Com o objetivo de se determinar o efeito da adição de níveis crescentes de defeito "verde" em cafés classificados como bebida "estritamente mole", foram avaliadas as atividades de poliferioloxidase e peroxidase e os valores de índices de coloração, acidez, compostos feriólicos e proteínas, em misturas que continham os seguintes percentuais de defeito "verde": 0%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%,45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 100%. Concluiu-se que a adição crescente de defeito "verde" promoveu decréscimos nas atividades de poliferioloxidase, peroxidase e no índice de coloração das misturas; aumentos na acidez total e nos compostos feriólicos, e não influenciou os teores de proteína bruta nas misturas de café "estritamente mole" com defeitos "verdes".The purpose of the present work was to determine the effect of "green" defect addition levels on the chemical composition of coffee classified by cup proof in "strictly soft". It was determined the poliphenoloxidase and peroxidase activities, colour index, total acidity, phenolic compounds and crude protein values in coffee "strictly soft", containing the following levels of "green defect": 0%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95% and 100%. It was concluded that the increase in green defect addition decreased poliphenoloxidase and peroxidase activities as well as colour index; and increased total acidity and phenolic compounds contents but did not affect the crude protein contents
