Study on using enzyme preparations to produce high quality coffee bean (Arabica Coffee) in wet processing methods(20/09/2021)

Pham Văn Thao, Phan Thanh Binh, Nguyen Thi Thoa Western Highland Agriculture and Forestry Science Institute Study on using high-potency enzymes preparations to remove the viscous layer on parchment coffee is one of the contents of the project ''Improving preliminary processing and processing technology to improve the quality of green coffee, increase production value. Vietnamese coffee products ”. The experiments was carried out for 2 years (2018-2019) in Dak Lak…

Evaluation of the effect of plant extracts on the ability to control Fusarium spp. causing diseases of coffee roots in greenhouse conditions(09/09/2021)

Many studies have shown that biological control is a prospective disease management method. Conduct evaluation of the effectiveness of probiotics on the ability to control Fusarium spp. causing disease on coffee roots under net house conditions with 5 treatments: Treatment 1 (Control – untreated), Treatment 2 (extract of wild sunflower with a concentration of 0,08%), Treatment 3 (Extract of cinnamon bark with a concentration of 0,04%), Treatment 4 (Extract from…