Effect of modified atmospheres storage on physicochemical and biological parameters of arabica Mexican green coffee

  • C. Trujillo-Carretero Tecnológico Nacional de México/Instituto Tecnológico de Veracruz
  • O. González-Rios Tecnológico Nacional de México/Instituto Tecnológico de Veracruz http://orcid.org/0000-0002-8741-8885
  • C.Y. Figueroa-Hernández CONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz http://orcid.org/0000-0002-7148-6795
  • M.L. Suárez-Quiroz Tecnológico Nacional de México/Instituto Tecnológico de Veracruz http://orcid.org/0000-0003-3171-3663
Keywords: green coffee, modified atmospheres storage, viability, physicochemical parameters, fungal infection

Abstract

Green coffee (GC) is commonly stored in jute bags. Moreover, like all food, this product deteriorates over time, as shown by its quality indicators, so it is essential to preserve its original attributes during storage. The work aim was to evaluate the effect of the use of modified atmospheres packaging at two storage conditions (environmental and 18 ºC) on physicochemical (moisture content, water activity, color and reducing sugar content), biological (viability) parameters, fungal infection, and ochratoxin A (OTA) content on GC for one-year storage. For one year, storage in modified atmospheres could preserve GC moisture content (11.30-8.87 %) and aw (0.63-0.55). The color of GC samples was maintained without significant changes for six months. Viability in GC stored for one year under all storage conditions was less than 25 %. Fungal infection was less than 40 % in all stored GC samples. Ochratoxin A (OTA) content in GC samples showed no significant differences during storage.

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Published
2021-11-22
How to Cite
Trujillo-Carretero, C., González-Rios, O., Figueroa-Hernández, C., & Suárez-Quiroz, M. (2021). Effect of modified atmospheres storage on physicochemical and biological parameters of arabica Mexican green coffee. Revista Mexicana De Ingeniería Química, 21(1), Alim2620. https://doi.org/10.24275/rmiq/Alim2620
Section
Food Engineering