SciELO - Scientific Electronic Library Online

vol.35 número2Produção de mudas de pêssego enxertadas em sistema hidropônicoResposta do arroz irrigado ao uso de inibidor de urease em plantio direto e convencional índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




Links relacionados


Ciência e Agrotecnologia

versão impressa ISSN 1413-7054


RESENDE, Osvaldo; AFONSO JUNIOR, Paulo Cesar; CORREA, Paulo César  e  SIQUEIRA, Valdiney Cambuy. Conilon coffee quality submitted to drying in hybrid terrace and concrete yard. Ciênc. agrotec. [online]. 2011, vol.35, n.2, pp.327-335. ISSN 1413-7054.

The main objective of this work was to analyze the conilon (Coffea Canephora Pierre) coffee berry quality after drying in hybrid terrace and concrete yard processed by dry and drying under the climatic conditions of the state of Rondônia. The coffee berries were manually harvested on the cloth, at moisture content of approximately 50% (w.b.), separated by differences of bulk density in three types: cherries, float and coffee mixture. Thereafter, each group was divided into two lots and subjected to drying in hybrid terrace and concrete yard. The sensory analysis was carried out by specialist tasting and the chemical quality was assessed by analysis of acidity, soluble solids and electrical conductivity. The results showed that the drying time needed for all the types to reach the moisture content of 9.5 ± 0.5 (% w.b.) was 168 hours in the concrete yard, and for hybrid terrace was 48, 54 e 60 hours respectively. The coffee berry drying in concrete yard obtained better quality compared to the hybrid terrace, mainly due to smaller rate of removal of water in drying system, on average three times lower than in the concrete yard and according to the fortunate climatic conditions in the drying concrete yard.

Palavras-chave : Post harvest; moisture content reduction.

        · resumo em Português     · texto em Português     · Português ( pdf )


Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons