VARIATION AND INHERITANCE OF PEROXIDASE-ACTIVITY AND PHENOL AND SACCHARIDE CONTENT IN CACAO IN RELATION TO SUSCEPTIBILITY TO BLACK POD DISEASE

The relationship between susceptibility to black pod disease and activity of peroxidases in crude extracts and soluble phenols and saccharides contents was studied in the pod cortex and in the seeds of three cacao clones: SNK413 (lowly susceptible), SNK10 (highly susceptible) and ICS95 (mildly susceptible) and in the F1 (SNK413 x SNK10) and the F1 (SNK10 x SNK413) progeny. Phenol content and peroxidase activity in seeds increased as the pods matured; they were not the same in the proximal, middle and distal parts within the same pod at maturity. This variation could be correlated to the stage of development of the seeds. Total soluble saccharides and ketohexoses in the pod cortex did not vary significantly from one clone to another and could not be related to the susceptibility of the pods. Nevertheless, their contents were 2 to 4 times less in the F1 and F'1 progeny. Total soluble phenols, flavanol and hydroxycinnamic derivatives in the pod cortex were higher in the SNK413 clone. Hydroxycinnamic derivatives were not detected in the SNK10 clone and this character was transmitted to the progeny when SNK10 was male (F1 progeny). Phenolic compounds decreased in the F1 and F'1 progeny. These results suggest that phenolic compounds and peroxidase activity could be correlated to the susceptibility of cacao clones to black pod disease and that crossing two clones of different susceptibility produces hybrids with lower phenols and saccharides contents which may be responsible for their poor tolerance to black pod disease.