Impacto do sistema de manejo orgânico e não orgânico na composição, fermentação e qualidade de cafés arábica

Abstract

Brazil has recently expanded the areas dedicated to organic coffee cultivation to meet the growing demand for high-quality coffee free from toxic residues. This study investigated the influence of organic (O) and non-organic (NO) management systems on the chemical composition and physical characteristics of coffee fruits, as well as on fermentation performance and beverage quality. Fermentations were conducted for 36, 60, 84, and 108 h under self-induced anaerobic conditions, using two fruit treatments (natural cherry, NC, or pulped cherry, CD) and two fermentation modes (submerged fermentation, SMF, or solid-state fermentation, SSF). pH and temperature were monitored throughout the processes, and texture, color, and concentrations of sugars, organic acids, alcohols, and bioactive compounds were determined in both fresh and fermented fruits. When evaluating coffee fruits under O and NO management subjected to the same fruit treatment (CD or NC), no significant differences were detected in total protein, lipids, sucrose, glucose, fructose, theobromine, caffeine contents, or apparent density. O fruits showed higher concentrations of citric and lactic acids, whereas NO fruits presented higher levels of succinic acid. Fruit treatment and fermentation mode exerted a greater influence on the composition of fermented fruits and beverage sensory characteristics than the management systems. Although the organic management system presented lower productivity compared to the conventional system, it demonstrated potential to produce beverages of equivalent quality.