02505naa a2200253 a 450000100080000000500110000800800410001910000180006024501250007826000090020352018060021265000190201865000170203765000090205465000140206365000180207765000120209570000170210770000230212470000180214770000220216570000250218777300390221221621112024-02-19       2023    bl uuuu     u00u1 u    #d1 aMATIAS, G. C.  aEffect of storage conditions on the physical properties of coffee beans with different qualities.h[electronic resource]  c2023  aThe quality of coffee stars in the field, and goes through the harvesting and post-harvesting processes, and continues to storage and transportation. The storage of coffee beans aims to stock a product for a certain period of time. However, factors such as quality and metabo-lism of the grain, water content, environmental conditions of the warehouse, type of packaging, and storage time inf luence the maintenance of these characteristics, and may negatively affect sensory aspects of the beverage. The use of high-barrier packaging or refrigerated storage practices are alternatives that can ensure grain quality during storage. Thus, the objective of the present study was to evaluate the behavior of raw coffee beans, of different processing and quality levels, packed in impermeable packages and stored in a refrigerated environment. The specialty coffees were previously sampled and characterized as to the drink, with two lots (one of natural coffee and the other of pulped natural coffee) evaluated with a score of 82points, and another lot of natural coffee evaluated with a score of 84points. They were packed in two types of packaging: moisture and gas permeable, and gas, moisture, and light impermeable. The beans were stored in ambient con-ditions without temperature control and in refrigerated environments. The CO2 concentration inside the packaging was measured, and the physical analyses – water content, color, and apparent specific mass – were performed. According to the results there is less variation in the water content and coloration of the grains stored in high barrier packages. The storage of the beans in refrigerated condition and in high barrier packing is efficient in the retarding of the loss of quality of the coffees during the nine months of the experiment.  aCarbon dioxide  aCoffee beans  aJute  aPackaging  aRefrigeration  aStorage1 aBOREM, F. M.1 aALVES, A. P. de C.1 aHAEBERLIN, L.1 aSANTOS, C. M. dos1 aROSA, S. D. V. F. da  tEureka: Life Sciencesgn. 5, 2023.