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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
17/03/2017 |
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Data da última atualização: |
16/07/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
VERDIN FILHO, A. C.; VOLPI, P. S.; RODRIGUES, W. N.; COLODETTI, T. V.; MAURI, A. L.; FERRÃO, R. G.; FONSECA, A. F. A. da; FERRAO, M. A. G.; MARTINS, L. D.; BRINATE, S. V. B.; TOMAZ, M. A.; COMÉRIO, M.; ANDRADE JUNIOR, S. de; PINHEIRO, C. A. |
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Afiliação: |
ABRAÃO CARLOS VERDIN FILHO, INCAPER; PAULO SÉRGIO VOLPI, INCAPER; WAGNER NUNES RODRIGUES, UFES; TAFAREL VICEOT COLODETTI, UFES; ALDO LUIZ MAURI, INCAPER; ROMÁRIO GAVA FERRÃO, INCAPER; AYMBIRE FRANCISCO A DA FONSECA, SAPC; MARIA AMELIA GAVA FERRAO, SAPC; LIMA DELEON MARTINS, UFES; SEBASTIÃO VINÍCIUS BATISTA BRINATE, UFES; MARCELO ANTONIO TOMAZ, UFES; MARCONE COMÉRIO, INCAPER; SAUL DE ANDRADE JÚNIOR, UFES; CARLOS ALEXANDRE PINHEIRO, UFES. |
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Título: |
The beverage quality of Conilon coffee that is kept in the field after harvesting: quantifying daily losses. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
African Journal of Agricultural Research, v. 11, n. 33, p. 3134-3140, Aug., 2016. |
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Idioma: |
Inglês |
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Conteúdo: |
In search to maintain the coffee quality, the period of time for which the coffee is kept in the plantation afterharvest (waiting transportation for the processing site) is one of the several factors that deserves scientific attention. This experiment aimed to identify and quantify losses of beverage quality suffered by Conilon coffee due to the time being kept in the field after harvesting, as an attempt to determine if the permanence of the bags in the plantation after harvest is possible before it causes detrimental effects over characteristics of beverage quality. The experiment followed a completely random design, with 8 treatments and 4 repetitions, using standardized bags of mature fruits of Coffea canephora Pierre ex Froehner that were keptin the plantation field for periods of 0, 1, 2, 3, 4, 6, 8 or 10 days after harvest. Samples from each bag were sent to chemical analyses, and triplicate samples of the processed coffee were sent to three separated sensorial analyses, each one performed by a different laboratory to asset the quality score and traits of the beverage. The results showed that the beverage quality suffers considerable losses due to the time of bags being kept in the field after harvesting. For many quality parameters, the detrimental effects of the permanence at fields start from the very first day, causing reduction of the quality score of the beverage and lowering the classification of the coffee. |
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Thesagro: |
Aroma; Coffea Canephora; Colheita; Colheitadeira. |
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Thesaurus Nal: |
Flavor; Harvesting; Odors. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/157784/1/The-beverage-quality-of-Conilon.pdf
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Marc: |
LEADER 02487naa a2200361 a 4500
001 2067266
005 2020-07-16
008 2016 bl uuuu u00u1 u #d
100 1 $aVERDIN FILHO, A. C.
245 $aThe beverage quality of Conilon coffee that is kept in the field after harvesting$bquantifying daily losses.$h[electronic resource]
260 $c2016
520 $aIn search to maintain the coffee quality, the period of time for which the coffee is kept in the plantation afterharvest (waiting transportation for the processing site) is one of the several factors that deserves scientific attention. This experiment aimed to identify and quantify losses of beverage quality suffered by Conilon coffee due to the time being kept in the field after harvesting, as an attempt to determine if the permanence of the bags in the plantation after harvest is possible before it causes detrimental effects over characteristics of beverage quality. The experiment followed a completely random design, with 8 treatments and 4 repetitions, using standardized bags of mature fruits of Coffea canephora Pierre ex Froehner that were keptin the plantation field for periods of 0, 1, 2, 3, 4, 6, 8 or 10 days after harvest. Samples from each bag were sent to chemical analyses, and triplicate samples of the processed coffee were sent to three separated sensorial analyses, each one performed by a different laboratory to asset the quality score and traits of the beverage. The results showed that the beverage quality suffers considerable losses due to the time of bags being kept in the field after harvesting. For many quality parameters, the detrimental effects of the permanence at fields start from the very first day, causing reduction of the quality score of the beverage and lowering the classification of the coffee.
650 $aFlavor
650 $aHarvesting
650 $aOdors
650 $aAroma
650 $aCoffea Canephora
650 $aColheita
650 $aColheitadeira
700 1 $aVOLPI, P. S.
700 1 $aRODRIGUES, W. N.
700 1 $aCOLODETTI, T. V.
700 1 $aMAURI, A. L.
700 1 $aFERRÃO, R. G.
700 1 $aFONSECA, A. F. A. da
700 1 $aFERRAO, M. A. G.
700 1 $aMARTINS, L. D.
700 1 $aBRINATE, S. V. B.
700 1 $aTOMAZ, M. A.
700 1 $aCOMÉRIO, M.
700 1 $aANDRADE JUNIOR, S. de
700 1 $aPINHEIRO, C. A.
773 $tAfrican Journal of Agricultural Research$gv. 11, n. 33, p. 3134-3140, Aug., 2016.
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Embrapa Café (CNPCa) |
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