Navegando por Autor "Barbosa, Camila Karen Reis"

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Evaluation of slow release fertilizer on the initial developmentand coffee production
(Editora UFLA, 2019-10) Franco Junior, Kleso Silva; Carvalho, Julian Silva; Guimarães, Bernardino Cangussu; Barbosa, Camila Karen Reis; Brigante, Giselle Prado; Dias, Marcio de Souza; Aprelini, André; Silva, Nilton de Oliveira
The objective in this work was to evaluate the efficiency of slow release fertilizer in seedling production, initial development and first coffee production. The research was carried out at Sitio Santa Felicidade, Campestre - MG, Brazil, in a randomized block design with two treatments and ten replicates, totaling 20 experimental plots. Coffee seedlings were produced using Ciclus Substrate (20% N, 22% P2O5 and 5% K2O) and conventional fertilizers 4 kg simple super phosphate (18% P2O5) and 0.25 kg Potassium Chloride (58% K2O). The variables evaluated were size, dry and fresh matter of the shoot and root system, and the seedlings were transplanted to the field and those from Ciclus Substrate received in the first year Ciclus NS (30% N) and in the second year. NK (19-00-19) and conventionally produced with conventional fertilizers (20-00-20 and 25-00-25 respectively), the variables evaluated were: shoot growth, length and number of plagiotropic branch internodes Slow release fertilizer ciclus Substrate has been found to be a viable technology for the production of arabica coffee seedlings, coffee planting NS provides good plant development and coffee producing NK provides good plant growth and higher productivity.
Evaluation of the effect of Azospirillum brasilense inoculation on arabic coffee seedlings
(Editora UFLA, 2020) Silva, Leonardo Caixeta da; Barbosa, Camila Karen Reis; Franco Junior, Kleso Silva
In 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.
The influence of natrural fermentation on coffee drink quality
(Editora UFLA, 2020) Pereira, Leandro Ferreira Bernardes; Franco Junior, Kleso Silva; Barbosa, Camila Karen Reis
Coffee quality refers to various methods used in farming, selective harvesting that assist in quality preservation and drying methods to be performed. Some drying methods that are being performed fermentation procedures have helped in obtaining specialty coffees. The objective of the research was to evaluate the effects of controlled natural fermentation of coffee through the temperature and time and its influence on the quality of coffee, according to the prescribed attributes in SCAA methodology, the type of coffee drink and time for drying grain. The research was carried out at Lavrinha farm, located at Poço Fundo (south of Minas Gerais), with coffee fruits of Catuaí Vermelho IAC 144 cultivar and selective and manual harvesting. The treatments with temperature-controlled fermentation of 30 and 40 °C (1, 2, 3, 6 and 12 hours) and the control treatment were used with three replications in a randomized block system (DBC) in a factorial scheme. After fermentation, the batches were dried to 11.5% humidity and evaluated according to the SCAA (2015) methodology. The natural fermentation induced by temperature (°C) and time (hours) directly influenced the drink quality, resulting in a coffee with a score of 82 to 84 points, with attribute aggregation and special classification. Natural fermentation with temperature up to 40 °C and time control of 3 ,1 and 24 hours resulted in an improvement in coffee quality by 84 points.