Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1067266
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dc.contributor.authorVERDIN FILHO, A. C.pt_BR
dc.contributor.authorVOLPI, P. S.pt_BR
dc.contributor.authorRODRIGUES, W. N.pt_BR
dc.contributor.authorCOLODETTI, T. V.pt_BR
dc.contributor.authorMAURI, A. L.pt_BR
dc.contributor.authorFERRÃO, R. G.pt_BR
dc.contributor.authorFONSECA, A. F. A. dapt_BR
dc.contributor.authorFERRAO, M. A. G.pt_BR
dc.contributor.authorMARTINS, L. D.pt_BR
dc.contributor.authorBRINATE, S. V. B.pt_BR
dc.contributor.authorTOMAZ, M. A.pt_BR
dc.contributor.authorCOMÉRIO, M.pt_BR
dc.contributor.authorANDRADE JUNIOR, S. dept_BR
dc.contributor.authorPINHEIRO, C. A.pt_BR
dc.date.accessioned2017-03-17T11:11:11Zpt_BR
dc.date.available2017-03-17T11:11:11Zpt_BR
dc.date.created2017-03-17pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationAfrican Journal of Agricultural Research, v. 11, n. 33, p. 3134-3140, Aug., 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1067266pt_BR
dc.descriptionIn search to maintain the coffee quality, the period of time for which the coffee is kept in the plantation afterharvest (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 keptin 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleThe beverage quality of Conilon coffee that is kept in the field after harvesting: quantifying daily losses.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-03-17T11:11:11Zpt_BR
dc.subject.thesagroColheitadeirapt_BR
dc.subject.thesagroColheitapt_BR
dc.subject.thesagroAromapt_BR
dc.subject.thesagroCoffea Canephorapt_BR
dc.subject.nalthesaurusHarvestingpt_BR
dc.subject.nalthesaurusFlavorpt_BR
dc.subject.nalthesaurusOdorspt_BR
riaa.ainfo.id1067266pt_BR
riaa.ainfo.lastupdate2020-07-16 -03:00:00pt_BR
dc.contributor.institutionABRAÃO CARLOS VERDIN FILHO, INCAPER; PAULO SÉRGIO VOLPI, INCAPER; WAGNER NUNES RODRIGUES, UFES; TAFAREL VICEOT COLODETTI, UFES; ALDO LUIZ MAURI, INCAPER; ROMÁRIO GAVA FERRÃO, INCAPER; AYMBIRE FRANCISCO A DA FONSECA, SAPC; MARIA AMELIA GAVA FERRAO, SAPC; 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.pt_BR
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