Storage of Coffea arabica L. and Coffea canephora Pierre seeds submitted to different demucilage and drying methods / Armazenabilidade de sementes de Coffea arÃbica L. e Coffea canephora Pierre, submetidas a diferentes mÃtodos de desmucliagem e ssecagem

AUTOR(ES)

Dinara Mattioli Lima

DATA DE PUBLICAÇÃO

2005

RESUMO

The drying and demucilage methods can influence in seed coffee quality, mainly based in the functions of these ones. The objective of this research was to evaluate the influence of different methods of demucilage and drying, as wel as the interaction of these factors on quality and potential storage of seeds of C. arabica cv. Acaià and C. canephora cv. Robusta Tropical. The fruits were harvested on cherry stage and despulped mechanically. The mucilage removal was made by the processes of natural fermentation with water during 24 hours, the utilization of mechanical demucilage and the immersion in sodium hydroxide 0,05% during/minute. After, the seeds were submitted to the following process of drying: natural, realized in shading and in artificial ground level, made in drier with temperature at 35oC. The evaluations were made immediately after the drying treatments and after four and eight months of storage, in seeds of cv. AcaiÃ, and after two and four months in the cv. Robusta Tropical. The seeds were stored at 10oC in hermetic packages. There were realized germination tests, emergence speed index and eletric conductivity, in addition to eletrophoretic analysis of proteins resistent to heat and esoenzymes; and the quantification of polyphenoloxidase, poliphenols and sugars. All the process of drying were realized until the seeds reach 12% of water level, in seeds of cv. AcaiÃ, and 18% in seeds of Robusta Tropical. The experimental design used was fully randomized in factorial scheme 3x3 (3 process of demucilage, 3 methods of drying), for seeds of cv. Acaià and 3x2 for the Robusta (2 methods of drying: drying and shading). There were olsewed significative differences among the demucilage methods, among drying methods, as well as the interaction between the two factors. In this way, to select the drying method to be used in coffee seeds depends of the demucilage method adapted. Mechanical demucilage and fermentation in H2O and drying on shading conditions originated the best quality for cv. AcaiÃ.

ASSUNTO(S)

coffee cafà demucilage fitotecnia secagem desmucilagem drying

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