the Effect of Berry Ripeness on Coffee Cup Quality

Date

11-1965

Degree

Bachelor of Science in Agriculture

Major Course

Major in Agronomy

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Rafael P. Creencia

Co-adviser

Ismael Anunciado

Abstract

Robusta coffee of different degrees of ripeness were used in this study.

The number of unpuled berries and number of broken beans of the different degrees of berry ripeness and their combinations were counted after pulping.

Berries with more mucilage were found to have the least number of unpulped berries and the least number of broken beans. Conversely, berries with small amount of mucilage gave the highest number of unpulped berries and broken beans.

Soft-ripe and hard-ripe were found more economical to process than green-ripe and over-ripe berries.

The stage of berry ripeness (the berries were processed immediately after harvest) did not significantly influence the quality of the coffee products. Berries of degrees of ripeness could, therefore be harvested altogether without significantly affecting the quality provided that the berries are processed immediately after harvesting.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1965 A42 P33

Document Type

Thesis

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