CHEMICAL COMPOSITION OF UNRIPE ARABIC COFFEE (Coffea arabica L.) PROCESSED UNDER DRY AND WET CONDITIONS
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Coffee Science (Online) |
Texto Completo: | https://coffeescience.ufla.br/index.php/Coffeescience/article/view/406 |
Resumo: | This study was conducted in order to characterize the chemical composition and evaluate the quality of unripe coffeebeans, processed under dry and wet conditions, submitted to different periods of rest before peeling, with and without water. The coffeewas harvested, separated according to density and peeled. The experiment was conducted in a completely randomized design (CRD)with five repetitions and arranged in a factorial 3 x 2 x 2 (3 rest periods - 12, 24 and 48 hours, two types of processing - dry (naturalgreen) and wet (peeled green ); two rest conditions - presence and absence of water). Three additional treatments were also studied:control sample – unripe fruit produced during cherry peeling, natural unripe fruit (coffee that is not peeled) and peeled unripe fruit,processed immediately after harvest. The coffee was dried in thin layers on a concrete yard and turned every 30 minutes, and afterreaching a water content level of 30% (wb) was piled to complete drying. To evaluate quality, the following analysis were carried out:total sugars, reducing and not reducing, total acidity, soluble solids, potassium leaching, electrical conductivity and chlorogenic acids.It was observed that peeling of unripe fruits increases the physiological and chemical indicators of quality of unripe coffee and can beperformed immediately after peeling the ripe fruits, with no harm to quality. The use of water during the rest period of green fruit doesnot contribute to maintaining the quality of coffee, which can be dispensed when processing the green coffee |
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CHEMICAL COMPOSITION OF UNRIPE ARABIC COFFEE (Coffea arabica L.) PROCESSED UNDER DRY AND WET CONDITIONSCOMPOSIÇÃO QUÍMICA DE FRUTOS IMATUROS DE CAFÉ ARÁBICA (Coffea arabica L.) PROCESSADOS POR VIA SECA E VIA ÚMIDAPeeled unripequalityprocessingVerde descascadoqualidadeprocessamentoThis study was conducted in order to characterize the chemical composition and evaluate the quality of unripe coffeebeans, processed under dry and wet conditions, submitted to different periods of rest before peeling, with and without water. The coffeewas harvested, separated according to density and peeled. The experiment was conducted in a completely randomized design (CRD)with five repetitions and arranged in a factorial 3 x 2 x 2 (3 rest periods - 12, 24 and 48 hours, two types of processing - dry (naturalgreen) and wet (peeled green ); two rest conditions - presence and absence of water). Three additional treatments were also studied:control sample – unripe fruit produced during cherry peeling, natural unripe fruit (coffee that is not peeled) and peeled unripe fruit,processed immediately after harvest. The coffee was dried in thin layers on a concrete yard and turned every 30 minutes, and afterreaching a water content level of 30% (wb) was piled to complete drying. To evaluate quality, the following analysis were carried out:total sugars, reducing and not reducing, total acidity, soluble solids, potassium leaching, electrical conductivity and chlorogenic acids.It was observed that peeling of unripe fruits increases the physiological and chemical indicators of quality of unripe coffee and can beperformed immediately after peeling the ripe fruits, with no harm to quality. The use of water during the rest period of green fruit doesnot contribute to maintaining the quality of coffee, which can be dispensed when processing the green coffeeO presente trabalho foi realizado com o objetivo de caracterizar a composição química e avaliar a qualidade de frutosimaturos de café, processados por via seca e via úmida, submetidos a diferentes períodos de repouso antes do descascamento, compresença e ausência de água. A matéria-prima utilizada foram lotes de café verde formados na produção do café-cereja descascado. Oexperimento foi desenvolvido em delineamento inteiramente casualizado (DIC), com cinco repetições e arranjado segundo umesquema fatorial 3 x 2 x 2 (3 tempos de repouso - 12, 24 e 48 horas; 2 tipos de processamento - via seca (verde natural) e via úmida(verde descascado); 2 condições repouso - presença e ausência de água). Foram também estudados três tratamentos adicionais:testemunha - café verde formado na produção do cereja descascado; café verde natural (café que não descascou) e café verdedescascado, processados logo após a colheita. O café foi seco em camadas finas sobre terreiro de concreto e revolvido a cada 30minutos, passando a ser amontoado após atingir o teor de água de 30% (bu), até completar a secagem. Para avaliar a qualidade, foramfeitas as seguintes análises: açúcares totais, redutores e não redutores, acidez titulável total, sólidos solúveis, lixiviação de potássio,condutividade elétrica e ácidos clorogênicos. Observou-se que o descascamento dos frutos imaturos eleva os indicadores fisiológicose químicos de qualidade do café verde. O descascamento dos frutos imaturos pode ser realizado imediatamente após a primeiraoperação de descascamento dos frutos maduros, sem prejuízo à qualidade. O uso da água durante o repouso dos frutos verdes nãocontribui para a manutenção da qualidade do café, sendo dispensável seu uso no processamento do café verde.Editora UFLA2012-01-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/406Coffee Science - ISSN 1984-3909; Vol. 6 No. 2 (2011); 107-113Coffee Science; Vol. 6 Núm. 2 (2011); 107-113Coffee Science; v. 6 n. 2 (2011); 107-1131984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/406/310Copyright (c) 2012 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessWestin Nobre, GilbertoMeira Borém, FlávioPedroza Isquierdo, EderGualberto F. A. Pereira, RosemaryDamasceno de Oliveira, Pedro2013-02-24T14:18:39Zoai:coffeescience.ufla.br:article/406Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:40.807701Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
CHEMICAL COMPOSITION OF UNRIPE ARABIC COFFEE (Coffea arabica L.) PROCESSED UNDER DRY AND WET CONDITIONS COMPOSIÇÃO QUÍMICA DE FRUTOS IMATUROS DE CAFÉ ARÁBICA (Coffea arabica L.) PROCESSADOS POR VIA SECA E VIA ÚMIDA |
title |
CHEMICAL COMPOSITION OF UNRIPE ARABIC COFFEE (Coffea arabica L.) PROCESSED UNDER DRY AND WET CONDITIONS |
spellingShingle |
CHEMICAL COMPOSITION OF UNRIPE ARABIC COFFEE (Coffea arabica L.) PROCESSED UNDER DRY AND WET CONDITIONS Westin Nobre, Gilberto Peeled unripe quality processing Verde descascado qualidade processamento |
title_short |
CHEMICAL COMPOSITION OF UNRIPE ARABIC COFFEE (Coffea arabica L.) PROCESSED UNDER DRY AND WET CONDITIONS |
title_full |
CHEMICAL COMPOSITION OF UNRIPE ARABIC COFFEE (Coffea arabica L.) PROCESSED UNDER DRY AND WET CONDITIONS |
title_fullStr |
CHEMICAL COMPOSITION OF UNRIPE ARABIC COFFEE (Coffea arabica L.) PROCESSED UNDER DRY AND WET CONDITIONS |
title_full_unstemmed |
CHEMICAL COMPOSITION OF UNRIPE ARABIC COFFEE (Coffea arabica L.) PROCESSED UNDER DRY AND WET CONDITIONS |
title_sort |
CHEMICAL COMPOSITION OF UNRIPE ARABIC COFFEE (Coffea arabica L.) PROCESSED UNDER DRY AND WET CONDITIONS |
author |
Westin Nobre, Gilberto |
author_facet |
Westin Nobre, Gilberto Meira Borém, Flávio Pedroza Isquierdo, Eder Gualberto F. A. Pereira, Rosemary Damasceno de Oliveira, Pedro |
author_role |
author |
author2 |
Meira Borém, Flávio Pedroza Isquierdo, Eder Gualberto F. A. Pereira, Rosemary Damasceno de Oliveira, Pedro |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Westin Nobre, Gilberto Meira Borém, Flávio Pedroza Isquierdo, Eder Gualberto F. A. Pereira, Rosemary Damasceno de Oliveira, Pedro |
dc.subject.por.fl_str_mv |
Peeled unripe quality processing Verde descascado qualidade processamento |
topic |
Peeled unripe quality processing Verde descascado qualidade processamento |
description |
This study was conducted in order to characterize the chemical composition and evaluate the quality of unripe coffeebeans, processed under dry and wet conditions, submitted to different periods of rest before peeling, with and without water. The coffeewas harvested, separated according to density and peeled. The experiment was conducted in a completely randomized design (CRD)with five repetitions and arranged in a factorial 3 x 2 x 2 (3 rest periods - 12, 24 and 48 hours, two types of processing - dry (naturalgreen) and wet (peeled green ); two rest conditions - presence and absence of water). Three additional treatments were also studied:control sample – unripe fruit produced during cherry peeling, natural unripe fruit (coffee that is not peeled) and peeled unripe fruit,processed immediately after harvest. The coffee was dried in thin layers on a concrete yard and turned every 30 minutes, and afterreaching a water content level of 30% (wb) was piled to complete drying. To evaluate quality, the following analysis were carried out:total sugars, reducing and not reducing, total acidity, soluble solids, potassium leaching, electrical conductivity and chlorogenic acids.It was observed that peeling of unripe fruits increases the physiological and chemical indicators of quality of unripe coffee and can beperformed immediately after peeling the ripe fruits, with no harm to quality. The use of water during the rest period of green fruit doesnot contribute to maintaining the quality of coffee, which can be dispensed when processing the green coffee |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-01-25 |
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 |
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/406 |
url |
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/406 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/406/310 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2012 Coffee Science - ISSN 1984-3909 https://creativecommons.org/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2012 Coffee Science - ISSN 1984-3909 https://creativecommons.org/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora UFLA |
publisher.none.fl_str_mv |
Editora UFLA |
dc.source.none.fl_str_mv |
Coffee Science - ISSN 1984-3909; Vol. 6 No. 2 (2011); 107-113 Coffee Science; Vol. 6 Núm. 2 (2011); 107-113 Coffee Science; v. 6 n. 2 (2011); 107-113 1984-3909 reponame:Coffee Science (Online) instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Coffee Science (Online) |
collection |
Coffee Science (Online) |
repository.name.fl_str_mv |
Coffee Science (Online) - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com |
_version_ |
1799874919107919872 |