Biochemical characterization of selected accessions of cocoa (Theobroma cacao L.)
Keywords:
Cocoa, Fat, Polyphenol, Clustering
Abstract
Fifty clonal accessions of cocoa in the full bearing stage maintained at Cocoa Research Centre, Vellanikkara were evaluated and characterized based on fat and total polyphenol contents. Fat and total polyphenol contents were estimated following standard procedures and the accessions were clustered following unweighted pair group method (Sneath & Sokal, 1973). Wide variability was observed among the accessions for fat and total polyphenol contents. The fat content ranged from 40 to 60 per cent and total polyphenol content from 2.25 to 9.09 per cent. Majority of accessions were remaining as independent units even at one per cent similarity level indicating that they are different.
Published
24-01-2017
How to Cite
A.C. Asna and K.T. Presannakumari
Biochemical characterization of selected accessions of cocoa Theobroma cacao L.. 2017. Electronic Journal of Plant Breeding, 7 4, 1105-1109. Retrieved from https://ejplantbreeding.org/index.php/EJPB/article/view/1085
Issue
Section
Research Note
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