Qualidade sensorial da bebida do café arábica (coffea arabica L.) armazenado em diferentes embalagens e tempos

• Ano de defesa: 2022
• Autor(a) principal: Dias, Rodrigo da Silva
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Espírito Santo; BR; Mestrado em Agronomia; Centro de Ciências Agrárias e Engenharias; UFES; Programa de Pós-Graduação em Agronomia
• Palavras-chave em Português: Acondicionamento; Análise sensorial; Condutividade elétrica; Cafés especiais; subject.br-rjbn; Agronomia
• Link de acesso: http://repositorio.ufes.br/handle/10/16566

The state of Espírito Santo stands out nationally and internationally in the production of specialty coffees, with Arabica coffee being the main source of income for more than 80% of the properties in the mountainous region of Espírito Santo, generating approximately 150 thousand direct and indirect jobs, in that arabica coffee is grown by 53 thousand families in 48 of the 78 municipalities in the state. The maintenance of physical and sensorial quality is one of the great challenges for coffee growers in the mountain region, and due to the soil and climate characteristics and the lack of adequate storage conditions, the coffee may lose qualitative characteristics, both physical and sensorial, making it difficult to market and causing damage to coffee growers. The objective of this work was to evaluate the effects of different types of packaging and storage time on the physical and sensory quality of arabica coffee (Coffea arabica L.) beverage. The work was carried out under the conditions of the coffee grower, on the property of the Sartori family, in the community of Bateia, Rural Area of the municipality of Castelo/ES. The fruits were manually harvested in sieves when they reached more than 80% of maturation, packed in raffia sacks, kept in the shade for up to six hours and taken to the wet processing unit. After processing, cherry coffee was degummed in a box and sent to drying. The drying process was carried out on a concrete terrace covered with 150 micron milky white plastic sheets, according to INCAPER (2009) recommendations for the production of specialty coffees, until the beans reached 11% ± 1 moisture (wet basis). – b.u.), ideal for storage and subjected to treatments with parchment grains. The experiment was carried out in a randomized block design with three replications, in a time subplot scheme, with the plots composed of treatments (1. Raffia packages; 2. Raffia packages with Castanhal; 3. Raffia packages with GrainPro®; 4. Jute packaging; 5. Jute packaging with Castanhal; 6. Jute packaging with GrainPro®). The subplots were composed by storage times 0, 30, 90, 180, 270 and 365 days. The plots consisted of 35 kg of parchment coffee beans of the Catuaí IAC-81 cultivar, stored under the producer's conditions (wooden bin without temperature, humidity, ventilation and light control) at 865 meters of altitude for a period of one year. Samples for moisture assessment, sensory analysis and electrical conductivity were collected after 30, 90, 180, 270 and 365 days of storage. The results obtained at the end of the storage period allowed us to conclude that packages with a high protection barrier are efficient for storing coffee in parchment under the conditions analyzed.