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Title: Alterações químicas do café-cereja descascado durante o armazenamento
Chemical alterations of parchment coffee beans during storage
Keywords: Cafeicultura
Café - Alteração química
Ciências Biológicas
Café - Armazenamento
Café - Qualidade
Issue Date: 2007
Citation: NOBRE, G. W. et al. Alterações químicas do café-cereja descascado durante o armazenamento. Coffee Science, Lavras, v. 2, n. 1, p. 1-9, jan./jun. 2007.
Abstract: The objective of this work was to evaluate chemical alterations of parchment coffee during storage under different conditions. Sampling for analysis was done on five different occasions. The first sample was taken immediately after storage and the others in 90-day intervals. Impermeable packages (nylon sacks, nylon sacks with 40% of CO2 and foil vacuum packs) prolonged storage time, preserving the coffee’s quality in the conditions of the experiment for its entire duration. The coffee (Coffea arabica L.) conditioned in permeable packaging (jute and jute sacks with ground coffee shells) presented chemical alterations, which depreciated its quality.
Appears in Collections:Coffee Science

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