Studies on black bean disorder in coffee
Visual observations, anatomical studies and analytical data of carbohydrate fractions revealed that the formation of "black jelloo" and "black bean" in coffee were due to poor filling of endosperm and low accumulation of carbohydrates, respectively, in the developing bean of the fruits. The first disorder occurs during the growth of endosperm and the second one appears somewhere around the rapid accumulation of dry matter after the endosperm growth is completed. The fundamental cause for the formation of "black bean" appears to be mainly due to insufficient carbohydrate content in the bean during its hardening period
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| Main Authors: | , |
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| Format: | biblioteca |
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| Subjects: | FISIOLOGIA, FRUTO, METABOLISMO DE CARBOHIDRATOS, CALIDAD, GRANOS, DEFECTOS DEL GRANO, GRANOS NEGROS, |
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