Musaazi, Lawrence2026-09-152026-09-152026Musaazi, L. (2026). Influence of storage temperatures on the quality attributes of arabica green coffee beans in Bududa and Mbale districts. [Unpublished undergraduate research report]. Busitema University.https://bdears.busitema.ac.ug/handle/123456789/9545Undergraduate research reportGreen coffee bean quality directly influences its market value and consumer acceptance. The aim of the research was to determine the influence of storage temperatures on the quality attributes of Arabica green coffee beans in the Elgon region. This research was conducted to provide best storage temperatures to eliminate the persistent problem of quality deterioration during storage. The research deign used in this research was the Completely Randomized design using one factor, storage temperature, and five treatments (storage at 10°C, 15° C, 20° C, 25° C and 30°C) storage in peltier refrigerated incubator model Memmert IPP 30 with scale from 0° C to 70° Storage continued for a period of 3 months after which both physical and cup quality levels were determined. The parameters measured were physical quality characteristics (Moisture Content, bean Sizes, 100 Weight, screen size, defects and bulk Density) and sensory characteristics (Acidity, Aromatic intensity, Aromatic quality, Astringency, Body, Bitterness, Flavor, Overall standard) of Arabica coffee. Data were analyzed with analysis of variance (ANOVA) at 5% significance level by using GenStat software 15th version and significance difference data were tested further using Duncan Multiple Range Test (DMRT) test to separate the means. The study found that Arabica coffee beans' physical and sensory quality attributes were significantly impacted (P < 0.001) by storage temperatures. On analysis, it was found out that Arabica coffee beans' physical quality attributes were greatly impacted by storage temperature, with 20°C having the best moisture content retention (retained the original 10.5%), maintained good bean size, screen size, low defects, high bulk density and 100 grain weight, it was followed by the control,15°C, followed by 25°C , 10°C and lastly 30°C. Out of all the temperatures tested (10°C, 15°C, 20°C, 25°C, and 30°C), analysis statistically showed that storage at 20°C consistently yielded the highest cup quality results of 92.5%,followed by 15° C at 81.6%,then 25° C at 75.7%,10°C at 67.3% while 30°C had the lowest cup quality of 56.6% . In a similar vein, storage at 20°C produced the best sensory quality, with higher ratings for body, bitterness, flavor, overall standard, acidity, astringency, aromatic intensity, and aromatic quality although it showed a decline of 3.1% from the initial cup quality of 95.6 before treatments. Thus, coffee farmers, processing companies, exporters cooperatives, and warehouse operators should invest in temperature-controlled, well-ventilated storage facilities that can maintain stable temperatures around 20°C for better quality preservation to reduce post-harvest losses that occur especially due to poor storage and maintain coffee quality.enOther