Coffee Board of Kenya Monthly Bulletins September 1978

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1978
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The number of fruits ripened and abscised between the time CEPA was applied and the time natural ripening began was significantly correlated with the age of fruits treated and also with the concentration of the chemical used. The percentage of fruits ripened increased while that of abscission decreased as the fruits aged and as the CEPA concentration applied increased. The altitude at which trees were grown altered the extent to which ripening was accelerated but not the amount of abscission.CEPA at 1400 ppm (a. i.) applied at about 74-77% fruit maturity (about 8-7 weeks before natural ripening started) appeared to give the desired ripening effect with very little abscission. The overall quality of beans from treated fruits was not significantly affected.It is suggested that for harvesting purposes,CEPA should be applied only onto fruits that are 75% or more mature.
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Monthly Bulletin, 43 (510)
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