Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects
Many decades of improvement in cacao have aided to obtain cultivars with characteristics of tolerance to diseases, adaptability to different edaphoclimatic conditions, and higher yields. In Ecuador, as a result of several breeding programs, the clone CCN 51 was obtained, which gradually expanded thr...
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| Format: | Article |
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PeerJ Inc.
2022-01-01
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| Online Access: | https://peerj.com/articles/12676.pdf |
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| author | Ramon E. Jaimez Luigy Barragan Miguel Fernández-Niño Ludger A. Wessjohann George Cedeño-Garcia Ignacio Sotomayor Cantos Francisco Arteaga |
| author_facet | Ramon E. Jaimez Luigy Barragan Miguel Fernández-Niño Ludger A. Wessjohann George Cedeño-Garcia Ignacio Sotomayor Cantos Francisco Arteaga |
| author_sort | Ramon E. Jaimez |
| collection | DOAJ |
| description | Many decades of improvement in cacao have aided to obtain cultivars with characteristics of tolerance to diseases, adaptability to different edaphoclimatic conditions, and higher yields. In Ecuador, as a result of several breeding programs, the clone CCN 51 was obtained, which gradually expanded through the cacao-production regions of Ecuador, Colombia, Brazil and Peru. Recognized for its high yield and adaptability to different regions and environments, it has become one of the most popular clones for breeding programs and cultivation around the world. This review aims to summarize the current evidence on the origin, genetics, morphological, volatile compounds, and organoleptic characteristics of this clone. Physiological evidence, production dynamics, and floral biology are also included to explain the high yield of CCN 51. Thus, characteristics such as osmotic adjustment, long pollen longevity, and fruit formation are further discussed and associated with high production at the end of the dry period. Finally, the impact of this popular clone on the current and future cacao industry will be discussed highlighting the major challenges for flavor enhancement and its relevance as a platform for the identification of novel genetic markers for cultivar improvement in breeding programs. |
| first_indexed | 2024-03-09T06:26:41Z |
| format | Article |
| id | doaj.art-2d0c1d181132405b944a61c1629d29d5 |
| institution | Directory Open Access Journal |
| issn | 2167-8359 |
| language | English |
| last_indexed | 2024-03-09T06:26:41Z |
| publishDate | 2022-01-01 |
| publisher | PeerJ Inc. |
| record_format | Article |
| series | PeerJ |
| spelling | doaj.art-2d0c1d181132405b944a61c1629d29d52023-12-03T11:18:17ZengPeerJ Inc.PeerJ2167-83592022-01-0110e1267610.7717/peerj.12676Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspectsRamon E. Jaimez0Luigy Barragan1Miguel Fernández-Niño2Ludger A. Wessjohann3George Cedeño-Garcia4Ignacio Sotomayor Cantos5Francisco Arteaga6Facultad de Ingeniería Agronómica, Universidad Técnica de Manabí, Manabí, EcuadorMars La Chola MLCH C.L, Guayas, EcuadorDepartment of Bioorganic Chemistry, Leibniz-Institute of Plant Biochemistry, Halle (Saale), GermanyDepartment of Bioorganic Chemistry, Leibniz-Institute of Plant Biochemistry, Halle (Saale), GermanyFacultad de Ingeniería Agronómica, Universidad Técnica de Manabí, Manabí, EcuadorEstación Experimental Tropical Pichilingue, Instituto Nacional de Investigaciones Agropecuarias (INIAP), Los Ríos, EcuadorFacultad de Ingeniería Agronómica, Universidad Técnica de Manabí, Manabí, EcuadorMany decades of improvement in cacao have aided to obtain cultivars with characteristics of tolerance to diseases, adaptability to different edaphoclimatic conditions, and higher yields. In Ecuador, as a result of several breeding programs, the clone CCN 51 was obtained, which gradually expanded through the cacao-production regions of Ecuador, Colombia, Brazil and Peru. Recognized for its high yield and adaptability to different regions and environments, it has become one of the most popular clones for breeding programs and cultivation around the world. This review aims to summarize the current evidence on the origin, genetics, morphological, volatile compounds, and organoleptic characteristics of this clone. Physiological evidence, production dynamics, and floral biology are also included to explain the high yield of CCN 51. Thus, characteristics such as osmotic adjustment, long pollen longevity, and fruit formation are further discussed and associated with high production at the end of the dry period. Finally, the impact of this popular clone on the current and future cacao industry will be discussed highlighting the major challenges for flavor enhancement and its relevance as a platform for the identification of novel genetic markers for cultivar improvement in breeding programs.https://peerj.com/articles/12676.pdfTheobroma cacaoEcuadorian cacaoCocoaCCN 51Cacao ecophysiologyChocolate quality |
| spellingShingle | Ramon E. Jaimez Luigy Barragan Miguel Fernández-Niño Ludger A. Wessjohann George Cedeño-Garcia Ignacio Sotomayor Cantos Francisco Arteaga Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects PeerJ Theobroma cacao Ecuadorian cacao Cocoa CCN 51 Cacao ecophysiology Chocolate quality |
| title | Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects |
| title_full | Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects |
| title_fullStr | Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects |
| title_full_unstemmed | Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects |
| title_short | Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects |
| title_sort | theobroma cacao l cultivar ccn 51 a comprehensive review on origin genetics sensory properties production dynamics and physiological aspects |
| topic | Theobroma cacao Ecuadorian cacao Cocoa CCN 51 Cacao ecophysiology Chocolate quality |
| url | https://peerj.com/articles/12676.pdf |
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