The beverage quality of Conilon coffee that is kept in the field after harvesting: quantifying daily losses.

• Autor(a) principal: VERDIN FILHO, A. C.
• Data de Publicação: 2016
• Outros Autores: VOLPI, P. S., RODRIGUES, W. N., COLODETTI, T. V., MAURI, A. L., FERRÃO, R. G., FONSECA, A. F. A. da, FERRAO, M. A. G., MARTINS, L. D., BRINATE, S. V. B., TOMAZ, M. A., COMÉRIO, M., ANDRADE JUNIOR, S. de, PINHEIRO, C. A.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1067266
• topic: Colheitadeira; Colheita; Aroma; Coffea Canephora; Harvesting; Flavor; Odors

In search to maintain the coffee quality, the period of time for which the coffee is kept in the plantation afterharvest (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 keptin 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.