Studies on the response of selected agronomic traits to the trimming of Coffea arabica trees in Taiwan
Date Issued
2011
Date
2011
Author(s)
Chen, Ko-Hou
Abstract
Trimming is a common technique to improve the growth potential of fruit tree. Using the coffee cherries from 6 estates, we evaluate the effects of trimming on the agronomic traits of coffee cherry and coffee beans, and as well as the sensory quality of the coffee. In Addition to the trimming, the effects of the estate, altitude and length of maturation on the agronomic traits of coffee were also studied.
Except for the coffee bean water content, the effect of estate has significant differences in the size of coffee cherry, the sugar content of coffee cherry, the weight of coffee bean, the density of coffee bean and coffee bean production. The results showed that the most important factor affecting the quality of coffee is the estate. Each estate has different environmental conditions and cultivation management practices which affect the quality of coffee profoundly. With the trimming treatment, the density of coffee beans increased and the proportion of the immature beans caused by high altitude and low temperature decreased. Proper trimming treatment will let the coffee cherry grow better. The results also revealed in the scores of the sensory evaluation increased as the weight of coffee beans heavier. This is consistent with the recognition of the high quality coffee bean in the industry. On the other hand, it is contradictory to the general perception of the altitude on quality in our studies, which might be attributed to the complex combinations on the altitude and latitude effects from the island.
Subjects
coffee
trimming
sensory evaluation
Type
thesis
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