Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1039775
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dc.contributor.authorSAATH, R.pt_BR
dc.contributor.authorBROETTO, F.pt_BR
dc.contributor.authorBIAGGIONI, M. A. M.pt_BR
dc.contributor.authorBORÉM, F. M.pt_BR
dc.contributor.authorROSA, S. D. V. F. dapt_BR
dc.contributor.authorTAVEIRA, J. H. da S.pt_BR
dc.date.accessioned2016-03-07T11:11:11Zpt_BR
dc.date.available2016-03-07T11:11:11Zpt_BR
dc.date.created2016-03-07pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationCiência e Agrotecnologia, Lavras, v. 38, n. 1, p.15-24, jan./fev. 2014.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1039775pt_BR
dc.descriptionConsidering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40° C and 60° C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectPost-harvest processespt_BR
dc.subjectCoffee qualitypt_BR
dc.titleActivity of some isoenzymatic systems in stored coffee grains.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-03-07T11:11:11Zpt_BR
dc.subject.thesagroPós-colheitapt_BR
dc.subject.thesagroCafépt_BR
dc.subject.thesagroCoffea Arábicapt_BR
riaa.ainfo.id1039775pt_BR
riaa.ainfo.lastupdate2016-03-07pt_BR
dc.contributor.institutionRENI SAATH, IAC; FERNANDO BROETTO, UNESP; MARCO ANTÔNIO MARTIN BIAGGIONI, UNESP; FLÁVIO MEIRA BORÉM, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; JOSÉ HENRIQUE DA SILVA TAVEIRA, UFLA.pt_BR
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