Physical-chemical characterization and sensory evaluation of coffees submitted to different post-harvest processing
Coffee is one of the agricultural products whose processing requires special attention, in order to maintain its qualities preserved, in the post-harvest, different grain patterns can be obtained due to the adoption of techniques and the use of equipment that enable the separation of fruits by matu...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Instituto Federal de Educação, Ciência e Tecnologia do Sul de Minas Gerais
2021-11-01
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| Series: | Revista Agrogeoambiental |
| Subjects: | |
| Online Access: | https://agrogeoambiental.ifsuldeminas.edu.br/index.php/Agrogeoambiental/article/view/1415 |
| _version_ | 1818252064749256704 |
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| author | Rodrigo Moreira do Prado Leonardo Leite Moreira Paula Tristão Santini José Marcos Angélico de Mendonça Luciana Maria Vieira Lopes |
| author_facet | Rodrigo Moreira do Prado Leonardo Leite Moreira Paula Tristão Santini José Marcos Angélico de Mendonça Luciana Maria Vieira Lopes |
| author_sort | Rodrigo Moreira do Prado |
| collection | DOAJ |
| description |
Coffee is one of the agricultural products whose processing requires special attention, in order to maintain its qualities preserved, in the post-harvest, different grain patterns can be obtained due to the adoption of techniques and the use of equipment that enable the separation of fruits by maturation stage, thus enabling the formation of more homogeneous coffee batches when compared to the coffee batch without this separation (fruit mixture). The chemical composition of the coffee bean depends on genetic and environmental factors and pre and post-harvest management conditions. The present
work aimed to characterize the physical-chemical attributes of the different coffee patterns obtained during the post-harvest of the fruits. Thirteen patterns were obtained, being: mix of dried fruits in high wind, mix of dried fruits in low wind, more mature green, natural float, natural raisin, float, natural cane green, natural ripe, natural ripe fermenting in water, natural ripe dried fermented, peeled, ripe peeled and pulped, in three random repetitions. The evaluated attributes were: Brix, total titratable acidity, pH, and ash content. The Natural Mature (MN) treatment was the best processing evaluated, as it provided the highest Brix value and the lowest titratable acidity value. The mature peeled, pulped mature, and natural mature treatments showed better sensory values, so they are recommended for post-harvest management to obtain a good drink quality.
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| first_indexed | 2024-12-12T16:18:14Z |
| format | Article |
| id | doaj.art-b5f225d08fdb499ea31aebb2663208f5 |
| institution | Directory Open Access Journal |
| issn | 1984-428X 2316-1817 |
| language | English |
| last_indexed | 2024-12-12T16:18:14Z |
| publishDate | 2021-11-01 |
| publisher | Instituto Federal de Educação, Ciência e Tecnologia do Sul de Minas Gerais |
| record_format | Article |
| series | Revista Agrogeoambiental |
| spelling | doaj.art-b5f225d08fdb499ea31aebb2663208f52022-12-22T00:19:02ZengInstituto Federal de Educação, Ciência e Tecnologia do Sul de Minas GeraisRevista Agrogeoambiental1984-428X2316-18172021-11-0113210.18406/2316-1817v11n420191415Physical-chemical characterization and sensory evaluation of coffees submitted to different post-harvest processingRodrigo Moreira do Prado0Leonardo Leite Moreira1Paula Tristão Santini2José Marcos Angélico de Mendonça3Luciana Maria Vieira Lopes4Instituto Federal de Educação, Ciência e Tecnologia do Sul de Minas Gerais- Campus MuzambinhoInstituto Federal de Educação, Ciência e Tecnologia do Sul de Minas Gerais- Campus Muzambinho.Universidade Federal de LavrasInstituto Federal de Educação, Ciência e Tecnologia do Sul de Minas Gerais- Campus Muzambinho.Instituto Federal de Educação, Ciência e Tecnologia do Sul de Minas Gerais- Campus Muzambinho Coffee is one of the agricultural products whose processing requires special attention, in order to maintain its qualities preserved, in the post-harvest, different grain patterns can be obtained due to the adoption of techniques and the use of equipment that enable the separation of fruits by maturation stage, thus enabling the formation of more homogeneous coffee batches when compared to the coffee batch without this separation (fruit mixture). The chemical composition of the coffee bean depends on genetic and environmental factors and pre and post-harvest management conditions. The present work aimed to characterize the physical-chemical attributes of the different coffee patterns obtained during the post-harvest of the fruits. Thirteen patterns were obtained, being: mix of dried fruits in high wind, mix of dried fruits in low wind, more mature green, natural float, natural raisin, float, natural cane green, natural ripe, natural ripe fermenting in water, natural ripe dried fermented, peeled, ripe peeled and pulped, in three random repetitions. The evaluated attributes were: Brix, total titratable acidity, pH, and ash content. The Natural Mature (MN) treatment was the best processing evaluated, as it provided the highest Brix value and the lowest titratable acidity value. The mature peeled, pulped mature, and natural mature treatments showed better sensory values, so they are recommended for post-harvest management to obtain a good drink quality. https://agrogeoambiental.ifsuldeminas.edu.br/index.php/Agrogeoambiental/article/view/1415Coffea arabica. Qualities. Treatment. |
| spellingShingle | Rodrigo Moreira do Prado Leonardo Leite Moreira Paula Tristão Santini José Marcos Angélico de Mendonça Luciana Maria Vieira Lopes Physical-chemical characterization and sensory evaluation of coffees submitted to different post-harvest processing Revista Agrogeoambiental Coffea arabica. Qualities. Treatment. |
| title | Physical-chemical characterization and sensory evaluation of coffees submitted to different post-harvest processing |
| title_full | Physical-chemical characterization and sensory evaluation of coffees submitted to different post-harvest processing |
| title_fullStr | Physical-chemical characterization and sensory evaluation of coffees submitted to different post-harvest processing |
| title_full_unstemmed | Physical-chemical characterization and sensory evaluation of coffees submitted to different post-harvest processing |
| title_short | Physical-chemical characterization and sensory evaluation of coffees submitted to different post-harvest processing |
| title_sort | physical chemical characterization and sensory evaluation of coffees submitted to different post harvest processing |
| topic | Coffea arabica. Qualities. Treatment. |
| url | https://agrogeoambiental.ifsuldeminas.edu.br/index.php/Agrogeoambiental/article/view/1415 |
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