QUALITY OF WASTEWATER FROM PRE-DRYING COFFEE CHERRY STOR AGE BY IMMERSION METHOD

Authors

  • Marise Cota Machado
  • Juarez de Sousa e Silva
  • Antonio Teixeira de Matos
  • Paola Alfonsa Vieira Lo Monaco

DOI:

https://doi.org/10.13083/reveng.v20i5.324

Keywords:

café, processamento, águas residuárias, imersão, fertirrigação.

Abstract

To maintain the final grain quality, the harvested coffee cherry are stored immersed in water, to adjust harvested volume and the processing capacity. This study reports some chemical and biochemical characteristics of the water left after storage, to assist decision making for its treatment for river discharge or for agricultural use such as fertilizing. Coffee cherries of different characteristics and origins were used, and BOD, COD and concentration of P, N, K and Na was determined after the storage period of 1 to 5 days. The data showed that the concentration of the nutrients in the immersion water is related to fruit maturation and, in general, also to the degree of cherry deterioration, and this water has potential for fertirrigation.

Downloads

Download data is not yet available.

Published

2012-11-06

How to Cite

Machado, M. C., e Silva, J. de S., Matos, A. T. de, & Lo Monaco, P. A. V. (2012). QUALITY OF WASTEWATER FROM PRE-DRYING COFFEE CHERRY STOR AGE BY IMMERSION METHOD. Engineering in Agriculture, 20(5), 443–452. https://doi.org/10.13083/reveng.v20i5.324

Issue

Section

Water and environmental resources

Most read articles by the same author(s)

<< < 1 2 3 4 5 > >>