Diferentes tipos de degomagem no processamento de sementes de café robusta.

Abstract

Due to the difficulty of obtaining seeds of robust coffee with good appearance, by the natural fermentation, the aim of this work was to evaluate four different kinds of degumming for Coffea canephora seeds extraction and to study their effects on physiological seed quality. The seeds were submitted to four kinds of degumming: biological degumming (natural fermentation), physical degumming (mechanical degumming), physical-chemistry degumming (mechanical degumming + caustic soda); physical-biological degumming (mechanical degumming + natural fermentation). The seeds were evaluated for seed water content, germination and vigor. It was observed that physical degumming process can be used in the robust coffee seeds extraction, without to damage the physiological quality of the seeds.