Coffee Science (E-Journal)
Not a member yet
873 research outputs found
Sort by
Alternative treatments diminish oviposition and viability of Leucoptera coffeella (Lepidoptera: Lyonetiidae) eggs and larvae on coffee plants
Get PDFThe effects of alternative inputs on the oviposition and viability of Leucoptera coffeella eggs and larvae were evaluated. Under controlled conditions, coffee seedlings cv. IAPAR-59, eight months old, were sprayed with brown propolis extract (1%), pyroligneous extract with pepper and garlic (PEPG) (2%), silicate clay (2%), kaolin (5%), lime sulfur (2%), neem oil (1%) and kaolin + neem oil (5% + 1%), distilled water and no apraying. In a first no-choice bioassay, coffee seedlings were sprayed before oviposition and kept in cages where adult insects within three days after emergence were released. Adults remained in the cages for 24 hours. Eggs were then recorded. A portion of these eggs were removed but 10 eggs per seedling were preserved to access larval mortality. Reduction of the number of eggs by propolis extract, neem oil, kaolin + neem oil and PEPG were observed in the evaluations. Treatments with neem oil caused great larval inviability. Treatments were also sprayed on eggs laid on leaves. Eggs viability was reduced by neem oil containing treatments and lime sulfur. Neem oil treatments made unfeasible adult emergence; intermediate viability on lime sulfur and slight inviability on silicate clay. Finally, treatments were also sprayed on leaves hosting first or third instar larvae. Neem treatment caused high mortality for 1st and 3rd larvae which was reduced when mixed with kaolin. However, these negative effects disappeared when considering adult survival. Results indicated that propolis extract, PEPG and neem oil treatment are suitable for reducing egg deposition and neem oil diminishes markedly larvae survival and adult emergence
Cold coffee seeds storage with different water content
Get PDFCoffee seeds are classified as intermediate because they have low tolerance to desiccation and low longevity. Consequently, moisture control and storage conditions are important factors in maintaining the physiological quality of these seeds. Thus, the objective in this work was to evaluate the water content effect on coffee seed longevity. Seeds of five Coffea arabica cultivars from the 2016/2017 crop were used. Part of the harvested seeds was dried in the shade until reach 12% moisture and the other part did not go through drying process, remaining with 40% water content. The seeds were stored in a cold chamber at 10 ºC for a period of nine months, and the physiological quality was evaluated every three months by germination, root protrusion, seedlings with expanded cotyledonary leaves, seedling dry mass and enzymatic analysis of catalase enzymes and superoxide dismutase. Regardless of the cultivar, wet seeds coffee storage provides better maintenance of physiological quality for up to nine months. Seedling vigor is reduced throughout the storageperiod, regardless of seed water content.
Key words: Coffea arabica; Moisture; Seed quality; Storage
Analysis of arabica coffee productivity due to shading, pruning, and coffee pulp-husk organic fertilizers treatments
Get PDFArabica coffee productivity can be increased by enhancing the cultivation of superior varieties, suitable land, good planting, shading preparation, pruning, application of organic or inorganic fertilizers, and continuous maintenance. This research aims to analyze Arabica coffee production to treat shading, pruning, and organic fertilizer application of coffee skins in Pantan Cuaca Sub-District, Gayo Lues District. The research was carried out in two stages, in the first stage a field survey was conducted to determine the relatively uniform land and plant characteristics, while in the second stage was the application of coffee skin organic fertilizer and pruning of shaded and non-shaded coffee plants by using farmers method and the recommended methods by the authors. The application of coffee skin organic fertilizer consists of 0, 2.50, 5.00, and 7.50 kg/tree, which is equivalent to 0, 4, 8, and 12 ton/ha, respectively. This research was arranged in a split-plot design, with shades placed in the main plot, while pruning and the application of organic fertilizer of the coffee skins were in the subplots. The variables observed were the number of fruit/trees, dry bean production, and yield at 14% moisture content. Furthermore, the best effect and treatment were determined using variance analysis and the least significant difference (LSD). The result showed that shade only affected bean yield at 14% moisture content, coffee with shade is better than no shade, pruning affected the number of fruit/trees and dry bean production. Furthermore, the recommended pruning was better than farmer pruning, while coffee skin organic fertilizer affected all observed variables. Therefore, the best dose is 7.50 kg/tree (12 tons/ha) because the treatment combination (NxPxK) affected only dry bean production.
Key words: People’s coffee garden; Redcherries; Yield bean; Dry greenbean.
Evaluation of the effect of Azospirillum brasilense inoculation on arabic coffee seedlings
Get PDFIn fabaceae, Azospirilum is used in association with Rhizobium bacteria to promote biological nitrogen fixation, making the plant tolerant to water stress and resulting in better nutrient utilization, obtaining a plant more productive and vigorousand increase roots for better nutrient uptake by the plant. However, there are no studies using coinoculation in Coffee. The objective of the study was to evaluate the effect of different doses of A. brasilense on the development of coffee seedlings. The experiment was carried out in Machado, southern Minas Gerais. The experimental design was completely randomized (DIC), with five treatments and nine replications, totaling 45 experimental plots. The experimental unit consisted of pots of 12 liters of capacity with a substrate composed of 70% soil and 30% of tanned manure and a coffee seedling of cultivar Catuaí Vermelho IAC 144. Treatments were composed with different doses (0, 0.75, 1.5, 2.25 and 3.0 mL) of Azospirillum brasilense inoculant from the Micro-Chemistry laboratory, Azofix®, having Ab-V5 strains,1 x 108 cfu. mL-1 viable cells per mL. From stage V7, the seedlings received eight applications with a seven-day interval. The applying was done in the late afternoon, under favorable environmental conditions, using a hand sprayer. Evaluations were performed 150 days after the first application. The variables evaluated were shoot height (ALT) (cm); shoot fresh matter (MFPA) (g); root fresh matter (MFR) (g); leaf fresh matter (MFF) (g); stem diameter (DIA)(mm) and pivoting root length (CRP) (cm). It is concluded that the inoculation of coffee seedlings with bacteria of the species Azospirillum brasilense promotes greater growth of the pivoting root as well as the fresh matter of the whole root system of coffee seedlings.Key words: Coffea arabica; Seedlings production; Symbiosis
Beverage quality of most cultivated Coffea canephora clones in the Western Amazon
Get PDFMost of the Western Amazon coffee production is made from growing unregistered clones, selected by the coffee growers themselves. The aim of this study is to evaluate the sensory profile and genetic diversity of the most cultivated Coffea canephora clones in the Western Amazon. Coffee samples at cherry stage of the clones 03, 05, 08, 25 and 66 were collected at eight municipalities in the main coffee growing zones, with altitudes ranging from 86 to 381 meters. Beverage quality was evaluated according to the Robusta Cupping Protocols and estimates of the genotype × environment interaction (GE)were made interpreting non-parametric and multivariate methods. The GE interaction was significant and the genetic component was also important to the expression of beverage quality (h2=82,23). The clones 25 and 05 have good attributes and mean score near 80 points. Sweetness was the sensory descriptor with the greatest impact on beverage quality of these two clones. Harshness was the descriptor that had the greatest negative impact on beveragequality of clone 66. The clones had complexities that differed and that were not necessarily associated with greater beverage quality. Despite the differences in their beverage attributes, these clones that are grown for their high productivity presented low genetic diversity of the beverage quality.
Key words: Fine robusta coffee; sensory analysis; genetic parameters
Sensorial profile, content, and antioxidant activity in coffee beverages prepared by direct contact methods
Get PDFDirect content coffee preparation methods may be used as alternative ways to obtain coffee beverages with varied cup profiles. In this investigation the antioxidant metabolites, antioxidant activity, and cup profiles were determined for coffee drinks prepared using five different direct contact methods. The method that registered greatest antioxidant retention was Ibrik, followed by French press, and Toddy. Antioxidant capacity was proportional to antioxidant component retention in the preparations made. It is recommended that coffee be prepared via the Ibrik, French press, and Toddy methods for high acceptance levels, as well as for retention of bioactive components with antioxidant properties and abilities.
Key words: Tasting; antioxidants; barista; quality; cup
Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee
Get PDFCoffee represents an important source of income for producers and for the Brazilian economy, being the second product in the country’s agricultural exports. Unlike other agricultural products, freshly harvested coffee has a high fruit water content, approximately 60% (dry base). It is fundamental to optimize the drying process for cost reduction and quality maintenance, making it necessary to understand the interdependence relation of the tissues of the pericarp and the coffee endosperm during the dehydration of the fruit. The objective of this work was to elaborate a drying model for the constituent parts of coffee fruits evaluating the resistance of each of the pericarp tissues and endosperm. The experiment was set up in a 4x6 factorial scheme (4 relative humidity of the drying air and natural, pulped natural coffee, pericarp tissues and endosperm: 1 - natural coffee and 2 – pulped natural coffee, 3 - exocarp + a portion of mesocarp, 4 - mesocarp, 5 - endocarp, 6 - endosperm]) in a completely randomized design with four replicates. The results wereanalyzed through analysis of variance and regression, using the statistical software STATISTICA 5.0®. The resistance to water outflow, regardless of the processing or the fruit part of the coffee, is greater when the coffee is dried with the lowest relative humidity. The natural coffee was the treatment that presented greater resistance, while the lower resistance was presented by the exocarp + a portion of mesocarp
Technical and economic evaluation of different operating modes for mechanized fertilizer application in coffee plantations
Get PDFThe present study aimed to investigate the performance parameters and related costs of a machinery set composed of a tractor and a machine for fertilizers and soil correctives application, working in a coffee yard. It was evaluated two different modes of operation. For the first mode of operation (MO1), the machinery applied the total recommended dose to only one side of the plants and traveled in only half of the plot interrows. For the second mode of operation (MO2), the machinery applied half the recommended dose to each side of the plants and traveled in all of the plot interrows. The study was performed at Bom Jardim Farm, located in the municipality of Bom Sucesso, state of Minas Gerais, Brazil. The performance parameters included effective field capacity and effective time. The hourly cost of the fertilizers and soil correctives application operation was determined based on the farm’s management data and the effective cost was obtained by relating the hourly cost and the effective time. The results showed that MO1 implies higher effective field capacity and lower effective cost, with the cost of only 50.1% of that found for MO2.
Key words: Agricultural machinery management; costs; Coffea arabica L
Implications of the cut type and apex length of stem cuttings used for the production of plantlets of Conilon coffee
Get PDFProducing plantlets of Conilon coffee within the specific recommendations and with a high level of quality is fundamental since it is capable of promoting the initial development of the crops. To identify the best protocol to prepare the stem cuttings is fundamental to the process of plantlet production of the species. In this context, this study aimed to evaluate the implications of the type of apex cutting and the length of the remaining apex of stem cuttings to produce plantlets of Conilon coffee (Coffea canephora). To this end, two trials were conducted in the Marilândia Experimental Farm (Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Marilândia-ES). The first trial evaluated the types of apex cutting (straight or bevel cut), and the second trial studied the different lengths of the remaining apex (0.5, 1.0, 1.5, 2.0, and 2.5 cm). Characteristics of the vegetative growth and photosynthetic traits of the plantlets of Conilon coffee were evaluated after 120 days of cultivation in a nursery. The bevel cut on the apex promoted the accumulation of total dry mass of the plantlets. Producing stem cuttings with apex length of approximately 1.5 cm favors the accumulation of mass and gains of leaf area of the plantlets of Conilon coffee produced by stem cutting.
Index terms: Asexual propagation; Cloning; Coffea canephora; Photosynthesis; Quality
Sensory quality prediction of coffee assessed by physicochemical parameters and Multivariate model
Get PDFBeverages from roasted coffee can be classified according to their sensory quality into Gourmet, Superior, Traditional, and not recommended for supply coffee. However, the sensory evaluation of coffee has been questioned as it can induce a subjective bias, since the assessors may be influenced by psychological, physiological, and/or emotional factors. Therefore, the aim of this study was to develop multivariate models capable of predicting the overall quality of Gourmet, Superior, and Traditional coffees, based on the physical and physicochemical parameters. For that, one hundred and eight ground roasted coffee samples were evaluated for particle size, degree of roasting, histological identification, moisture, ash, aqueous extract, soluble solids (Brix), pH, and sensory profiling. All categories presented fine grinding. No significant differences were observed for the moisture content and soluble solids (Brix) of Gourmet, Superior, Traditional, not recommended for supply coffee samples. The Traditional and not recommended for supply presented higher levels of aqueous extract, ash, and pH. A light degree of roast and higher acidity values were observed with the increase in coffee quality grades. The results of the physical and physicochemical parameters and the Principal Component Analysis allowed the separation of coffees into two classes: high-quality (Gourmet and Superior) and low-quality (Traditional and not recommended), while the one-class classification (OCC) method showed good sensitivity and was able to satisfactorily distinguish the Gourmet coffee samples from the other samples.
Key words: Coffee quality; sensory; chemometrics; OCC