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Viability of Cacao Beans

Published online by Cambridge University Press:  03 October 2008

G. A. Ashiru
G. A. Ashiru
Affiliation:
Cocoa Research Institute of Nigeria, Ibadan, Nigeria
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Summary

The rapid loss of viability in extracted cacao beans prevents long storage or long periods of shipment of selected seeds. Beans partially dried in a stream of carbon dioxide or nitrogen and stored at 25 to 28°C remained viable up to 60 days whereas those dried in air lost viability within 45 days. Storage of artificially dried beans in the absence of air was detrimental to their viability. A moisture content of about 50 per cent gave a high percentage germination within 30 days and reduced deterioration of beans.

Type
Research Article
Information
Experimental Agriculture , Volume 6 , Issue 4 , October 1970 , pp. 341 - 344
Copyright
Copyright © Cambridge University Press 1970

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References

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