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Keywords = Sulawesi clone

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17 pages, 2050 KiB  
Article
Cyclic Somatic Embryogenesis in Indonesian Elite Theobroma cacao L. Clones
by Mirni Ulfa Bustami and Stefaan P. O. Werbrouck
Horticulturae 2024, 10(1), 24; https://doi.org/10.3390/horticulturae10010024 - 25 Dec 2023
Cited by 1 | Viewed by 2392
Abstract
To date, in vitro somatic embryogenesis is the only option for the mass vegetative propagation of cocoa. The somatic embryogenesis of Indonesian cocoa clones SUL1 and SUL2 was investigated, focusing on primary and cyclic secondary embryogenesis. The study showed that staminode explants were [...] Read more.
To date, in vitro somatic embryogenesis is the only option for the mass vegetative propagation of cocoa. The somatic embryogenesis of Indonesian cocoa clones SUL1 and SUL2 was investigated, focusing on primary and cyclic secondary embryogenesis. The study showed that staminode explants were more effective than petal explants in generating primary somatic embryos (SEs), especially when cultured in liquid medium containing 2 mg/L 2,4-D and 0.25 mg/L kinetin, with the staminodes of SUL2 producing a significant number of globular SEs. In contrast, SUL1 showed limited SE production. The study also demonstrated that fragmenting cotyledons and hypocotyls of the SEs of SUL2 and culturing them on an induction medium supplemented with 2,4,5-T and proline resulted in a high yield of secondary SEs. This cyclic embryogenesis process, in which the SEs remained attached to the maternal tissue, facilitated continuous SE production and development. The addition of proline was found to improve the quality of SEs, leading to higher production of well-organized, milky SEs with a better-defined meristematic structure. These results suggest a promising protocol to produce SEs from cocoa, with implications for plant transformation and gene editing applications. Full article
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12 pages, 3005 KiB  
Article
Flavor Characteristics of Three Indonesian Cocoa Clones in Four Environments
by Indah Anita-Sari, Rudi Hari Murti, Misnawi, Eka Tarwaca Susila Putra, Bayu Setyawan and Agung Wahyu Susilo
Agronomy 2023, 13(10), 2658; https://doi.org/10.3390/agronomy13102658 - 23 Oct 2023
Cited by 2 | Viewed by 3168
Abstract
The non-aromatic genotypes are known to possess the capacity to produce aromatic cocoa beans when planted in strategic environments with specified soil compositions. Therefore, this study aimed to identify genetic responses to the flavor of cocoa beans in different growing environments. A total [...] Read more.
The non-aromatic genotypes are known to possess the capacity to produce aromatic cocoa beans when planted in strategic environments with specified soil compositions. Therefore, this study aimed to identify genetic responses to the flavor of cocoa beans in different growing environments. A total of three superior cocoa clones, namely the aromatic (MCC 02) and non-aromatic genotypes (Sulawesi 1 and Sulawesi 2), were used. A completely randomized block design was utilized with three replications at four locations with different agro-climatic types, including Jember in East Java (dry area, low land), Pringsewu (dry area, low land), Pesawaran (wet area, medium land) in Lampung, and Soppeng in South Sulawesi (dry area, medium land), which served as the control location of FFC producers. Additionally, the sensory properties were assessed by three trained and certified panelists. The results showed that both genetic and environmental factors significantly influenced the flavor characteristics of Indonesian cocoa beans. Non-aromatic genotypes cultivated in Pesawaran and Soppeng demonstrated the ability to produce aromatic beans. Significant differences were observed in the volatile characteristics of aromatic and non-aromatic genotypes. Compounds such as alkaloids, pyrazine, and alcohol dominated cocoa beans produced in the aromatic group, while non-aromatic genotypes were dominated by terpenoids. Variations in elements and soil conditions contributed to the changes in the sensory characteristics of cocoa beans, ultimately leading to aromatic characteristics. Full article
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