Scientific research

During anaerobic incubation in citric acid/NaOH (35 mmol; pH 5.5) at 40°C the fresh weight of ripe cocoa seeds (without testae) increases considerably (17-27% within 40 h) by water absorption. This is similar to water uptake during germination at 25-30°C. At 50°C in the same medium, weight increase (3.5-7.3% within 40 h) as well as net water uptake is low. Subcellular compartmentation is destroyed at 50 but not at 40°C. Since water uptake is greatly reduced or is impaired at 40°C in the presence of osmotically active substances like sucrose, it is concluded that intact vacuoles in the cotyledons are responsible for high water absorption. In the presence of acetic acid (200 mmol; 50°C) weight increase is low but loss of dry matter is increased by exudation. These findings are discussed with respect to protein vacuole swelling and proteolysis during fermentation and germination.