Abstract
Coffee is one of the agricultural products whose processing requires special attention, in order to maintain its qualities preserved, in the post-harvest, different grain patterns can be obtained due to the adoption of techniques and the use of equipment that enable the separation of fruits by maturation stage, thus enabling the formation of more homogeneous coffee batches when compared to the coffee batch without this separation (fruit mixture). The chemical composition of the coffee bean depends on genetic and environmental factors and pre and post-harvest management conditions. The presentwork aimed to characterize the physical-chemical attributes of the different coffee patterns obtained during the post-harvest of the fruits. Thirteen patterns were obtained, being: mix of dried fruits in high wind, mix of dried fruits in low wind, more mature green, natural float, natural raisin, float, natural cane green, natural ripe, natural ripe fermenting in water, natural ripe dried fermented, peeled, ripe peeled and pulped, in three random repetitions. The evaluated attributes were: Brix, total titratable acidity, pH, and ash content. The Natural Mature (MN) treatment was the best processing evaluated, as it provided the highest Brix value and the lowest titratable acidity value. The mature peeled, pulped mature, and natural mature treatments showed better sensory values, so they are recommended for post-harvest management to obtain a good drink quality.
Highlights
IntroductionHaving started its cultivation more than 200 years ago, it is considered a culture of great economic expression in the country (FAGAN et al, 2011)
Coffee is one of the most traditional cultures of Brazilian agriculture
Coffee is one of the agricultural products whose processing requires special attention, in order to maintain its qualities preserved, in the post-harvest, different grain patterns can be obtained due to the adoption of techniques and the use of equipment that enable the separation of fruits by maturation stage, enabling the formation of more homogeneous coffee batches when compared to the coffee batch without this separation
Summary
Having started its cultivation more than 200 years ago, it is considered a culture of great economic expression in the country (FAGAN et al, 2011). It is one of the agricultural products whose processing requires special attention, in order to maintain its qualities preserved (NOBRE et al, 2011). Coffee can be processed in two ways: dry, which produces coconut coffee; and wet way, which produces pulped and pulped coffee (BORÉM et al, 2013). Exocarp and mesocarp (mucilage) are eliminated, which are sources of fermentation and which delay drying (MATIELLO et al, 2010). The following can be produced: the peeled cherry coffees, the result of the mechanical removal of the peel and, partially, the mucilage of the fruit; pulped cherry coffees, originating from mechanically peeled fruits with the remaining mucilage removed by fermentation; and demucilated cherry coffees, the result of mechanical removal of both the skin and mucilage (BORÉM et al, 2013)
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