Quality alterations of parchment coffee during storage / AlteraÃÃes qualitativas do cafà cereja descascado durante o armazenamento

AUTOR(ES)
DATA DE PUBLICAÇÃO

2005

RESUMO

In the coffee farms, the parchment coffee has been stored in bins or kept clean in jute bags. The biggest problem of the parchment coffee is the quick loss of quality during storage and consequently commercial value, while it is awaiting commercialization. This project had the objective of studying the alternative use of conditioning which will guarantee the preservation of the quality of the coffee over a longer storage period. The parchment coffee was supplied by UFLA/FAEPE and storage was carried out through the period of November 2003 to October 2004. The samples used for carrying out the physical, chemical and sensorial analysis were taken in five occasions. The first was made immediately at the beginning of storage and the others with intervals of 90 days. The conditioning in impermeable packages (nylon bags, nylon bags with 40% CO2 and aluminized vacuum bags) presented a capacity to prolong the storage life of the coffee, preserving its quality through the duration and conditions of the experiment. The coffee conditioned in permeable packages (jute bags and jute bags with ground coffee shells) presented chemical, physical and sensorial alterations that depreciated the quality of the coffee, besides leaving them bleached. In the physical classification, the type of coffee didn t suffer alterations through the diverse conditions used during the experiment.

ASSUNTO(S)

fitotecnia coffee quality improvements cafÃ; qualidade; beneficiamento

ACESSO AO ARTIGO

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