Gotowe bibliografie tematyczne / Theobromea

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Gotowa bibliografia na temat „Theobromea”

Autor: Grafiati
Data publikacji: 6 września 2023

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Artykuły w czasopismach na temat "Theobromea"

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Kalimutu, Putu Krisnawan, Ida Bagus Komang Mahardika i Putri Risa Adriani Anak Agung Sagung. "Antagonism Test of Trichoderma atroviride and Gliocladium sp. Bali Local Isolates As a Disease Control of Blendok Disease (Botryodiplodia theobromae) in Grapefruit (Citrus grandis L. Osbeck)". SEAS (Sustainable Environment Agricultural Science) 4, nr 2 (2.11.2020): 102–10. http://dx.doi.org/10.22225/seas.4.2.2311.102-110.

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This study aims to determine the ability of Trichoderma atroviride and Gliocladium sp. in inhibiting the fungus that causes Gumosis disease Botryodiplodia theobromae. This study used a completely randomized design with two single treatments and was repeated eight times. In the in-vitro antagonism test Trichoderma atroviride and Gliolcadium sp. can inhibit the fungus Botryodiplodia theobromae as well. The percentage of inhibition was 94.58% in the Trichoderma atroviride antagonism test and 81.67% in the Gliocladium sp. antagonism test. Whereas the Botryodiplodia theobromae Colony Area had no significant effect on both treatments. Each Botryodiplodia theobromae Colony area is 18.34 cm2 with T. atroviride treatments and 22.25 cm2 with Gliocladium sp. treatment. The growth rate of Botryodiplodia Theobroma fungi was superior to that of Trichoderma atroviride and Gliocladium sp.
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ADU-ACHEAMPONG, RICHARD, SIMON ARCHER i SIMON LEATHER. "RESISTANCE TO DIEBACK DISEASE CAUSED BY FUSARIUM AND LASIODIPLODIA SPECIES IN CACAO (THEOBROMA CACAO L.) GENOTYPES". Experimental Agriculture 48, nr 1 (26.09.2011): 85–98. http://dx.doi.org/10.1017/s0014479711000883.

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SUMMARYFusarium and Lasiodiplodia species invade feeding lesions caused by mirid bugs (Distantiella theobroma [Dist.] and Sahlbergella singularis Hagl.) and inflict serious damage and yield loss to susceptible cacao (Theobroma cacao L.) varieties in West Africa. As it is the fungal invasion rather than the physical feeding injury by mirids that cause dieback and tree death in cacao, a dieback resistance strategy in cacao crop must take into account resistance to these causal agents. Twenty-nine and 15 cacao genotypes were screened in the laboratory and the greenhouse, respectively, for resistance to isolates of Fusarium decemcellulare and Lasiodiplodia theobromae at Imperial College London's Biological Sciences Campus, UK. Resistance was assessed as the size of necrotic lesions, distance of fungal colonisation in the stem and the proportion of seedlings with dieback symptoms. Genotypic differences were found in both laboratory and greenhouse tests among various cacao genotypes, and the clones showed a wide range of disease reactions from highly resistant to very susceptible. The pathogenicity of F. decemcellulare and L. theobromae were similar in this study, which suggests that a breeding programme for controlling one of the pathogens can have benefit against the other. Direct significant correlations (r = 0.7) were obtained between visual dieback assessment scores and the percentage cross-sectional area of stem necrosis. Moreover, the response of inoculated stem segments corresponded to the reaction of intact plants despite the variation in the used methodology. Three cacao genotypes (CATIE 1000, T85/799 and MXC 67) were resistant or moderately resistant to F. decemcellulare and L. theobromae. These genotypes could be useful sources of resistance to both pathogens and other wilt causing pathogens in cacao.
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Puig, A. S., L. M. Keith, T. K. Matsumoto, O. A. Gutierrez i J. P. Marelli. "Virulence tests of Neofusicoccum parvum, Lasiodiplodia theobromae, and Phytophthora palmivora on Theobroma cacao". European Journal of Plant Pathology 159, nr 4 (10.02.2021): 851–62. http://dx.doi.org/10.1007/s10658-021-02210-1.

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AbstractNeofusicoccum parvum is a recently reported pathogen affecting Theobroma cacao L., and has been isolated from symptomatic pods on Oahu and Hawaii Islands. Determining infection routes and virulence are essential for assessing the impact of N. parvum on cacao production and developing effective disease management strategies. Infection routes were determined by inoculating unwounded stems and pods with six isolates of N. parvum alongside Lasiodiplodia theobromae and Phytophthora palmivora. Fifty percent of unwounded stems inoculated with P. palmivora developed lesions, but only a single lesion developed following inoculation with N. parvum (isolate H44). L. theobromae and the remaining N. parvum isolates did not induce lesion development on unwounded stems. In contrast, all N. parvum and L. theobromae isolates produced lesions on 40–100% of unwounded pods of GNV 164 and GNV 360. Low incidences of infection were observed in unwounded pods of ICS 95 (0–66.7%), SHRS 21 (0–75%), and SHRS 33 (0–20%). On wounded pods, all pathogen species produced similar size lesions, ranging from 1.90 to 7.60 cm four days after inoculation. Results from this study show that all three species can produce high rates of pod infection on some clones in the absence of wounds, but stem infection is less likely. In addition, this is the first report of L. theobromae infecting cacao pods and P. palmivora infecting stems in the absence of wounds.
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Ferronato, Edna M. O. "A cápsula da espermateca dos Eumolpinae (Coleoptera: Chrysomelidae) associados a Theobroma cacao L. (Sterculiaceae) do Sul da Bahia". Anais da Sociedade Entomológica do Brasil 29, nr 1 (marzec 2000): 57–63. http://dx.doi.org/10.1590/s0301-80592000000100007.

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Este estudo descreve a forma e as dimensões da cápsula da espermateca em Antytipona epiphania, Bechyné, 1955, Antytipona sp., Cayetunya sp., Colaspis aenea (Fabricius, 1801), Colaspis calcalifera (Bechyné, 1954), Coytiera (Campylochira) pertusa (Lèfevre, 1884), Hermesilla sp., Hylax bahiensis Bechyné, 1950, Leprocolapis adducta (Clavaereau, 1914),Leprocolapis sulcata Lèfevre, 1877, Nycterodina (Nycterodinella) immetalllica Bechyné & Bechyné, 1961,Percolaspis ornata, (Germar, 1824), Plaumannita sp., Podoxenus sp. e Taimbezinhia theobromae (Bryant, 1924) com o objetivo de auxiliar na identificação das espécies associadas às plantações de Theobroma cacao L. na Bahia.
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Iman Santoso, Teguh, Muhammad Miftahudin, Yohana C Sulistyaningsih i Suryo Wiyono. "Analysis of Secondary Metabolites as Potential Phytoalexins, Their Secretion Sites and Proposed Resistance Markers to Vascular Streak Dieback in Theobroma cacao L." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 33, nr 1 (1.04.2017): 10. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v33i1.250.

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Study on resistance mechanism to vascular-streak dieback (VSD) disease in cacao (Theobroma cacao L.) is limited due to the lack of fungal spores for artificial inoculation. This research was conducted to study the production of secondary metabolites that appear to be evidence of defense signaling in resistant clone of Sca 6 and susceptible clone of TSH 858 to Ceratobasidium theobromae natural infection. A fungal staining method was employed to detect C. theobromae hyphae at early infection stages, before VSD symptoms appear. Metabolite profiling was analyzed using pyrolysis gas chromatography mass spectrometry (Py-GCMS) at pre-, early and late stages of C. theobromae infection. Histochemical and anatomical characteristics of both healthy and infected leaves were also observed to identify the accumulation sites of secondary metabolites on and in cocoa leaf tissues. The results confirmed that fungal staining using trypan blue can detect early stages of C. theobromae infection; at the 14th week (on susceptible seedlings) and the 18th week (on resistant clones), following placement of the seedlings under infected cacao plants. Phenylpropanoid biosynthesis, terpenoid biosynthesis, environmental information processing signal transduction pathways, and aromatic biodegradation were detected as important metabolite pathways during defense mechanism. I-limonene (terpenoid), p-ethylguaiacol (phenols) and 2.3 dihidrobenzofuran (heterocyclic compounds) were proposed as an active defense produced by the host after infected by pathogen mainly on late infection of C. theobromae. Terpenoid and phenol compounds were accumulated on the glandular trichomes, idioblast of upper and bottom epidermis, phloem vessel and cortex idioblast of cacao leaves. Epidermis thickness of resistant clone was significantly greater than that of susceptible clone on both surfaces. Leaf epidermis tissue and the accumulated compounds in epidermis idioblast may act as the physical and biochemical markers of cocoa resistance to VSD.
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RODRIGUES, DANIELA F. S., DENISE NAVIA, ANIBAL R. OLIVEIRA, FRANCISCO FERRAGUT i CARLOS H. W. FLECHTMANN. "Two new eriophyoid mite species (Trombidiformes: Eriophyoidea) from the cocoa tree, and a note on Shevtchenkella biseta (Nalepa)". Zootaxa 4237, nr 1 (26.02.2017): 112. http://dx.doi.org/10.11646/zootaxa.4237.1.6.

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Two new eriophyoid mite species are described from the cocoa tree, Theobroma cacao L. (Malvaceae) – the Diptilomiopidae Davisella trevisani n. sp. Rodrigues, Navia & Oliveira, from Brazil; and the Eriophyidae Tetra theobromae n. sp. Rodrigues, Navia & Oliveira, from Costa Rica. The new Davisella species presents an enlarged subcylindrical tubercle bearing pedipalp genual seta d, a novel structure for eriophyoid mites; its functional morphology was discussed. The new Tetra species is the third in this genus described from plants of the Malvaceae. A closer look at Shevtchenkella biseta (Nalepa), described from the Malvaceae Hibiscus rosa-sinensis L., showed its taxonomic assignment to the Phytoptidae, Sierraphytoptinae and raised a hypothesis on its synonymy.
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Villavicencio Vásquez, Mirian, Rodrigo Espinoza Lozano, Daynet Sosa del Castillo i Simón Pérez Martínez. "Hongos endófitos foliares como candidatos a biocontroladores contra Moniliophthora spp. de Theobroma cacao (Malvaceae) en Ecuador". Acta Biológica Colombiana 23, nr 3 (1.09.2018): 235–41. http://dx.doi.org/10.15446/abc.v23n3.69455.

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La adaptabilidad de los hongos endófitos a sus hospedantes, los beneficios ecológicos que le brinda y los diversos mecanismos antagónicos contra plagas que poseen los convierten en una alternativa para el control biológico de enfermedades. Se determinó el potencial de 17 cepas de hongos endofíticos foliares (FEF) obtenidas de tejido sano de Theobroma cacao como candidatas para el control biológico de Moniliophthora roreri (MR) y M. perniciosa (MP). Se evaluaron: i) el micoparasitismo de los FEF frente a colonias de Moniliophthora spp., ii) la acción de los metabolitos crudos de los FEF en el crecimiento, y iii) la habilidad para recolonizar hojas sanas del hospedante mediante ensayos de hojas sueltas. Tres cepas de Lasiodiplodia theobromae fueron las más promisorias: Ec098, Ec151 and Ec157. Estas cepas inhibieron el crecimiento de MR y MP, tanto en el enfrentamiento de las colonias como mediante sus metabolitos y, adicionalmente, recolonizaron el hospedante entre el 80-100 % de las veces. Otras cepas mostraron valores destacados en un indicador, y no deseables en otros. Por ejemplo, la Ec035 (L. theobromae) mostró los niveles más altos de micoparasitismo contra ambos patógenos en la interacción de las colonias, y el segundo mejor por sus metabolitos, pero no pudo reinfectar el hospedante. La cepa Ec059 (Xylaria feejeensis) reinfectó 100 %, pero no mostró los atributos deseados de antagonismo. Por su parte, los metabolitos de Ec107 (Colletotrichum gloeosporioides s.l.) inhibieron a MR en un 60 %, pero también estimularon el crecimiento de MP. Ninguna cepa logró todas las características deseables para un agente de control biológico.
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Markson, Aniedi Abasi Akpan, Ndukwe Nwaogburu Kalu i Patrick Ishoro Akwaji. "Antifungal Potency of Essential Oil Components of African Ginger - Zingiber officinale (Roscoe)". Sustainable Food Production 4 (grudzień 2018): 20–30. http://dx.doi.org/10.18052/www.scipress.com/sfp.4.20.

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The antifungal potency of essential oil ofzingiber officinale(Roscoe) (African Ginger) was investigated using the hyphal extension bioassay. The essential oil (vacuum distillate) was obtained through vacuum distillation. Gas chromatography-mass spectrometry analysis of the oil revealed 27 compounds with six compounds (1.8-Cineole, α-Pinene, Camphene, (E,E)-α-Fanesene, Geranial and Zingiberene) showing major biological activity. Results of antifungal screening of the bioactive blend from these compounds and vacuum distillate in comparison with four synthetic fungicides revealed that the bioactive blend was more effective against the test pathogen –Botryodiplodia theobromae(Pat.) in culture allowing the shortest hyphal lengths of 1.12cm, 0.28cm and 0.18cm at 50, 75 and 100μg/ml concentration compared with 3.39cm, 0.77cm and 0.28cm respectively obtained for forcelet (the best fungicide tested). Vacuum distillate was comparable (P<0.05) in performance to the bioactive blend. These two plant-based chemicals were persistent in their action againstB. theobromaeat all levels of concentration throughout the course of the experiment.
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Vanhove, Wouter, Niels Vanhoudt i Patrick Van Damme. "Biocontrol of vascular streak dieback (Ceratobasidium theobromae) on cacao (Theobroma cacao) through induced systemic resistance and direct antagonism". Biocontrol Science and Technology 26, nr 4 (15.01.2016): 492–503. http://dx.doi.org/10.1080/09583157.2015.1128527.

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Ferreira, Francisco A., Luis A. Maffia i Evander A. Ferreira. "Detecção rápida de Ceratocystis fimbriata em lenho infetado de eucalipto, mangueira e outros hospedeiros lenhosos". Fitopatologia Brasileira 30, nr 5 (październik 2005): 543–45. http://dx.doi.org/10.1590/s0100-41582005000500016.

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Desenvolveu-se uma técnica de detecção rápida de Ceratocystis fimbriata em lenho de eucalipto (Eucalyptus spp.) infetado, visualizando-se clamidósporos (aleuroconídios) ao microscópio ótico comum, em vasos do xilema, medula e raios medulares, a partir de cortes histopatológicos à mão livre, feitos com lâmina de barbear, ao microscópio estereoscópico. O tempo médio gasto para a detecção do patógeno, do corte histopatológico tangencial à total visualização dos clamidósporos ao microscópio ótico comum, foi de 3,5 min e bem menos utilizando-se corte longitudinal passando pela medula, contra, no mínimo, quatro a cinco dias, usando-se outras técnicas como o isolamento em BDA, deposição de fragmentos de lenho doente entre fatias de cenoura usadas como isca, ou pedaços de lenhos doentes deixados em câmara úmida. Essa técnica histopatológica é também viável para a detecção do patógeno em outros hospedeiros lenhosos e, inclusive, para a detecção de hifas de Lasiodiplodia theobromae, mesmo quando esses dois fungos estavam num mesmo tecido, como na doença-complexo seca de mangueira investigada no Sultanato de Omã. Além de eucalipto, mangueira (Mangifera indica) e cacaueiro (Theobroma cacao) é provável que essa técnica possa ser estendida para outros hospedeiros lenhosos de C. fimbriata.
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Rozprawy doktorskie na temat "Theobromea"

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Vránová, Petra. "Vývoj metody pro stanovení kvalitativních ukazatelů kakaového prášku". Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2019. http://www.nusl.cz/ntk/nusl-401855.

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The theoretical part of the master’s thesis is focused on a brief botanical characterization of the cacao tree and its most famous varieties discussed. Furthermore, the chemical composition of cocoa beans is described with an emphasis on theobromine and caffeine. There is also mention of the cocoa beans the cocoa bean processing technology for cocoa liquor and cocoa powder, which are then used in food industry. Additionally there is a shorta short description of the legal requirements relating to cocoa. In this part are also two chapters are devoted to the description of instrumentation of high performance liquid chromatography (HPLC) and inductively coupled plasma optical emission spectrometry (ICP-OES). The experimental part deals with analyzes of cocoa powder, cocoa beans, cocoa liquor and waste cocoa beans sold as a "tea mixture". A total of 10 legislation-recommended parameters have been identified in the listed raw materials, such as caffeine, theobromine and sucrose, heavy metal and potassium, fat content etc. The highest content of theobromine was determined in cocoa powder 178.363 mgl-1, caffeine in cocoa beans 16.096 mgl-1. All samples analyzed contained a little amount of sucrose as expected, the highest concentration was found in the tea mixture samples in both the water: ethanol sample of 84.069 mgl-1, and the sample solution in water of 65.897 mgl-1.
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Lenci, Camila Gonçalves. "Caracterização estrutural e quimica do tecido de reserva das sementes de Theobroma cacao, Theobroma obovatum e Theobroma microcarpum". [s.n.], 2002. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256105.

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Orientador: Debora de Queiroz Tavares
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Recentemente, as espécies selvagens de Theobroma despertaram o interesse de pesquisadores da área da biotecnologia, como possíveis bancos de recursos genéticos úteis ao melhoramento do cacau (Theobroma cacao) como planta e como matéria prima do chocolate. Atributos como composição lipídica, perfil protéico, teor de polifenóise resposta a chocolatização,vêm sendo avaliados para as sementes das espécies selvagens. Oobjetivo deste estudo foi contribuir para o conhecimento das espécies de Theobroma selvagens através da avaliação da morfologia e ultraestrutura do tecido cotiledonar e da composição química das sementes maduras de Theobroma obovatum e Theobroma microcarpum comparativamente ao Theobroma cacao. O material fixado foi incluído em resina GMA para os métodos de análise histoquímica,e incluído em resina Epóxi para a observação da ultraestrutura em microscópio eletrônico de transmissão. As sementes maduras foram submetidas ainda às técnicas de microscopia eletrônica de varredura e aos métodos bioquímicos para a determinação da composição química. Demonstrou-sea semelhançaentre T. obovatum e T. cacao bem como a diversidade existente no gênero ao compará-los ao T. microcarpum. Em T; obovatum, pode-se notar o mesmo padrão de acúmulo de componentes dé reserva e morfologiado tecido cotiledonarobservadoem T. cacao, os vacúolos de proteína ocupam a porção central da célula de reserva ou estão comprimidos entre os glóbulos lipídicos. Em T. microcarpum os vacúolos protéicos ocupam os espaços remanescentes em meio aos grandes grãos de amido. Entre as três espécies de Theobroma estudadas T.cacao é a espécie que tem a maior expressão de células fenólicas, seguida por T. obovatum; essas células geralmente acompanham os vasos condutores ou estão dispersas pelo parênquimacotiledonar, agrupadas ou não. A composição química das sementes de T. obovatum (=60% de lipídeos,25% de proteínas, 10% de carboidratos e 5% de fenóis totais) aproxima-se dos valores encontrados em T. cacao (=49% de lipídeos, 27% de proteínas, 18% de carboidratos e 8% de fenóis totais) e ambos são bastante diferentes dos valores encontradosem sementes de T. microcarpum (= 6% de lipídeos, 13%de proteínas, 75%de carboidratose 2,7% de fenóis totais) nas quais o amido é o principalcomponentede reserva.
Abstract: Lately,the wildTheobroma species have called attention of the biotechnology field researchers, as a possible bank of useful genetic resources to the improvement of cocoa (Theobroma cacao) as a plant and raw material for chocolate. Attributes such as lipid composition, protein profile,polyphenol content and response to the chocolate process have been searched in seeds of the wildspecies. The aim of this study was to contribute to the knowledge of the wild Theobroma species. The cotiledonary tissue's morphology and ultrastructure and the chemical composition of Theobroma obovatum's and Theobroma microcarpum's mature seeds were investigated and compared to T. cacao. The fixed material was included in resin GMA for the histochemistry methods and included in Epoxi resin for transmission electron microscopy (TEM).The mature seeds were also submitted to the scanning electron microscopy (SEM) techniques and chemical compositon analysis. We could observe a clear similarity between T. obovatum and T. cacao as well as the diversity in the genus when compared to T. microcarpum. It can be noticed in T. obovatum the same pattem of storage compounds' accumulation and cotiledona'Y tissue's morphology observed in T. cacao, the protein storage vacuoles (PSVs) occupy the central portion of the cell or they are squeezed between the lipid bodies. In T. microcarpum the PSVs occupy the spaces among the large starch grains. Conceming these species, T. cacao has the major phenoliccell expression, followed by T. obovatum. The phenolic cells usually come along with the vascular bundle or can be dispersed through the parenchyma, as gathered or isolated cells. The chemical composition of T. obovatum seeds (=60% of lipids,25% of proteins, 10% of carbohydrates and 5% of total phenols) approaches to the values found in T. cacao seeds (=49% of lipids,27% of proteins, 18% of carbohydrates and 8% of total phenols) and both of them are different from the values found in T. microcarpumseeds (= 6% of lipids, 13% of proteins, 75% of carbohydrates and 2.7% of total phenols) which accumulate starch as the main storage compound.
Mestrado
Mestre em Alimentos e Nutrição
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Schaarschmidt, Cordula. "Theobromin". Diss., lmu, 2008. http://nbn-resolving.de/urn:nbn:de:bvb:19-89060.

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Martini, Maria Helena. "Caracterização das sementes de seis especies de theobroma em relação ao theobroma cacao L". [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256114.

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Orientador : Debora de Queiroz Tavares
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Nos estudos sobre as reservas do mesofilo cotiledonar do gênero Theobroma destacam-se os trabalhos sobre sementes de T. cacao, fonte única da matéria prima do chocolate. Estas pesquisas preferenciam as mudanças ocorridas na estrutura celular durante a fermentação, secagem, torração; etapas do processo de produção do chocolate. Mais recentes são os trabalhos com sementes de T. grandiflorum utilizadas na elaboração do cupulate, produto com características semelhantes ao chocolate. O presente trabalho analisa as células de reserva lípide-proteicas e idioblastos de polifenóis de T. cacao, T. grandiflorum, T. subincanum, T. bicolor e T. speciosum. Em T. obovatum e T. microcarpum o estudo apresentou apenas as células polifenólicas. A distribuição dos glóbulos lipídicos nas células são análogas nestas espécies, isto é, localização periférica e extrema susceptibilidade ao calor, coalescendo sob condições térmicas acima de 30°C. A proteína de reserva apresenta-se entremeada com os glóbulos lipídicos e alguns grãos de amido. As células polifenólicas, em T. bicolor e T. speciosum, localizam-se na região do feixe vascular e parênquima da radícula e nas outras espécies estudadas estão dispersas pelo mesofilo e próximas ao feixe vascular. A mucilagem é uma secreção celular constante em cinco espécies estudadas, não se acumulando dentro das células, porém com raras exceções ocorrem células com mucilagem na epiderme do mesofilo (T. subincanum). T. speciosum caracteriza-se por efetivamente apresentar células de mucilagem. Estas células são abundantes no mesofilo e cerca de 10% alcançam grandes dimensões sem rompimento do tecido. As células polifenólicas apresentam características histoquímicas semelhantes a mucilagem, porém sua estreita relação com os feixes vasculares direciona seu desenvolvimento para a síntese de polifenóis. O tecido do mesofilo cotiledonar é semelhante em todas as espécies aqui estudadas devido a predominância de reserva lípide-proteica. Células imaturas de sementes verdes demonstram capacidade para sintetizar todas as reservas; na maturidade celular demonstram predominância de reservas lípide-proteicas ou de mucilagem ou de polifenóis. A distribuição das reservas no mesofilo aproximam T. grandiflorum à T. subincanum. A maior quantidade de proteínas está em T. bicolor. Esta espécie apresenta menor quantidade de lipídeos e de células polifenólicas
Abstract: Many investigations on the cellular reserves within the cotyledon mesophyll of the Theobroma have been carried out on Theobroma cacao seeds, the source of raw for the production of chocolate. These studies demonstrated structural cellular changes due to fermentation, drying, and roasting processes during chocolate production. Recently the seeds of the T. grandiflorum have been analyzed due to their importance in the production of ¿cupulate¿, a new product similar to chocolate. In the present work, we analyze the lipid-protein reserve cells and polyphenolic idioblasts derived from T. cacao, T. grandiflorum, T. subincanum, T. bicolor, T. speciosum and T. obovatum. Only phenolic cells were studied in T.obovatum and T. microcarpum.The distribution of lipid bodies was similar in all the species studied; that is, they were located at the periphery of the cell wall and demonstrated extremely susceptibly to heat, coalescing at temperatures above 30°C. The reserve protein was interspersed with lipid bodies and some starch granules. The polyphenolic cells were dispersed throughout the mesophyll and around the vascular bundles in all the species studied. In T. bicolor and T. speciosum the polyphenolic cells were only observed around the vascular bundle and radicle parenchyma. Mucilage is a cellular secretion in the five species studied. Mucilage does not accumulate intracellularly; however, rarely we did observe mucilage in the cells of the mesophyll epidermis of T. subincanum. In T. speciosum, mucilage cells were abundant in the mesophyll and about 10% reached large dimensions without tissue disruption. The polyphenolic cells presented characteristic mucilage histochemistry, however their strict association with vascular bundles should direct their development towards polyphenol synthesis. Cotyledon mesophyll tissue is similar in all the species studied with respect to lipid-protein reserve. Immature cells demonstrated the capacity to synthesize all the reserves, but this capacity is not retained in the mature cell. The distribution of reserves in the mesophyll are most similar in T. grandiflorum and T. subincanum. T. bicolor showed a high protein content, lower lipid levels and low levels of polyphenolic cells
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Doutor em Alimentos e Nutrição
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5

Russell, Joanne Ritchie. "Molecular variation in Theobroma species". Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.386981.

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Bradnan, Danielle M. "Cherelle Wilt in Theobroma cacao". Thesis, University of Louisiana at Lafayette, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10002459.

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Cherelle wilt is a devastating phenomenon in Theobroma cacao, a tropical understory tree that produces pods from which chocolate is manufactured. Approximately 60% of the pods succumbed to the condition known as cherelle wilt, on which relatively little research has been conducted. Cherelle wilt is so named because it affects the development of pods in the “cherelle” stage, when the pods are less than 10 cm long and younger than 40 days. This work assessed morphological differences between healthy, developing pods and those affected by cherelle wilt by light microscopy of longitudinally sectioned pods (in one week intervals) (2 µm thick, set in Spurr’s resin). My research showed that at the microscopic level, seed structures of healthy pods were larger, and four weeks post pollination, developed significantly greater amounts of dark material (likely tannins). Wilting pods were smaller, with the appearance of larger integuments than embryo sac in longitudinal section. My studies provide new insights regarding morphological development of pods. Potential causes of cherelle wilt discussed include insufficient hormonal stimulation and possible epigenetic maternal effects. Further experiments are necessary to determine the role of hormones and genetics in the phenomenon of cherelle wilt.

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Queiróz, Marise Bonifácio. "Estudo dos parametros de torração de amendoas de cupuaçu (Theobroma grandiflorum)". [s.n.], 1999. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255227.

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Orientador: Nelson Horacio Pezoa Garcia
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Estudos mostram que as sementes de cupuaçu (Theobroma grandiflorum) desenvolvem um fino aroma característico da espécie, similar ao do chocolate quando torradas e possuem na sua composição uma gordura de suave sabor com certa semelhança à manteiga de cacau no que se refere a composição química e características organolépticas. Assim como tantos outros sabores de ocorrência natural, o sabor do cupuaçu como também do cacau é o resultado de uma mistura complexa de um grande número de compostos, sendo assim impossível caracteriza-lo por um único componente, mas sabe-se que as pirazinas são os compostos predominantemente formados, podendo muitas vezes serem consideradas como boas indicadoras do grau de torração. Sendo a torração uma etapa crucial no desenvolvimento do sabor de todos os produtos torrados, buscou-se neste estudo avaliar os parâmetros que envolvem o processo, utilizando-se para tal a evolução no teor de algumas pirazinas, bem como a análise sensorial das amostras torradas, comparando-se os resultados com uma amostra de cacau com bom sabor de chocolate. A torração foi realizada em forno elétrico rotativo a uma temperatura de 150°C na camisa e tempos de 38, 40, 42 e 44 minutos para as amêndoas inteiras de cupuaçu e 38 minutos para os nibs de cacau. Das amostras obtidas extraiu-se os compostos voláteis através de extrator tipo Likens & Nickerson, identificando e quantificando-se sete importantes pirazinas presentes também no cacau (2-metil, etil, 2,3-dimetil, 2,5-dimetil, 2,6-dimetil, 2,3,5-trimetil e 2,3,5,6-tetrametilpirazina) por cromatografia gasosa, utilizando a 4-etil piridina como padrão interno para a quantificação. A análise cromatografia mostrou que as amêndoas de cupuaçu apresentam um teor de alquilpirazinas bem maior que as amêndoas de cacau, especialmente a 2,3,5,6-tetrametil pirazina que no cupuaçu se encontra em elevadas concentrações inclusive na amêndoa crua (sem torrar). As amostras foram avaliadas por uma equipe sensorial treinada, utilizando-se a análise descritiva quantitativa (ADQ), através da qual foi possível ressaltar os atributos sensorias do cupuaçu. Considerando-se a evolução no teor das pirazinas, assim como os resultados obtidos na avaliação sensorial, sugere-se que as amêndoas de cupuaçu inteiras torradas por 42 minutos a 150°C tiveram maior desenvolvimento de seu potencial aromático. O cupuaçu apresenta atributos sensoriais diferentes do cacau, sendo mais adocicado, menos ácido, amargo e adstringente, mais claro e com suave sabor de chocolate, o que torna-o uma interessante matéria-prima, com características peculiares de sabor, que poderiam contribuir para a obtenção de produtos diferenciados similares aos achocolatados, ou ainda ser utilizada em misturas com o cacau
Abstract: Surveys have shown that fermented and roasted cupuasu seeds (Theobroma grandiflorum) develop a fine flavor characteristic of its species, resembling that of chocolate. The chemical composition includes fat with a mild flavor somewhat similar to that of cocoa butter, with respect to its chemical composition and sensory characteristics. Thus, like many other natural flavors, cupuasu taste, like that of cocoa, is the result of a complex mixture of a great many compounds, thus making it impossible to set a single component apart. However, the predominately formed compounds are pyrazines, frequently being considered as good indicators of the roasting degree, roasting being a crucial step in the flavor development of all roasted products. This study aimed at evaluating the parameters involved in the process, by way of the evolution of some of the pyrazines and the sensoryl analysis of the roasted samples as compared to a cocoa sample with a good chocolate flavor. Roasting was carried out in an electrical rotating oven at 150°C in the outer roasting chamber and times of 38, 40, 42 and 44 minutes for the cupuasu beans and 38 minutes for the cocoa nibs. From the samples obtained the volatile components were extracted by means of a Likens & Nickerson type extractor, identifying and quantifying seven important pyrazines also present in the cocoa (2-metil, etil, 2,3-dimetil, 2,5-dimetil, 2,6-dimetil, 2,3,5-trimetil e 2,3,5,6-tetrametilpirazynes) by gas chromatography, using piridin 4-etil as internal standard to the quantification. The chromatographic analysis showed that the cupuasu beans presented an alkylpirazynes content much greater than that of the cocoa beans, especially the 2,3,5,6-tetrametilpirazynes, which in the cupuasu was found in high concentrations, including in the raw bean (without roasting). The samples were evaluated by with trained sensory judges, using quantitative descriptive analysis (QDA), with which it was possible to show the cupuasu sensorial attributes. By considering the evolution of pyrazines as well as the results obtained in the sensorial evaluation, it was concluded that the cupuasu beans, roasted for 42 minutes at 150°C, had developed the greatest aromatic potential. Cupuasu presents sensory attributes different from these of cocoa, being sweeter, less acid and bitter, and more astringent, clearer and with a mild taste of chocolate, which makes it an interesting raw-material, with particular taste characteristics, wich could contribute to the manufacture of differentiated products similar to chocolate or in mixtures with cocoa
Mestrado
Mestre em Tecnologia de Alimentos
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Tabuchi, Stéphanie Caroline Tavares. "Estudo cinético da produção de exopolissacarídeo por Lasiodiplodia theobromae em biorreator agitado e aerado de baixo cisalhamento". Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/97/97132/tde-07082018-152858/.

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Os polissacarídeos possuem diversas aplicações industriais devido a sua ampla variedade de propriedades físico-químicas. Além desses empregos tradicionais, pesquisas mais recentes estão impulsionando o uso de polissacarídeos para novas aplicações, principalmente na área de terapia farmacêutica. Com o objetivo de ampliar a produção industrial de polissacarídeos microbianos, pesquisas têm se concentrado nos exopolissacarídeos (EPS), que apresentam produtividade elevada e processos de extração e purificação mais simples quando comparados aos polímeros tradicionais. A lasiodiplodana, uma ?-(1->6)-D-glucana, é um EPS produzido por Lasiodiplodia theobromae, um fungo filamentoso característico de regiões tropicais e patógeno de mais de 500 espécies vegetais. Na produção de EPS observa-se que, como resultado do crescimento e da produção do biopolímero, o meio de cultivo torna-se mais viscoso, tornando difícil a manutenção da homogeneidade no biorreator e, consequentemente, prejudicando a transferência de massa e oxigênio no meio. Nos cultivos em que ocorrem mudanças na reologia do meio e nos quais são utilizados fungos filamentosos, sensíveis ao cisalhamento, o uso de biorreatores convencionais, como o Stirred Tank Reactor (STR) e o Airlift, não é adequado. Nesse contexto, no presente estudo tem-se como objetivo estudar a cinética de crescimento, consumo de substrato e produção de EPS pelo fungo filamentoso Lasiodiplodia theobromae, a partir de glicose e de glicerol, no Biorreator Agitado e Aerado de Baixo Cisalhamento (BAABC) e compará-lo com o STR. No estudo inicial, realizado em frascos agitados, a maior produção de EPS (6,49 ± 0,03 g/L) foi alcançada pelo ensaio G, que continha a maior concentração glicose testada (50 g/L) e a menor concentração de extrato de levedura (3 g/L). Quando se utilizou glicerol como fonte de carbono, a maior produção de EPS (3,39 ± 0,06 g/L) foi observada no Ensaio O, que continha 30 g/L de glicerol e a maior concentração de fonte de nitrogênio testada (12 g/L de extrato de levedura). Nos ensaios em biorreatores, quando utilizou-se glicose como fonte de carbono observou-se que o BAABC com controle de temperatura proporcionou uma produção de 3,17 ± 0,16 g/L de EPS, concentração inferior à obtida em frascos, porém bastante superior à obtida no biorreator STR (0,70 ± 0,12 g/L). Para os meios contendo glicerol, o biorreator STR proporcionou uma produção de EPS de 3,02 ± 0,19 g/L, enquanto no BAABC a concentração de EPS obtida foi muito menor (1,45 ± 0,25 g/L). Analisando-se, porém, a concentração máxima de biomassa obtida (28,86 ± 1,46 g/L) bem como os parâmetros cinéticos relacionados (YX/S e QX), nota-se que a produção de biomassa foi muito superior e mais eficiente no BAABC. Apesar das diferenças morfológicas visualmente observadas e confirmadas por meio de microscopia óptica nos EPS obtidos a partir de glicose e de glicerol, as análises de Difração de raios-X e Espectroscopia de absorção na região do infravermelho com Transformada de Fourier permitiram evidenciar a similaridade estrutural entre ambos os EPS.
Polysaccharides have several industrial applications because of their wide variety of physicochemical properties. In addition to these traditional applications, recent research is driving the use of polysaccharides towards new applications, especially in the field of pharmaceutical therapy. With the aim of increasing the industrial production of microbial polysaccharides, research has focused on exopolysaccharides (EPS), which have high productivity and simpler extraction and purification processes when compared to traditional polymers. Lasiodiplodana, a ?-(1->6)-D-glucan, is an EPS produced by Lasiodiplodia theobromae, a filamentous fungus characteristic of tropical areas and pathogenic of more than 500 plant species. In EPS production, as a result of the growth and biopolymer production, the culture medium becomes more viscous, making it difficult to maintain homogeneity inside the bioreactor and, consequently, harming the transfer of mass and oxygen in the medium. In cultures where changes in media rheology occur and in which shear-sensitive filamentous fungi are used, the use of conventional bioreactors, such as Stirred Tank Reactor (STR) and Airlift, is not appropriate. In this context, the objective of the present study was to study the growth kinetics, substrate consumption and EPS production by the Lasiodiplodia theobromae filamentous fungus, from glucose and glycerol, in the Low-Shear Aerated-Agitated Bioreactor (LSAAB) and compare it with the STR. In the initial study, conducted in shaken flasks, the highest EPS production (6.49 ± 0.03 g/L) was achieved by the G test, which contained the highest glucose concentration tested (50 g/L) and the lowest concentration of yeast extract (3 g/L). When glycerol was used as the carbon source, the highest EPS yield (3.39 ± 0.06 g/L) was observed in Test O, which contained 30 g/L glycerol and the highest concentration of nitrogen source tested (12 g/L of yeast extract). In the bioreactor trials, when glucose was used as the carbon source, it was observed that the LSAAB with temperature control provided a production of 3.17 ± 0.16 g/L of EPS, a concentration lower than that obtained in flasks, but rather higher than that obtained in the STR bioreactor (0.70 ± 0.12 g/L). For the glycerol-containing media, the STR bioreactor produced 3.02 ± 0.19 g/L of EPS, while in LSAAB the EPS concentration obtained was much lower (1.45 ± 0.25 g/L). However, analyzing the maximum concentration of biomass obtained (28.86 ± 1.46 g/L) as well as the related kinetic parameters (YX/S and QX), biomass production was much higher and more efficient in LSAAB. In spite of the visually observed morphological differences confirmed by optical microscopy in EPS obtained from glucose and glycerol, X-ray diffraction and absorption spectroscopy analyzes in the infrared region with Fourier transform showed the structural similarity between both EPS.
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Vasconcelos, Marcus Arthur Marçal de 1970. "Transformações fisicas e quimicas durante a fermentação de amendoas do cupuaçu (Theobroma grandifloum Schum)". [s.n.], 1999. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255072.

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Orientador: Marisa de Nazare H. Jackix
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O Cupuaçu (Theobroma grandiflorum (Wild ex Spreng) Schum) é uma fruta típica da região Norte do Brasil, com grande potencial econômico. Atualmente é a polpa mucilaginosa que sustenta a produção, industrialização e comercialização desta fruta. A semente, um subproduto da industrialização, começa a ser reconhecida como um produto de alto valor nutricional, e com grande potencial de mercado para produtos industrializados. Da mesma família e gênero do cacau e análoga a este, a semente pode ser fermentada para desenvolver precursores de sabor e aroma, e posteriormente processada para obtenção de um produto alternativo ao chocolate, conhecido como cupulate. Neste estudo foram avaliadas sementes de cupuaçu, resíduo da industrialização da polpa de uma fábrica situada em Tomé-Açú (PA), centro da região produtora da fruta, pré processadas de acordo com metodologia descrita por GRIMALDI (1978) para sementes de cacau. Após o processamento as amêndoas foram secas ao sol. Amostras das sementes e amêndoas foram caracterizadas física e quimicamente, antes, durante e após o processo fermentativo. Determinou-se as transformações ocorridas nos açúcares (sacarose, glucose e frutose), ácidos (cítrico, lático e acético) e álcool, que são compostos presentes em fermentações de cacau. Além disso estudou-se o efeito do processo na composição aminoacídica das sementes e amêndoas. A metodologia adotada mostrou-se adequada, por apresentar-se como uma alternativa para pequenos e médios produtores rurais, não necessitando de aditivos, nem de metodologias complicadas para se obter um produto de sementes de cupuaçu com características similares à um produto obtido de sementes de cacau. A partir dos resultados obtidos para o pH (Oh - 4,71; 168h - 6,3 no cotilédone) , acidez total titulável (0h - 1,84mL NaOH; 168h - 30,57mL NaOH no cotilédone) e a temperatura (0h ¿32°C; 168h ¿ 45°C), podemos dizer que a fermentação do cupuaçu, em termos de valores é similar aos obtidos em fermentações de cacau. Assim como, as transformações que ocorrem ao longo desse processamento nos açúcares, ácidos e álcool. A fração aminoacídica estudada mostrou que houve um suave acréscimo nos valores de alguns aminoácidos (serina, glicina, metíonina, fenilalanína e arginina) e decréscimo em outros (aspártico, treonina, ácido glutâmico, prolina, alanina, cistina, valina, isoleucina, leucina, tirosina e arginina). Amostras do produto obtido e de sementes não processadas, foram utilizadas em análise sensorial, os resultados demonstraram que houve diferença significativa (p<0,05) entre a amostra não processada e a processada, havendo uma maior preferência por esta última
Abstract: Cupuassu (Theobroma grandif/orum (Wild ex Spreng) Schum) is a fruit native to northern Brazil, showing great economic potential. Currently the mucilaginous pulp sustains the production, industrialization and commercialization of this fruit. The seed, a by-product of the industrialization, is now recognized as being of high nutritional value and of great marketing potential for industrialized products. Pertaining to the same family as cocoa and analogous to it, the seed can be fermented to develop aroma precursors and subsequently processed to obtain an alternative to chocolate known as cupulate. In this work a study was carried out on cupuassu seeds, an industrial by-products from a pulp factory located in Tomé-Açú (PA), in the center of the fruit producing region, afier being submitted to a pre-processing in according to the methodology described by GRIMALDI (1978) for cocoa seeds. After fermentation, the seeds were sun dried. The physico-chemical characteristics of the seeds obtained before, during and after the fermentative process were determined. The transformations occurring in the sugars (sucrose, glucose and fructose), organic acids (citric, lactic and acetic) and alcohol throughout the whole process were also studied. In addition, the effects of the process an the amino acid composition of the seeds were determined. The methodology used in the fermentation process was shown to be appropriate for small and medium sized rural producers, since it used no additives, or complex methodology in order to obtain a product of cupuassu seeds with characteristics similar to those obtained from cocoa seeds. The pH (0h - 4.71; 168h - 6.3), temperature (0h - 32° C; 168h - 45° C) and total irritable acidity (0h - 1.84mL NaOH; 168h - 30.57mL NaOH) data showed that the transformations occurring in this process were similar to those of cocoa fermentation, as well as the transformations of, the sugars, acids and alcohol occurring during the process. There was a slight increase in some amino acids contents (serine, glycine, methionine, phenylalanine and arginine) and a quantitative decrease of others (aspartic acid, threonine, glutamic acid, proline, alanine, cystine, valine, isoleucine, leucine, tyrosine and arginine). A sensorial analysis was also carried out, using with samples of raw and fermented seeds. There was a significant difference (p < 0.05) amongst the samples. The fermented one was preferred
Mestrado
Mestre em Tecnologia de Alimentos
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Barreto, Mariana Araújo 1983. "Caracterização da resistência à Phytophthora e mapeamento de QTLs para resistência à podridão-parda e vassoura-de-bruxa em cacaueiro = Characterization of the resistance to Phytophthora and mapping QTL for resistance to black pod ans witches' broom in cocoa". [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/316506.

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Orientadores: Anete Pereira de Souza, Ronan Xavier Corrêa
Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Biologia
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Resumo: O cacaueiro (Theobroma cacao L.) é uma árvore perene cultivada principalmente nas explorações de pequenas fazendas nos trópicos. O produto de principal interesse são as suas sementes, matéria-prima para a fabricação de chocolate. No entanto, o sucesso econômico das lavouras é limitado pela ocorrência de doenças como a Podridão-parda e Vassoura-de-bruxa, as quais, juntas, são responsáveis pela perda de 30% da safra mundial. O objetivo deste estudo foi avaliar a resistência genética de uma progênie F1 segregante (TSH 1188 X CCN 51) em resposta a infecção por Phytophthora spp. e identificar QTLs associados à resistência a Podridão-parda e a Vassoura-de-bruxa. No total, 262 genótipos de uma progênie F1 segregante (TSH 1188 X CCN 51) foram usados neste estudo. O gradiente de resistência genética foi avaliado por meio de inoculação de Phytophthora spp. em disco foliar. O mapa genético foi construído utilizando a abordagem multiponto baseado em Hidden Markov Models (HMM). Um mapa físico "in silico" foi construído valendo-se dos resultados obtidos com a construção do mapa genético. A avaliação da caracterização fenotípica para Podridão-parda e Vassoura-de-bruxa foi realizada com base na abordagem de modelos mistos. O mapeamento de QTLs foi realizando utilizando o modelo mapeamento por intervalo composto (CIM). A resistência genética à Podridão-parda segregou entre os genótipos da progênie F1 indicando a existência de variabilidade genética na população e mostrando a importância desta progênie para a realização de estudos de mapeamento genético que visem à identificação de QTLs. Os parâmetros genéticos foram significativos (p<0,01) e uma elevada herdabilidade foi observada em Phytophthora Spp. (h^2 = 0,799). Grupos homogêneos estatisticamente distintos quanto ao índice de doença (p<0,01; teste Scott-Knott) foram observados permitindo a identificação de 10 genótipos resistentes à Phytophthora spp.. A frequência de indivíduos dentro de cada grupo homogêneo sugere que a resistência à Podridão-parda é provavelmente causada por poucos genes. O mapa genético-molecular integrado apresentou 286 marcadores microssatélites distribuídos em 10 grupos de ligação cobrindo 974,4 cM. O mapa físico "in silico" cobre 210 Mb do genoma do cacaueiro (430-445 Mb). O mapeamento de QTLs detectou 3 QTLs associados com a resistência à Podridão-parda e 7 associados com a resistência à Vassoura-de-bruxa. Os QTL detectados neste estudo foram mapeados em outras progênies sugerindo que as regiões mapeadas possuem genes comuns ou um conjunto de genes envolvidos na resistência a doenças e que podem ser utilizados por seleção assista por marcadores direcionados na seleção de cultivares resistentes. Os resultados obtidos nesse estudo direcionaram a seleção de genótipos prioritários para ganho genético com relação à resistência Phytophthora spp. e possibilitaram a identificação de regiões genômicas que apresentam resistência a doenças de interesse, ampliando a base genética para busca de genótipos elite
Abstract: Cacao tree (Theobroma cacao L.) is a perennial tree grown mostly on farms of small farms in the tropics. The product of primary interest is its seeds, raw material for the manufacture of chocolate. However, the economic success of crops is limited by the occurrence of the black pod and witches' broom diseases, which together are responsible for the loss of 30% of the world crop. The aim of this study was to evaluate the genetic resistance of a progeny from the cross between the clones TSH 1188 and CCN 51 in response to infection by Phytophthora spp. and to identify QTLs associated with resistance to black pod and witches' broom. In total, 262 genotypes from a segregating F1 progeny (TSH 1188 X CCN 51) were used in this study. The genetic resistance gradient was evaluated by inoculation of Phytophthora spp. in leaf disc. The genetic map was constructed using the multipoint approach based on Hidden Markov Models (HMM). A physical map "in silico" was constructed, also, drawing upon the results obtained with the construction of the genetic map. Evaluation of phenotypic characterization for black pod and witches' broom was based on the mixed model approach. The QTL mapping was performing using the composite interval mapping (CIM). The genetic resistance to black pod segregated between genotypes of F1 progeny, indicating that exist genetic variability in the population and showing the importance of this progeny to perform genetic mapping studies aimed at QTLs identification. The descriptive estimates were significative (p <0.01) and a high heritability was observed in Phytophthora spp. (h^2= 0.799). Homogeneous groups statistically distinct with respect to disease index (p <0.01; Scott-Knott) were observed allowing the identification of 47 resistant genotypes to Phytophthora spp.. The frequency of the individuals within each homogeneous group suggests that resistance to black pod is probably caused by a few genes. Integrated molecular-genetic map presented 286 microsatellite markers distributed in 10 linkage groups covering 974.4 cM of caco genome. The physical map "in silico" covers 210 Mb of cacao genome (430-445 Mb). The mapping of QTLs allowed detection of 3 QTLs associated with resistance to black pod and 7 associated with resistance to witches' broom. The QTL detected in this study were mapped in other progenies of cacao. This suggest that this region has common genes or genes set involved in resistance to both diseases and can be used for marker-assisted selection directed to resistant cultivars selection. The results of this study guide the selection of priority genotypes for genetic gain in terms of resistance to Phytophthora spp. and identified genomic regions that exhibit resistance to diseases of interest broadening the genetic basis for seeking superior genotypes
Doutorado
Genetica Vegetal e Melhoramento
Doutora em Genética e Biologia Molecular
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Książki na temat "Theobromea"

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García, Celso. Cacao (Theobroma cacao L.). [Palmira]: Universidad Nacional de Colombia, Sede Palmira, 1997.

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Wolters, Bruno. Kakaobaumarten in Lateinamerika (Gattungen Theobroma und Herrania): Nichtmedizinische und arzneiliche Nutzung. Düsseldorf: Düsseldorfer Institut für Amerikanische Völkerkunde, 2006.

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Pengusaha Kecil dan Menengah. Deputi Bidang Produksi Indonesia. Departemen Koperasi. Budidaya dan pengolahan kakao (Theobroma Cacao L.): Konsepsi pemberdayaan koperasi dan UKM. [Jakarta]: Deputi Bidang Produksi, Kementerian Negara Koperasi dan UKM, 2009.

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Encinas, Osvaldo. Development and significance of attack by Lasiodiplodia theobromae (Pat.) Griff. & Maubl. in Caribbean pine wood and some other wood species. Uppsala: Swedish University of Agricultural Sciences, 1996.

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Melgarejo, Luz Marina. Oferta y potencialidades de un banco de germoplasma del ge nero Theobroma en el enriquecimiento de los sistemas productivos de la regio n amazo nica. Bogota: Inst. Amazo nico de Investigaciones Cienti ficas, SINCHI [u.a.], 2006.

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Løvstrøm, Miki. Theobroma Cacao: Production, Cultivation and Uses. Nova Science Publishers, Incorporated, 2020.

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Løvstrøm, Miki. Theobroma Cacao: Production, Cultivation and Uses. Nova Science Publishers, Incorporated, 2020.

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Mathis, J'aime. Theobroma Gypsies: A Legacy of Chocolate. Lulu Press, Inc., 2010.

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Giorgione, Mr Robert. Theobroma Cacao is my drug of choice. Lulu.com, 2017.

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Giorgione, Robert. Theobroma Cacao Is My Drug of Choice. Lulu Press, Inc., 2021.

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Części książek na temat "Theobromea"

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Zhang, Dapeng, Antonio Figueira, Lambert Motilal, Philippe Lachenaud i Lyndel W. Meinhardt. "Theobroma". W Wild Crop Relatives: Genomic and Breeding Resources, 277–96. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-21201-7_13.

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Bährle-Rapp, Marina. "Theobroma cacao". W Springer Lexikon Kosmetik und Körperpflege, 553. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_10483.

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Lim, T. K. "Theobroma bicolor". W Edible Medicinal And Non Medicinal Plants, 204–7. Dordrecht: Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-2534-8_29.

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Lim, T. K. "Theobroma cacao". W Edible Medicinal And Non Medicinal Plants, 208–51. Dordrecht: Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-2534-8_30.

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Lim, T. K. "Theobroma grandiflorum". W Edible Medicinal And Non Medicinal Plants, 252–58. Dordrecht: Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-2534-8_31.

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Khare, C. P. "Theobroma cacao Linn." W Indian Medicinal Plants, 1. New York, NY: Springer New York, 2007. http://dx.doi.org/10.1007/978-0-387-70638-2_1629.

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Sastry, K. Subramanya, Bikash Mandal, John Hammond, S. W. Scott i R. W. Briddon. "Theobroma cacao (Cacao)". W Encyclopedia of Plant Viruses and Viroids, 2536–43. New Delhi: Springer India, 2019. http://dx.doi.org/10.1007/978-81-322-3912-3_935.

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Gardea, Alfonso A., Mónica L. García-Bañuelos, J. Antonio Orozco-Avitia, Esteban Sánchez-Chávez, Bethzabet Sastré-Flores i Graciela Ávila-Quezada. "Cacao (Theobroma cacaoL.)". W Fruit and Vegetable Phytochemicals, 921–40. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119158042.ch43.

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Pence, V. C. "Cacao (Theobroma cacao L.)". W Trees II, 203–21. Berlin, Heidelberg: Springer Berlin Heidelberg, 1989. http://dx.doi.org/10.1007/978-3-642-61535-1_11.

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Paniagua-Zambrana, Narel Y., Rainer W. Bussmann i Carolina Romero. "Theobroma cacao L. Malvaceae". W Ethnobotany of Mountain Regions, 1–5. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-319-77093-2_282-1.

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Streszczenia konferencji na temat "Theobromea"

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Ernawati, Ana, Rahmat Ali Syaban i Teguh Iman Santoso. "Respon Lama Penyimpanan dan Jenis Klon Terhadap Persentase Hidup Bibit Kakao Sambung Pucuk Cabutan (Theobroma cacao L.)". W Seminar, Expo dan Diskusi (SEEDs) Perbenihan Nasional 2017. Jember: AGROPROSS, National Conference Proceedings of Agriculture, 2017. http://dx.doi.org/10.25047/agropross.2017.18.

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Penelitian Respon Lama Penyimpanan Dan Jenis Klon Terhadap Persentase Hidup Bibit Kakao Sambung Pucuk Cabutan (Theobroma cacao L.) Di Lakukan sebagai upaya mendapatkan teknologi alternatif untuk pengiriman bibit kakao yang lebih murah dibandingkan pengiriman bibit bermedia dalam polibeg. Metode penelitian ini menggunakan RAL (Rancangan Acak Lengkap) faktorial dengan 2 faktor terdiri dari 3 taraf dan 4 taraf yang diulang 3 kali. Faktor pertama perbandingan beberapa Klon (K) K1 = Klon Sulawesi 1, K2 = Klon KEE 2, K3 = TAB (Tanaman Asal Biji) dan Faktor kedua adalah Lama Simpan Bibit Kakao (L) L0 = 0 hari, L1 = 3 hari, L2 = 6 hari dan L3 = 9 hari. Data dianalisis menggunakan analisis sidik ragam Duncan Multiple Range Test (DMRT) tataf 5% atau 1%. Hasil penelitian ini didapatkan lama penyimpanan dan jenis klon terhadap persentase hidup bibit kakao sambung pucuk cabutan (Theobroma cacao L.) terbaik terdapat pada tanaman asal biji dengan lama simpan 0 hari (K3L0), dan nilai terendah terdapat pada klon sulawesi dengan lama simpan 9 hari (K1L3). Persentase hidup bibit kakao cabutan setelah satu bulan ditanam dipembibitan dan direcovery terbaik pada klon KEE dengan lama simpan 0, 3 dan 6 hari, berturut - turut sebesar 79,17 %, 75 % dan 79,17 %.
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Gabriela Mourão de, Almeida, Maia Nayane Jaqueline Costa, Alves Thayane Leonel, Lobato Whesley Thiago dos Santos i Viégas Ismael de Jesus Matos. "SINTOMATOLOGIA DE DEFICIENCIAS NUTRICIONAIS EM PLANTAS DE CUPUAÇUZEIRO (Theobroma grandiflorum)". W III CONGRESSO INTERNACIONAL DAS CIÊNCIAS AGRÁRIAS. Instituto Internacional Despertando Vocações, 2018. http://dx.doi.org/10.31692/2526-7701.iiicointerpdvagro.2018.00663.

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YUNITA, TIKA RAHMA. "Pengujian sifat kemampuan menyerbuk silang lima klon kakao (Theobroma cacao)". W Seminar Nasional Masyarakat Biodiversitas Indonesia. Masyarakat Biodiversitas Indonesia, 2015. http://dx.doi.org/10.13057/psnmbi/m010538.

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TRIZELIA, TRIZELIA. "Keanekaragaman jenis cendawan entomopatogen endofit pada tanaman kakao (Theobroma cacao)". W Seminar Nasional Masyarakat Biodiversitas Indonesia. Masyarakat Biodiversitas Indonesia, 2016. http://dx.doi.org/10.13057/psnmbi/m020227.

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Raju, Rupantri, Julian Heyes, Richard Archer i Qun Chen. "Drying behaviour of fermented Fijian Theobroma cacao using dehumidified air". W PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCE, BIOTECHNOLOGY, AND BIOMETRICS 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5141279.

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Ningsih, Anita Widhia, Titien Fatimah i Abdurrahman Salim. "Uji Vigor Benih Kakao (Theobroma cacao L.) Pada Berbagai Lama Penyimpanan". W Seminar Nasional Semanis Tani Polije 2021. Politeknik Negeri Jember, 2021. http://dx.doi.org/10.25047/agropross.2021.226.

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Biji kakao merupakan biji rekalsitran atau biji yang tidak dapat disimpan pada suhu rendah. Apabila disimpan pada suhu rendah dapat mengalami kemunduran viabilitasnya. Penyimpanan biji kakao dilakukan untuk memenuhi kebutuhan bahan tanam. Untuk mengetahui kemampuan daya simpan benih kakao dilakukan dengan menguji vigor benih benih setelah disimpan. Penelitian ini dilaksanakan pada bulan Agustus 2020 sampai dengan Oktober 2020 yang bertempat di Laboratorium Teknologi Produksi Benih Politeknik Negeri Jember. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) Faktorial yang terdiri atas 2 perlakuan dengan 4 ulangan. Faktor pertama adalah Klon yaitu K1 = Klon ICCRI 03 : K2 = Klon MCC 01 , dan faktor kedua adalah Lama Penyimpanan (P) dengan 4 taraf yaitu P0 = Benih langsung ditanam (Kontrol) : P1 = Benih disimpan 5 hari : P2 = Benih disimpan 10 hari : P3 = Benih disimpan 15 hari. Parameter yang diamati adalah : jumlah benih yang tidak rusak dan tidak berjamur, kecepatan berkecambah, daya berkecambah, berat basah kecambah, berat kering kecambah. Hasil penelitian menunjukkan bahwa perbedaan klon memberikan pengaruh sangat nyata terhadap jumlah benih yang tidak rusak dan tidak berjamur saat penyimpanan, berat basah kecambah, serta berat kering kecambah. Perlakuan lama penyimpanan memiliki pengaruh berbeda sangat nyata terhadap jumlah benih yang tidak rusak dan tidak berjamur saat penyimpanan , kecepatan berkecambah, serta berat basah kecambah. Serta interaksi antara klon kakao dan lama penyimpanan memiliki pengaruh berbeda sangat nyata terhadap jumlah benih yang tidak rusak dan tidak berjamur saat penyimpanan.
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Hernandez, Maria, Juliana Cardona, Raquel Diaz, Rafael Gutierrez i Juan Fernandez-Trujillo. "CLARIFICATION EFFECTS IN A FUNCTIONAL COPOAZÚ (Theobroma grandiflorum) BEVERAGE". W Foods: Bioactives, Processing, Quality and Nutrition. Basel, Switzerland: MDPI, 2013. http://dx.doi.org/10.3390/bpqn2013-01196.

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Mujaffar, Saheeda, Aveena Ramroop i Darin Sukha. "Thin layer drying behaviour of fermented cocoa (Theobroma cacao L.) beans". W 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7328.

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To assess the impact of a rest interval and bean turning on the thin-layer drying behavior of fermented cocoa beans, beans of mixed Trinitario varieties were dried in a cabinet oven at three temperatures (40, 50, 60°C) using three drying regimes, namely; continuous drying, intermittent drying (drying for 8h with a rest period of 16h), and intermittent drying with turning of beans. Moisture content, water activity, pH and colour attributes were measured and sensory evaluation of the cocoa liquor carried out on selected samples. Drying curves were constructed and drying rate constants (k) and effective diffusivity (Deff) values determined. Keywords: Oven-drying; Fick’s Law; Rate constant; Diffusion coefficient
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Okonkwo, Ifeanyi Wilfred, i Tobechukwu E. Okorie. "Experimental Determination of the Drying Rate of Cocoa Beans (Theobroma Cocoa)". W 2019 Boston, Massachusetts July 7- July 10, 2019. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2019. http://dx.doi.org/10.13031/aim.201900245.

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Kalnin, Daniel. "Comparative Analysis of Cocoa Beans from Different Climatic Regions in Togo". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pydg3687.

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"In this study, we compare beans of Theobroma cacao from different climatic regions of Togo. Togo is a country in West Africa, in the Gulf of Guinea, located between the latitudes 6° and 11° north, it is therefore in the tropical equatorial zone. The country extends over 600km from north to south and 160km from west to east. This explains the diversity of climates within it. Indeed, it is possible to identify two distinct zones: a tropical Guinean climate with 4 seasons in the south and a Saudi climate with two seasons in the north. These differences in climates imply diversity in the composition of cocoa beans. Among the varieties present in Togo, the Forastero variety is in the majority, followed by Trinitatio. The Criollo variety is not very abundant. The composition can also be influenced by the genetic variety of cocoa beans that are used for chocolate production, growing conditions, and post-harvest techniques. The amount of triacylglycerol in cocoa beans can vary depending on its origin, environmental conditions, agricultural practices, and also post-harvest treatments. of the bean. The aim of the study is therefore to analyze and compare the different beans of different varieties of Theobroma cacao according to the climatic regions of Togo. We use Calorimetric analysis (DSC), Visual analysis (Cut Test), Sensory analysis using a test panel for the identification and differentiation of cocoa beans from different origins. Differential Scanning Calorimetry (DSC) allows for a determination of a rough lipid profile. The cut test allows the analysis of the fermentation during the post-harvest processes observing their coloration and compartmentalization, which are two characteristics fundamentally related to the chemical composition. Sensory analysis is used in conjunction with previous analyses, it allows to highlight correlations between observed physicochemical properties and sensory qualities analyzed."
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Raporty organizacyjne na temat "Theobromea"

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Castillo Galindo, Nicolle Tatiana. Contexto de cadena cacao (Theobroma cacao). Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2020. http://dx.doi.org/10.21930/agrosavia.fichascontexto.2020.26.

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En esta ficha de contexto se mencionan los aspectos importantes de la cadena de cacao enfocados a su marco productivo, regional, económico, comercio internacional, así como sus perspectivas y tendencias frente al mercado, dando a conocer su entorno de Ciencia y Tecnología e Innovación.
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Agudelo Castañeda, Genaro Andrés, Gildardo Efraín Palencia Calderón, Eduar Yovani Antolinez Sandoval i Eliana Yadira Báez Daza. Nuevas variedades de cacao TCS (Theobroma Corpoica La Suiza ) 13 y 19. Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2019. http://dx.doi.org/10.21930/agrosavia.folleto.2019.2.

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En el cultivo de cacao se pueden lograr incrementos significativos en productividad a través de dos vías: la primera, consiste en aplicar buenas prácticas agronómicas para que el cultivo pueda expresar su máximo potencial productivo; y, la segunda, mediante el mejoramiento genético, es decir, emplear adecuados sistemas de selección, hibridación y multiplicación para obtener materiales más productivos. De esta manera, el cultivo de cacao se puede constituir en una fuente rentable de ingresos para los productores; sin embargo, es necesario utilizar materiales genéticos provenientes de variedades seleccionadas e identificadas por su potencial productivo, con características deseables en calidad y expresión genética manifestada a diferentes ambientes (Mejía, 2000). Por lo anterior, la cacaocultura colombiana requiere nuevos materiales genéticos adaptados a las diferentes regiones agroecológicas para aumentar los rendimientos y la rentabilidad del cultivo como estrategia para atender la demanda de nuevas siembras y rehabilitación de plantaciones comerciales.
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Montes Prado, Millerlandy, Arturo Carabali Muñoz i Rosa Helen Mira Herrera. Evaluación de métodos de monitoreo de Carmenta foraseminis Eichlin (Lepidoptera: Sesiidae) perforador del fruto de Cacao Theobroma cacao. Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2017. http://dx.doi.org/10.21930/agrosavia.poster.2017.2.

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Carmenta foraseminis Eichlin (Lepidoptera: Sesiidae), perforador del fruto del cacao ( g. 1d), ocasiona pérdidas de hasta el 50 % de la producción, el daño es ocasionado por estados inmaduros del insecto que barrenan la cascara y las semillas del fruto ( g. 1a, b, y c). Gracias a la interacción inter o intraespecífica de los artrópodos con sus hospederos, el empleo de trampas con atrayentes, como feromonas de atracción o de agregación, colores, pegantes, sonidos, aromas, luz entre otros, han resultado eficientes para el monitoreo y la detección de insectos plaga en cultivos comerciales. El objetivo del presente estudio fue probar la eficacia de dos tipos de trampas y tres atrayentes para el monitoreo de adultos de C. foraseminis en un cultivo de cacao.
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Clon de Cacao TCS 01 Theobroma Corpoica La Suiza 01. Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, 2021. http://dx.doi.org/10.21930/agrosavia.informe.

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Clon de tipo genético híbrido, procedente de mezclas de cacao trinitario con un crecimiento erecto, baja altura (3,18 m), que requiere de una poda de formación en sus primeros años, práctica que facilita las tareas de campo. Este clon manifiesta presencia de pubescencias en brotes terminales, característica propia de los genotipos de cacao de alta calidad como los criollos. En cuanto a la reacción a enfermedades y plagas, la incidencia de monilia durante el estudio fue del 17,3% y no se observó la presencia de otras enfermedades.
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Clon de Cacao TCS 06 Theobroma Corpoica La Suiza 06. Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2021. http://dx.doi.org/10.21930/agrosavia.fichatecnica.2021.10.

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El clon TCS presenta bajo grado de afectación por monilia, con un 2.5% de incidencia; crecimiento pendulado, con picos de floración principal en el primer y tercer trimestre del año. Las mazorcas son de tamaño grande, de color rojo jaspeado y naranja cuando maduran. Su morfología posee rangos de los cacaos criollos finos de aroma, convirtiéndose un material de alto rendimiento, con promedios de producción superiores a 2,1 kg/árbol/año.
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Clon de Cacao TCS 01 Theobroma Corpoica La Suiza 01. Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, 2021. http://dx.doi.org/10.21930/agrosavia.fichatecnica.2021.11.

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Clon de tipo genético híbrido, procedente de mezclas de cacao trinitario con un crecimiento erecto, baja altura (3,18 m), que requiere de una poda de formación en sus primeros años, práctica que facilita las tareas de campo. Este clon manifiesta presencia de pubescencias en brotes terminales, característica propia de los genotipos de cacao de alta calidad como los criollos. En cuanto a la reacción a enfermedades y plagas, la incidencia de monilia durante el estudio fue del 17,3% y no se observó la presencia de otras enfermedades.
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