Remoción de cadmio en almendras de cacao en proceso poscosecha con agentes quelantes, medios ácidos, lavado y presecado

This research aimed to determine the methods to reduce cadmium levels in cocoa beans during post-harvest, through acidifying and chelating methods, as well as, predrying and washing. The evaluated treatments were HCL at pH 3.0, HCL at pH 3.5, HCL at pH 4.0, EDTA, C6H8O7, washing, predrying and a control. Beans were immersed 60 minutes for the acidifying and chelating treatments, while for the washing treatment beans were immersed in distilled water, washed, and then, they continued with their fermentation and drying process. The predrying treatment consisted of taking the fresh beans from the cob, and subsequently they were exposed to the sun for 60 minutes, afterward they continued their post-harvest process. Cadmium content of the beans was determined in the soil and water laboratory at the National Institute of Agriculture Research (INIAP) in Pichilingue. The eight treatments were arranged in a complete randomized design with three replications. Analysis of variance was applied and means were compared by Tukey at 5%. Results showed that beans’ cadmium content was significantly influenced (p<0.05) by washing (0.43 mg Cd kg-1) and predrying (0.60 mg Cd kg-1), this represents a reduction of 49.2 and 28.6% respectively, in relation to the control, in addition, it did not have any impact on the physical and sensorial quality of cocoa liquor. Acidifying and chelating were not significant on reducing cadmium content.