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Storage of Cocoa (Theobroma Cacao L.) Seeds and Changes Associated With Their Deterioration


Citation

Hor, Yue Luan (1984) Storage of Cocoa (Theobroma Cacao L.) Seeds and Changes Associated With Their Deterioration. PhD thesis, Universiti Pertanian Malaysia.

Abstract / Synopsis

Cocoa (Theobroma cacao L .) seeds are recalcitrant and rapidly lose their viability during preparation and within two to three weeks of storage. To improve their storability, the responses of a cultivar of cocoa seeds (NA 33) to different drying methods and storage factors including seed moisture, storage temperature and fungi were investigated. Physiological, biochemical and structural changes associated with seed death caused by dehydration in the air-conditioned room (22oC, 55% RH) and chilling at 100C were also monitored.


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Additional Metadata

Item Type: Thesis (PhD)
Subject: Cacao - Case studies
Call Number: FP 1984 2
Chairman Supervisor: Dr. Mohd. Khalid Mohd. Nor
Divisions: Faculty of Agriculture
Depositing User: Mohd Nezeri Mohamad
Date Deposited: 14 Mar 2011 11:50
Last Modified: 14 Mar 2011 11:52
URI: http://psasir.upm.edu.my/id/eprint/10211
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