Figure 5 | Scientific Reports

Figure 5

From: High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor’s flavor

Figure 5

Time course for the internal translocation factor (ITF) of cacao bean tissues of three genotypes (CCN 51, ICS 95, TCS 01) fermented under three temperature profiles (T) for 6 days. Means (dots) for three sample units and standard errors are plotted. Reference horizontal dotted line indicates equal testa and nib Cd concentrations; higher values than 1 indicate a higher testa than nib Cd concentration.

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