Activity of some isoenzymatic systems in stored coffee grains

Ciência e Agrotecnologia

Reni Saath²  Fernando Broetto¹  Marco Antônio Martin Biaggioni¹  Flávio Meira Borém¹  Sttela Dellyzete Veiga Franco Da Rosa¹  José Henrique Da Silva Taveira¹ 

[1] ,Instituto Agronômico Centro de Café 'Alcides Carvalho' Campinas SP ,Brasil

关键词: Coffea arabica L.;    post-harvest processes;    coffee quality;    Coffea arabica L.;    processos pós-colheita;    qualidade dos cafés;   

DOI  :  10.1590/S1413-70542014000100002

来源: SciELO

【 摘 要 】

Considering 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 60/40º C and 60º 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.

【 授权许可】

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