Components of cell wall of coffee (Coffea Arabica L.) berry beans submitted to different times waiting for drying - DOI: 10.4025/actasciagron.v26i2.1884

• Autor(a) principal: Pimenta, Carlos José
• Data de Publicação: 2008
• Outros Autores: Vilela, Evódio Ribeiro, Carvalho Junior, Cássio de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta Scientiarum. Agronomy (Online)
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1884
• topic: café; fermentação; compostos de parede celular; secagem; 5.00.00.00-4 Ciências Agrárias

Traditionally it is recommended the transport and spreading of the coffee from the crop place to the drying place the fastest possible, never leaving him heaped. However this technical recommendation lacks scientific data that justify her. This way, Coffees (Coffea Arabica L.) of the cultivar Catuaí vermelho were harvested in July 1 1998 in Carmo do Rio Claro region in Minas Gerais state where berries of a same plot, containing, on average, 53.89% of cherry, 23.14% dry/overipe and 22.96% of immature berries were utilized After harvested, the berries were separated into batches of 180 liters of berries for each waiting time and divided into three replicates of 60 liters of berries each one; those berries were bagged into polyethylene plaited bags and arranged on the flat for different times, ranging in 0,1,2,3,4,5,6 and 7 days, afterwards, drying was proceeded on the flat itself till the beans reached from 11 to 13% of moisture. Next, a enough amount of sample was withdrawn for chemical analyses. Indefinite variations occurred in the contents of soluble pectin, neutral detergent fiber, acid detergent fiber, lignin, hemicellulose, cellulose, pectinmethylesterase and polygalacturonase activity and not varying total pectin and pectin solubility, showing that there is no significant damage in bean cell wall structuration from the moment the bagged berries are maintained for different times waiting for drying