Qualidade do café (Coffea arabica L.), lavado e submetido a diferentes tempos de amontoa no terreiro

Coffees (Coffea arabica L.) of cultivating red catuaí, they were picked by harvest in the cloth, in area of Monte Belo city in South of the Minas Gerais State, in which they were washed and separate cherry and green of the others, being soon after separate 100 kg of fruits for treatment, sacked and placed in a part of the stacked up yard according to the treatments (0, 1, 3, 5 and 7 days of it piles), being after time, submetted the evaporation in yard, until they reach 11 to 13 percent of humidity. In each treatment three repetitions were removed, starting from which it took place chemical, sensorial analysis and microbiological. Behaviors were observed quite varied in the texts of these constituent ones in the different times of it piles, the weight of 100 grains, humidity text, gross protein, gross fiber and gray fraction, they didn't have a defined behavior of variation, not increasing and nor decreasing with the time of piles, already the coloration index and activity of the polifenoloxidase, they decreased intensely and the text of compositions total fenolics showed an expressive increase (high adstringency). The cup test classified the coffes with 0, 1 and 3 days piled as drink it lasts, and the others 5 and 7 days as drunk riada. In the microbial composition, the fungus of the gender Aspergillus sp., Cladosporium sp. and Fusarium sp., increased in a significant way with the elevation in the time of it piles with the Penicilium sp, not presenting a defined tendency of variation