Citas bibligráficas
Claverias, G., (2024). Mejoras del sistema de secado del grano de cacao (Theobroma cacao L.) en Lamas (Región San Martín) [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6281
Claverias, G., Mejoras del sistema de secado del grano de cacao (Theobroma cacao L.) en Lamas (Región San Martín) []. PE: Universidad Nacional Agraria La Molina; 2024. https://hdl.handle.net/20.500.12996/6281
@misc{renati/247559,
title = "Mejoras del sistema de secado del grano de cacao (Theobroma cacao L.) en Lamas (Región San Martín)",
author = "Claverias Portocarrero, Guillermo",
publisher = "Universidad Nacional Agraria La Molina",
year = "2024"
}
This work was carried out with the objective of determining the effect of improvements in the drying system on the flavor profile of cocoa beans (Theobroma cacao L.) in Lamas (San Martín Region). During the trial period, precipitation was 60.5 mm/month, with a maximum T° of 32°C and a minimum T° of 20°C. The cocoa beans used to carry out the test were cv. ICS-95, which was harvested from the “Flor del Bosque” plot, owned by a member of the CAC Oro Verde. 4 treatments were studied [T0: Cement slab + Direct sun + Without a roof, T1: Cement slab + Direct sun + With tin roof, T2: Canopy (It is a wooden structure, closed + With a plastic roof), T3: Parihuela (It is a wooden table + Under tin roof)], each with 3 repetitions. For the statistical analysis of the data, the Statgraphic Centurion XVI Program was used. I, for the cupping test, a statistical analysis was carried out as if it were a Completely Random Design (DCA), first the Multifactorial Analysis of Variance considering 4 treatments with 3 repetitions and then the Duncan Test for each of the variables studied. For the physical and chemical test, a statistical analysis was carried out as if it were a Completely Random Design (DCA), first the Simple Analysis of Variance, considering 4 treatments and then the Duncan Test for each of the variables studied. The treatments had a differentiated effect on the organoleptic characteristics of the cocoa bean, but in all cases, these differences were not statistically significant. The treatments had a differentiated effect on the physical and chemical characteristics of the cocoa bean; in all cases, these differences were statistically significant.
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