2004
DOI: 10.1590/s0100-204x2004000200013
|View full text |Cite
|
Sign up to set email alerts
|

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-colheit… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

1
7
0
4

Year Published

2010
2010
2020
2020

Publication Types

Select...
7
2

Relationship

0
9

Authors

Journals

citations
Cited by 17 publications
(12 citation statements)
references
References 3 publications
1
7
0
4
Order By: Relevance
“…Amorim and Silva (1968) reported that chemical compounds, such as chlorogenic acids, exert a protective action. This action is explained by Cortez (1997), who observed that in humid and hot areas, during maturation and harvest, the moisture in the air promotes the activity of microorganisms that detract from the quality of the drink. Fig.…”
Section: Discrimination Between High and Low Scores By Principal Compmentioning
confidence: 99%
“…Amorim and Silva (1968) reported that chemical compounds, such as chlorogenic acids, exert a protective action. This action is explained by Cortez (1997), who observed that in humid and hot areas, during maturation and harvest, the moisture in the air promotes the activity of microorganisms that detract from the quality of the drink. Fig.…”
Section: Discrimination Between High and Low Scores By Principal Compmentioning
confidence: 99%
“…The same author found a positive correlation between the electrical conductivity values (84 to 129 µS cm ) and a better quality beverage. However, Favarin et al (2004) found that electrical conductivity between 123-168 µS. cm -1…”
Section: Resultsmentioning
confidence: 99%
“…The use of electrical conductivity, potassium leaching, and titratable acidity still has limitations that could hinder coffee grading; therefore it is necessary to make changes and control the different factors that affect these tests (climatic conditions, cultivate, harvest season, and drying process among others), to reduce errors leading to a positive correlation between the chemical tests and the sensory analysis (Favarin et al, 2004;Malta et al, 2005). Meanwhile, sensory analysis will be used as a standard method to assess coffee beverage quality classification.…”
Section: Resultsmentioning
confidence: 99%
“…The results showed that coffees that have suffered deterioration of quality had their membranes affected. Once the membrane structure is ruptured, there is greater contact between the enzymes and the intra and extracellular components, what causes changes in the composition, and thus, in the quality of grain (REINATO, 2003;FAVARIN et al, 2004).…”
Section: Resultsmentioning
confidence: 99%