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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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
2000
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| Subjects: | COFFEA, COFFEA ARABICA, CAFE, MADUREZ, FECHA DE RECOLECCION, COMPOSICION QUIMICA, COMPUESTOS FENOLICOS, AZUCARES, FRUTAS, PESO, ACIDEZ, MINAS GERAIS, BRASIL, |
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| Summary: | 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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