Navegando por Autor "Vallejos-Torres, Geomar"

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Efecto de hongos formadores de micorrizas arbusculares en clones de café (Coffea arabica) variedad Caturra
(Universidad Nacional de Colombia, 2019) Vallejos-Torres, Geomar; Sánchez, Tito; García, Marco A.; Trigoso, Marcial; Arévalo, Luis A.
Se evaluó el efecto de la inoculación de hongos micorrícicos arbusculares en las características morfológicas de plantas clonales de café (Coffea arabica L.) variedad Caturra en ambientes de invernadero. El estudio fue realizado en la provincia de Rodríguez de Mendoza, región Amazonas, Perú, utilizando un diseño completamente al azar con tres repeticiones y trece tratamientos. Los hongos micorrícicos fueron aislados de fincas cafetaleras y multiplicados con plantas trampas de maíz (Zea mays). Los clones de café fueron enraizados en sustrato esterilizado y posteriormente inoculados con 1500 esporas del hongo. Los mejores resultados se encontraron con los hongos provenientes de San Nicolás-1 inoculados en la variedad Típica, inóculos provenientes de Omia V en esta misma variedad y de Omia VI en la variedad Caturra. Con estos inóculos se encontraron diferencias (P < 0.005) en altura de planta, producción de MS de la parte aérea y radicular en relación con el testigo sin inocular. La colonización radicular y la población de micelio extra-radicular fueron afectados por la procedencia de los HMA. Este estudio confirma que el cultivo de café es dependiente de la asociación simbiótica con hongos micorrícicos arbusculares nativos (HMA-N), ayudando en la absorción de nutrientes y agua necesarios para el crecimiento y desarrollo de las plantas.
Mycorrhizal effects on glomalin-related soil protein and chlorophyll contents in coffee plants in the Peruvian Amazon
(Escola de Agronomia - UFG, 2022-03-21) Solis, Reynaldo; Vallejos-Torres, Geomar; Arévalo, Luis; Caceres, Benjamin
The inoculation of vegetatively propagated coffee plants with arbuscular mycorrhizal fungi (AMF) prior to field establishment may positively influence the plant growth and physiology. This study aimed to evaluate the AMF effects on the glomalin-related soil protein and chlorophyll contents in vegetatively propagated coffee plants inoculated in a greenhouse and transplanted to an open field, in the Peruvian Amazon. The experiment consisted of eight treatments, in a 2 × 4 factorial design, being two coffee varieties (Caturra and Pache) and four AMF inocula (control, Moyobamba, El Dorado and Huallaga). The inocula were collected from organic coffee crops and named according to the province from which they were collected. The mycorrhizal colonization and chlorophyll content were statistically higher in the plants inoculated with AMF, if compared to the non-inoculated plants, while the glomalin-related soil protein content ranged from 61.6 to 69.1 mg g-1 and showed no statistically significant differences among the inocula, although the Moyobamba inoculum showed to be numerically superior. The effect of the coffee variety was not statistically significant among the variables under study.
Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region – Peru
(Universidade Federal de Santa Maria, 2017-09) Gamonal, Liliana Estrella; Vallejos-Torres, Geomar; López, Luis Arévalo
Sensory characteristics were evaluated such as aroma, taste, aftertaste, acidity, body, consistency, balance, cleanliness of the cup, sweetness and beverage quality of four coffee cultivars (Catuaí, Caturra, Pache and Catimor) harvested from two different attitudes [sic: altitudes] (800-1000 and 1000-1200 meters above sea level) in the Province of San Martin - Peru. The focus of this research was to look for significant differences between sensory characteristics evaluated by 05 professional coffee-tasters certified by the Cooperativa Agraria Cafetalera y de Servicios Oro Verde. Ripe cherries were hand-picked, wet processed with natural fermentation and last of all submitted to solar drying. The roasting and grinding procedures followed those specified by the Specialty Coffee Association of America. The coffee-tasters evaluated the sensory attributes on a scale of 6-10 for each criterion. Our results suggested that the sensory quality of Pache and Caturra coffee beans increases the higher the altitude they are cultivated. Although, there is no significant difference between altitudes, the interaction between these two varieties and altitude favors a greater gain in beverage quality as well as aroma, flavor and acidity for the Caturra variety.