Results 41 to 50 of about 56,643 (217)

Morphological and genetic diversity of cacao (Theobroma cacao L.) in Uganda [PDF]

Physiology and Molecular Biology of Plants, 2019
Cocoa is among the top foreign exchange earners in Uganda's agriculture sector and has benefitted the livelihood of farmers involved in production. Although cacao cultivation was adopted in the early 1900s, little is known about the on-farm diversity of the crop.
David Gopaulchan, Lambert A. Motilal, Frances L. Bekele, Séverine Clause, James O. Ariko, Harriet P. Ejang, Pathmanathan Umaharan   +6 more
openaire   +2 more sources

Ozone Susceptibility of Tropical Tree Species

Plant, Cell &Environment, EarlyView.
ABSTRACT Tropical forests account for approximately 60% of global terrestrial photosynthesis, yet their function into the future may be compromised by rising ground‐level ozone (O3) pollution. Although O3 is known to impair plant productivity, the physiological mechanisms underlying interspecific variation in O3 susceptibility—especially among tropical
Mst Nahid Farha, Flossie Brown, Lucas A. Cernusak, Stephen Sitch, Alexander W. Cheesman   +4 more
wiley   +1 more source

Evaluación del contenido de fenoles totales y capacidad antioxidante de extractos Etanólicos de la cáscara de cacao (Theobroma cacao L.)

Revista de Investigación Agraria y Ambiental, 2022
Contextualización: El fruto de cacao (Theobroma cacao L.), se compone de semillas (objeto principal de interés por los productores), placenta y cáscara (residuos agroindustriales) con propiedades desconocidas o desaprovechadas por el agricultor, razón ...
Karen Sirley Murcia Artunduaga, Maria del Rosario Castañeda   +1 more
doaj   +1 more source

Phenotypic and genetic variation in pataxte (Theobroma bicolor Humb. & Bonpl.) from cacao growing regions from southeastern Mexico

Botan‪ical Sciences
Background: Theobroma bicolor is a relative of cacao that distributes in Mexico. It is considered a semidomesticated species that has been seldom studied. Questions: What levels of genetic and morphological variation can be found in pataxte from cacao
M. Angel Pérez-Pérez, Xariss M. Sánchez-Chino, Maricela García-Bautista, Alfonso Ángel González-Díaz, Lorena Ruíz-Montoya, Gabriela Castellanos-Morales   +5 more
doaj   +1 more source

Genotipado por secuenciación de variedades tradicionales de Theobroma cacao (Malvaceae) del Estado de Tabasco, México

Botan‪ical Sciences, 2019
Antecedentes: Se identificaron polimorfismos de nucleótidos únicos (SNPs) en Theobroma cacao mediante genotipados por secuenciación. En este documento se comparte por primera vez un conjunto de resultados relacionados con la variabilidad genética y ...
Jorge Ricaño-Rodríguez, Enrique Hipólito-Romero, José M. Ramos-Prado, Eliezer Cocoletzi-Vásquez   +3 more
doaj   +1 more source

Mineral profile of cocoa powder: Analytical approach in commercial samples

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7056-7065, September 2026.
Abstract BACKGROUND Cocoa powder is widely used in the food industry and has high nutritional value due to its composition, including minerals. The main factors related to the presence of minerals in cocoa powder are soil, processing, and cultivation practices.
Mateus Barbosa Silva, Herick Macedo Santos, Joane Cristina Costa Pereira, Heliara Caires Sousa, Raildo Mota de Jesus, Danilo Junqueira Leão, Leandro Soares Santos, Sibelli Passini Barbosa Ferrão   +7 more
wiley   +1 more source

Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future Perspectives

Foods
Peru is currently distinguished by its remarkable biodiversity, which is characterized by a high level of endemism and a wide array of ecological niches. In the context of biodiversity, the genus Theobroma spp.
Frankdux Reynaldo Huanca-Ccompe, Hilka Mariela Carrión-Sánchez, Lucero Quispe Chambilla, Sylvia Carolina Alcázar-Alay, Augusto Pumacahua-Ramos   +4 more
doaj   +1 more source

DETERMINATION OF CALCIUM (Ca) AND MAGNESIUM (Mg) CONTENT IN CACAO (Theobroma cacao Linn) FERMENTATION AND NON FERMENTATION BY SPECTROPHOTOMETRY

Jurnal Riset Kimia, 2015
Cacao beans contain many kinds of mineral, magnesium (Mg), calcium (Ca), Zinc (Zn), Phosphor (P) and etc. This study investigated magnesium (Mg) and calcium (Ca) in fermentation and non fermentation cacao beans by atomic absorption spectrophotometry.
Wiranda -, Sumaryati Syukur, Hermansyah Aziz   +2 more
doaj   +1 more source

Genes of Theobroma cacao, chocolate tree reconstructed with EvidentialGene

, 2018
The evigene_cacao2013 archive package contains a complete, reconstructed gene set of Theobroma cacao, chocolate tree, produced with EvidentialGene methods. This file set includes gene sequences, annotations, analyses and summary documents.RNA-Seq data of
Gilbert, Don
core   +1 more source

Identificação de resistência genética do cacaueiro à podridão-parda Identification of cacao genetic resistance to black pod disease

Pesquisa Agropecuária Brasileira, 2009
O objetivo deste trabalho foi comparar métodos de caracterização da resistência do cacaueiro (Theobroma cacao) à podridão-parda (Phytophthora palmivora).
Elisa Susilene Lisboa dos Santos, Carlos Bernard Moreno Cerqueira-Silva, Didier Pierre Louis Clement, Edna Dora Martins Newman Luz   +3 more
doaj   +1 more source