POSTHARVEST QUALITY OF CACAO(theobroma cacao L.) BEANS EXTRACTED FROM PODS AT DIFFERENT STORING PERIOD

This experiment was conducted at the back of Men's Dormitory Main, Mindanao State University Campus, Fatima, General Santos City from April to May 2019~ This was conducted to determine the effect of cacao beans extracted from pods after different storing period. Specifically, it aims to determine which storing period is high marketable quality. A Completely Randomized Design (CRD) was used in the study with four treatments replicated three times. The treatments consisted of the following: Tl - Control; T2 - I day storing period; T3 - 3 days storing period; T4 - 5 days storing period. Based on the results of the sensory perceptions test, it appeared that small difference is shown in texture, aroma, color, taste and marketability in terms of their testing quality that may have influenced the evaluators' perception to rate "moderate acceptability''. The study revealed that using the method of different storing period of pods have not much impact in the texture, aroma, color, taste and marketability of the product.