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
Recommended Citation
Pacurza, Romeo A., "the Effect of Berry Ripeness on Coffee Cup Quality" (1965). Undergraduate Theses. 9571.
https://www.ukdr.uplb.edu.ph/etd-undergrad/9571
Document Type
Thesis