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A manutenção da integridade das membranas celulares, entre outros eventos, é um forte indicativo de que a qualidade do café foi preservada na pós-colheita. Objetivou-se neste trabalho, analisar o efeito de diferentes métodos de secagem na manutenção da integridade da parede celular e da membrana plasmática de café natural e café despolpado, buscando determinar as condições e o momento em que ocorrem as rupturas microscópicas. Os cafés foram submetidos a um período de pré-secagem em terreiro. Após este, uma parcela de cada tipo de café foi desidratada no terreiro e, outra, à temperatura de 40ºC e 60ºC em secadores de camada fixa, monitorando-se a temperatura e o teor de água até 11% (bu). Nesse período, grãos foram aleatoriamente amostrados e fragmentos do endosperma preparados para a microscopia eletrônica de varredura, registrando-se diversas eletromicrografias, avaliando-se as alterações na membrana plasmática da célula do endosperma dos grãos de cafés em função do teor de água e tempo de secagem. O citoplasma das células a 11% (bu) de teor de água não foi comprometido na secagem em terreiro e a 40°C; na secagem a 60°C, observou-se comprometimento nas estruturas celulares nos cafés com teor de água de 20% (bu). The maintenance of the integrity of cellular membranes, among other events, is a strong indicator that the quality of the coffee was preserved in the post-harvesting process. Therefore, this work aimed to analyze the effect of different drying methods on the maintenance of the integrity of cell walls and plasma membrane of natural and de-pulped coffee in order to determine the conditions and the moment that microscopic ruptures take place. The coffee was submitted to a pre-drying period on a concrete patio. After this, a sample of each type of coffee was dehydrated outdoors and another, with heated air at 40ºC and 60ºC in fixed-layer dryers, controlling the grain temperature and the moisture content to 11% (bu). During the drying process the coffee grains were randomly sampled and fragments of the endosperm were prepared for scanning electron microscopy and eletromicrographs were taken. Measurements of the cells were taken for evaluating changes in the plasma membrane of the endosperm cells in relation to the moisture content and drying period. The cell cytoplasm of the coffee grains with 11% moisture content was not affected when dried under sun light and at the temperature of 40°C. When dried at 60°C, changes in the cellular structures of the cytoplasm were observed for coffees with moisture content of 20%

Microscopia eletrônica de varredura do endosperma de café (Coffea arabica L.) durante o processo de secagem