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Quality of coffee beans (Coffea arabica L.) during storage under different conditions.

[In Portuguese. / En portugais.]

Author(s) : CORRÊA P. C., AFONSO P. C. Jr, SILVA F. S. da, et al.

Type of article: Article

Summary

The effect of storage temperature (10, 20, 30, and 40 °C), storage period, and moisture content (9, 11, 13, 15, 17, and 19%) on coffee beans (cv. Catuai Vermelho) quality were evaluated every 3 months for 1 year using taste and polyphenol oxidase (catechol oxidase) activity tests, electrical conductivity and Hunter colour system evaluation. Coffee bean quality decreased with increasing temperature and storage period. Decreased initial moisture content of coffee beans stored at high temperature and storage period, and decreased initial moisture content. The highest results obtained under the polyphenol oxidase activity test were obtained from coffee beans stored at 10 and 20 °C.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 2005-0847
  • Languages: Portuguese
  • Source: Rev. bras. Armazenamento - spec. issue n. 7
  • Publication date: 2003

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