Postharvest pod storage and maturity effects on specialty cacao pulp quality

Abstract

Specialty cacao products typically demand higher quality standards in exchange for price premiums or other non-market benefits. Quality characteristics within the context of specialty cacao were investigated after common postharvest treatments, pod storage and fruit maturity. Disease damage, Brix, pH, pod weight, and seed with pulp weight were measured over three levels of cacao pod maturity (underripe, ripe, and overripe), under timed pod storage treatments. Pulp quality of fresh pods was compared to treated pods. Longer pod storage treatments incurred significantly more disease damage over time. Brix, pH, and pulp moisture are primary measurable factors in early fermentation stages and were found to be significantly affected by storage periods and ripeness. Significant changes in pod weight and seed with pulp weight were also observed with increasing storage treatments and ripeness treatments. Shorter storage treatments (fewer than two days) may improve overall quality for and access to specialty cacao markets.