Weight, acidity, soluble solids, sugars and phenolic compounds in coffee (Coffea arabica L.) beans harvested at different maturity stages

105345 Pimenta, C.J.; 59460 Costa, L.; 56269 Chagas, S.J.R.

Weight, acidity, soluble solids, sugars and phenolic compounds in coffee (Coffea arabica L.) beans harvested at different maturity stages

C. arabica cv. Catuai Vermelho beans were harvested in Lavras, Minas Gerais, Brazil, at the green, cane green, cherry and raisin stages. Beans harvested at the cherry stage had the highest bean weights and highest contents of titratable acidity and reducing, non-reducing and total sugars. At the green stage, beans had the highest levels of total phenolic compounds and the lowest levels of acidity, soluble solids, and reducing, non-reducing and total sugars.

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Bibliographic Details
Main Authors:	105345 Pimenta, C.J., 59460 Costa, L., 56269 Chagas, S.J.R.
Format:	biblioteca
Published:	2000
Subjects:	COFFEA, COFFEA ARABICA, CAFE, MADUREZ, FECHA DE RECOLECCION, COMPOSICION QUIMICA, COMPUESTOS FENOLICOS, AZUCARES, FRUTAS, PESO, ACIDEZ, MINAS GERAIS, BRASIL,
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id	KOHA-OAI-BVE:89378
record_format	koha
spelling	KOHA-OAI-BVE:893782020-02-03T21:57:22ZWeight, acidity, soluble solids, sugars and phenolic compounds in coffee (Coffea arabica L.) beans harvested at different maturity stagesPeso, acidez, solidos soluveis, acucares e compostos fenolicos em cafe (Coffea arabica L.), colhidos em diferentes estadios de maturacao 105345 Pimenta, C.J. 59460 Costa, L. 56269 Chagas, S.J.R. 2000C. arabica cv. Catuai Vermelho beans were harvested in Lavras, Minas Gerais, Brazil, at the green, cane green, cherry and raisin stages. Beans harvested at the cherry stage had the highest bean weights and highest contents of titratable acidity and reducing, non-reducing and total sugars. At the green stage, beans had the highest levels of total phenolic compounds and the lowest levels of acidity, soluble solids, and reducing, non-reducing and total sugars.C. arabica cv. Catuai Vermelho beans were harvested in Lavras, Minas Gerais, Brazil, at the green, cane green, cherry and raisin stages. Beans harvested at the cherry stage had the highest bean weights and highest contents of titratable acidity and reducing, non-reducing and total sugars. At the green stage, beans had the highest levels of total phenolic compounds and the lowest levels of acidity, soluble solids, and reducing, non-reducing and total sugars.COFFEACOFFEA ARABICACAFEMADUREZFECHA DE RECOLECCIONCOMPOSICION QUIMICACOMPUESTOS FENOLICOSAZUCARESFRUTASPESOACIDEZMINAS GERAISBRASILRevista Brasileira de Armazenamento (Brasil)
institution	IICA
collection	Koha
country	Costa Rica
countrycode	CR
component	Bibliográfico
access	En linea
databasecode	cat-sibiica
tag	biblioteca
region	America Central
libraryname	Sistema de Bibliotecas IICA/CATIE
topic	COFFEA COFFEA ARABICA CAFE MADUREZ FECHA DE RECOLECCION COMPOSICION QUIMICA COMPUESTOS FENOLICOS AZUCARES FRUTAS PESO ACIDEZ MINAS GERAIS BRASIL COFFEA COFFEA ARABICA CAFE MADUREZ FECHA DE RECOLECCION COMPOSICION QUIMICA COMPUESTOS FENOLICOS AZUCARES FRUTAS PESO ACIDEZ MINAS GERAIS BRASIL
spellingShingle	COFFEA COFFEA ARABICA CAFE MADUREZ FECHA DE RECOLECCION COMPOSICION QUIMICA COMPUESTOS FENOLICOS AZUCARES FRUTAS PESO ACIDEZ MINAS GERAIS BRASIL COFFEA COFFEA ARABICA CAFE MADUREZ FECHA DE RECOLECCION COMPOSICION QUIMICA COMPUESTOS FENOLICOS AZUCARES FRUTAS PESO ACIDEZ MINAS GERAIS BRASIL 105345 Pimenta, C.J. 59460 Costa, L. 56269 Chagas, S.J.R. Weight, acidity, soluble solids, sugars and phenolic compounds in coffee (Coffea arabica L.) beans harvested at different maturity stages
description	C. arabica cv. Catuai Vermelho beans were harvested in Lavras, Minas Gerais, Brazil, at the green, cane green, cherry and raisin stages. Beans harvested at the cherry stage had the highest bean weights and highest contents of titratable acidity and reducing, non-reducing and total sugars. At the green stage, beans had the highest levels of total phenolic compounds and the lowest levels of acidity, soluble solids, and reducing, non-reducing and total sugars.
format
topic_facet	COFFEA COFFEA ARABICA CAFE MADUREZ FECHA DE RECOLECCION COMPOSICION QUIMICA COMPUESTOS FENOLICOS AZUCARES FRUTAS PESO ACIDEZ MINAS GERAIS BRASIL
author	105345 Pimenta, C.J. 59460 Costa, L. 56269 Chagas, S.J.R.
author_facet	105345 Pimenta, C.J. 59460 Costa, L. 56269 Chagas, S.J.R.
author_sort	105345 Pimenta, C.J.
title	Weight, acidity, soluble solids, sugars and phenolic compounds in coffee (Coffea arabica L.) beans harvested at different maturity stages
title_short	Weight, acidity, soluble solids, sugars and phenolic compounds in coffee (Coffea arabica L.) beans harvested at different maturity stages
title_full	Weight, acidity, soluble solids, sugars and phenolic compounds in coffee (Coffea arabica L.) beans harvested at different maturity stages
title_fullStr	Weight, acidity, soluble solids, sugars and phenolic compounds in coffee (Coffea arabica L.) beans harvested at different maturity stages
title_full_unstemmed	Weight, acidity, soluble solids, sugars and phenolic compounds in coffee (Coffea arabica L.) beans harvested at different maturity stages
title_sort	weight, acidity, soluble solids, sugars and phenolic compounds in coffee (coffea arabica l.) beans harvested at different maturity stages
publishDate	2000
work_keys_str_mv	AT 105345pimentacj weightaciditysolublesolidssugarsandphenoliccompoundsincoffeecoffeaarabicalbeansharvestedatdifferentmaturitystages AT 59460costal weightaciditysolublesolidssugarsandphenoliccompoundsincoffeecoffeaarabicalbeansharvestedatdifferentmaturitystages AT 56269chagassjr weightaciditysolublesolidssugarsandphenoliccompoundsincoffeecoffeaarabicalbeansharvestedatdifferentmaturitystages AT 105345pimentacj pesoacidezsolidossoluveisacucaresecompostosfenolicosemcafecoffeaarabicalcolhidosemdiferentesestadiosdematuracao AT 59460costal pesoacidezsolidossoluveisacucaresecompostosfenolicosemcafecoffeaarabicalcolhidosemdiferentesestadiosdematuracao AT 56269chagassjr pesoacidezsolidossoluveisacucaresecompostosfenolicosemcafecoffeaarabicalcolhidosemdiferentesestadiosdematuracao
_version_	1756059947329650688

Weight, acidity, soluble solids, sugars and phenolic compounds in coffee (Coffea arabica L.) beans harvested at different maturity stages

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