Variations in the colour and chemical composition of coffee (Coffea arabica L.) stored with or without hulls

Unhulled coffee beans were stored in wooden storehouses and hulled beans in burlap bags, both for 12 months. Moisture contents of both types of bean varied between 11 and 14 percent, remaining for long periods above the maximum recommended content of 13 percent. The activity of polyphenoloxidase (catechol oxidase) did not differ between types of bean, but increased over the storage period. Contents of phenolic compounds and non-reducing sugars did not differ between types of beans. In hulled beans, content of reducing sugars decreased and of titratable acidity increased during storage. Unhulled beans had lower rates of K leaching and retained colour better than hulled beans, retaining a better internal structure.

Bibliographic Details

Main Authors:	72107 Godinho, R.P., 128902 Vilela, E.R., 100930 Oliveira, G.A., 56269 Chagas, S.J.R.
Format:	biblioteca
Published:	2000
Subjects:	COFFEA, CAFE, MONDADO, CASCARAS, ACTIVIDAD ENZIMATICA, FRUTAS, CATECOL OXIDASA, METABOLISMO, AZUCARES NO REDUCTORES, COMPUESTOS FENOLICOS, POTASIO, BLANQUEADURA, AZUCARES REDUCTORES, COMPOSICION QUIMICA, ALMACENAMIENTO, COLOR, CONTENIDO DE HUMEDAD, ACIDEZ,
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