Study on Quality Difference Due to Packing Medium, Transportation, Storage in Coffee Green Bean Distribution Process

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  • HORIGUCHI Toshihide
    Dept. of Ecological Symbiotic Science, graduate schools, Tokyo University of Agriculture HORIGUCHI COFFEE Co., Ltd.
  • TANIOKA Yuri
    Dept. of Ecological Symbiotic Science, graduate schools, Tokyo University of Agriculture Dept. of Nutrition Science, Tokyo University of Agriculture Dept. of Agricultural Food Science, Tokyo University of Agriculture
  • YONEZAWA Kayo
    Dept. of Ecological Symbiotic Science, graduate schools, Tokyo University of Agriculture
  • KOJIMA Kayoko
    Dept. of Ecological Symbiotic Science, graduate schools, Tokyo University of Agriculture
  • KOGURE Sarasa
    Dept. of Food and Nutritional Science, graduate schools, Tokyo University of Agriculture
  • YAMAUCHI Jun
    Dept. of Agricultural Food Science, Tokyo University of Agriculture
  • FURUSHO Tadasu
    Dept. of Ecological Symbiotic Science, graduate schools, Tokyo University of Agriculture Dept. of Nutrition Science, Tokyo University of Agriculture Dept. of Agricultural Food Science, Tokyo University of Agriculture

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  • コーヒー生豆の流通過程における梱包，輸送，保管方法の違いが品質変化に及ぼす影響
  • コーヒー ナママメ ノ リュウツウ カテイ ニ オケル コンポウ,ユソウ,ホカン ホウホウ ノ チガイ ガ ヒンシツ ヘンカ ニ オヨボス エイキョウ

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<p>　The quality of green coffee beans is affected by various steps in the manufacturing process, including cultivation, refinement, packaging, shipping, and storage. This study focused on the changes in parameters, including packaging material, shipping method, and storage during the distribution process of green coffee beans from the country of origin to Japan. Standard commercial coffee (CO) beans are packaged in gunny sack (GS), shipped in a dry container (DC), and stored in a normal temperature warehouse (NTW). However, the flavor of CO coffee beans often deteriorates. Thus, measures must be undertaken to ensure the high quality of specialty coffee (SP) beans. In the present study, Columbian SP coffee beans were divided into vacuum packaging (VP) and gunny suck (GS), shipped either in a reefer container (RC) or dry container (DC), and stored in a constant temperature warehouse (15℃) or normal temperature warehouse. The sensory evaluation results obtained by analyzing the changes in parameters such as total lipid content, acid value and pH on arrival after6and12months helped in determining appropriate methods for the quality maintenance of green coffee beans. These results suggest that green coffee beans enclosed in VP, imported in a RC, and stored at CTW showed minimal decrease in lipid content, and minimal increases in acid values and lower pH values as compared to those packaged in gunny sack, shipped in a DC, and stored at NTW. Significant changes in parameters and their positive correlation with sensory evaluation results were achieved. Thus, this study demonstrated the importance of packaging, shipping, and storage in an environment unaffected by oxygen, temperature and humidity for proper quality maintenance of green coffee beans.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 45 (3), 129-134, 2019

    Japan Association of Food Preservation Scientists

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