Physical and chemical attributes of beans damaged by the coffee berry borer at different levels of infestation

Silva, Sabrina Alves; Pereira, Rosemary Gualberto Fonseca Alvarenga; Chalfoun, Sara Maria; Teixeira, Alexandre Resende

doi:10.1590/1678-4499.20230251

Brasil

home Sumário navigate_before Anterior Atual Seguinte navigate_next

home Sumário

CROP BREEDING | Article • Bragantia 83 • 2024 • https://doi.org/10.1590/1678-4499.20230251 linkcopy

Physical and chemical attributes of beans damaged by the coffee berry borer at different levels of infestation

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The physical and chemical attributes of coffee beans have a direct relation with the sensory quality of the beverage and the commodity’s market value. The coffee berry borer is a pest that causes a worldwide harm, and its infestation compromises bean health and composition. The objective of this study was to analyze the effect of infestation levels on beans physical and chemical parameters. Coffee samples were collected, and the damaged beans present in the samples were classified as to infestation level. The centesimal composition, color, quantification of bioactive compounds, and organic acids were evaluated. The L* and b* parameters of the CIELab color system were found to be significantly different between infestation levels. For chemical parameters, beans with major levels of infestation were found to differ from the others in the content of sugars, lipids, soluble solids, total titratable acidity, electrical conductivity, potassium leaching, succinic acid, and acetic acid. The presence of pests did not affect the bioactive compounds present in the coffee beans.

Key words organic acids; sugars; color; brocade beans

Treatment sample	Soluble solids	Titratable acidity	Total sugars	pH	Ether extract	Protein	Ash	Humidity	Humidity Electrical conductivity	Potassium leaching
Clean	35.208^a ± 1.671	221.250^b ± 3.310	9.344^b ± 0.301	6.114^b ± 0.020	7.850^b ± 0.120	12.883^a ± 0.570	4.038^b ± 0.131	10.867^a ± 0.618	134.383^b ± 9.558	35.192^b ± 21.310
Dirty I	35.937^a ± 1.860	212.500^c ± 6.500	9.991^a ± 0.299	6.118^b ± 0.050	7.975^ab ± 0.380	13.287^a ± 0.760	4.093^b ± 0.211	10.847^a ± 0.628	140.978^b ± 17.752	45.526^b ± 10.810
Dirty II	32.500^b ± 0.002	229.166^a ± 4.701	7.791^c ± 0.311	6.168^a ± 0.031	7.191^c ± 0.261	13.358^a ± 0.641	4.450^a ± 0.133	10.809^a ± 0.677	244.549^a ± 17.897	64.428^a ± 16.900
Control	35.625^a ± 1.708	214.062^c ± 5.200	9.766^a ± 0.310	6.103^b ± 0.019	8.200^a ± 0.419	12.913^a ± 0.577	4.152^b ± 0.176	11.265^a ± 0.776	113.528^c ± 14.672	38.809^b ± 13.350

Treatment sample	Caffeine	Trigonelline	Chlorogenic acids
Clean	1.3547^a ± 0.046	1.8212^a ± 0.101	4.3716^a ± 0.162
Dirty I	1.3526^a ± 0.073	1.8100^a ± 0.170	4.3238^a ± 0.145
Dirty II	1.3650^a ± 0.096	1.8731^a ± 0.169	4.4182^a ± 0.354
Control	1.2835^a ± 0.119	1.7873^a ± 0.227	4.3298^a ± 0.379

Treatment sample	Oxalic acid	Citric acid	Malic acid	Quinic acid	Succinic acid	Acetic acid
Clean	0.0683a ± 0.012	1.3046a ± 0.068	0.4120a ± 0.028	0.3297a ± 0.011	0.3455b ± 0.087	0.4390b ± 0.050
Dirty I	0.0579bc ± 0.013	1.2422a ± 0.143	0.4142a ± 0.030	0.3106a ± 0.015	0.3671b ± 0.041	0.3794b ± 0.079
Dirty II	0.0513c ± 0.006	1.2422a ± 0.077	0.6037a ± 0.081	0.3275a ± 0.015	0.4316a ± 0.031	0.6913a ± 0.149
Control	0.0659ab ± 0.014	1.2276a ± 0.125	0.3688a ± 0.038	0.3059a ± 0.030	0.3541b ± 0.027	0.3933b ± 0.048

vertical_align_top file_download show_chart

more_horizclose
- image
- translate
- link
- article
- vertical_align_top
- file_download
- show_chart
- image
- translate
- link
- article

location_on

Instituto Agronômico de Campinas Avenida Barão de Itapura, 1481, 13020-902, Tel.: +55 19 2137-0653, Fax: +55 19 2137-0666 - Campinas - SP - Brazil
E-mail: bragantia@iac.sp.gov.br

rss_feed Acompanhe os números deste periódico no seu leitor de RSS

Acessibilidade / Reportar erro

[TFN01] ^*
Averages followed by the same letter in the column do not differ significantly from each other according to the Student–Newman–Keuls’ test ( p > 0.05).