Qualidade da bebida de café de frutos cereja submetidos a diferentes manejos pós-colheita

Abstract

Resumo _ O objetivo deste trabalho foi avaliar a qualidade da bebida de café obtida de frutos cereja submetidos a diferentes práticas de manejo pós-colheita, considerando-se infecções iniciadas na planta e persistentes durante o tempo de exposição às fontes infectantes. Admitiu-se que os grãos de cereja recolhidos na planta têm máximo potencial de qualidade da bebida, avaliada por meio de testes rápidos e análise sensorial. Foram adotados oito tratamentos, formados pela combinação de quatro manejos pós-colheita e frutos de café com e sem desinfecção por cloreto de benzalcônio. A qualidade da bebida de grãos de frutos cereja não foi prejudicada pelo manejo pós-colheita, mesmo sob exposição às infecções por até 12 horas após a derriça. Os testes rápidos não se correlacionaram com a análise sensorial da bebida, e o teste da condutividade elétrica foi mais sensível que o da lixiviação de potássio. Ambos indicaram alterações nos grãos de frutos expostos às infecções após seis horas da colheita. A desinfecção superficial dos frutos foi eficiente até a primeira hora após a imersão, diminuindo o número de frutos infectados por Cladosporium sp., Penicillum sp. e Alternaria sp.Termos para indexação: Coffea arabica, condutividade elétrica, lixiviação de potássio, análise sensorial, controle de qualidade. Quality of coffee drink from fruits submitted to different post-harvest management practicesAbstract _ The objective of this work was to evaluate the quality of the coffee drink from fruits with different postharvest management practices, considering the initial plant disease infection and during the coffee fruit exposition period. The following basic assumptions were defined: the harvested grain from the plant has higher coffee fruit drink potential quality, and the quality can be evaluated using fast tests and sensorial analysis. Eight treatments were established based on the post-harvest management with and without benzalcone chloride disinfection. The coffee fruit drink quality was not affected by the post-harvest management, including the treatment with 12 hours grain exposition after harvest. The fast tests were not correlated with the coffee drink sensorial analysis. The electric conductivity test was more sensitive than the potassium lixiviation test, and the grain modification occurred after six hours of fruit exposition. The efficiency of fruit superficial disinfection was verified during the first hour after immersion, decreasing the number of fruits infected by Cladosporium sp., Penicillum sp. and Alternaria sp.Index terms: Coffea arabica, electric conductivity, potassium lixiviation, sensory evaluation, quality controls. IntroduçãoA demanda por café diferenciado intensificou-se a partir da década de 90, criando novas oportunidades e estimulando a relação entre o cafeicultor e o cliente (Caixeta, 1998).A fim de obter café de qualidade superior, os cuidados com a colheita e o manejo pós-colheita tornaram-se fundamentais na comercialização e no aumento do lucro do cafeicultor.A qualidade da bebida de café depende...

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