Mitigación de cadmio en almendras de cacao (Theobroma L.) en el cantón Loreto, Provincia de Orellana
The present research was carried out in the community of La Paz, canton Loreto, province of Orellana, with the primary objective of mitigating the concentration of cadmium in cocoa almonds (Theobroma cacao L.) in the post-harvest stage, using the enzyme pectintranseliminase as a mitigation method to...
Wedi'i Gadw mewn:
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| Fformat: | bachelorThesis |
| Iaith: | spa |
| Cyhoeddwyd: |
2023
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| Pynciau: | |
| Mynediad Ar-lein: | https://repositorio.uteq.edu.ec/handle/43000/7018 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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Ychwanegu Tag | Crynodeb: | The present research was carried out in the community of La Paz, canton Loreto, province of Orellana, with the primary objective of mitigating the concentration of cadmium in cocoa almonds (Theobroma cacao L.) in the post-harvest stage, using the enzyme pectintranseliminase as a mitigation method to ensure good food safety for consumers, as the presence of cadmium in cocoa food products and by-products is detrimental to human health. Two CCN-51 and Nacional cocoa genotypes were used, applying a completely randomized DCA experimental design in which 11 treatments were processed with 3 repetitions, for which 15 healthy ears were used at maturity, then the enzyme was applied in different doses followed by the process; pre-setting, washing, drying and the respective recording of the variables, an analysis of variance and separation of means with the 5% Pearson correlation was performed, in addition to the sensory analysis of the physical- chemical and organoleptic parameters of cocoa almonds to determine their quality, being effective and beneficial in the reduction of cadmium without altering the quality of the same after its application, which allows us to guarantee a good human consumption of the products. The results show that in the CCN-51 cocoa genotype treatment 4 had a greater reduction of cadmium in cocoa almonds with a value of 0.94%, and the enzymatic product was applied in doses of 0.20 mL/kg of cocoa without washing, with rest in pre-soaked for 24 hours, whereas for the National Cocoa genotype the most effective treatment was T5 with a cadmium reduction of 0.44%, with a dose of enzymatic product of 0.20 mL/kg with incomplete washing, with pre-soaked rest for 48 hours. The optimal use of the enzyme was highlighted, establishing the maximum allowable limits for cadmium concentration, which led to the design of an action plan to help implement measures to reduce Cd in cocoa and to offer quality products, free from toxic contaminants and fit for human consumption. Keywords: Cadmium, mitigation, soil, fermentation, pectintranseliminase, contamination |
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