The DOI matches its Crossref record; 13 of the 13 references it cites were found in a registry or an index.
Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions
Abstract
Under two contrasting light regimes (full sun and 45% shade) and the optimal coffee‐growing conditions of the central valley of Costa Rica, production pattern, bean characteristics and beverage quality were assessed over two production cycles on dwarf coffee (Coffea arabica L. cv. Costa Rica 95) trees with varying fruit loads (quarter, half and full loads) imposed by manual fruit thinning. Shade decreased coffee tree productivity by 18% but reduced alternate bearing. Shade positively affected bean size and composition as well as beverage quality by delaying berry flesh ripening by up to 1 month. Higher sucrose, chlorogenic acid and trigonelline contents in sun‐grown beans pointed towards incomplete bean maturation and explained the higher bitterness and astringency of the coffee beverage. Higher fruit loads reduced bean size owing to carbohydrate competition among berries during bean filling. These results have important implications in terms of agricultural management (shade, fruit thinning, tree pruning) to help farmers increase coffee plantation sustainability, produce coffee beans of larger size and higher quality and ultimately improve their revenues, especially during times of world overproduction. Copyright © 2005 Society of Chemical Industry
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Cites
Shade management in coffee and cacao plantations
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Shade management in coffee and cacao plantations
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Shade improves coffee quality in a sub-optimal coffee-zone of Costa Rica
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Quality of Different Honduran Coffees in Relation to Several Environments
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Self-citationEffect of crop load on fruiting and leaf photosynthesis of 'Braeburn'/M.26 apple trees
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Impact of the Coffea canephora gene introgression on beverage quality of C. arabica
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Self-citationChemical structures of green coffee bean polysaccharides
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Genetic parameters of several biochemical compounds from green coffee, Coffea canephora
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Functional Properties of Coffee and Coffee By-Products
Esquivel, P., & Jiménez, V. M. (2012) · Food Research International · doi:10.1016/j.foodres.2011.05.028 · Cited by 847
Recent trends and applications of cellulose nanocrystals in food industry
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The impact of climate change and variability on coffee production: a systematic review
Pham, Y., Reardon-Smith, K., Mushtaq, S., & Cockfield, G. (2019) · Climatic Change · doi:10.1007/s10584-019-02538-y · Cited by 298
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Self-citationCoffea arabica yields decline in Tanzania due to climate change: Global implications
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Metadata
- Authors
- Vaast, P., Bertrand, B., Perriot, J., Guyot, B., & Génard, M.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2005-10-10
- Volume
- 86
- Issue
- 2
- Pages
- 197-204
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2134964695
- Cited by
- 384
- References
- 13
- FWCI
- 4.40
- Type
- journal article
- Language
- en
- Open access
- closed
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