Physicochemical stability and sensory quality of selected Ethiopian coffee (<i>Coffea arabica</i> L.) brands as affected by packaging materials during storage.

From experiment factors, packaging materials for the mean of moisture content was significantly different (p < 0.05), and coffee brands showed a highly significant difference (p < 0.05).

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There was a decreasing trend in TDS values as storage time advanced, regardless of packaging materials and coffee brands.

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There was an increasing trend in titratable acidity values as storage time advances, regardless of coffee brands and packaging materials used.

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