Effect of storage in the chemical and physical composition of coffee grain in different processings

Abstract

The present work objetive is to determine the effect of storage time and type of drying in the chemical and physical composition of coffee in different processings. It was determined the weight of a hundred grains, moisture, poliphenoloxidase activity, phenolic compounds and acidity for 0, 4, 7, 9 and 12 months of storage. It was concluded that green coffee had high phenolics and low moisture, enzimatic activity weight of grains and acidity; pulped coffee had high weight grains; coffee drying in dryer had low weight of grains, moisture, enzimatic activity and phenolic compounds; storage did effect the physical and chemical compounds of coffee grains.