Anthocyanin and Chlorophyll Content in Flush as Selection Markers on Fine Flavor Cocoa (Theobroma cacao L.)

Anthocyanin and Chlorophyll Content in Flush as Selection Markers on Fine Flavor Cocoa (Theobroma cacao L.)

Level of anthocyanin content in flush is different between fine flavor cocoa and bulk cocoa. This study was aimed to determine the potential of anthocyanin and chlorophyll content in flush as one of the selection indicator for fine flavor cocoa. Flush sampling was carried out at Cocoa Germplasm Coll...

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Bibliographic Details
Main Authors: Indah Anita Sari, Sobir ., Irvan Faizal, Agung Wahyu Susilo, Marcelinus A.S, Adhiwibawa ., R.A.P. Nugroho
Format: Article
Language:English
Published: Indonesian Coffee and Cocoa Research Institute 2016-12-01
Series:Coffee and Cocoa Research Journal
Subjects:
anthocyanin
chlorophyll
flush
selection markers
Theobromacacao L.
Online Access:http://www.ccrjournal.com/index.php/ccrj/article/view/244

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