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Idun Irene Akua

Effect of pod size and fermentation method on temperature changes and the chemical quality of cocoa (Theobroma cacao) beans

Jun 26, 2025 |

Mohammed Alhassan, Patrick Kumah, Paul Kweku Tandoh, Irene Akua Idun

DOI: https://doi.org/10.46909/alse-582174

ABSTRACT. Cocoa is a highly valuable economic crop that generates income and foreign exchange for Ghana. However, the rejection of cocoa beans on the international market due mainly to inappropriate fermentation methods and postharvest practices is a major problem confronting this sector. The objective of this study was to determine the effect of the pod size and fermentation method on temperature changes and chemical attributes of the beans. The experiment was arranged in a 3 × 3 factorial with a completely randomised design and three replicates. Pod size (small, medium and large) and fermentation method (heap, tray and basket fermentation) were each evaluated at three levels. There were changes in temperature using all three fermentation methods, such that temperature increased from an average of 37.8 to 41.7°C in the first 24 h. The heap fermentation method had the highest temperature (41.7°C) after 4 days. The pod size and fermentation method did not influence the fat content, total titratable acidity, or free fatty acids in the sampled beans. Small pods fermented using the heap fermentation method had the highest pH. The study concluded that the heap fermentation method enhances temperature changes without compromising the chemical quality of cocoa beans, making it the preferred technique for high-quality cocoa production.

Keywords: bean quality; fermentation methods; pod sizes.

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Influence of paclobutrazol concentrations, soil types and production seasons on physicochemical attributes of Keitt mangoes

May 5, 2025 |

Justice Amponsah, Patrick Kumah, Francis Appiah, Irene Akua Idun, Paul Kweku Tandoh

ABSTRACT. Mango is an important fruit with nutritional and economic benefits. However, the impact of varying paclobutrazol (PBZ) concentrations, soil types, and production seasons on its quality is less known in the literature. This study investigated the effects of varying PBZ concentrations, soil types, and production seasons on the quality of Keitt mangoes, aiming to optimise fruit attributes for both domestic and export markets. Conducted over three years in the Eastern Region of Ghana, this study had a 5×3×3 factorial design, with 5 PBZ concentrations (0, 10, 12.5, 20, and 25 mL), 3 soil types (Agawtaw, Akuse, and Baraku), and 3 production seasons (major, minor, and off-season). PBZ application had a concentration-dependent influence on the physical attributes of Keitt mango fruit, particularly fruit size, density, and firmness. Lower PBZ concentrations (0–12.5 mL) improved fruit size and total soluble solids (TSS) content, while higher concentrations (20–25 mL) reduced these parameters. Soil fertility played a key role, with fertile soils, such as Agawtaw, producing larger, heavier fruit with higher TSS and moisture contents. Seasonal variations also influenced the outcomes, with the major season favouring optimal fruit development due to favourable climatic conditions. Non-treated trees (0 mL PBZ) produced the largest and heaviest fruit, while the 25 mL PBZ treatment increased fruit firmness and extended the shelf life by reducing the total titratable acidity. The study emphasises the need to tailor PBZ applications to soil fertility and seasonal factors to achieve the desired fruit quality. These findings offer valuable insights for mango growers, promoting sustainable practices that enhance yield, quality, and economic viability in Keitt mango production to meet the growing global demand.

Keywords: Agawtaw soil series; Baraku soil series; Keitt mango; paclobutrazol.

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Growth and seed yield responses of two soybean (Glycine max L. Merr.) varieties to coconut water priming

Feb 11, 2025 |

Paul Kweku Tandoh, Irene Akua Idun, Bridget Yayra Bemanu, Abiboy Kofi Nyagblordzro, Solomon Kwaah, Akosua Damtuah

ABSTRACT. Soybean is an essential legume that is increasingly valued for its nutritious oil and protein contents. Despite the benefits derived from soybean, low seed viability and inconsistent germination are major production setbacks. The objective of this study was to determine the effect of seed priming agents on the growth and yield of two soybean varieties (Favour and Afayak). The research used a 2 × 5 factorial randomised complete block design with three replications. The soybean variety at 2 levels was the first factor (Favour and Afayak), and the second factor involved 5 priming treatments: 4 h of water (20°C), 6 h of water, 4 h of coconut water, 6 h of coconut water, and no priming. Coconut water priming significantly enhanced germination, with the Favour variety achieving the highest rate (75.5%) after 4 h of priming. Water priming for 4 h was most effective in enhancing plant height, stem girth and leaf development in the Afayak variety. Yield was maximised in Afayak primed with coconut water for 6 h (2520 kg/ha), while Favour primed for 4 h produced the highest number of pods (135.5). Regression analysis revealed that the growth parameters and germination percentage accounted for 95% of seed yield variation. The study concludes that coconut water is an effective priming agent, enhancing germination, growth and yield and recommends 4-h coconut water priming for Favour and 6-h priming for Afayak to optimise production.

Keywords: coconut water; germination; seed yield; soybean seed; vegetative growth.

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© by the authors; licensee Journal of Applied Life Sciences and Environment, Iasi, Romania. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)