ASHS 2024 Conference

Prolonged storage and long-distance transportation of green coffee beans exposes them to undesirable fluctuations in temperature (T) and relative humidity (r.h.), which can change the physical (wet-basis moisture content (MCwb), water activity (Aw), and color) and sensory characteristics of the coffee. High humidity also supports mold growth, decay, and microbial activities. Thus, the objective of this study was to evaluate the efficacy of commercially available desiccants for preserving the moisture content of green coffee between 10 and 12% MCwb, when stored in either hermetic packages and/or jute sacks, and to assess the corresponding impact on sensory quality. A conventional coffee storage and transportation period from Brazil to Italy with a duration of 42 days was mimicked in environmental chambers. Treatments in a 3 × 3 factorial design consisting of three packaging materials (GrainPro SuperGrain bag, GrainPro TranSafeliner, and/or jute sacks) and desiccants (Drying Beads®, CaCl2, or no desiccants) were evaluated. Additionally, four different mass ratios of green coffee to desiccant ranging from 50 to 300 – g coffee per g desiccant were also evaluated. The MCwb, Aw, and color of all samples were measured approximately weekly over 42 days. In comparison to the control (no desiccant, and only jute sacks), we observed a statistically significant impact for all tested desiccants and hermetic packages for maintaining the proper MCwb, Aw, and color. No significant difference was observed for the different desiccant masses tested when they were placed inside the hermetic packaging, but the desiccants were ineffective without the hermetic packaging. Triangle test and descriptive sensory evaluation yielded no significant differences between the use of hermetic packages with or without desiccants.