Dry matter and quality losses of processed coffee (Coffea arabica L.) stored in important counties

The objectives of this study were to assess dry matter and quality losses of processed coffee stored in Alegre-ES, Caratinga-MG, Espera Feliz-MG, Realeza-MG and Vicosa-MG and establish a possible relationship among the causes. Analysis of a thousandgrains was carried out monthly to assess the loss of dry matter. Taste classification was used to assess quality loss. In addition, bean colour variations, cellular deterioration and polyphenol oxidase activity were also evaluated. The results obtained indicate that dry matter loss took place only on coffee stored in Espera Feliz. Regarding quality loss, it was observed in coffee stored in Caratinga and Realeza. Furthermore, there was colour alteration in coffee stored in all of the locations. Coffee stored in Caratinga, Espera Feliz and Realeza also showed a significant increase in electrical conductivity and a decrease in polyphenol oxidase activity, which was also reported in Vicosa. An interrelationship between qualitative and quantitative losses could only be established for coffee stored in the county of Espera Feliz.

Bibliographic Details

Main Authors:	43865 Aredes, E.M., 66524 Faroni, L.R.D., 59214 Correa, P.C., 107734 Queiroz, M.E.L.R. de, 55833 Cecón, P.R., 72416 Goneli, A.L.D.
Format:	biblioteca
Published:	2002
Subjects:	COFFEA, COFFEA ARABICA, CATECOL OXIDASA, CAFE, COLOR, CONTENIDO DE MATERIA SECA, ACTIVIDAD ENZIMATICA, ENZIMAS, ALIMENTOS, CALIDAD, ENFERMEDADES POSTCOSECHA, ESPIRITO SANTO, BRASIL,
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