Please use this identifier to cite or link to this item:
http://repositorio.ufla.br/jspui/handle/1/13880| 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. |
| URI: | http://repositorio.ufla.br/jspui/handle/1/13880 http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/33 |
| Appears in Collections: | Coffee Science |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ARTIGO_Alterações químicas do café-cereja descascado durante o armazenamento.pdf | 108,56 kB | Adobe PDF | View/Open |
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