Data/hora: 15/06/2024 22:33:09

Biblioteca(s): 	Biblioteca Rui Tendinha.	
Data corrente: 	23/08/2016	
Data da última atualização: 	28/09/2017	
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.; FERRÃO, M. A. G.; MARTINS, L. D.; BRINATE, S. V. B.; TOMAZ, M. A.; COMÉRIO, M.; ANDRADE JÚNIOR, S. de.; PINHEIRO, C. A.	
Afiliação: 	Abraão Carlos Verdin Filho, Incaper; Paulo Sérgio Volpi, Incaper; Wagner Nunes Rodrigues, UFES; Tafarel Victor Colodetti, UFES; Aldo Luiz Mauri, Incaper; Romário Gava Ferrão, Incaper; Aymbiré Francisco Almeida da Fonseca, Incaper/Embrapa Café; Maria Amélia Gava Ferrão, Incaper/Embrapa Café; 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.	
Título: 	The beverage quality of Conilon coffee that is kept in the field after harvesting : Quantifying daily losses.	
Ano de publicação: 	2016	
Fonte/Imprenta: 	AFRICAN JOURNAL OF AGRICULTURAL RESEARCH, v. 11, n. 33, p. 3134-3140, august 2016.	
DOI: 	10.5897/AJAR2016.11346	
Idioma: 	Inglês	
Conteúdo: 	In search to maintain the coffee quality, the period of time for which the coffee is kept in the plantation after harvest (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 kept in 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.	
Thesaurus NAL: 	Aroma; Coffea canephora; Coffee quality; Flavor; Harvest; Time.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
URL: 	http://biblioteca.incaper.es.gov.br/digital/bitstream/item/2227/1/BRT-thebeveragequalityofconiloncoffeee-verdinfilho.pdf	
Registro original: 	Biblioteca Rui Tendinha (BRT)	
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