Avaliação das perdas de matéria seca e de qualidade do café (Coffea arabica L.) beneficiado e armazenado em importantes municípios produtores da Zona da Mata mineira e em Alegre-ES
Arquivos
Data
2002
Autores
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Editor
Universidade Federal de Viçosa
Resumo
O armazenamento de café em condições inadequadas é considerado um dos principais fatores de perdas qualitativas e quantitativas. Por isso, muitos trabalhos que se destinam a avaliar a perda de qualidade e suas causas, nessa fase do processo produtivo, vêm sendo conduzidos. Esses trabalhos se justificam pelo fato de o preço do café ser baseado em parâmetros qualitativos, isto é, quanto melhor a qualidade do produto final, mais alto o seu valor comercial. No entanto, relatos sobre perda de matéria seca do café beneficiado durante o armazenamento e o seu efeito na qualidade não foram encontrados na literatura. Assim sendo, foram objetivos deste trabalho avaliar as perdas de matéria seca e de qualidade do café beneficiado, armazenado, por seis meses, em importantes municípios produtores da Zona da Mata mineira e em Alegre-ES, e estabelecer uma possível relação entre as perdas. Para essa avaliação, utilizaram-se amostras provenientes das cidades de Alegre-ES, Caratinga-MG, Espera Feliz-MG, Realeza-MG e Viçosa-MG. As amostras foram coletadas a cada 30 dias. Para avaliação da perda de matéria seca, realizou-se a análise da massa de mil grãos. Para avaliação da qualidade do café beneficiado, as amostras foram classificadas quanto à bebida, pelo teste de degustação (prova de xícara). Avaliaram-se, também, as variações da cor dos grãos pela colorimetria, o nível de deterioração celular pela condutividade elétrica da solução contendo os grãos e a variação da atividade enzimática da polifenoloxidase. De acordo com a análise dos dados e interpretação dos resultados, pôde-se concluir, sobre perda quantitativa, que houve perda de matéria seca apenas no café beneficiado e armazenado em Espera Feliz. Sobre perda qualitativa, concluiu-se que a perda da qualidade da bebida, de acordo com a prova de xícara, foi observada nos cafés armazenados em Caratinga e Realeza. Além disso, verificaram-se alterações na coloração em todos os cafés armazenados, de acordo com as coordenadas de Hunter (L, a e b). Constatou-se, também, que os cafés armazenados em Caratinga, Espera Feliz e Realeza apresentaram aumentos significativos nos valores de condutividade elétrica, durante o período de armazenamento avaliado, o que indica perda de qualidade. Ainda, a redução da atividade enzimática da polifenoloxidase, que também constitui um indicativo de perda qualitativa, foi verificada nos cafés armazenados em Caratinga, Espera Feliz, Realeza e Viçosa. Sobre a relação entre as perdas quantitativa e qualitativa, só foi possível estabelecê-la para o café armazenado no município de Espera Feliz.
One of the main factors considered to be responsible for qualitative and quantitative loss in coffee are inadequate storage conditions. Numerous studies are therefore being dedicated to the evaluation of quality loss and its causes during this phase of the production process. These studies are justified by the fact that the coffee price is based on qualitative parameters; that is, the higher the quality of the end product, the higher its commercial value. Nevertheless, reports on dry matter loss of processed coffee during storage and its effect on quality have not been found in literature. The main goals of this study were therefore defined as the evaluation of processed coffee quality and dry matter loss during storage throughout six months in important producer districts of the Zona da Mata region, State of Minas Gerais and Alegre, State of Espírito Santo, as well as the investigation of a possible relationship between the losses. Samples from the townships Alegre - ES, Caratinga - MG, Espera Feliz - MG, Realeza - MG and Viçosa - MG, collected every 30 days, were used for the evaluation. For the evaluation of dry matter loss, the dry matter analysis of one thousand beans was carried out. For the quality evaluation of the processed coffee, samples were classified according to taste, by the degustation test (cup test). Moreover, bean color variations were evaluated by colorimetry, the cellular deterioration level by the electric lead capacity of the solution containing the beans and the enzymatic activity variation of the polyphenoloxidase. According to the data analysis and result interpretation, the conclusion can be drawn that in relation to quantitative loss, dry matter loss occurred only in the processed and stored coffee in Espera Feliz. In relation to qualitative loss, taste quality loss was discovered, according to the cup test, in the coffee stored in Caratinga and Realeza. Besides, alterations in coloring were verified in all stored coffees, according to the coordenates of Hunter (L, a and b). The coffees stored in Caratinga, Espera Feliz and Realeza also presented significant increases of electric conductivity values during the evaluated storage period, which indicates quality loss. Furthermore, a reduction of the polyphenoloxidase enzymatic activity was found in the coffees stored in Caratinga, Espera Feliz, Realeza and Viçosa, which also represents an indicative for quality loss. An interrelation between quantitative and qualitative loss could only be established for the coffee stored in the district of Espera Feliz.
One of the main factors considered to be responsible for qualitative and quantitative loss in coffee are inadequate storage conditions. Numerous studies are therefore being dedicated to the evaluation of quality loss and its causes during this phase of the production process. These studies are justified by the fact that the coffee price is based on qualitative parameters; that is, the higher the quality of the end product, the higher its commercial value. Nevertheless, reports on dry matter loss of processed coffee during storage and its effect on quality have not been found in literature. The main goals of this study were therefore defined as the evaluation of processed coffee quality and dry matter loss during storage throughout six months in important producer districts of the Zona da Mata region, State of Minas Gerais and Alegre, State of Espírito Santo, as well as the investigation of a possible relationship between the losses. Samples from the townships Alegre - ES, Caratinga - MG, Espera Feliz - MG, Realeza - MG and Viçosa - MG, collected every 30 days, were used for the evaluation. For the evaluation of dry matter loss, the dry matter analysis of one thousand beans was carried out. For the quality evaluation of the processed coffee, samples were classified according to taste, by the degustation test (cup test). Moreover, bean color variations were evaluated by colorimetry, the cellular deterioration level by the electric lead capacity of the solution containing the beans and the enzymatic activity variation of the polyphenoloxidase. According to the data analysis and result interpretation, the conclusion can be drawn that in relation to quantitative loss, dry matter loss occurred only in the processed and stored coffee in Espera Feliz. In relation to qualitative loss, taste quality loss was discovered, according to the cup test, in the coffee stored in Caratinga and Realeza. Besides, alterations in coloring were verified in all stored coffees, according to the coordenates of Hunter (L, a and b). The coffees stored in Caratinga, Espera Feliz and Realeza also presented significant increases of electric conductivity values during the evaluated storage period, which indicates quality loss. Furthermore, a reduction of the polyphenoloxidase enzymatic activity was found in the coffees stored in Caratinga, Espera Feliz, Realeza and Viçosa, which also represents an indicative for quality loss. An interrelation between quantitative and qualitative loss could only be established for the coffee stored in the district of Espera Feliz.
Descrição
Dissertação de Mestrado defendida na Universidade Federal de Viçosa
Palavras-chave
Café Armazenamento Qualidade Perda qualitativa Perda quantitativa, Coffee Storage Quality Qualitative loss Quantitative loss
Citação
Arêdes, Edivan Moreira. Avaliação das perdas de matéria seca e de qualidade do café (Coffea arabica L.) beneficiado e armazenado em importantes municípios produtores da Zona da Mata mineira e em Alegre-ES. Viçosa : UFV, 2002. 39p. : il. (Dissertação - mestrado em Engenharia Agrícola). Orientadora: Lêda
Rita D’Antonino Faroni. T 633.73 A678a 2002