Influence Of Hulling And Storage Conditions On Maintaining Coffee Quality.

Storage is important in the coffee post-harvest. Determining the maximum period that coffee can remain storaged is important aiming to reduce losses in quality and, consequently, allow the producer to achieve maximum profitability. The aim was to determine the suitable storage period for natural and fully washed coffees, under different conditions.

Chloride Applied via Fertilizer Affects Plant Nutrition and Coffee Quality.

The present study had the objective to evaluate the effect of blends of KCl and KSO fertilizers and their influence on the yield and the nutritional state of coffee plants, as well as on the chemical composition and quality of the coffee beverage. The experimental design was in randomized blocks with four repetitions and six treatments (T1: 100% KCl; T2: 75% KCl + 25% KSO; T3: 50% KCl + 50% KSO; T4: 25% KCl + 75% KSO; T5: 100% KSO; and a control, without application of K). The following analyses were performed: K and Cl content in the leaves and the soil, stocks of Cl in soil, yield, removal of K and Cl with the beans, cup quality of the beverage, polyphenol oxidase activity (PPO), electric conductivity (EC), potassium leaching (KL), the content of phenolic compounds, the content of total sugars (TS), and total titratable acidity (TTA).

Influence of postharvest processing on the quality and sensory profile of groups of arabica coffee genotypesc.

Background: This study combined qualitative and quantitative approaches to obtain a better understanding of the sensory quality of beverages made from Arabic coffee genotypes subjected to different processing methods. Over 3 consecutive years, 270 accessions of Arabic coffee from the germplasm collection of Minas Gerais State, Brazil, were sensorially characterized after dry postharvest processing. At the end of this period, the 26 genotypes with the greatest potential for the production of specialty coffees were subjected to dry and wet processing.

Genetic and chemical control of coffee rust (Hemileia vastatrix Berk et Br.): impacts on coffee (Coffea arabica L.) quality.

Background: The occurrence of diseases can alter coffee (Coffea arabica L.) metabolism, causing changes in the composition of coffee beans and beverage quality. However, little is known about which aspects of coffee quality are actually altered by rust (Hemileia vastatrix Berk et Br.

Discrimination of genotypes coffee by chemical composition of the beans: Potential markers in natural coffees.

The chemical composition of coffee beans varies according to the cultivar used, but there is little information about the differences among them resulting in different sensory profiles. The purpose was to find potential chemical markers to discriminate genealogical groups of coffee using regression analysis by partial least squares. Twenty-two accessions of C.

The concentration of polyphenolic compounds and trace elements in the Coffea arabica leaves: Potential chemometric pattern recognition of coffee leaf rust resistance.

Coffee (Coffea arabica L.) is an important commodity, involving about 500 million people from the cultivation of the coffee trees to final consumption of infusions of the ground roasted coffee beans. In contrast to a considerable amount of research performed on green coffee beans, there are relatively few studies regarding the chemical constituents of coffee leaves.