Contenido de clorofilas totales en doce clones de cacao (Theobroma cacao L.)
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چکیده
منابع مشابه
Polyphenols in cocoa ( Theobroma cacao L . )
Polyphenols have gained much interest recently due to its antioxidant capacity and possible benefits to human health such as anti-carcinogenic, anti-atherogenic, anti-ulcer, antithrombotic, anti-inflammatory, immune modulating, anti-microbial, vasodilatory and analgesic effects. Cocoa (Theobroma cacao L.) is a rich source of polyphenols and reported having high antioxidant activity than teas an...
متن کاملESTABLISHMENT OF THE FUNGAL ENTOMOPATHOGEN Beauveria bassiana AS AN ENDOPHYTE IN COCOA PODS (Theobroma cacao L.) ESTABLECIMIENTO DEL HONGO ENTOMOPATÓGENO Beauveria bassiana COMO ENDÓFITO EN FRUTOS DE CACAO (Theobroma cacao L.)
The entomopathogenic fungus Beauveria bassiana was re-isolated from surface sterilized pieces of the cocoa pod outer section and peduncle, two and three months after flowers of greenhouse cocoa plants were hand-pollinated and sprayed with a 1x107 mL-1 suspension of B. bassiana conidia. The colonization frequency of B. bassiana on cocoa pods was 0.8% and 1.3% two and three months post-spraying o...
متن کاملProximate Composition, Extraction, and Purification of Theobromine from Cacao Pod Husk (Theobroma Cacao L.)
The aims of this study were to determine the proximate composition of cacao pod husk as well as the optimal conditions for extraction and purification of theobromine from cacao pod husk. The results indicated that cacao pod husk had high contents of moisture and carbohydrate (87.06% and 11.03% by fresh weight, respectively), but low contents of crude protein, crude lipid, and ash (0.31%, 0.12%,...
متن کاملNumerous Clones Resistant to Phytophthora palmivora in the “Guiana” Genetic Group of Theobroma cacao L
Cocoa black pod rot, a disease caused by Stramenopiles of the genus Phytophthora, and particularly by the pan-tropical species P. palmivora, causes serious production losses worldwide. In order to reduce the impact of these pests and diseases, preference is given to genetic control using resistant varieties and, to that end, breeders seek sources of resistance in wild cocoa trees. For instance,...
متن کاملA new glycosylated dihydrophaseic acid from cacao germs (Theobroma cacao L.).
Cacao beans are composed of cacao nibs and germs. Although numerous chemical and physiological studies on cacao nib compounds have been reported, there is little information on cacao germ compounds. We therefore analyzed an extract from the cacao germ, and found two compounds that were specific to the germ. One of these two compounds was identified as the new glycosylated abscisic acid metaboli...
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ژورنال
عنوان ژورنال: La Técnica: Revista de las Agrociencias. ISSN 2477-8982
سال: 2018
ISSN: 2477-8982,1390-6895
DOI: 10.33936/la_tecnica.v0i20.1324