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Detachment of coffee fruits by oscillation

Detachment of coffee fruits by oscillation

Revista Brasileira de Armazenamento (Especial 4): 32-37

This research studied the effects of the frequency and amplitude of oscillation as well as the effect of coffee branch length on the detachment of coffee cherries at various maturation stages, i.e. green, ripe (red cherries), and over-ripe cherries. Coffee branches were collected at two lengths (100 and 400 mm). The tests were accomplished under three oscillation amplitudes (11, 22 and 33 mm).

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