Monitoring the physical chemical parameters in post-harvest Coffee arabica (Coffea arabica L.) in different stages of maturation. / Monitoramento de parametros fisico-quimicos na pos-colheita de Cafe arabica (Coffea arabica L.) colhido em diferentes estadios de maturação.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

Nowadays the quality of coffee became an indispensable aspect for the conquest of new markets. It is known that the quality of coffee is strictly related to diverse physical-chemical constituents of the grain responsible for the characteristic flavor and taste of the drink and this could be compromised for the absence of precaution during the post-harvested stages and storage, since the grains become susceptible to physical and chemical alterations that may decrease the quality of the drink. Within this facts, the present work has the main objective to evaluate the behavior of some physical-chemical parameters in the course of post-harvest of coffee Arabica, Mundo Novo variety, harvested and monitored in different stages of maturation, aiming to produce a superior quality of coffee. Firstly it was chosen carrefully a farm that already accomplish the adequate proceedings during the grain processing.and that could allow the accomplishment of the monitoring in the course of the post-harvest. After this choice, the work at the field was initiated, in which the accompanying of all post-harvested stages with help of a checklist. In all stages evaluated in this study dry in brick yard, rotative drier, storage in warehouse and in granary some samples were collected for accomplishment of moisture, acid titration, pH, total soluble solids, proteins, lipids, chlorogenic acids and sugars. The monitoring was carried out in three stages of maturation studied, represented by L1 lots (90% cherry fruit + 10% green); L2 (cherry fruit 100%) taken at the start of the season, and the lot L3 (85% of coffee float + 10% of cherry + 5% of green) collected 45 days after the first harvestwhich allowed to evaluate not only the physical-chemical alterations occurred in the grains in the course of post-harvest process, but also the evaluation of these parameters between the stages studied. The evaluation of grain quality was complemented by sensorial evaluation of the drinks, which was realized in three sensorial tests, as follows; Cup Test, Descriptive Quantitative Analysis and Eletronic Tongue. In all studied stages the levels of moisture and protein decreased, while the total soluble solids and pH increased gradually. In the case of lipids and titration acid, they presented themselves unstable in the course of the process. About the chlorogenic acid monoisomers, the level of 5-CQA tends to increase during the grain process and levels of the isomers 3 and 4 did not present a definite tendency of increasing or decreasing during the process. During the torrefaction process and elaboration of the drink occurred a reduction in the levels of 5-CQA, and increase of the 3 and 4-CQA. In drink prepared in filter paper also were encountered concentrations of three monoisomers. In relation to sugars, the sucrose level tends to increase however, the levels of fructose and glucose tend to decrease within the process. After the torrefaction, the level of sucrose, fructose and glucose decreased drastically, and the presence of of glucose and fructose wasn?t detected in toasted grains. The results of sensory analysis indicate that grains harvested at different stages of maturation are likely produce drinks of a superior quality. This study has demonstrated the importance of the accomplishment of future works that evaluate the behavior of physical-chemical compounds in grains during all post-harvest proceeding, to allow the possibility to establish future safe proceedings of post-harvest capable of guarantying the quality of the grain and the drink.

ASSUNTO(S)

monitoring pos-colheita cafe sensory evaluation post-harvest avaliação sensorial coffee monitoramento

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