Browsing by Author "Emile Cros"

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    Adding value to cocoa (Theobroma cacao L.) germplasm information with domestication history and admixture mapping
    (Springer-Verlag, 2007) Maria Marcano; Tatiana Pugh; Emile Cros; Sonia Morales; Elvis A. Portillo Paez; Brigitte Courtois; Jean Christophe Glaszmann; Jan M.M. Engels; Wilbert Phillips; Carlos Astorga; Ange Marie Risterucci; Olivier Fouet; Ventura Gonzalez; Kai Rosenberg; Isabelle Vallat; Manuel Dagert; Claire Lanaud
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    A genomewide admixture mapping study for yield factors and morphological traits in a cultivated cocoa (Theobroma cacao L.) population
    (2009) Maria Marcano; Sonia Morales; Brigitte Courtois; Maria Theresa Hoyer; Ange Marie Risterucci; Olivier Fouet; Tatiana Pugh; Manuel Dagert; Ventura Gonzalez; Emile Cros; Claire Lanaud
    The selection of productive varieties of modern Criollo cocoa, showing fine aromatic qualities in their beans, is of major interest for some producing countries, such as Venezuela. Cultivated populations of Modern Criollo or Trinitario varieties may be suitable for admixture mapping analysis, as large blocks of alleles derived from two identified divergent ancestors, recently admixed, are still preserved, after a few generations of recombination, similar to experimental mapping progenies. Two hundred and fifty-seven individuals from a cultivated population of Modern Criollo were selected and analysed with 92 microsatellite markers distributed along the genome. This population exhibited a wide range of variability for yield factors and morphological features. Population structure analysis identified two main subgroups corresponding to the admixture from the two ancestors Criollo and Forastero. Several significant associations between markers and phenotypic data (yield factors and morphological traits) were identified by a least squares general linear model (GLM) taking into account the population structure and the percentage of admixture of each individual. Results were compared with classical QTL analyses previously reported for other cacao populations. Most markers associated to quantitative traits were very close to QTLs detected formerly for the same traits. Associations were also identified between markers and several qualitative traits including the red pigmentation observed in different organs, mainly associated to common markers in linkage group 4.
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    Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans
    (2008) Simplice Tagro Guehi; Michael Dingkuhn; Emile Cros; Gerard Fourny; Robert Ratomahenina; Guy Moulin; Anne Clement Vidal
    The quality of raw cocoa beans depends widely on their free fatty acids (FFA) content. High FFA content is a serious quality defect and reduces the technical and economic value of the cocoa beans. The work investigates the influence of cocoa processing technologies on FFA formation during storage of raw cocoa beans. Different samples of ferment dried cocoa beans purchased from Cote d’Ivoire were stored and analysed for FFA content. Very low FFA contents were found in whole healthy cocoa beans generally complied with UE standards (1.75% oleic acid equivalent) throughout storage while high FFA content was found in poor quality and broken healthy beans. The formation of FFA did not depend on the genotype or on cocoa post-harvest processing technologies. However, high and increasing FFA contents were observed in defective cocoa beans and could be attributed probably to the activity of microflora which in turn were associated with initial quality and loss of physical integrity of the cocoa beans.