Influencia do tempo decorrido entre a colheita e o despolpamento de cafè cereja, sobre a qualidade da bebida
Experiments were carried out in 1958 and 1959 to determine the influence of the time intervals between harvesting and the pulping process of cherry coffee beans on the beverage quality. The green coffee was the Mundo Novo variety which came from the Sao Quirino farm (massape soil) located in the rural zone of the city of Campinas. The treatments were represented by 13 lots of cherry coffee with different time intervals of pulping after harvesting: 0, 4, 5 1/2, 8 1/2, 14 1/2, 26 1/2 and 46 1/2 hours. Coffee was harvested at the beginning of the day, midday and the end of the day. Some lots of beans were exposed to the sun and some others were shaded. The cup tests were carried out in the Sensory Evaluation Laboratory of the Instituto Agronomico of Campinas, by trained panel with 8 tasters. The data were based on 32 determinations (8 tasters x 4 replications) and showed no difference among treatments; all of them were scored as soft and softish coffee. The autors arrived at the conclusion that the pulping process at Campinas conditions can bhe made up to 46 1/2 hours after harvesting without causing any "off flavor" to the coffee beverage. The results obtained are true for the pulped cherry beans for the rural zone of Campinas. To any other locality with different climate and soil, the conclusions can't be extended without previous experimental works
| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
Feb
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| Subjects: | COFFEA ARABICA, COSECHA, ALMACENAMIENTO, GRANOS, PROCESAMIENTO, CALIDAD, BEBIDAS, MUNDO NOVO, CAFE CEREZA, EFECTOS DEL ALMACENAMIENTO EN LA BEBIDA, EFECTOS DEL BENEFICIO EN LA BEBIDA, CALIDAD DE LA BEBIDA, |
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| Summary: | Experiments were carried out in 1958 and 1959 to determine the influence of the time intervals between harvesting and the pulping process of cherry coffee beans on the beverage quality. The green coffee was the Mundo Novo variety which came from the Sao Quirino farm (massape soil) located in the rural zone of the city of Campinas. The treatments were represented by 13 lots of cherry coffee with different time intervals of pulping after harvesting: 0, 4, 5 1/2, 8 1/2, 14 1/2, 26 1/2 and 46 1/2 hours. Coffee was harvested at the beginning of the day, midday and the end of the day. Some lots of beans were exposed to the sun and some others were shaded. The cup tests were carried out in the Sensory Evaluation Laboratory of the Instituto Agronomico of Campinas, by trained panel with 8 tasters. The data were based on 32 determinations (8 tasters x 4 replications) and showed no difference among treatments; all of them were scored as soft and softish coffee. The autors arrived at the conclusion that the pulping process at Campinas conditions can bhe made up to 46 1/2 hours after harvesting without causing any "off flavor" to the coffee beverage. The results obtained are true for the pulped cherry beans for the rural zone of Campinas. To any other locality with different climate and soil, the conclusions can't be extended without previous experimental works |
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