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Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing

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dc.contributor.author Alixandre, Ricardo Dias
dc.contributor.author Alixandre, Fabiano Tristão
dc.contributor.author Lima, Paula Aparecida Muniz de
dc.contributor.author Fornazier, Maurício José
dc.contributor.author Krohling, Cesar Abel
dc.contributor.author Amaral, José Francisco Teixeira do
dc.contributor.author Guarçoni, Rogério Carvalho
dc.contributor.author Dias, Rodrigo da Silva
dc.contributor.author Venturini, Cassio de Faria
dc.contributor.author Macette, Higor Alixandre
dc.contributor.author Zandonadi, Cecília Uliana
dc.contributor.author Viçosi, David Brunelli
dc.date.accessioned 2023-10-31T22:56:33Z
dc.date.available 2023-10-31T22:56:33Z
dc.date.issued 2023-04-17
dc.identifier.citation ALIXANDRE, Ricardo Dias; ALIXANDRE, Fabiano Tristão; LIMA, Paula Aparecida Muniz de; FORNAZIER, Maurício José; KROHLING, Cesar Abel; AMARAL, José Francisco Teixeira do; GUARÇONI, Rogério Carvalho; DIAS, Rodrigo da Silva; VENTURINI, Cassio de Faria; MACETTE, Higor Alixandre; ZANDONADI, Cecília Uliana; VIÇOSI, David Brunelli. Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing. Coffee Science, Lavras, v. 18, p. e182081, 17 apr. 2023. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2081. Acesso em: 31 oct. 2023. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v18i.2081 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13932
dc.description.abstract The growing demand for better quality coffees has driven changes in the coffee production chain, mainly through the adoption of new technologies and management. Thus, this work was carried out aiming to evaluate the physical and sensorial quality of Arabica coffee cultivars, submitted to natural and pulped post-harvesting processing. The experiment was carried out following a randomized block design with three replications, in a split-plot scheme, with the plots consisting of five cultivars (Catucaí 2 SL, Catucaí 24/137, Catuaí IAC 44, Arara and Acauã); and the subplots by two processes, pulped and natural cherry. The harvest was carried out manually, harvesting the cherry fruits (ripe) in a sieve. The coffees were processed by the natural and pulped cherry methods. Drying was carried out on a covered suspended terrace, until the grains reached 11% ± 1 moisture (wet basis, bu). The following evaluations were carried out: sensorial analysis of the beverage according to the SCAA methodology, analysis of grain sieves according to the Official Brazilian Coffee Classification Protocol. The results show that all evaluated cultivars have a great potential for the production of specialty coffees in that studied environment. Differences were observed between cultivars both in the sensory quality of the beverage and in the grain size. Cultivar Arara presents a general average of final beverage grade higher than the other cultivars. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Lavras pt_BR
dc.relation.ispartofseries Coffee Science;v. 18, p. 1-9, 2023;
dc.rights Open access pt_BR
dc.subject Arabica coffee pt_BR
dc.subject Coffee sieve size pt_BR
dc.subject natural processing pt_BR
dc.subject pulped cherries pt_BR
dc.subject specialty coffee pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing pt_BR
dc.type Artigo pt_BR

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