Caracterización fenotípica y organoléptica de clones promisorios de Theobroma cacao L. seleccionados en el programa de mejoramiento genético UTM

Abstract

Cacao, native to South America, is a crop of great socioeconomic importance in Ecuador and other countries. This study aimed to evaluate the variability in phenotypic and organoleptic characteristics of nine experimental clones. The study was conducted in an experimental plot located in the canton of Calceta (Manabí, Ecuador). Engels descriptors were used for phenotypic characterization. For organoleptic analysis and sensory profiling, the protocol established by the National Institute of Agricultural Research (INIAP) was used. The evaluated clones have elongated leaves (with a length/width ratio of 3), acuminate apex, and papery texture; the flowers of the nine clones show anthocyanin in the peduncle, petals, and staminodes, with some also presenting it in the sepals and stamen filaments; the fruits are oblong in shape with a weight ranging from 444,5 to 804,5 g. The number of seeds ranged from an average of 37,3 to 46,7, for clones UTM-5103 and UTM-259, respectively, with an average seed/fruit weight of 147±14 g. The cacao liquor from sample UTM 1 stood out for its intense cacao flavor, marked acidity, and prominent notes of fresh fruit and nuts. Sample UTM 2 presented a potent cacao flavor, pronounced acidity, and moderate complexity in its fresh fruit and vegetal notes. Sample UTM 3 showed a strong cacao flavor with highlighted acidity, more evident brown fruit and nut notes, with a balance between bitterness and astringency. In conclusion, the data analysis shows notable variability in the floral, leaf, and fruit characteristics among the clones, indicating significant genetic diversity. The organoleptic profile of the seeds allowed for the identification of sensory differences between the evaluated materials, facilitating the selection of those with ideal characteristics for specific markets.