Abstract
Cacao beans are produced in pods (fruits) of the trees of Theobroma cacao L. Cacao pods are produced after pollination of the small cauliflorous flowers covering the branches and trunk of the tree. Despite abundant flowering, only 0.5–5 % of cacao flowers become pollinated. Pollinated flowers then develop into immature pods, commonly known as cherelles. Despite abundant flowers and pod set of trees, few cherelles develop into mature pods. Up to 75 % of cherelles are lost to a thinning condition known as cherelle wilt. Additionally, cherelles can be lost at an early stage to insect, stramenopile, and fungal pests. This chapter will discuss the physiological changes in young fruit that cause cherelle wilt, as well as the physiological changes induced in pods caused by cherelle wilt. Lastly, the chapter will discuss whether there is a clear link between cherelle wilt and frosty pod rot caused by Moniliophthora roreri.
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Melnick, R.L. (2016). Cherelle Wilt of Cacao: A Physiological Condition. In: Bailey, B., Meinhardt, L. (eds) Cacao Diseases. Springer, Cham. https://doi.org/10.1007/978-3-319-24789-2_15
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DOI: https://doi.org/10.1007/978-3-319-24789-2_15
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