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PC 1.04 Fruit Softening

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As with most fruits, coffee cherries become softer as they ripen due to the breakdown of structural polysaccharides, including protopectin and cellulose. Tissue softening is attributed to the enzymatic degradation and solubilization of the protopectin (Prasanna, V. et al, 2007). As cherry ripening continues, protopectin in the inner and outer layers of the mesocarp is […]

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