Microbiological Activity Affects Post-Harvest Quality of Cocoa (<i>Theobroma cacao</i> L.) Beans

Microbiological Activity Affects Post-Harvest Quality of Cocoa (<i>Theobroma cacao</i> L.) Beans

Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activity involved in pre-conditioning after they are harvested, inc...

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Bibliographic Details
Main Authors: Edy Subroto, Mohamad Djali, Rossi Indiarto, Elazmanawati Lembong, Nur Baiti
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Horticulturae
Subjects:
cocoa beans
microorganism
post harvest
quality
fermentation
Online Access:https://www.mdpi.com/2311-7524/9/7/805

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