<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0871-018X</journal-id>
<journal-title><![CDATA[Revista de Ciências Agrárias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. de Ciências Agrárias]]></abbrev-journal-title>
<issn>0871-018X</issn>
<publisher>
<publisher-name><![CDATA[Sociedade de Ciências Agrárias de Portugal]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0871-018X2023000400051</article-id>
<article-id pub-id-type="doi">10.19084/rca.30167</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Analysis of quality of coffee subjected to semi-carbonic fermentation]]></article-title>
<article-title xml:lang="pt"><![CDATA[Analise da qualidade do café submetido a fermentação semi carbônica]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Palermo]]></surname>
<given-names><![CDATA[Giovana P.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Melo]]></surname>
<given-names><![CDATA[Bruno M. R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carvalho]]></surname>
<given-names><![CDATA[Hebe P.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ferreira]]></surname>
<given-names><![CDATA[Sindynara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[Thalia R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bravo]]></surname>
<given-names><![CDATA[Silvia M. C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,IFSULDEMINAS Campus Inconfidentes Departamento de Cafeicultura]]></institution>
<addr-line><![CDATA[Inconfidentes MG]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>46</volume>
<numero>4</numero>
<fpage>51</fpage>
<lpage>60</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S0871-018X2023000400051&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S0871-018X2023000400051&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S0871-018X2023000400051&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The objective of this this work was to evaluate semi-carbonic fermentation as a post-harvest treatment of coffee subjected to different processing types on the coffee qualities and on the incidence of fungi. The experiment was conducted in IFSULDEMINAS Campus Inconfidentes, Brazil, in a randomized block design. It was carried out in 9 treatments considering the fruits in different fermented and non-fermented phenological stages. The coffee physical, chemical, and microbiological parameters and sensorial quality were analyzed. The sensorial quality of green + ripe, and light green coffee cherries was significantly improved, presenting decreases in incidence of Cladosporium fungi. The fermented coffee presented more reddish hues. The fermentation process improves the quality of light green and green + ripe coffee cherries. Semi-carbonic fermentation process affects resulting in coffee cherries with reddish hues. Semi-carbonic fermentation reduces the incidence of Cladosporium fungi, without altering the coffee quality.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo O objetivo deste trabalho foi avaliar a fermentação semi-carbônica como tratamento pós-colheita de café submetido a diferentes tipos de processamento sobre a qualidade do café e sobre a incidência de fungos. O experimento foi conduzido no IFSULDEMINAS Campus Inconfidentes, Brasil, em delineamento em blocos ao acaso. Foi realizado com 9 tratamentos considerando os frutos em diferentes estádios fenológicos fermentados e não fermentados. Foram analisados os parâmetros físicos, químicos, microbiológicos e a qualidade sensorial do café. A qualidade sensorial dos cafés cereja verde+maduro e verde claro melhorou significativamente, apresentando diminuição na incidência dos fungos Cladosporium. O café fermentado apresentou tonalidades mais avermelhadas. O processo de fermentação melhora a qualidade dos grãos de café verde claro e verde + maduro. O processo de fermentação semi-carbônica afeta resultando em cerejas de café com tons avermelhados. A fermentação semi-carbônica reduz a incidência de fungos Cladosporium, sem alterar a qualidade do café.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Green cherries]]></kwd>
<kwd lng="en"><![CDATA[Cladosporium]]></kwd>
<kwd lng="en"><![CDATA[sensorial profile]]></kwd>
<kwd lng="en"><![CDATA[electrical conductivity]]></kwd>
<kwd lng="pt"><![CDATA[Frutos verdes]]></kwd>
<kwd lng="pt"><![CDATA[Cladosporium]]></kwd>
<kwd lng="pt"><![CDATA[perfil sensorial]]></kwd>
<kwd lng="pt"><![CDATA[condutividade elétrica]]></kwd>
</kwd-group>
</article-meta>
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