The beverage quality of Conilon coffee that is kept in the field after harvesting: Quantifying daily losses
| Autor: | Aymbiré Francisco Almeida da Fonseca, Sebastião Vinícius Batista Brinate, Saul de Andrade Junior, Maria Amélia Gava Ferrão, Tafarel Victor Colodetti, Marcelo Antonio Tomaz, Carlos Alexandre Pinheiro, Paulo Sérgio Volpi, Abraão Carlos Verdin Filho, A. L. Mauri, Lima Deleon Martins, Marcone Comério, Wagner Nunes Rodrigues, Romário Gava Ferrão |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
biology Agroforestry media_common.quotation_subject 04 agricultural and veterinary sciences Coffea canephora biology.organism_classification 01 natural sciences Toxicology 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Quality (business) General Agricultural and Biological Sciences 010606 plant biology & botany Mathematics media_common |
| Zdroj: | African Journal of Agricultural Research. 11:3134-3140 |
| ISSN: | 1991-637X |
| DOI: | 10.5897/ajar2016.11346 |
| Popis: | In search to maintain the coffee quality, the period of time for which the coffee is kept in the plantation after harvest (waiting transportation for the processing site) is one of the several factors that deserves scientific attention. This experiment aimed to identify and quantify losses of beverage quality suffered by Conilon coffee due to the time being kept in the field after harvesting, as an attempt to determine if the permanence of the bags in the plantation after harvest is possible before it causes detrimental effects over characteristics of beverage quality. The experiment followed a completely random design, with 8 treatments and 4 repetitions, using standardized bags of mature fruits of Coffea canephora Pierre ex Froehner that were kept in the plantation field for periods of 0, 1, 2, 3, 4, 6, 8 or 10 days after harvest. Samples from each bag were sent to chemical analyses, and triplicate samples of the processed coffee were sent to three separated sensorial analyses, each one performed by a different laboratory to asset the quality score and traits of the beverage. The results showed that the beverage quality suffers considerable losses due to the time of bags being kept in the field after harvesting. For many quality parameters, the detrimental effects of the permanence at fields start from the very first day, causing reduction of the quality score of the beverage and lowering the classification of the coffee. Key words: Coffea canephora, harvest, flavor, aroma, time. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|