Research Article

Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions

  1. Philippe Vaast1,2,*,
  2. Benoit Bertrand2,
  3. Jean-Jacques Perriot2,
  4. Bernard Guyot2,
  5. Michel Génard3

Article first published online: 10 OCT 2005

DOI: 10.1002/jsfa.2338

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 86, Issue 2, pages 197–204, 30 January 2006

Additional Information

How to Cite

Vaast, P., Bertrand, B., Perriot, J.-J., Guyot, B. and Génard, M. (2006), Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions. J. Sci. Food Agric., 86: 197–204. doi: 10.1002/jsfa.2338

Author Information

  1. 1

    Centro Agronómico Tropical de Investigación y Enseñanza (CATIE), Apdo 3, 7170 Turrialba, Costa Rica

  2. 2

    Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), 2477 Avenue du Val de Montferrand, BP 5035, F-34032 Montpellier, France

  3. 3

    Institut National de la Recherche Agronomique (INRA), Plantes et Systèmes de Cultures Horticoles, Domaine Saint-Paul Agroparc, F-84914 Avignon Cedex 9, France

*Centro Agronómico Tropical de Investigación y Enseñanza (CATIE), Apdo 3, 7170 Turrialba, Costa Rica

Publication History

  1. Issue published online: 12 DEC 2005
  2. Article first published online: 10 OCT 2005
  3. Manuscript Accepted: 25 MAY 2005
  4. Manuscript Revised: 7 DEC 2004
  5. Manuscript Received: 23 MAR 2004

Funded by

  • European Commission. Grant Number: CASCA ICA4-CT-2001-10071
  • Science and Cultural Cooperation Centre, French Embassy, Costa Rica

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