Beans quality of various coffee plant (Coffea Arabica L.) cultivars

Abstract

Aiming at evaluating the bean quality of the coffee cultivars, Coffea Arabica L. (Rubiaceae), fruits were collected at the cherry phase, cultivated on Experimental Farm of the Epamig-Lavras, MG. The experimental design was completely randomized with eight cultivars: Icatú Vermelho e Amarelo, Catuaí Vermelho e Amarelo, Topázio, Acaiá Cerrado, Mundo Novo e Rubi, with three replicates. The grains chemical analyses were: polyphenoloxidase activity, total titrable acidity, total sugars, non reducing and reducing sugars, total phenolic compounds and electric conductivity. The cultivars showed variations in the chemical composition and consequently, in the quality. Both Acaiá do Cerrado and Icatú Vermelho were classified by the polyphenoloxidase enzymatic activity as hard beverage. The other cultivars were classified as soft and only soft beverage standard. The cultivar Acaiá do Cerrado also showed the highest values of electric conductivity, total phenolic compounds and total titrable acidity, which coincides with the poor quality cultivar