Physical quality of coffee bean (Coffea arabica L.) as affected by harvesting and drying methods

IF 0.2 Q4 HORTICULTURE
Kinde Lamessa Tesgera, B. Nandeshwar, Z. Jalata, Teferi Chala Chala
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Abstract

Coffee is a stimulant crop with high socio-economic cultural value including economical significance in Ethiopia. This study was conducted in 2019-2020 to investigate the effect of harvesting methods and drying surfaces on the physical quality of the coffee beans. The experiment was carried out with two factors, harvesting methods and drying surfaces laid out in a two factorial completely randomized block design with three replications using a landrace coffee variety. The result showed that the interaction of harvesting methods and drying surfaces was highly significant (P<0.01) for coffee bean size and dried coffee berry weight. The highest beans retained above screen were recorded from the interaction of mesh wire (90%) and cemented drying (89%) surfaces with selective harvesting methods. The highest dried coffee berry weight (69.33 gm) were attained from the interaction of selective harvesting with mesh wire drying surfaces. The lowest dried coffee berry weight (63.79 gm) were attained from the interaction of strip harvesting with tin drying surfaces. Significant (P<0.05) variation for primary defects, length of drying period were recorded. Higher length of drying periods (41.67 days) was recorded from the interaction of mesh wire drying surfaces with selective harvesting method and the lowest (20.33 days) was recorded from the interaction of tin drying surfaces with strip harvesting method. The highest percentage of primary defected beans were recorded from the interaction of selective harvesting methods with mesh wire drying surfaces (15%) and the lowest number were recorded from strip harvesting method with drying on plastic (5%). Therefore, it can be concluded that using the interaction of selective harvesting and drying on mesh wire is better for optimum physical quality of coffee in the studied area
收获和干燥方法对咖啡豆(Coffea arabica L.)物理品质的影响
咖啡是一种兴奋剂作物,在埃塞俄比亚具有很高的社会经济文化价值,包括经济意义。该研究于2019-2020年进行,旨在研究采收方法和干燥表面对咖啡豆物理品质的影响。试验采用两因素进行,采收方法和干燥表面采用两因子完全随机区组设计,使用一个地方咖啡品种,有三个重复。结果表明,采收方式和干燥表面对咖啡豆大小和咖啡果重的交互作用极显著(P<0.01)。保留在筛上的最高豆类是通过选择性收获方法,通过网丝(90%)和胶结干燥(89%)表面的相互作用记录的。选择性采收与网丝干燥表面的相互作用使咖啡果的干重达到最高(69.33 gm)。条带采收与锡干燥面相互作用的咖啡果干重最低,为63.79 gm。原发缺陷、干燥时间差异有统计学意义(P<0.05)。网丝干燥面与选择性采收法的干燥时间最长(41.67 d),锡干燥面与条带采收法的干燥时间最短(20.33 d)。选择性采收方法与网丝干燥表面的相互作用所记录的初级缺陷豆百分比最高(15%),而条带采收方法与塑料干燥的相互作用所记录的初级缺陷豆百分比最低(5%)。综上所述,在研究区域内,采用选择性采收与网丝干燥的相互作用更有利于咖啡的最佳物理品质
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来源期刊
Journal of Horticultural Sciences
Journal of Horticultural Sciences Agricultural and Biological Sciences-Plant Science
CiteScore
0.30
自引率
0.00%
发文量
0
审稿时长
6 weeks
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