the abundance of AMF according to soil properties and altitudes in different cacao plantations of Cameroon. Physico-chemical analyses were made on soil samples collected from three agro-ecological zones. Soil samples were also used to evaluate directly the AMF abundance following the various altitudes and after trapping by sorghum plant. The results showed that soil properties, AMF spore abundances and colonization fluctuated significantly at different altitudes. The most represented texture was sandy loam. The bimodal zone presented a homogeneous texture (sandy loam) in all its localities. Cacao soil chemical characteristics showed that, the highest nitrogen rate (0.47%;p 0.05, Scott-Knott test) was recorded at Melong in a monomodal zone while Tonga in the Western highlands displayed the lowest rate (0.13%). Soil P concentration was significantly high in monomodal zones (Mbanga and Melong). Soil pH level indicated that the soil from Tonga in the Western highlands was neutral (pH = 6.67), and soils of other localities under study were acidic with the lowest (4.75) pH level recorded at Melong in a monomodal zone. In soil samples, the highest spore density (1.03 spores/g soil) was observed at Ntui in Bimodal zone, while the lowest spore density (0.26 spores/g soil) was observed at Bafang in the Western highlands. Root colonization showed that the sample from Bokito in a bimodal zone displayed the best frequency of mycorrhization (86.11%) while the sample from Bafang in the Western highlands recorded the lowest (27.11%). The PCA analysis highlighted that available phosphorus, pH and altitude all strongly correlated with AMF root colonization ability and can be used as a predictor of AMF colonization ability in cacao rhizosphere.展开更多
Cocoa seed fermentation involves a well-stabilized succession of microbial processes and the action of enzymes.Microorgan-isms(yeast,lactic acid bacteria,and acetic acid bacteria)play a critical role in cacao fermenta...Cocoa seed fermentation involves a well-stabilized succession of microbial processes and the action of enzymes.Microorgan-isms(yeast,lactic acid bacteria,and acetic acid bacteria)play a critical role in cacao fermentation by degrading mucilage pulp by producing a stabilized succession of enzymatic reactions that contribute to its quality.Nowadays,the majority of cacao fermentation practiced in our planet is in the traditional form to produce aroma flavor.The art of using starter culture to substitute naturally occurring microorganisms in cacao fermentation is crucial for the development of the aroma and flavor of cacao for sustainable uniformity and quality improvement and unique cacao flavor development.In this sense,this review presents an overview of cacao fermentation process and its impacts on quality,starter culture and microorganisms involved in cacao fermentation process,cacao bioactive compounds and its health benefits.Moreover,the research perspectives needed and the advance made in terms of fermentation process in order to reduce fermentation period are reviewed.展开更多
This present study compared antioxidant and antimicrobial activities of acetone and water extracts of <i>Theobroma cacao</i> beans against <i>Escherichia coli</i>. Total phenolic content (TPC) ...This present study compared antioxidant and antimicrobial activities of acetone and water extracts of <i>Theobroma cacao</i> beans against <i>Escherichia coli</i>. Total phenolic content (TPC) in both extracts was estimated by the Folin-Denis reagent. The present study showed that the 70% (v/v) acetone extract had a higher extraction yield and TPC (37% and 109 mg TAE g<sup>-1</sup> dry weight) than the water extract (33% and 76 mg TAE g<sup>-1</sup> dry weight). The antioxidant activities of both extracts were estimated by the DPPH Scavenging Assay. The extract obtained using 70% (v/v) acetone showed higher antioxidant activity (54%) compared to the antioxidant activity obtained using water (34%). Antimicrobial activities of acetone and water extracts from <i>Theobroma cacao</i> were measured against <i>Escherichia coli</i> and were screened by agar well diffusion method and further confirmed with the disc diffusion method. The bacterial growth was measured in Mueller Hinton agar. The extracts inhibited the growth of the <i>Escherichia coli</i> cultured, and the acetone extracts showed antimicrobial capacity comparable or equivalent, as seen in commercial ampicillin.展开更多
Cacao is a tree crop of high economic importance and the subject of several studies aiming the genetic improvement of the species with the incorporation of characteristics that are agronomically important to create su...Cacao is a tree crop of high economic importance and the subject of several studies aiming the genetic improvement of the species with the incorporation of characteristics that are agronomically important to create superior genotypes. In this context, this study aimed to characterize 22 genotypes of cacao for sexual compatibility, which is a trait that is strongly associated with yield. Additionally, we identify genotypes incompatible with clone TSH-1188 through controlled intercrosses, due to the great importance of this clone in cocoa breeding. Fifteen genotypes were characterized as self-incompatible and other seven as self-compatible, considering the retention index (20%) of self-pollinated flowers. Nine genotypes were characterized for the first time: CCN-16, COCA-3310, COCA-3370/5, EB-1017, IMC-119, IMC-97, LCTEEN-37A, NA-45, and UF-612. Cacao genotypes showed flower retention index ranging from 0.0% to 55.1% after 15 days of self-pollinations. The number of retained flowers varied after self-pollination of cacao genotypes at 1, 5 and 15 days after pollination. CCN-51, Catongo, CCN-10 and P-4B, were the genotypes with minor losses of flowers after 15 days of pollination, while IMC-119 and TSH-516 had 100% of loss of flowers between 1 and 5 days after pollination. Moreover, the flower retention index 15 days after cross-pollination with TSH-1188 ranged from 0.0% to 87.5% among the tested genotypes. The results of cross-pollinations identified two genotypes that are incompatibles, EB-1017 and IMC-119. This result is important for future allelic studies of incompatibility in cacao, because it might indicate that these genotypes share the same self-incompatibility allele(s). We conclude, therefore, that this study enable the characterization of this working collection of cocoa germplasm for sexual compatibility and this information is important for subsequent crosses between cacao genotypes.展开更多
The primary source of cadmium in cocoa beans has been linked to its direct uptake by the cacao plant from cadmium contaminated soils. This research was conducted to evaluate and interpret significant relationships bet...The primary source of cadmium in cocoa beans has been linked to its direct uptake by the cacao plant from cadmium contaminated soils. This research was conducted to evaluate and interpret significant relationships between cadmium levels in tissues of the cacao plant and soils from cocoa-growing areas in Trinidad and Tobago. Total (HNO<sub>3</sub>-extractable) concentrations of cadmium in both tissues and soils were determined. The levels of cadmium measured varied in the order: leaves > pods > shells > nibs > soil. Cadmium levels in all the cacao tissues analyzed were significantly (p < 0.05), positively and strongly correlated with each other. Additionally, significant (p < 0.05) positive relationships were also identified between Cd in cacao tissues and corresponding total HNO<sub>3</sub>-extractable Cd levels in soils. These findings suggest that they can possibly be used as predictive tools for assessing Cd levels in cacao.展开更多
Phosphorus (P) is an essential macronutrient for the growth and development of cocoa tree (Theobroma cacao Linn). Most of the soils used for cocoa farming in C?te d’Ivoire are low in phosphorus. But cocoa farmers gen...Phosphorus (P) is an essential macronutrient for the growth and development of cocoa tree (Theobroma cacao Linn). Most of the soils used for cocoa farming in C?te d’Ivoire are low in phosphorus. But cocoa farmers generally have a widespread reluctance to invest in chemicals fertilizers due to high costs and environmental associated risk. Phosphate Solubilizing Bacteria (PSB) are kwon to play an important role in supply of phosphorous to plants in a sustainable manner in P deficient soils. The aim of this research was to screen the endophytic bacteria of cocoa nurseries able to solubilize tri-calcium phosphate. Seedlings of two varieties of cocoa (P7 and NA32) and seedlings of an all-comer, were grown on eighteen (18) samples soils collected in six producing regions of C?te d’Ivoire. A total of 218 endophytic bacteria were isolated and tested on the Pikovskaya’s agar medium, containing Ca3 (PO4) 2. The colonies with clear zone around the microbial growth were suspected as phosphate solubilizing bacteria. Out of 218 bacteria, 90 (41.28%) showed a clear zone around colonies after 7 days of incubation. The Phosphate Solubilization Index (PSI) ranged from 20% to 200%. Bacterial isolated from the soils of Duékoué locality showed the highest mean index of 137.67%. Five PSB (CEBSP5, CEBSP6, CEBSP7, CEBSP8, and CEBSP9) from Duékoué soils and two PSB (CEBSP12 and CEBSP13) from Soubré soils have a PSI ranged from 150% to 200%. Further study in greenhouse and in field condition will confirm the use of these PSB as biofertilizer to increase the available P content in soils, reduce environmental pollution and promote sustainable agriculture.展开更多
Cocoa (Theobroma cacao), in all its presentations, is consumed all over the world and is one of the main drivers of the economic in several countries. The world’s Cocoa tendency is focused on developing special beans...Cocoa (Theobroma cacao), in all its presentations, is consumed all over the world and is one of the main drivers of the economic in several countries. The world’s Cocoa tendency is focused on developing special beans. This category is subject to postharvest processes of utmost importance such as the fermentation and dry, which are currently carried out with traditional and poorly effective devices, which need to be improved to obtain a high quality product. The aim of this study was to evaluate the influence of the pectin lyase enzyme (E.C.4.2.2.10) on the postharvest cocoa process. We evaluated the enzyme dosage (1.0% and 0.5%) in fermentation and its effect on the variables temperature, acidity and drying time by convection at 60°C. The Pectin lyase activity during fermentation does not cause a significant effect on the variables of temperature and acidity;however, the drying process time required to achieve 7.0% moisture was reduced. The enzyme dosage of 1.0% was the best result, the amount of exudate obtained (115 ml) during fermentation and the best degree of fermentation (77% ± 3.8) were increased and further shows a change in porosity facilitating the scale surface and internal moisture diffusion. The drying rate (Nw) expressed in kg<sub>water</sub>/m<sup>2 *</sup> min was determined based on the empirical model of Newton, where the higher speed was obtained during the falling period. In conclusion, enzyme dosage 1% was the best concentration evaluated because weaken grain husk, which allowed an adequate fermentation,and subsequent time drying reduction until 10.8 h.展开更多
The effect of agricultural practices on soil organic nitrogen （N） fractions in a cocoa plantation has not been much revealed till now. Despite the fact that soil organic N has been long admitted for its importance t...The effect of agricultural practices on soil organic nitrogen （N） fractions in a cocoa plantation has not been much revealed till now. Despite the fact that soil organic N has been long admitted for its importance to maintain soil fertility. Presented field experiment was conducted in Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute （ICCRI）, Jember, East Java, Indonesia, to investigate the effect of cocoa farm management, namely fertilization, weeding and soil tillage on the content of soil organic N fractions. The design of experiment was arranged in a split-split plot with two levels of weeding as main plots, two levels of soil tillage as subplot and three different fertilizer treatments as sub-sub plot. The analysis of soil N including total N and soil organic N fractions, namely, total hydrolized N, ammonium N, amino sugar N and amino acid N, were performed. The result showed that the effect of fertilization treatment was significant to the content of total N, ammonium N, amino sugar N and amino acid N. No-tillage treatment resulted in total N and amino sugar-N content increasing by 8% and 24%, respectively, over tillage treatment. Slashing treatment caused increase of the total N by 3% from herbicide treatment, whilst decrease of ammonium N and amino sugar N by 7% and 24%, respectively.展开更多
In the last years,colorectal cancer(CRC)has been increasing substantially in developing countries.While the consumption of fat and meat have been linked with increased CRC risk,fruits intake can be protective.In addit...In the last years,colorectal cancer(CRC)has been increasing substantially in developing countries.While the consumption of fat and meat have been linked with increased CRC risk,fruits intake can be protective.In addition,since CRC’s chemotherapy may be accompanied with adverse effects,natural plant products have been postulated as alternative or complementary therapeutic options.Brazilian fruits are rich sources of bioactive compounds,mainly phenolic compounds,with antioxidant,anti-inflammatory,and anticancer benefits,thus,future candidates for CRC management.Therefore,this narrative review aims to present and discuss the potential of native Brazilian fruits(e.g.,açaí,cocoa,jaboticaba,passionfruit)on CRC.Experimental studies performed from 2001 to present were considered.Polyphenol-rich powders and extracts from Brazilian fruits are the most promising products for CRC management.Studies with açaí(Euterpe oleracea)and cocoa(Theobroma cacao)are more numerous and their effects on CRC models in vitro and in vivo are demonstrated with more complexity in terms of molecular mechanisms.The main signaling pathways modulated by the effects of native Brazilian fruits,so far studied on CRC,are associated with:1.apoptosis(B-cell lymphoma 2-and caspase 3-related proteins),2.inflammation(pro-inflammatory interleukins and enzymes),and 3.oxidative stress(antioxidant enzymes).In addition,adhesion molecules and nuclear factor kappa B have been shown to be downregulated,which can interfere positively in several cellular processes,including proliferation,angiogenesis,and migration.The investigation of signaling pathways of great relevance for CRC initiation and progression is still necessary.展开更多
Cacao(Theobroma cacao L.)is an important commodity tree crop which produces the cocoa bean,a major source of income for most West African countries and many smallholder farmers.Declining yield of cacao is a major limi...Cacao(Theobroma cacao L.)is an important commodity tree crop which produces the cocoa bean,a major source of income for most West African countries and many smallholder farmers.Declining yield of cacao is a major limitation to cocoa production in Nigeria.This study aimed at determining the correlations of the phenotypic traits that were related in the yield of the cacao genotypes.Nine cacao hybrids produced from some high-yielding parents in the research farm of Cocoa Research Institute of Nigeria,Ibadan,Nigeria were evaluated from 2012 through 2017 in Owena(7°11’N,5°1’E),Ondo state,Nigeria.Character Correlations and Path Coefficient Analysis were used in the description of the performance of the genotypes.The study concluded that significant genotypic and phenotypic correlations existed among many of the pairs of the fruit and bean characters with one another and with pod index,suggesting a complex contribution of these characters either positively or negatively to growth and yield in cacao,and that fruit and bean traits are determinants of yield in cacao.展开更多
Cacao(Theobroma cacao L.)produces the cocoa bean,a major foreign exchange earner for most West African countries and many smallholders’enterprise.Ample production of cacao is however limited by declining yield among ...Cacao(Theobroma cacao L.)produces the cocoa bean,a major foreign exchange earner for most West African countries and many smallholders’enterprise.Ample production of cacao is however limited by declining yield among other factors.This study aimed at determining the correlations of the phenotypic traits that were related to the yield of the cacao genotypes.Nine new cacao hybrids were produced from some high-yielding parents in the research farm of Cocoa Research Institute of Nigeria,Ibadan and evaluated from 2012 through 2014 in Owena(7°11′N,5°1′E),Ondo state,Nigeria.Analysis of variance,character correlations and path coefficient analysis were used in the analysis of the relationships among the genotypes.Analysis of variance revealed significant(p≤0.05)variations for number of rows,weight of beans per fruit,fresh weight of one bean,weight of one bean after fermentation,pod value,dry bean length,weight of beans(per fruit)after fermentation and pod index.The study concluded that significant genotypic and phenotypic correlations existed among some of the pairs of the fruit and bean characters with one another and with pod index,suggesting that the contribution of these characters is either positive or negative to growth and yield in the cacao genotype,and that fruit and bean traits are determinants of bean yield in cacao.展开更多
Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Incr...Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content （total polyphenols and O-diphenols） and anthocyanins content of cocoa beans.展开更多
Apparent electrical conductivity is an important parameter for describing the spatial vari-ability of physical and chemical attributes of the soil and for the delineation of manage-ment zones.The objective of this wor...Apparent electrical conductivity is an important parameter for describing the spatial vari-ability of physical and chemical attributes of the soil and for the delineation of manage-ment zones.The objective of this work is to outline management zones for the cocoa cultivation based on the spatial variability of the productivity and the apparent electrical conductivity(ECa)of the soil.Data collection was performed in a regular sample grid con-taining 120 points in an area cultivated with cocoa trees,located in the municipality of Ilhe´us,state of Bahia,Brazil.At each sampling point(cocoa tree),soil samples were col-lected to determine chemical attributes.Productivity was measured for one year,counting,monthly,the number of fruits,which were classified into off-season cocoa,harvest and annual production.Measurements of the apparent electrical conductivity of the soil were performed at different times of the year using a portable conductivity meter.The data were analyzed using classical statistics and geostatistics.The management zones were delin-eated using the fuzzy k-means algorithm.The ideal number of class was defined using the fuzziness performance index(FPI)and the entropy of the modified partition(MPE)indexes.The Kappa coefficient was used to validate the management zones,assessing their agreement with the chemical attributes of the soil.The ECa of the soil values pre-sented moderate temporal variation,with maximum amplitude of 19.37 mS m1 and min-imum of 0.82 mS m1 between measurement periods;higher averages of the ECa coincided with the highest levels of water in the soil.The measurements of the ECa of the soil carried out in April and October showed greater correlation with the chemical attributes of the soil,with significant values for 11 and 8 of the 17 attributes evaluated,respectively.The man-agement zones from the ECa measured in April showed:a)reduced number of classes;b)spatial continuity between classes,and;c)agreement from reasonable(kappa between 0.20 and 0.40)to good(kappa>0.41)with most of the展开更多
文摘This study aims to investigate the abundance of AMF according to soil properties and altitudes in different cacao plantations of Cameroon. Physico-chemical analyses were made on soil samples collected from three agro-ecological zones. Soil samples were also used to evaluate directly the AMF abundance following the various altitudes and after trapping by sorghum plant. The results showed that soil properties, AMF spore abundances and colonization fluctuated significantly at different altitudes. The most represented texture was sandy loam. The bimodal zone presented a homogeneous texture (sandy loam) in all its localities. Cacao soil chemical characteristics showed that, the highest nitrogen rate (0.47%;p 0.05, Scott-Knott test) was recorded at Melong in a monomodal zone while Tonga in the Western highlands displayed the lowest rate (0.13%). Soil P concentration was significantly high in monomodal zones (Mbanga and Melong). Soil pH level indicated that the soil from Tonga in the Western highlands was neutral (pH = 6.67), and soils of other localities under study were acidic with the lowest (4.75) pH level recorded at Melong in a monomodal zone. In soil samples, the highest spore density (1.03 spores/g soil) was observed at Ntui in Bimodal zone, while the lowest spore density (0.26 spores/g soil) was observed at Bafang in the Western highlands. Root colonization showed that the sample from Bokito in a bimodal zone displayed the best frequency of mycorrhization (86.11%) while the sample from Bafang in the Western highlands recorded the lowest (27.11%). The PCA analysis highlighted that available phosphorus, pH and altitude all strongly correlated with AMF root colonization ability and can be used as a predictor of AMF colonization ability in cacao rhizosphere.
文摘Cocoa seed fermentation involves a well-stabilized succession of microbial processes and the action of enzymes.Microorgan-isms(yeast,lactic acid bacteria,and acetic acid bacteria)play a critical role in cacao fermentation by degrading mucilage pulp by producing a stabilized succession of enzymatic reactions that contribute to its quality.Nowadays,the majority of cacao fermentation practiced in our planet is in the traditional form to produce aroma flavor.The art of using starter culture to substitute naturally occurring microorganisms in cacao fermentation is crucial for the development of the aroma and flavor of cacao for sustainable uniformity and quality improvement and unique cacao flavor development.In this sense,this review presents an overview of cacao fermentation process and its impacts on quality,starter culture and microorganisms involved in cacao fermentation process,cacao bioactive compounds and its health benefits.Moreover,the research perspectives needed and the advance made in terms of fermentation process in order to reduce fermentation period are reviewed.
文摘This present study compared antioxidant and antimicrobial activities of acetone and water extracts of <i>Theobroma cacao</i> beans against <i>Escherichia coli</i>. Total phenolic content (TPC) in both extracts was estimated by the Folin-Denis reagent. The present study showed that the 70% (v/v) acetone extract had a higher extraction yield and TPC (37% and 109 mg TAE g<sup>-1</sup> dry weight) than the water extract (33% and 76 mg TAE g<sup>-1</sup> dry weight). The antioxidant activities of both extracts were estimated by the DPPH Scavenging Assay. The extract obtained using 70% (v/v) acetone showed higher antioxidant activity (54%) compared to the antioxidant activity obtained using water (34%). Antimicrobial activities of acetone and water extracts from <i>Theobroma cacao</i> were measured against <i>Escherichia coli</i> and were screened by agar well diffusion method and further confirmed with the disc diffusion method. The bacterial growth was measured in Mueller Hinton agar. The extracts inhibited the growth of the <i>Escherichia coli</i> cultured, and the acetone extracts showed antimicrobial capacity comparable or equivalent, as seen in commercial ampicillin.
文摘Cacao is a tree crop of high economic importance and the subject of several studies aiming the genetic improvement of the species with the incorporation of characteristics that are agronomically important to create superior genotypes. In this context, this study aimed to characterize 22 genotypes of cacao for sexual compatibility, which is a trait that is strongly associated with yield. Additionally, we identify genotypes incompatible with clone TSH-1188 through controlled intercrosses, due to the great importance of this clone in cocoa breeding. Fifteen genotypes were characterized as self-incompatible and other seven as self-compatible, considering the retention index (20%) of self-pollinated flowers. Nine genotypes were characterized for the first time: CCN-16, COCA-3310, COCA-3370/5, EB-1017, IMC-119, IMC-97, LCTEEN-37A, NA-45, and UF-612. Cacao genotypes showed flower retention index ranging from 0.0% to 55.1% after 15 days of self-pollinations. The number of retained flowers varied after self-pollination of cacao genotypes at 1, 5 and 15 days after pollination. CCN-51, Catongo, CCN-10 and P-4B, were the genotypes with minor losses of flowers after 15 days of pollination, while IMC-119 and TSH-516 had 100% of loss of flowers between 1 and 5 days after pollination. Moreover, the flower retention index 15 days after cross-pollination with TSH-1188 ranged from 0.0% to 87.5% among the tested genotypes. The results of cross-pollinations identified two genotypes that are incompatibles, EB-1017 and IMC-119. This result is important for future allelic studies of incompatibility in cacao, because it might indicate that these genotypes share the same self-incompatibility allele(s). We conclude, therefore, that this study enable the characterization of this working collection of cocoa germplasm for sexual compatibility and this information is important for subsequent crosses between cacao genotypes.
文摘The primary source of cadmium in cocoa beans has been linked to its direct uptake by the cacao plant from cadmium contaminated soils. This research was conducted to evaluate and interpret significant relationships between cadmium levels in tissues of the cacao plant and soils from cocoa-growing areas in Trinidad and Tobago. Total (HNO<sub>3</sub>-extractable) concentrations of cadmium in both tissues and soils were determined. The levels of cadmium measured varied in the order: leaves > pods > shells > nibs > soil. Cadmium levels in all the cacao tissues analyzed were significantly (p < 0.05), positively and strongly correlated with each other. Additionally, significant (p < 0.05) positive relationships were also identified between Cd in cacao tissues and corresponding total HNO<sub>3</sub>-extractable Cd levels in soils. These findings suggest that they can possibly be used as predictive tools for assessing Cd levels in cacao.
文摘Phosphorus (P) is an essential macronutrient for the growth and development of cocoa tree (Theobroma cacao Linn). Most of the soils used for cocoa farming in C?te d’Ivoire are low in phosphorus. But cocoa farmers generally have a widespread reluctance to invest in chemicals fertilizers due to high costs and environmental associated risk. Phosphate Solubilizing Bacteria (PSB) are kwon to play an important role in supply of phosphorous to plants in a sustainable manner in P deficient soils. The aim of this research was to screen the endophytic bacteria of cocoa nurseries able to solubilize tri-calcium phosphate. Seedlings of two varieties of cocoa (P7 and NA32) and seedlings of an all-comer, were grown on eighteen (18) samples soils collected in six producing regions of C?te d’Ivoire. A total of 218 endophytic bacteria were isolated and tested on the Pikovskaya’s agar medium, containing Ca3 (PO4) 2. The colonies with clear zone around the microbial growth were suspected as phosphate solubilizing bacteria. Out of 218 bacteria, 90 (41.28%) showed a clear zone around colonies after 7 days of incubation. The Phosphate Solubilization Index (PSI) ranged from 20% to 200%. Bacterial isolated from the soils of Duékoué locality showed the highest mean index of 137.67%. Five PSB (CEBSP5, CEBSP6, CEBSP7, CEBSP8, and CEBSP9) from Duékoué soils and two PSB (CEBSP12 and CEBSP13) from Soubré soils have a PSI ranged from 150% to 200%. Further study in greenhouse and in field condition will confirm the use of these PSB as biofertilizer to increase the available P content in soils, reduce environmental pollution and promote sustainable agriculture.
文摘Cocoa (Theobroma cacao), in all its presentations, is consumed all over the world and is one of the main drivers of the economic in several countries. The world’s Cocoa tendency is focused on developing special beans. This category is subject to postharvest processes of utmost importance such as the fermentation and dry, which are currently carried out with traditional and poorly effective devices, which need to be improved to obtain a high quality product. The aim of this study was to evaluate the influence of the pectin lyase enzyme (E.C.4.2.2.10) on the postharvest cocoa process. We evaluated the enzyme dosage (1.0% and 0.5%) in fermentation and its effect on the variables temperature, acidity and drying time by convection at 60°C. The Pectin lyase activity during fermentation does not cause a significant effect on the variables of temperature and acidity;however, the drying process time required to achieve 7.0% moisture was reduced. The enzyme dosage of 1.0% was the best result, the amount of exudate obtained (115 ml) during fermentation and the best degree of fermentation (77% ± 3.8) were increased and further shows a change in porosity facilitating the scale surface and internal moisture diffusion. The drying rate (Nw) expressed in kg<sub>water</sub>/m<sup>2 *</sup> min was determined based on the empirical model of Newton, where the higher speed was obtained during the falling period. In conclusion, enzyme dosage 1% was the best concentration evaluated because weaken grain husk, which allowed an adequate fermentation,and subsequent time drying reduction until 10.8 h.
文摘The effect of agricultural practices on soil organic nitrogen （N） fractions in a cocoa plantation has not been much revealed till now. Despite the fact that soil organic N has been long admitted for its importance to maintain soil fertility. Presented field experiment was conducted in Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute （ICCRI）, Jember, East Java, Indonesia, to investigate the effect of cocoa farm management, namely fertilization, weeding and soil tillage on the content of soil organic N fractions. The design of experiment was arranged in a split-split plot with two levels of weeding as main plots, two levels of soil tillage as subplot and three different fertilizer treatments as sub-sub plot. The analysis of soil N including total N and soil organic N fractions, namely, total hydrolized N, ammonium N, amino sugar N and amino acid N, were performed. The result showed that the effect of fertilization treatment was significant to the content of total N, ammonium N, amino sugar N and amino acid N. No-tillage treatment resulted in total N and amino sugar-N content increasing by 8% and 24%, respectively, over tillage treatment. Slashing treatment caused increase of the total N by 3% from herbicide treatment, whilst decrease of ammonium N and amino sugar N by 7% and 24%, respectively.
基金Special thanks to 1.Paula Januzzi Guedes,a self-employed design professional responsible for creating the figures,and 2.Red Iberomericana de Alimentos Autoctonos Subutilizados(ALSUB-CYTED,118RT0543)This study was partly funded by Conselho Nacional de Desenvolvimento Científico e Tecnol´ogico(CNPq)-Processes 140812/2019-9,403328/2016-0,and 301496/2019-63.Fundaç˜ao de Amparo`a Pesquisa do Estado de S˜ao Paulo(FAPESP)-Processes 15/50333-1,15/13320-9,17/23657-6,18/11069-5,19/25048-2,and 19/03228-9.
文摘In the last years,colorectal cancer(CRC)has been increasing substantially in developing countries.While the consumption of fat and meat have been linked with increased CRC risk,fruits intake can be protective.In addition,since CRC’s chemotherapy may be accompanied with adverse effects,natural plant products have been postulated as alternative or complementary therapeutic options.Brazilian fruits are rich sources of bioactive compounds,mainly phenolic compounds,with antioxidant,anti-inflammatory,and anticancer benefits,thus,future candidates for CRC management.Therefore,this narrative review aims to present and discuss the potential of native Brazilian fruits(e.g.,açaí,cocoa,jaboticaba,passionfruit)on CRC.Experimental studies performed from 2001 to present were considered.Polyphenol-rich powders and extracts from Brazilian fruits are the most promising products for CRC management.Studies with açaí(Euterpe oleracea)and cocoa(Theobroma cacao)are more numerous and their effects on CRC models in vitro and in vivo are demonstrated with more complexity in terms of molecular mechanisms.The main signaling pathways modulated by the effects of native Brazilian fruits,so far studied on CRC,are associated with:1.apoptosis(B-cell lymphoma 2-and caspase 3-related proteins),2.inflammation(pro-inflammatory interleukins and enzymes),and 3.oxidative stress(antioxidant enzymes).In addition,adhesion molecules and nuclear factor kappa B have been shown to be downregulated,which can interfere positively in several cellular processes,including proliferation,angiogenesis,and migration.The investigation of signaling pathways of great relevance for CRC initiation and progression is still necessary.
文摘Cacao(Theobroma cacao L.)is an important commodity tree crop which produces the cocoa bean,a major source of income for most West African countries and many smallholder farmers.Declining yield of cacao is a major limitation to cocoa production in Nigeria.This study aimed at determining the correlations of the phenotypic traits that were related in the yield of the cacao genotypes.Nine cacao hybrids produced from some high-yielding parents in the research farm of Cocoa Research Institute of Nigeria,Ibadan,Nigeria were evaluated from 2012 through 2017 in Owena(7°11’N,5°1’E),Ondo state,Nigeria.Character Correlations and Path Coefficient Analysis were used in the description of the performance of the genotypes.The study concluded that significant genotypic and phenotypic correlations existed among many of the pairs of the fruit and bean characters with one another and with pod index,suggesting a complex contribution of these characters either positively or negatively to growth and yield in cacao,and that fruit and bean traits are determinants of yield in cacao.
文摘Cacao(Theobroma cacao L.)produces the cocoa bean,a major foreign exchange earner for most West African countries and many smallholders’enterprise.Ample production of cacao is however limited by declining yield among other factors.This study aimed at determining the correlations of the phenotypic traits that were related to the yield of the cacao genotypes.Nine new cacao hybrids were produced from some high-yielding parents in the research farm of Cocoa Research Institute of Nigeria,Ibadan and evaluated from 2012 through 2014 in Owena(7°11′N,5°1′E),Ondo state,Nigeria.Analysis of variance,character correlations and path coefficient analysis were used in the analysis of the relationships among the genotypes.Analysis of variance revealed significant(p≤0.05)variations for number of rows,weight of beans per fruit,fresh weight of one bean,weight of one bean after fermentation,pod value,dry bean length,weight of beans(per fruit)after fermentation and pod index.The study concluded that significant genotypic and phenotypic correlations existed among some of the pairs of the fruit and bean characters with one another and with pod index,suggesting that the contribution of these characters is either positive or negative to growth and yield in the cacao genotype,and that fruit and bean traits are determinants of bean yield in cacao.
文摘Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content （total polyphenols and O-diphenols） and anthocyanins content of cocoa beans.
文摘Apparent electrical conductivity is an important parameter for describing the spatial vari-ability of physical and chemical attributes of the soil and for the delineation of manage-ment zones.The objective of this work is to outline management zones for the cocoa cultivation based on the spatial variability of the productivity and the apparent electrical conductivity(ECa)of the soil.Data collection was performed in a regular sample grid con-taining 120 points in an area cultivated with cocoa trees,located in the municipality of Ilhe´us,state of Bahia,Brazil.At each sampling point(cocoa tree),soil samples were col-lected to determine chemical attributes.Productivity was measured for one year,counting,monthly,the number of fruits,which were classified into off-season cocoa,harvest and annual production.Measurements of the apparent electrical conductivity of the soil were performed at different times of the year using a portable conductivity meter.The data were analyzed using classical statistics and geostatistics.The management zones were delin-eated using the fuzzy k-means algorithm.The ideal number of class was defined using the fuzziness performance index(FPI)and the entropy of the modified partition(MPE)indexes.The Kappa coefficient was used to validate the management zones,assessing their agreement with the chemical attributes of the soil.The ECa of the soil values pre-sented moderate temporal variation,with maximum amplitude of 19.37 mS m1 and min-imum of 0.82 mS m1 between measurement periods;higher averages of the ECa coincided with the highest levels of water in the soil.The measurements of the ECa of the soil carried out in April and October showed greater correlation with the chemical attributes of the soil,with significant values for 11 and 8 of the 17 attributes evaluated,respectively.The man-agement zones from the ECa measured in April showed:a)reduced number of classes;b)spatial continuity between classes,and;c)agreement from reasonable(kappa between 0.20 and 0.40)to good(kappa>0.41)with most of the
