Determining the Vibration Parameters for Coffee Harvesting Through the Vibration of Fruit-Bearing Branches: Field Trials and Validation

Shengwu Zhou, Yingjie Yu (), Wei Su, Hedong Wang, Bo Yuan and Yu Que
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Shengwu Zhou: Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, China
Yingjie Yu: Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, China
Wei Su: Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, China
Hedong Wang: Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, China
Bo Yuan: Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, China
Yu Que: Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, China

Agriculture, 2025, vol. 15, issue 10, 1-19

Abstract: In order to explore the optimal vibration parameters for the selective harvesting of coffee fruits, a high-velocity dynamic photography monitoring system was developed to analyze the vibration-assisted harvesting process. This system identified the optimal vibration position on coffee branches and facilitated theoretical energy transfer analysis, obtaining a mathematical formula for calculating the total kinetic energy of coffee branches. A single-factor experiment was conducted with the vibration position as the experimental factor and the total kinetic energy of coffee branches as the response variable. The results showed that the total kinetic energy of the branches was the highest at Vibration Position 2 (the position between the third and the fourth Y-shaped bud tips on the branch). Therefore, Vibration Position 2 was determined as the optimal vibration position. Further analysis established a mathematical model linking coffee cherry motion parameters to theoretical detachment force. A factorial experiment was conducted with vibration frequency and amplitude as test factors, using detachment rates of green, semi-ripe, and ripe cherries as indicators. The results showed that at 55 Hz and 10.10 mm amplitude, the detachment rate of ripe cherries was highest (83.33%), while green and semi-ripe cherries detached at 16.67% and 33.33%, respectively. A field validation experiment, with Vibration Position 2, 55 Hz frequency, 10.10 mm amplitude, and 1 s vibration duration, yielded actual detachment rates of 15.86%, 35.17%, and 89.50% for green, semi-ripe, and ripe cherries, respectively. The error margins compared with the theoretical values were all below 10%. These results confirm the feasibility of optimizing vibration harvesting parameters through high-velocity photography dynamic analysis.

Keywords: coffee harvesting; vibrational parameters; fruit-bearing branches; parameter optimization; vibration excitation; energy transfer (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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