The best moment to carry out the selective harvest of coffee fruits

Abstract

Selective mechanized coffee (Coffea arabica L.) harvesting is strategic for producers to add greater quality and value to their production. However, the success of this operation is linked to the strength needed to detach the fruit from the coffee tree. The objective of this work was to evaluate the detachment force of coffee fruits according to the period of the day (TT), as well as the relation between the stages of maturation and exposure to sunlight. The experiment was carried out in a coffee plantation Catuaí Vermelho IAC 144 (in the municipality of Presidente Olegário, Minas Gerais, Brazil) during the 2018-2019 and 2019-2020 harvests. A completely randomized design was used in a time-sub-subdivided plot scheme. The main plot (sun exposure), subplots (fruit maturation stages [TSs]), and sub-subplot (days). The detachment force of the fruits was evaluated using a portable digital dynamometer, with 36 repetitions. Data variance analysis was performed and, when necessary, Tukey's test was applied, both at .05 probability. The force required to remove the fruits from the coffee tree was influenced by the TS, the TT, and the plants' face of sun exposure. It is concluded that the TT and the face of sun exposure influence the detachment strength of the coffee fruits and that considering the detachment strength of the green and ripe fruits, all periods evaluated favor the realization of selective mechanized harvesting of coffee.

Temporal changes in Lycium barbarum fruit separation force and hardness during selective harvesting

“…Consequently, the fruit exhibits distinct characteristics as a result (Joas et al, 2014). In a scholarly investigation conducted by John (Godinho et al, 2022), the objective was to examine the fluctuation in the force required to separate coffee fruits at various times of the day, as well as the influence of exposure to sunlight on this separation force. The findings of this study, which segmented the day into 10 distinct time periods, revealed that coffee fruits in the cherry stage exhibited a reduced need for separation force during the morning, afternoon, and evening periods.…”