Cacao is important for the economy of many countries in the humid tropics. Its quality is affected when fruits are not collected at the optimal harvest point. The aim of this study was to obtain maturity indices for producers to facilitate the timely harvest and improve the development of fermentation and the sensorial quality of cacao. The growth and respiration processes, and the physicochemical changes during the maturation of three cacao genotypes were determined. Physiological follow-ups measuring fruit length and diameter were performed from 30 days after anthesis to fruit deterioration in the tree.

中文翻译：

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可可果实成熟过程中的生长、呼吸和理化变化

可可对潮湿热带地区许多国家的经济很重要。如果未在最佳收获点收集水果，则其质量会受到影响。本研究的目的是为生产者获取成熟度指数，以促进可可及时收获并改善发酵的发展和可可的感官品质。测定了三种可可基因型成熟过程中的生长和呼吸过程以及理化变化。从开花后 30 天到树的果实变质，进行了测量果实长度和直径的生理随访。