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: | |
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Data de Publicação: | 2008 |
Outros Autores: | , |
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 |
Resumo: | 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 Next, a enough amount of sample was withdrawn for chemical analyses.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 |
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Components of cell wall of coffee (Coffea Arabica L.) berry beans submitted to different times waiting for drying - DOI: 10.4025/actasciagron.v26i2.1884Componentes de parede celular de grãos de frutos de café (Coffea arábica L.) submetidos a diferentes tempos à espera da secagem - DOI: 10.4025/actasciagron.v26i2.1884caféfermentaçãocompostos de parede celularsecagem5.00.00.00-4 Ciências AgráriasTraditionally 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 dryingTradicionalmente recomenda-se que o transporte e a esparramação do café, do local de colheita para o local de secagem, sejam efetuados o mais rápido possível jamais deixando-o amontoado. No entanto, essa recomendação técnica carece de dados científicos que a justifiquem. Dessa forma, cafés (Coffea arábica. L.) da cultivar Catuaí vermelho foram colhidos em 1/7/1998 na região de Carmo do Rio Claro, no estado de Minas Gerais, onde se utilizaram frutos de um mesmo talhão, contendo, em média, 53,89% de cereja, 23,14% seco/passa e 22,96% de frutos verdes. Após colhidos, os frutos foram separados em lotes com 180 litros de frutos para cada tempo de espera e divididos em 3 repetições com 60 litros de frutos cada uma. Esses frutos foram ensacados em sacos de polietileno trançado e dispostos no terreiro por diferentes tempos, variando em 0,1,2,3,4,5,6 e 7 dias. Após, procedeu-se à secagem no próprio terreiro até os grãos atingirem de 11 a 13% de umidade. Em seguida, retirou-se uma quantidade suficiente de amostra para análises químicas. Ocorreram variações indefinidas nos teores de pectina solúvel, fibra em detergente neutro, fibra em detergente ácido, lignina, hemicelulose, celulose, atividade da pectinametilesterase e poligalacturonase, não variando pectina total e solubilidade de pectinas, mostrando não existir um comprometimento significativo na estruturação da parede celular dos grãos, a partir do momento que se mantém os frutos ensacados por diferentes tempos à espera da secagemUniversidade Estadual de Maringá2008-04-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/188410.4025/actasciagron.v26i2.1884Acta Scientiarum. Agronomy; Vol 26 No 2 (2004); 203-209Acta Scientiarum. Agronomy; v. 26 n. 2 (2004); 203-2091807-86211679-9275reponame:Acta Scientiarum. Agronomy (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1884/1296Pimenta, Carlos JoséVilela, Evódio RibeiroCarvalho Junior, Cássio deinfo:eu-repo/semantics/openAccess2022-11-23T18:37:35Zoai:periodicos.uem.br/ojs:article/1884Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgronPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/oaiactaagron@uem.br||actaagron@uem.br|| edamasio@uem.br1807-86211679-9275opendoar:2022-11-23T18:37:35Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Components of cell wall of coffee (Coffea Arabica L.) berry beans submitted to different times waiting for drying - DOI: 10.4025/actasciagron.v26i2.1884 Componentes de parede celular de grãos de frutos de café (Coffea arábica L.) submetidos a diferentes tempos à espera da secagem - DOI: 10.4025/actasciagron.v26i2.1884 |
title |
Components of cell wall of coffee (Coffea Arabica L.) berry beans submitted to different times waiting for drying - DOI: 10.4025/actasciagron.v26i2.1884 |
spellingShingle |
Components of cell wall of coffee (Coffea Arabica L.) berry beans submitted to different times waiting for drying - DOI: 10.4025/actasciagron.v26i2.1884 Pimenta, Carlos José café fermentação compostos de parede celular secagem 5.00.00.00-4 Ciências Agrárias |
title_short |
Components of cell wall of coffee (Coffea Arabica L.) berry beans submitted to different times waiting for drying - DOI: 10.4025/actasciagron.v26i2.1884 |
title_full |
Components of cell wall of coffee (Coffea Arabica L.) berry beans submitted to different times waiting for drying - DOI: 10.4025/actasciagron.v26i2.1884 |
title_fullStr |
Components of cell wall of coffee (Coffea Arabica L.) berry beans submitted to different times waiting for drying - DOI: 10.4025/actasciagron.v26i2.1884 |
title_full_unstemmed |
Components of cell wall of coffee (Coffea Arabica L.) berry beans submitted to different times waiting for drying - DOI: 10.4025/actasciagron.v26i2.1884 |
title_sort |
Components of cell wall of coffee (Coffea Arabica L.) berry beans submitted to different times waiting for drying - DOI: 10.4025/actasciagron.v26i2.1884 |
author |
Pimenta, Carlos José |
author_facet |
Pimenta, Carlos José Vilela, Evódio Ribeiro Carvalho Junior, Cássio de |
author_role |
author |
author2 |
Vilela, Evódio Ribeiro Carvalho Junior, Cássio de |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Pimenta, Carlos José Vilela, Evódio Ribeiro Carvalho Junior, Cássio de |
dc.subject.por.fl_str_mv |
café fermentação compostos de parede celular secagem 5.00.00.00-4 Ciências Agrárias |
topic |
café fermentação compostos de parede celular secagem 5.00.00.00-4 Ciências Agrárias |
description |
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 |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-04-11 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1884 10.4025/actasciagron.v26i2.1884 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1884 |
identifier_str_mv |
10.4025/actasciagron.v26i2.1884 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1884/1296 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Agronomy; Vol 26 No 2 (2004); 203-209 Acta Scientiarum. Agronomy; v. 26 n. 2 (2004); 203-209 1807-8621 1679-9275 reponame:Acta Scientiarum. Agronomy (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Agronomy (Online) |
collection |
Acta Scientiarum. Agronomy (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaagron@uem.br||actaagron@uem.br|| edamasio@uem.br |
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1799305904575741952 |