Determinacao da forca requerida para o desprendimento dos frutos de café em diferentes estádios de maturacao

This work had as its aim to settle the necessary strength force for the detachment of the coffee fruit in the five varieties most commercially cultivated in Brazil. It was tested the effects of the maturation period and varieties different in the plant. The determination of the strength force to the coffee fruits detachment was carried adapting the Test Model Universal apparatus, TA Hdi Texture Analyser. The stics analysis of the results showed that it does exists significant difference in the strength force for the studied varieties. It was concluded that the fruits of the "CONILLON" variety needs less force for its detachment. To the studied factors the "MUNDO NOVO" variety it was the one that had demanded the major strength force for the remotion of the green fruits of the plant and the "CATIMOR" and "CATUAI VERMELHO" varieties were the ones that demanded the highest detachment force for cherry-green fruits. The "MUNDO NOVO" and "CATIMOR" varieties were the ones that needed highest detachment forces for the cherry fruits.