Diversity of cacao fat in germplasm from Rondônia, Brazil

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dc.contributor.authorCaio Marcio Vasconcellos Cordeiro de Almeida
dc.contributor.authorValdir Alves Facundo
dc.contributor.authorHenrique Otavio Braga Brazi
dc.contributor.authorLuiz Antonio dos Santos Dias
dc.contributor.authorJose Raymundo Pires Medeiros
dc.contributor.authorJorge Luiz Andrade Costa
dc.date.accessioned2014-04-07T07:26:18Z
dc.date.available2014-04-07T07:26:18Z
dc.date.issued2008
dc.description.abstractChocolate is food of high nutritional value made from the fat extracted from cacao beans. Fat content and melting point are features of utmost importance for the chocolate, pharmaceutical and cosmetics industries. This paper quantified the cacao germplasm diversity from Rondônia for these two attributes. Expressive diversity was detected among the 102 evaluated clones in April/May 2003 for fat content and melting point. The mean fat content was 55.53% (51.04 to 58.19%) and the mean fat melting point 29.55 ºC (25.60 to 32.53 ºC). The accessions from wild populations in Rondônia were outstanding for both attributes. The two periods (September/October 2001 and April/May 2003) affected the evaluated clones differently. The plot of principal components analysis showed expressive variability and was, to a certain extension, able to separate wild from domesticated accessionsen_US
dc.identifier.citationCrop Breeding and Applied Biotechnology 8: 141-148, 2008en_US
dc.identifier.urihttp://hdl.handle.net/123456789/278
dc.language.isoenen_US
dc.subjectcacao germplasmen_US
dc.subjectdiversityen_US
dc.subjectfat content and melting pointen_US
dc.subjectgenetic breedingen_US
dc.titleDiversity of cacao fat in germplasm from Rondônia, Brazilen_US
dc.typeArticleen_US

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