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Mohammedsani Amin Ameyu
Wassu Mohammed
Tesfaye Shimber
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Wassu Mohammed
Tesfaye Shimber
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International Journal of Plant Breeding and Crop Science

Evaluation of harvesting and postharvest processing method on raw quality attributes of green Arabica Coffee beans produced in Hararghe, eastern Ethiopia

Mohammedsani Amin Ameyu*, Wassu Mohammed, Tesfaye Shimber

Mechara Agricultural Research Center, Coffee Research Case Team, P. O. Box: 19, Mechara, Ethiopia

Haramaya University, School of Plant Sciences, P. O. Box: 138, Dire Dawa, Ethiopia

Ethiopian Institute of Agricultural Research, P. O. Box: 30708, Addis Ababa, Ethiopia

Accepted 03 November , 2016.

Citation: Mohammedsani A, Wassu M, Tesfaye S (2017). Evaluation of harvesting and postharvest processing method on raw quality attributes of green Arabica Coffee beans produced in Hararghe, eastern Ethiopia. International Journal of Plant Breeding and Crop Science, 4(2): 187-196.

Copyright: © 2017 Mohammedsani et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are cited.

Abstract

The study was conducted to evaluate different harvesting and postharvest handling methods on the inherent raw quality characteristics of Hararghe coffee. The experiment was designed as a factorial combination of two harvesting (selective and strip harvesting) and six postharvest processing (dry processed dried on bare, cemented and plastic sheet ground, and dry, wet and semi-washed processed dried on mesh wire) methods in a Completely Randomized Design with three replications. The samples were prepared from a Hararghe coffee genotype at Mechara. Samples were evaluated for their raw quality attributes. The results indicated that the main effect of harvesting method was highly significantly influenced all raw quality attributes whereas the effect of postharvest processing methods was highly significantly influenced all raw quality parameters, except odor of unwashed and all raw quality parameters of washed coffee. However the two interaction effect showed significance variation in bean size. The selective harvesting was better in producing superior quality beans in all parameters. Dry processed method coupled with drying coffee on mesh wire was best in producing coffee beans with high raw quality. In contrast, dry processing using bare ground produced inferior coffee for all raw quality attributes. Wet processing showed superiority over semi-washed processing method.

Key words: Hararghe coffee, harvesting and postharvest practices, green coffee bean, raw quality attributes