The Influence of fermentation-like incubation on cacao seed testa and composition of testa associated mucilage

Authors

  • Claudia Bahmann Biocenter Klein Flottbek and Botanical Garden, University of Hamburg, Germany
  • Thomas Rinas Biocenter Klein Flottbek and Botanical Garden, University of Hamburg, Germany
  • Nicolas Niemenak University of Yaounde, Cameroon
  • Elsa Hegmann Biocenter Klein Flottbek and Botanical Garden, University of Hamburg, Germany
  • David Seigler Department of Plant Biology, University of Illinois, United States
  • Bernward Bisping Biocenter Klein Flottbek and Botanical Garden, University of Hamburg, Germany
  • Reinhard Lieberei Crop Plant Museum Gorleben, Germany

DOI:

https://doi.org/10.5073/JABFQ.2020.093.038

Abstract

Because the testa of Theobroma cacao L. is a physical barrier for mass transfer of water and nutrients during germination, as well as in the fermentation process, analysis of the testa is necessary to understand these processes. This research deals with the morphological structure of the testa and its influence during fermentation of cacao seeds on the production of the aroma precursors of chocolate. Investigations have been carried out using fermentation-like incubations. For the first 48 hours of fermentation-like incubations, the seed represents a closed system with no transport of matter between the incubation-medium outside and the cotyledons inside. At this stage, the testa influences the course of the incubations by its barrier function. Much of this activity involves testa-associated mucilage. The composition of testa-associated mucilage is described.

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Published

2021-01-13

Issue

Vol. 93 (2020): Journal of Applied Botany and Food Quality

Section

In memoriam Reinhard Lieberei

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