Coffee Science (E-Journal)
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Quality of Coffea canephora beverage as a function of genotype, processing method and grain size
Get PDFAfter harvesting, the coffee beans tend to lose quality during fruit processing and grain storage, thus affecting the quality of the obtained beverage. The objective of this research was to evaluate the quality of the beverage obtained from conilon coffee (Coffea canephora) for seminal (S) and clonal (C) genotypes, two processing methods of the coffee cherries (natural and peeled), different sizes of coffee beans determined by sieves and two storing periods of 45 and 90 days. The coffee cherries were dried, natural (N) and peeled (P), on cement floor in greenhouse and classified through the 13, 14, 15, 16 and 17 sieves. After 45 days of storage, it is observed that the overall score (OS) of the beverage prepared from peeled clonal (PC) and natural seminal (NS) coffee beans increased with increasing bean size (sieves 15 and 16). The treatments PS13, PS14, PS15, PS16, PC15 and PC16 were significantly different, however, the overall score (OS) decreased after samples were stored for 90 days. It is concluded that after storing the coffee bean samples for 45 and 90 days, the OS decreased significantly for peeled seminal coffee (PS) sieves 13, 14, 15, and 16 and peeled clonal coffee (PC) sieves 15 and 16.
Key words: Coffee drink score; Cup quality; Sensory analysis
Propagation of coffee conilon “Vitória” in conventional and alternative substrates
Get PDFThe sustainable production of inputs or products, either agricultural or industrial, has become an international concern in the last years. Thus, one of the biggest challenges today is to combine production with sustainability. An alternative that has been gaining strength is the use of industrial waste in agriculture. Therefore, the objective of this study was to evaluate the development, physiology and quality of seedlings of C. canephora from the thirteen genotypes found in the variety Vitória Incaper 8142, in conventional substrate in comparison to a substrate based on tannery sludge. A 2 x 13 factorial arrangement was used in which the first factor was the two substrates (conventional substrate and substrate with tannery sludge), and the second factor was the 13 Vitória - Incaper 8142 Conilon coffee genotypes, arranged in a randomized block design with four repetitions. No significant interaction was observed between the factors evaluated, genotypes and substrates. Despite the fact that plants grown on substrate based on tannery sludge show lower averages in some characteristics, they were not different in terms of seedling quality index, so the substrate based on tannery sludge has strong potential for use. This substrate also promoted a greater production of defense metabolites in plants. As for the response pattern between the genotypes of the Vitória - Incaper 8142 variety, a high unevenness was observed in the initial development, both for their phenological and physiological characteristics, which is a reflect of the genetic variability existing between the genotypes.
Key words: Seedling production; Coffe canephora; physiology; sustenaibility
In vivo compatibility between Beauveria bassiana (Bals.) Vuillemin and castor oil on Hypothenemus hampei (Ferrari)
Get PDFThe degree of in vivo compatibility between the entomopathogenic fungi Beauveria bassiana (Bals.) Vuillemin (Ascomycota: Hypocreales) and castor oil is important, as the interaction can be additive, synergistic or antagonistic. Thus, the objective of this study was to evaluate the in vivo compatibility between castor oil and B. bassiana on the coffee berry borer. The CCA-UFES/Bb-4 isolate of B. bassiana was used in concentrations of 0.0 (control), 1 x 104, 1 x 105,1 x 106 and 1 x 107 conidia mL-1. The concentrations of castor oil were: 0.0 (control), 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0% v v-1. The total and confirmed mortality were evaluated, and data submitted to variance analysis. To verify the effect of B. bassiana and castor oil concentrations, the data were submitted to regression analysis at 5% probability. Castor oil had an antagonistic effect on B. bassiana reducing the mortality of coffee berry borer. The mortality of H. hampei reduced caused by interaction between B. bassiana and castor oil, due to increasing concentration of castor oil. Lower interference of castor oil was observed for high concentrations of B. bassiana. Based on the results, management of H. hampei cannot be normally performed using the association between castor bean oil and B. bassiana, except if the economic viability of the higher concentrations justified.
Key words: Ricinus communis; Botanical insecticides; Biological control; Phytosanitary pest management; Coffee crop
Chemical and sensory perception of robusta coffees under wet processing
Get PDFThe quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy to correlate the chemical composition of the grain with the final quality of the product and to assist in the current evaluation method, generating more reliability in the process. This study applied the spontaneous and induced fermentationwith starter cultures (yeast) to evaluate the sensory potential from the impacts generated by the types of processes adopted. The experiments were conducted in a randomized block design with five replicates, in a 3x4 factorial scheme, with three fermentation times: 24, 48, and 72 hours and fourwet processes: Washed, Yeast fermentation, Fully washed without yeast, and Fully washed with yeast. Infrared spectra were taken in the medium region(FTIR-ATR) of the 34 samples generated by the treatments. Given that the method of determining the quality of coffee is subjective, based on scores given by cuppers, the FTIR-ATR spectra were used in the construction of chemometric models to predict sensory ratings given to the attribute ‘acidity’. Themean error of prediction of the model constructed for the sensory score was 0.11. Sensory results indicated a higher score for the acidity attribute, in dry fermentation with yeast at the time of 48 hours, suggesting a new strategy for the production of quality robusta coffee.Key words: Fourier transform infrared spectroscopy; chemometrics; fermentation; acidity
Physiological responses of Coffea arabica cultivars in association with arbuscular mycorrhizal fungi
Get PDFThe inoculation of coffee plants with arbuscular mycorrhizal fungi (AMF) may influence some of its physiological parameters, promoting benefits in the growth of newly planted coffee. The objective of this work was to evaluate the physiological responses of different cultivars of Coffea arabica inoculated with arbuscular mycorrhizal fungi. The experiment was conducted in a vegetation house in Diamantina, state Minas Gerais. The design was in randomizedblocks, in a 3 x 4 factorial scheme, with four replications. The factors were composed of coffee seedlings of Rubi (MG 1192), Mundo Novo (IAC 379-19) and Catuaí Vermelho (IAC 144) cultivars, inoculated or not with FMA Rhizophagus clarus, Acaulospora colombiana and Mix composed by R. clarus and A. colombiana. At 150 days after transplantation, physiological characteristics such as photosynthetic rate, internal carbon concentration, stomatal conductance,transpiration rate, water use efficiency, internal carbon / atmospheric carbon ratio and percentage of mycorrhizal colonization were evaluated. AMF inoculation affected positively the physiology of coffee plants, increasing photosynthetic rate (A), stomatal conductance (Gs), transpiration, carbon consumed (ΔCO2), water use efficiency (EUA) and percentage of mycorrhizal colonization (%), as well as reducing the internal carbon concentration (Ci) for all combinations of AMF cultivars and species. The cultivar Rubi, when inoculated with R. clarus or Mix, obtained a higher percentage of colonization. The physiological activity of coffee plants is altered by symbiotic association, and their responses varied between AMF species and cultivars.
Key words: Coffee; Mycorrhiza; Photosynthesis; Plant growth
Hypothenemus hampei ferrari (coleoptera: curculionidae) answer to visual and olfative stimuli in field
Get PDFThe coffee berry borer (CBB), Hypothenemus hampei (Ferrari, 1867) (Coleoptera: Curculionidae: Scolytinae) is one of the main pests of world coffee growing. For the purpose of monitoring the presence of this insect, colored traps and attractives have been developed. Then, the objective of this work was to determine the association between trap colors and ethanol: methanol proportions in the CBB catch, and also to determine the infestation in the coffee plantation by the H. hampei. Painted traps of red, green and colorful (red upper half + green lower half) and six volatile mixtures were used. The reference mixtures consisted of ethanol: methanol (E:M), in the proportions of 1:1 and 1:3, with addition of 0.002 and 0.004 kg of pure caffeine powder. The infestation in the coffee plantation was determined by the H. hampei number count into the fruits and the traps. The insects caught number showed significant interaction between the factors color and mixtures of volatile compounds (F107:85 = 2.46; p < 0.05). The peaks of H. hampei infestation occurred in the stages of grain formation (January) and maturation (April). The red traps with attractive E:M 1:1 + Benzoic Acid had the most significant effects in the H. hampei catch.Key words: Monitoring; pest; semiochemicals; volatile attractive
Screening for phosphate-solubilizing fungi from colombian andisols cultivated with coffee (Coffea arabica L.)
Get PDFPhosphate (P) bioavailability is severely constrained in volcanic ash soils due to its high fixation rate. To overcome this problem the use of P-solubilizing fungi (PSF) has been proposed gaining recently great attention. However, despite encouraging results in the laboratory, their effectiveness under field conditions is debatable. To provide a better understanding of the dynamics of PSF in soils and to establish criteria for screening effective PSF a series of studies were conducted. PSF were isolated from coffee plantations grown in a Typic Udivitrand (QU), a Pachic Fulvundand (CH), and a Typic Melanudand (Ti). Fifty-four isolates (27 from CH, 19 from Ti, and 8 from QU) produced index of P solubilization among 16 and 106 mg L-1 using as P source phosphate rock. The results suggest that the microbial P solubilization was not only associated to the decrease in the culture medium pH, but also the production of organic acids associated with the most effective PSF. The higher production of organic acids seems to be associated lower fungal colony growth rate likely due to a carbon/energy drainage. The soil P-fixation capacity, soil organic content and degree of humification seems to control the relative abundance of PSF in the soils tested. In soils cultivated with coffee Phlebia subserialis is reported, for the first time, as a PSF.
Key words: Colombian coffee zone; soil fertility; phosphorus fixation; organic acids; humificaction degree; Phlebia
Moisture dynamic sorption isotherms and thermodynamic properties of parchment specialty coffee (Coffea arabica L.)
Get PDFSorption isotherms represent an efficient and valuable tool for predicting the equilibrium moisture content of foods under different humidities and temperatures; thus, they are useful for determining shelf-life and safe storage conditions. The aims of this work were to determine the sorption isotherms of parchment specialty coffee at water activity values of 0.1−0.8 and temperatures of 25, 30, and 40 °C using the dynamic dew point method. The experimental sorption data were modeled using 12 different equations to represent the dependence of equilibrium moisture content on water activity and temperature. Thermodynamic properties were also obtained from the experimental data. The results showed a type II sigmoid shape according to Brunauer-Emmett-Teller (BET) classification, and the double log polynomial (DLP) equation successfully modeled the effects of temperature on the sorption isotherms, obtaining a good fit (R2adj = 0.99 and RMSE = 0.1 % dry basis). The dynamic dewpoint isotherm (DDI) method was advantageous for modelling due to its high availability of experimental data. Thermodynamic analyses showed that the net isosteric heat of sorption, Gibbs free energy, and sorption entropy decreased as equilibrium moisture content increased, and the compensation theory provided evidence that the sorption process was controlled by enthalpy (Tβ > Thm).
Key words: Water activity; equilibrium moisture content; hygroscopicity; non-spontaneous; molecular ordering; compensation theory
Coffee crop science metric: A review
Get PDFCoffee is one of the leading worldwide drinks; therefore, it represents highly valued in the trade. However, coffee is a complex food from sowing to harvesting, processing, packaging, selling and consuming, Although coffee importance in most of its stages, no studies have analyzed the dynamics of global coffee research. This paper presents an analysis of the evolution of Coffee related international research. It is based on the renowned literature databases published by Scopus and Web of Science. The parameters studied included growth of publications, the main journals, countries, institutions, and an author keywords analysis according to their relationship with topics such as agronomy, health, economy, chemistry or biological compound, product and unclassified words. Interest in harvesting techniques and coffee side factors have been increasing through last years in an exponential trend. Producer and consumer countries have composed a synergy with their research interest, that allows stating an upcoming growing in techniques headed to the quality beverage. The contribution is to visualize state of the art in the area of coffee knowledge to generate trends to future researches.
Key words: Agronomy; scientopy; countries
Identification of acid-tolerant coffee genotypes in a coffee germplasm collection of Colombia
Get PDFOne of the limitations of coffee production in many regions of Colombia is the soil acidity. According to historical soil chemical analysis records, more than 50% of coffee farms have pH values below 5.0. Because acid-tolerant coffee varieties are not available, farmers use calcareous additives to correct the problem, which incurs associated labor and input costs. The objective of this work was to identify acid-tolerant genotypes of Coffea arabica. For two contrasting soils in the coffee-growing area of Colombia (Andisol and Entisol), the effect of soil acidity on the growth of 20 genotypes of Coffea arabica during the seedling stage was evaluated. The genotypes were wild accessions that make up the Colombian Coffee Germplasm Collection and the Castillo® Naranjal Variety, used as commercial material. Six months after the seedlings were transplanted into soils treated with or without acidity correction additives, the weight of the dry matter of the roots, stems and leaves was recorded. Later, the acid-tolerant genotypes were identified by means of the quadrant method and the tolerance index. The Timor Hybrid and Rume Sudan genotypes were identified as tolerant of the acidity of the two soil types. These genotypes could be used as progenitors in a coffee breeding program leading to a commercial coffee variety tolerant to soil acidity.
Key words: Andisol; entisol; Coffea arabica L.; timor hybrid; rume sudan