Green Cherries Research Articles

The quality and flavour effects of robusta coffee cultivated at various altitudes in Aceh Tengah District - Gayo Highlands were investigated

Abstract Gayo Highland (GH) is known for its arabica GH also planted robusta in lower altitude areas, but its quality is rarely reported. In Indonesia, robusta is mostly planted in Lampung and Java and thus is well-examined and reported. This study explores the quality of the Gayo-robusta-picked coffee cherries and its green bean and the effect of post-harvest practices farmers apply towards the quality of Gayo robusta. This research used RBF Design with two factors and four repetitions. Factor A is altitude levels, which are 600-800 m.a.s.l, 801-1.000 m.a.s.l and 1.001-1.200 m.a.s.l. Factor B is post-harvest practices, which have two levels with and without post-harvest practices. The result shows that 800-1.000 m.a.s.l altitude showed better quality of red cherries (75.25% ± 3.30) as the black and green cherries percentages are lower than other levels. As the altitude increases, green beans tend to have higher moisture, defect value, and bigger size. The average moisture of the green bean was 12.44%, the defect value was 12.51%, and the green bean size that passed the 6.5 mm sieve was 86.84%. For the cupping test, the average score was 67.33. The best treatment was robusta was planted on 600-800 m.a.s.l and, with post-harvest practices, had a cup test value of 80.25 and was considered a quality of fine Robusta.

Physical properties of Sidikalang robusta coffee beans medium roasted from various colors of coffee cherries

The purpose of the present study is to investigate the physical properties of medium roasted Sidikalang robusta coffee beans that originated from various colors of coffee cherries. A semi-wet method has been applied for each coffee cherry with a range of fruit ripeness (green, yellow, orange, bright red and dark red). The physical properties measurements include mass loss, mass density, porosity, and water content. After roasted for medium level, the coffee density is difference for each coffee cherries colors namely 0.42 g/cm3 (green cherries), 0.31 g/cm3 (yellow cherries), 0.40 g/cm3 (orange cherries), 0.34 g/cm3 (bright red cherries), and 0.25 g/cm3 (dark red cherries). The mass declined after medium roasted is 16.82% (green cherries), 17.00% (yellow cherries), 18.70% (orange cherries), 18.32% (bright red cherries) and 16.76% (dark red cherries). The coffee beans porosity difference before and after medium roasted is decreases by 13.56% for green cherries and 16% for yellow cherries and increased by 12.22 (orange cherries), 3.44% (bright red cherries), and 6.88% (dark red cherries). Finally, the water content of coffee beans was 8.38% (green cherries), 9% (yellow and orange cherries), 7.91% (bright red cherries), and 10.83% (dark red cherries). The present study concludes that cherries colors have influenced the coffee bean’s physical properties before and after medium roasting.

Frugivorous flies and their parasitoids associated with Surinam cherry fruits

ABSTRACT: The aim of this study was to know and assess natural infestation of frugivorous flies (Diptera: Tephritidae and Lonchaeidae) and their parasitoids in Surinam cherry fruits. The survey was conducted in an organic orchard, located in the municipality of Maceió, Alagoas. From October 2010 to January 2011, mature green, half-ripe and ripe Surinam cherry were collected. Infestation index was higher for mature green and half-ripe fruits. Five species of frugivorous flies were identified: Anastrepha fraterculus , Anastrepha obliqua , Anastrepha sororcul , Ceratitis capitata (Diptera: Tephritidae), and Neosilba pendula (Diptera: Lonchaeidae). It were identified the parasitoids: Doryctobracon areolatus , Opius bellus, Utetes anastrephae and Asobara anastrephae (Hymenoptera: Braconidae), being D. areolatus with highest percentage of parasitism in all maturation stages. N . pendula was recorded in Brasil associated to Eugenia uniflora L. (Myrtaceae). O . bellus , U . anastrephae and A . anastrephae were also recorded for the first time in the State of Alagoas. Mature green and half-ripe Surinam cherries are the most fruit fly infested, and the parasitism rate is higher in half-ripe and ripe fruits.

Engineering Properties of Coffee Beans from Various Colors of Coffee Cherries

Abstract Harvesting practices in most coffee farms in Indonesia, due to some reasons, have resulted not only red coffee cherries but also green, yellow and deep red cherries. This is suspected to be the cause of low quality coffee beans encountered by traders. This research aimed to characterize some engineering properties of coffee beans produced from wet process in respect to different colors of coffee cherries, and to especially highlight engineering properties of beans from green and deep red cherries. Non Factorial Simple Random Sampling Experimental Design was used for experiment and then ANOVA and DMRT 5% of SPSS statistical package programs were employed to analyze the experimental data. The result of experiments indicated that some engineering properties varied among the beans from different colors of coffee cherries. The length, frontal area, weight of 1000 beans, porosity, density and true density of beans processed from green cherries, and weight of 1000 beans and angle of repose of beans produced from deep red cherries were significantly different from those of beans resulted from the other cherries. This finding suggested that the first 6 and the second 2 engineering properties might be elaborated to separate respectively coffee beans of green cherries and coffee beans of deep red cherries, from the other beans.

RELATIONSHIP BETWEEN WEIGHT AND PHYSICO-MECHANICAL PROPERTIES OF COFFEE GRAINS PRODUCED FROM DIFFERENT HARVEST RIPENING

This research aimed to determine relationships between weight and several physic-mechanical properties of coffee grains. Grains having 12.2% (wet basis) moisture content in average, originated from cherries of different ripening levels identified by green, yellow, red and deep red in colors were used for experiment. Research used regresi linear analysis. Results of experiment indicated that weight of grains positively correlated to length, width, thickness and frontal area with very high values of determination coefficient. Weight of grains correlated positively to sphericity and negatively to porosity. Weight of grains originated from green and red cherries had positive correlation with density whereas weight of grains originated from yellow and deep red cherries possessed no correlation with density. Weight of grains from yellow, red and deep red cherries had negative correlation with true density in contrast weight of grains from green cherries had positive correlation with true density. There were no reliable trend concerning the relationships between weight of grains and coefficient of static friction and angle of repose.

Research on the origin, and on the impact of post-harvest handling and manufacturing on the presence of ochratoxin A in coffee

The major risk factors and processing steps that can lead to contamination of green coffee with ochratoxin A (OTA) have been identified. Surveys of the green coffee production chain indicate that Aspergillus ochraceus and A. carbonarius are the most potent OTA producers on coffee. Both have been successfully grown in vitro on green coffee and coffee cherries, respectively, producing high amounts of OTA (5-13 mg kg-1). The so-called dry processing of coffee, which is cherry drying, was identified as one of the steps during which OTA formation can take place, particularly under humid tropical conditions. Cherries contain sufficient amounts of water to support mould growth and OTA formation during the initial 3–5 days of drying on the outer part of the cherries. Not surprisingly, after dehulling, husks can be highly contaminated with OTA, as also indicated by its enhanced concentration in soluble coffees adulterated with husks and parchment. A minimum water activity of 0.80 (about 14% MC) is required for in vitro OTA production on green coffee, a fact that does not rule out the possibility of OTA contamination due to improper transportation and storage of green coffee. However, this appears not to be a major route for OTA contamination of coffee. OTA contamination can clearly be minimized by following good agricultural practice and a subsequent post-harvest handling consisting of appropriate techniques for drying, grading, transportation and storage of green coffee; these procedures are well established.

COFFEE HARVESTING I: DETERMINATION OF THE NATURAL FREQUENCIES OF THE FRUIT STEM SYSTEM IN COFFEE TREES

As part of a study of mechanized harvesting of coffee by vibration, an investigation of the natural frequencies ofthe fruit stem in coffee trees was undertaken. Theoretical models of one and two degrees of freedom were used to estimatethe natural frequencies. Results obtained with these models indicate that frequencies of resonance for ripe cherries (redcherries) and halfripe ( pinton ) are lower than the value obtained for green cherries. For ripe cherries in the first vibrationmode, the frequency of resonance ranges from 1450 to 1500 c.p.m while in the second mode of vibration the frequency ofresonance is above 28,000 c.p.m.

Temperatura no armazenamento de pitanga

A pitanga (Eugenia uniflora L) é um fruto tropical de elevada perecibilidade que apresenta problemas durante o seu armazenamento e comercialização afetando a qualidade do fruto "in natura". Com objetivo de investigar a influência da temperatura no armazenamento de pitangas em três estádios de maturação, frutos verdes, semi-maduros e maduros foram armazenados durante 30 dias sob refrigeração (8°C ± 1/ U.R.90-95%) e 90 dias sob congelamento (-18°C). Em intervalos de 05, 10, 20, 30, 60, e 90 dias, foram determinados o peso médio, o pH, o teor de sólidos solúveis totais, a acidez total titulável e o teor de vitamina C total. Os frutos, independentemente do estádio de maturação e do tratamento aplicado, apresentaram perda de peso. A refrigeração manteve, praticamente, inalterada a aparência externa dos frutos maduros e semi-maduros até 10 dias de armazenamento e, no caso de pitangas verdes até 20 dias sem, contudo, permitir o seu amadurecimento. As características intrínsecas dos frutos (SST, pH, ATT e vitamina C) foram alteradas pelos tratamentos usados, à exceção do teor de vitamina C nos frutos congelados, que ao final do período de armazenamento foi semelhante ao teor inicial. Pitangas maduras e semi-maduras armazenadas sob refrigeração apresentaram possibilidade de conservação por um período de até 05 dias. O congelamento de pitangas maduras e semi-maduras, por alterar intensamente as características físicas dos frutos, pode ser apenas indicado para frutos destinados à industrialização.

Development of ochratoxin A during robusta (Coffea canephora) coffee cherry drying.

The occurrence and formation of ochratoxin A (OTA) in Robusta coffee was studied for three consecutive seasons under tropical conditions in Thailand. Sun drying of coffee cherries consistently led to OTA formation in the pulp and parchment (husks) of the cherries. In replicated trials, dried coffee beans (green coffee) were shown to contain on average OTA concentrations that were approximately 1% of those found in husks. OTA contamination of green coffee depended on cherry maturity, with green cherries being the least, and overripe cherries the most susceptible. Defects, and in particular the inclusion of husks, are the most important source of OTA contamination. OTA contamination occurred independently of whether cherries were placed on concrete, on bamboo tables, or on the ground. The study suggests that better raw material quality, an appropriate drying and dehulling procedure combined with a reduction of green coffee defects can effectively contribute to the reduction of OTA in green coffee.

Effect of Epiphytic Fungi on Brown Rot Blossom Blight and Latent Infections in Sweet Cherry.

Antagonistic effects of Aureobasidium pullulans, Epicoccum purpurascens, and Gliocladium roseum on establishment of Monilinia fructicola infections on cv. Royal Anne cherry blossoms were assessed in a mist chamber and under field conditions. Conidia of each fungus were applied to blossoms that were subsequently inoculated with conidia of M. fructicola. Mist chamber experiments on forced blossoms demonstrated that incidence of recovery of M. fructicola from blossoms was significantly reduced (P ≤ 0.05) to similar levels when either E. purpurascens or the fungicide benomyl had been applied 24 h prior to inoculation with M. fructicola. In field trials in 1990, 1991, and 1993, application of E. purpurascens reduced blossom blight relative to nontreated blossoms by 47, 58, and 45%, respectively; whereas application of A. pullulans caused reductions of 54, 13, and 47%, respectively. Comparable reductions in blossom blight for the fungicide iprodione were 80, 95, and 98%, respectively. Latent M. fructicola infections were evaluated by dipping immature green cherries in a dilute solution of the herbicide paraquat. Applications of E. purpurascens and A. pullulans to blossoms reduced the number of latent M. fructicola infections in green cherries by 24 and 48%, respectively, in 1990; 57 and 62%, respectively, in 1991; and 19 and 16%, respectively, in 1993. This compares with reductions of 95, 91, and 17% in 1990, 1991, and 1993, respectively, with the fungicide iprodione. E. purpurascens and G. roseum also were recovered from surface-disinfested, paraquat-dipped cherry fruit. Percent recovery of these fungi was significantly (P ≤ 0.05) higher from treatments where they had been applied to blossoms compared with the nontreated control.