Efecto del manejo de frutos verdes de café, previo al proceso de beneficio, en su calidad física

Laura Quintero-Yepes; Nelson Rodríguez-Valencia

doi:10.38141/10778/73202

Welcome to the National Federation of Coffee Growers Publishing

Effect of green coffee berries management, prior to coffee processing, on their physical quality Efecto del manejo de frutos verdes de café, previo al proceso de beneficio, en su calidad física

How to Cite

Quintero-Yepes, L., & Rodríguez-Valencia, N. (2022). Effect of green coffee berries management, prior to coffee processing, on their physical quality. Cenicafe Journal, 73(2), e73202. https://doi.org/10.38141/10778/73202

PDF (Spanish)

FLIP

Published: December 31, 2022

DOI

https://doi.org/10.38141/10778/73202

Dimensions

PlumX

Keywords

Cosecha asistida

poscosecha de café

madurante de frutos

precio de venta de café

Cenicafé

Colombia

Assisted harvest

post-harvest coffee

ripening fruit

coffee sales price

Cenicafé

Colombia

Colheita assistida

café pós-colheita

maturação da fruta

preço de venda do café

Cenicafé

Colômbia

Numero

Vol. 73 No. 2 (2022): Cenicafé Journal

Sectión

Articles

License terms (See)

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Laura Quintero-Yepes

Centro Nacional de Investigaciones de Café

https://orcid.org/0000-0002-9982-7790

Nelson Rodríguez-Valencia

Centro Nacional de Investigaciones de Café

https://orcid.org/0000-0003-0897-4013

Summary

The total mass of green coffee berries collected with the assisted harvest strategy can be close to 6%. Therefore, it is necessary to implement management practices that add value to these berries in order to contribute to the profitability of the coffee business. To this end, the study of different management conditions of green coffee berries, freshly harvested, was carried out in order to improve the physical quality of the grain and increase its selling price. A completely randomized design study was carried out with eight treatments, which combined different berry management conditions and harvest times. The variables evaluated involved: conversion factor from berry to dry coffee parchment, percentage of non-despulping coffee, selling price with respect to standard coffee and relationship between the price of the kilogram of green berries with respect to the ripe berries (estimated from the sale price of the grain obtained and the conversion factor). The Dunnet test at 5% showed significant differences of all treatments with respect to the control. In addition, the REGWQ comparison test indicated that the management of green berries from the main harvest, with ripener addition and with or without molasses addition after despulping, show the same statistical values in the sales percentage variable with respect to standard coffee. In conclusion, it is possible to apply a method of green berries management prior to coffee processing, which improves their physical quality and the selling price compared to green berries without management.

Author biography (See)

Laura Quintero-Yepes, Centro Nacional de Investigaciones de Café

Investigador Científico I, Disciplina de Poscosecha, Cenicafé

Nelson Rodríguez-Valencia, Centro Nacional de Investigaciones de Café

Investigador Científico III, Disciplina de Poscosecha, Cenicafé

References (See)

Borges, F. B., Jorge, J. T., & Noronha, R. (2002). Influência da idade da planta e da maturação dos frutos no momento da colheita na qualidade do café. Ciência e Tecnologia de Alimentos, 22(2), 158–163. https://doi.org/10.1590/S0101-20612002000200010
Centro Nacional de Investigaciones de Café. (2019). Informe Anual Cenicafé 2019. https://doi.org/10.38141/10783/2019
Centro Nacional de Investigaciones de Café. (2020). Informe Anual Cenicafé 2020. https://doi.org/10.38141/10783/2020
Centro Nacional de Investigaciones de Café. (2021). Anuario Meteorológico Cafetero 2020. Cenicafé. https://doi.org/10.38141/10782/anu2020
Duque-Orrego, Salazar, H. M., Rojas-Sepúlveda, L. A. & Gaitán, A. (2021). Análisis económico de tecnologías para la producción de café en Colombia. Cenicafé. https://doi.org/10.38141/cenbook-0016
Faria, W. C. S. (2018). Extrato do fruto do café verde: Desenvolvimento de microcápsulas por spray drying, eficácia antioxidante e avaliação da estabilidade e segurança para uso em alimentos [Tesis de Doctorado, Universidad Estadual de Campinas]. https://doi.org/10.47749/T/UNICAMP.2018.1141207
Gandra, F. P. (2017). Bioatividade de grãos de cafés oriundos de frutos imaturos e efeito sobre o metabolismo energético de camundongos [Tesis de Doctorado, Universidade Federal de Lavras]. http://www.sbicafe.ufv.br/handle/123456789/11257
Marín, S. M., Arcila, J., Montoya, E. C., & Oliveros, C. E. (2003). Relación entre el estado de madurez del fruto del café y las características de beneficio rendimiento y calidad de la bebida. Revista Cenicafé, 54(4), 297–315. http://hdl.handle.net/10778/254
Matos, A. T. D., Cabanellas, C. F. G., Silva, J. D. S., & Machado, M. C. (2006). Qualidade de bebida de grãos de café processados com água sob recirculação e tratamento físico-químico. Engenharia na Agricultura, 14(3), 141-147.
Montilla, J., Arcila, J., Aristizábal, M., Montoya, E. C., Puerta, G. I., Oliveros, C. E., & Cadena, G. (2008). Propiedades físicas y factores de conversión del café en el proceso de beneficio. Avances Técnicos Cenicafé, 370, 1–8. http://hdl.handle.net/10778/358
Nobre, G. W. (2009). Processamento e qualidade de frutos verdes de café arábica [Tesis de Doctorado, Universidad Federal de Lavras]. http://www.sbicafe.ufv.br/handle/123456789/6679
Nobre, G. W., Borém, F. M., Isquierdo, E. P., Pereira, R. G. F., & Oliveira, P. D. D. (2011). Composição química de frutos imaturos de café arábica (Coffea arabica L.) processados por via seca e via úmida. Coffe Science, 6(2). 107– 113 http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/406
Peñuela-Martínez, A. E., Guerrero, Á., & Sanz-Uribe, J. R. (2022). Cromacafé® Herramienta para identificar los estados de madurez de las variedades de café de fruto rojo. Avances Técnicos Cenicafé, 535, 1–8. https://doi.org/10.38141/10779/0535
Puerta, G. I. (2000) Influencia de los granos de café cosechados verdes, en la calidad física y organoléptica de la bebida. Revista Cenicafé, 51(2), 136–150. http://hdl.handle.net/10778/65
Puerta, G. I. (2006). Sistema de aseguramiento de la calidad y la inocuidad del café en la finca. Avances Técnicos Cenicafé, 351, 1–8. http://hdl.handle.net/10778/415
Rendón, J. R. (2016). Sistemas de renovación de cafetales para recuperar y estabilizar la producción. Avances Técnicos Cenicafé, 463, 1–8. http://hdl.handle.net/10778/701
Rigueira, R. J. de A. (2005). Avaliação da qualidade do café processado por via úmida, durante as operações de secagem e armazenagem [Tesis de Doctorado, Universidade Federal de Viçosa]. http://www.sbicafe.ufv.br/handle/123456789/509
Sanz, J. R., & Duque, H. (2020). Cosecha con la derribadora selectiva de café Brudden DSC18. Boletín Técnico Cenicafé, 43, 1–20. https://doi.org/10.38141/10781/043
Sanz, J. R., Duque, H., Menza, H. D., Zamudio, G. E., Oliveros, C. E., & Ramírez, C. A. (2018). Lonas para asistir la cosecha manual de café. Avances Técnicos Cenicafé, 487, 1–8. https://doi.org/10.38141/10779/0487
Sanz, J. R., Oliveros, C. E., Duque, H., Mejía, C. G., Benavides, P., & Medina, R. D. (2018b). Retención de pases: Una opción para mejorar la productividad de la mano de obra. Avances Técnicos Cenicafé, 488, 1–8. https://doi.org/10.38141/10779/0488
Sanz-Uribe, J. R., & Duque, H. (2020). Evaluación de la Derribadora Selectiva de Café Brudden DSC18. Revista Cenicafé, 71(2), 92–104. https://doi.org/10.38141/10778/71207
Silva, J. de S., Moreli, A. P., Soares, S. F., Donzeles, S. M. L., & Vitor, D. G. (2013). Produção de Café Cereja, descascado – equipamentos e custo de processamento. Comunicado Técnico Embrapa, 4, 1–16. http://www.sbicafe.ufv.br/handle/123456789/3878

Most read articles by the same author(s)

Laura Quintero-Yepes, Nelson Rodríguez-Valencia, Evaluation of three types of limes for the primary treatment of coffee wastewater , Cenicafe Journal: Vol. 71 No. 2 (2020): Cenicafe Journal
Laura Quintero-Yepes, Nelson Rodríguez-Valencia, Aristóteles Ortiz, Effect of direct drying of liquefied petroleum gas (lpg) on the chemical composition of coffee beans , Cenicafe Journal: Vol. 73 No. 2 (2022): Cenicafé Journal

Make a Submission

About the Journal

Effect of green coffee berries management, prior to coffee processing, on their physical quality Efecto del manejo de frutos verdes de café, previo al proceso de beneficio, en su calidad física

Summary

Laura Quintero-Yepes, Centro Nacional de Investigaciones de Café

Nelson Rodríguez-Valencia, Centro Nacional de Investigaciones de Café

References (See)

Most read articles by the same author(s)

Keywords

Indexed in

Information