African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6860

Full Length Research Paper

The beverage quality of Conilon coffee that is kept in the field after harvesting: Quantifying daily losses

Abraao Carlos Verdin Filho
  • Abraao Carlos Verdin Filho
  • Fazenda Experimental de Marilândia, Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Incaper, Marilândia, Espírito Santo, Brazil.
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Paulo Sergio Volpi
  • Paulo Sergio Volpi
  • Fazenda Experimental de Marilândia, Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Incaper, Marilândia, Espírito Santo, Brazil.
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Wagner Nunes Rodrigues*
  • Wagner Nunes Rodrigues*
  • Centro de Ciências Agrárias, Universidade Federal do Espírito Santo, Alto Universitário, 16, Alegre, Espírito Santo, Brazil.
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Tafarel Victor Colodetti
  • Tafarel Victor Colodetti
  • Centro de Ciências Agrárias, Universidade Federal do Espírito Santo, Alto Universitário, 16, Alegre, Espírito Santo, Brazil.
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Aldo Luiz Mauri
  • Aldo Luiz Mauri
  • Fazenda Experimental de Marilândia, Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Incaper, Marilândia, Espírito Santo, Brazil.
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Romario Gava Ferrao
  • Romario Gava Ferrao
  • Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Rua Afonso Sarlo, 160, Bento Ferreira, Vitória, Espírito Santo, Brazil.
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Aymbire Francisco Almeida da Fonseca
  • Aymbire Francisco Almeida da Fonseca
  • Empresa Brasileira de Pesquisa Agropecuária, Brasília, Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Rua Afonso Sarlo, 160, Bento Ferreira, Vitória, Espírito Santo, Brazil.
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Maria Amelia Gava Ferrao
  • Maria Amelia Gava Ferrao
  • Empresa Brasileira de Pesquisa Agropecuária, Brasília, Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Rua Afonso Sarlo, 160, Bento Ferreira, Vitória, Espírito Santo, Brazil.
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Lima Deleon Martins
  • Lima Deleon Martins
  • Centro de Ciências Agrárias, Universidade Federal do Espírito Santo, Alto Universitário, 16, Alegre, Espírito Santo, Brazil.
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Sebastiao Vinícius Batista Brinate
  • Sebastiao Vinícius Batista Brinate
  • Centro de Ciências Agrárias, Universidade Federal do Espírito Santo, Alto Universitário, 16, Alegre, Espírito Santo, Brazil.
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Marcelo Antonio Tomaz
  • Marcelo Antonio Tomaz
  • Centro de Ciências Agrárias, Universidade Federal do Espírito Santo, Alto Universitário, 16, Alegre, Espírito Santo, Brazil.
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Marcone Comerio
  • Marcone Comerio
  • Fazenda Experimental de Marilândia, Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Incaper, Marilândia, Espírito Santo, Brazil.
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Saul de Andrade Junior
  • Saul de Andrade Junior
  • Centro de Ciências Agrárias, Universidade Federal do Espírito Santo, Alto Universitário, 16, Alegre, Espírito Santo, Brazil.
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Carlos Alexandre Pinheiro
  • Carlos Alexandre Pinheiro
  • Centro de Ciências Agrárias, Universidade Federal do Espírito Santo, Alto Universitário, 16, Alegre, Espírito Santo, Brazil.
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  •  Received: 21 June 2016
  •  Accepted: 26 July 2016
  •  Published: 18 August 2016

Abstract

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.

Key words: Coffea canephora, harvest, flavor, aroma, time.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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