Coffee Science_v.18, 2023

URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13916

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Analysis and technical optimization of processing condition for better quality of robusta coffee production
(Universidade Federal de Lavras, 2023-06-06) Ahmad, Usman; Sa’diyah, Khalimatus; Sathivel, Subramaniam
The wet processing of robusta coffee starts with harvesting coffee cherries, followed by sorting the cherries, pulping, fermentation, washing, drying, hard skin hulling, bean sorting, and packaging. Soaking fruit before pulping is an alternative for coffee farmers to delay the pulping process if time does not allow it. The fermentation process aims to remove mucus that is firmly attached to the hard skin. The addition of L. casei microbes can accelerate the process but affect the final taste. The study aimed to optimize the duration of soaking and fermentation processes for obtaining coffee beans with a minimum number of unpeeled beans, minimum partially black bean value, maximum taste quality, and to identify volatile components that play a role in forming the best steeping aroma after the coffee beans are roasted, ground and brewed. Experiments and data analysis were carried out using the Response Surface Method design. The optimization results showed that 24 hours of soaking and 24 hours of fermentation were the optimum treatment based on the criteria for unpeeled beans response, partially black bean value, and total taste score with a desirability value of 0.721. The identified volatile compounds (43) include 9 aldehyde group compounds, 3 alcohols, 4 furans, 5 heterocyclic N, 6 ketones, 1 organic acid, 3 phenols, 10 pyrazines, and 2 thiols. The spicy and chocolaty aroma produced was also the highest among treatments, namely 8.98% and 7.74%. The treatment without soaking and fermentation had the highest percentages of caramelly and nutty areas, namely 23.14% and 21.35%, respectively.
Antimicrobial activity of toothpaste containing coffee pulp and silver skin and its effect on tooth hardness and roughness
(Universidade Federal de Lavras, 2023-09-26) Dewanti, I Dewa Ayu Ratna; Indahyani, Didin Erma; Yani, Ristya Widi Endah
Coffee Pulp and silver skin contain compounds that alleged as anti-microbials, so they might be used as toothpaste. We made toothpaste from ethanol extract of Caffea robusta pulp and silver skin, then concentration were adjusted to 20; 30; 40 and 50%. Furthermore, they were tested for antibacterial activity against Staphylococcus aureus, Streptococcus sanguis and Candida albicans and its effect on tooth hardness and surface roughness. Antibacterial test used paper disc diffusion method, the parameter was the diameter of inhibition zone. Analysis of tooth hardness and surface roughness were conducted on extracted tooth (maxillary first premolars) after being brushing, using Rockwell Hardness Testing Machine (Mitutoyo, Brazil) and Surface Roughness Tester (Roughness Tester TR 220, Dongguan, China), respectively. Data were analyzed using ANOVA and LSD. Results showed that toothpaste containing coffee pulp and silver skin, both have demonstrated strong antibacterial activity against S. mutans, S. aureus, S. sanguis and C. albicans. There was no effect of the application of its toothpaste on tooth hardness and surface roughness. Conclusion, Toothpaste containing pulp and silver skin of Caffea robusta has strong inhibition against S. aureus, S. sanguis, C. albicans and does not affect the roughness and hardness of the tooth surface in vitro. So, pulp and silver skin of Caffea robusta can used as ingredient of toothpaste, either alone or in combination with two.
Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process
(Universidade Federal de Lavras, 2023-07-18) Jitjaroen, Wanphen; Kongngoen, Rungtiwa; Panjai, Lachinee
The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature. Five different variations of SCM processes were investigated: pulped natural process (control); at 15 oC for 10 days (SCM-15); at 20 oC for 10 days (SCM-20); with 0.01 g.L-1 pectinases A (polygalacturonase, pectin esterase and pectin lyase) at 20 oC for 5 days (SCM-PA); and with 0.03 g.L-1 pectinases B (polygalacturonase, pectin esterase, pectin lyase and ß-glucanase) at 20 oC for 5 days (SCM-PB). The chemical composition of intact mucilage and green bean coffee were analyzed. The environments created by using SCM fermentation process at 20 oC combined with pectinase A and pectinase B produced green bean coffee with higher content of acidity and reducing sugar. The volatile compounds of roasted coffee were examined by Gas Chromatography-Mass Spectrometry (GC-MS). Fifty-one volatile compounds belonging to 12 chemical classes were identiﬁed. The different total peak area, indicates that most volatile compounds, increases during SCM, and SCM process combined with enzymatic method. The Specialty Coffee Association of America; SCAA sensory analysis was performed by trained specialty coffee judges. The final product of coffee beans, which has been treated with SCM process at 15 and 20 oC have obtained the highest score in fragrance, flavor, aftertaste, body, balance and overall impression. While the enzyme treatment has attained the highest scores in acidity. This study demonstrates that the proposed process may be useful for the improvement of the cup quality.
Carbon footprint and carbon storing capacity of arabica coffee plantations of Central America: A review
(Universidade Federal de Lavras, 2023-07-17) Arellano, Carolina; Hernández, Christian
Knowing the carbon footprint of agricultural systems will allow us to create mitigation and carbon capture strategies to mitigate environmental impacts. Here we reviewed the available literature about the carbon footprint associated with the cultivation of Arabica coffee in Central America region, ranging from traditional polycultures to unshaded monocultures. Subsequently, we reviewed the carbon storage data about different C stocks of a coffee plantation (i.e. living biomass, litter and soil). Finally, actions to mitigate emissions at the farm level are suggested. The major findings of this review were: i) the carbon footprints vary from 0.51 kg CO2eq/kgcherry coffee in traditional polycultures to 0.64 kg CO2eq/kgcherry coffee in unshaded monocultures. ii) Nitrogen fertilization is the main factor contributing to the carbon footprint. iii) The amount of carbon stored in living biomass varies from 53.6 Mg/ha in traditional polycultures to 9.7 Mg/ha in unshaded monocultures. The adequate use of fertilizers, periodic monitoring of soil fertility, the incorporation of functional trees (e.g. shade trees and/or nitrogen fixers) to plantations, soil conservation practices and the use of biofertilizers are some of the recommended actions to mitigate the carbon footprint associated with coffee plantations.
Case study of modeling covariance between external factors and sensory perception of coffee
(Universidade Federal de Lavras, 2023-08-18) Resende, Mariana; Borém, Flávio Meira; Cirillo, Marcelo Ângelo
Analysis and inference of sensory perceptions in coffee beverages are complex due to numerous random causes intrinsic to productivity, preparation, and especially consumer and/or taster subjectivity. In this context, latent variables often composed of a combination of other observed variables are discarded from conventional analyses. Following this argument, this study aimed to propose a model of structural equations applied to a database, geographical indication of coffees in Serra da Mantiqueira, with a methodological contribution characterized by inclusion of a treatment effect, contemplated by different altitudes at which coffees were produced. From the methodology used, a covariance structure was estimated, and used in another statistical methodology to discriminate the effects. It is concluded that the proposed model proved to be advantageous for allowing the analysis of the relationship of latent variables, production and environmental variations, which are not considered in a sensorial analysis, and showed that, in fact, they influence the sensorial perception, for the coffees produced in the Serra da Mantiqueira region. The correlation structure generated from the covariance matrix adjusted by the model resulted in estimates that could be used in other statistical methodologies more appropriate to discriminate the effects, exemplifying the use of principal components.
Characterization of active-aroma wheel in contemporary coffee processes via gas chromatography–olfactometry, and sensory perspective
(Universidade Federal de Lavras, 2023-04-28) Jitjaroen, Wanphen; Chaisri, Daorung; Panjai, Lachinee
This research is to study the difference in chemical changes during fermentation, between the new fermentation processes. Aroma descriptors and sensorial assessments can be effectively used to tailor made fermentation processes. Coffee cherries (Coffea arabica L. var. Catimor) were treated with three different processes as followed: 1) Dry process (control), 2) Semi-carbonic maceration process (SCM): Carbon dioxide gas was injected to replace oxygen, and 3) Yeast process: coffee cherries were fermented by commercial yeast strain Saccharomyces cerevisiae var cerevisiae. SCM and Yeast processes were both incubated at 17±1oC until mucilage of pulped coffee and pectin layer reached to 4.2-4.3 of pH value. Low air temperatures (20-33 oC), low relative humidity (25-60%) to dry coffee samples to the desired 12.5% moisture content was used. The chemical component of the intact mucilage during fermentation was analyzed. The active-aroma attributes of roasted coffee were qualified and intensified by gas chromatography–olfactometry, categorized as followed: Enzymatic, Sugar browning, Dry distillation and Aromatic, and translated into an active-aroma wheel. The quality cup scores were evaluated by certified Q arabica graders, according to the standard of the Specialty Coffee Association. Results shows that, when compared to Control, SCM and Yeast process had a greater potential when it comes to increasing active-aroma attributes (twenty, twenty-nine, and twenty-two active-aroma attributes respectively). The fermentation process of SCM and Yeast process changes the post fermentation chemical composition of coffee cherry, a decrease in pH value, and an increase in acidity and ethanol. Both processes resulted in an improvement in aromatic attributes of roasted coffee, in both types and intensities. In line with the cup quality’s final scores of 81.50, and 82.83 (specialty coffee), respectively, both processes scored higher than the Dry process (79.42 cup score), with coffee from Yeast process scoring the highest in significant difference.
Coffee plant diseases affected by nutritional balance
(Universidade Federal de Lavras, 2023-05-02) Pozza, Edson Ampélio; Pozza, Adélia Aziz Alexandre
In recent years, sustainability has become a priority in agricultural production programs throughout Brazilian territory due to the need to ensure food security and environmental quality. Diseases continue to be a factor limiting sustainable agricultural production, due to the great need for chemical defenses for their control. Thus, it is indispensable to make use of alternative management techniques to reduce the use of such chemical defenses and to increase resistance of plants to diseases. It is known that mineral nutrients affect plant resistance to diseases, and effective physical and biochemical response of plants to pathogens is determined by adequate concentrations of mineral elements in the plant tissues. This review presents the most recent information related to the mode of action of the nutrients in the host-pathogen interaction and individual action in the control of plant diseases with the use of essential nutrients, as well as other elements considered beneficial, such as Si. It also reports on the use of some of these mineral nutrients in control of the main diseases of the coffee plant that occur in Brazil, especially rust, cercosporiosis or brown eye spot, phoma leaf spot, and bacterial blight. In addition, contradictory and satisfactory results are found in the literature on the use of mineral nutrients in control of different diseases, including coffee diseases.
Differences in chemical characteristics due to different roasting of robusta coffee beans
(Universidade Federal de Lavras, 2023-08-23) Ramadhani, Aji Fajar; Nisa, Fithri Choirun; Yunianta
Roasting is a process that contributes to the formation of compounds and flavors in coffee beans. Temperature and length of time are the main factors in the roasting process. Generally, the range of temperatures and roasting times varies significantly for different varieties of coffee beans. This study aims to determine the effect of roasting on changes in the chemical characteristics of robusta coffee beans (Coffea canephora) from Sidomulyo Village. This study used different brewing methods to brew roasted robusta coffee beans with the best chemical characteristics used a factorial randomized block design with two factors: roasting temperature, which consisted of three levels (185, 190, and 195 ⁰C), and roasting time, which consisted of three levels (10, 13, and 16 minutes). The roasted coffee beans were analyzed for water content, ash content, caffeine content, total phenol, and pH. The results of this study obtained a water content value of 3.523 ± 0.129% to 1.939 ± 0.025%, ash content of 8.119 ± 0.115% to 4.315 ± 0.260%, a caffeine content of 2.494 ± 0.015% to 2.176 ± 0.021%; total phenol of 6.251 ± 0.101% to 4.334 ± 0.117%; and a pH value of 6.675±0.126 to 4.075±0.171. At this stage, the best treatment (Zeleny method) is produced by robusta coffee beans roasted at 185⁰C for 10 minutes. Robusta coffee beans with the best treatment have a moisture content of 3.523 ± 0.129%; ash content of 4.315 ± 0.260%, the caffeine content of 2.494±0.015%; total phenol of 6.251±0.101%; and a pH value of 4.075±0.171.
Effect of processing methods (washed, honey, natural, anaerobic) of catimor coffee on physical and sensory quality in Alto Inambari, Peru
(Universidade Federal de Lavras, 2023-07-17) Antezana, Ricardo Nahuel Valenzuela; Luna-Mercado, Genny Isabel
Coffee cultivation is an important economic activity, produced mainly by small producers, being a major exportation product in Peru. Among the coffee varieties grown in the Puno region, the Catimor variety predominates, mainly because of its resistance to yellow rust and productivity. Was investigated the effect on the physical and sensory quality of four coffee processing methods (washed, honey, natural, anaerobic) and a control sample. Samples of three kilograms of Catimor coffee were harvested for each benefit method, then the Specialty Coffee Association (SCA) methodology was applied to evaluate the physical and sensory quality, and the results were analyzed with analysis of variance and Tukey's multiple comparison. The results showed that yield, the main attribute of physical quality, grouped the treatments into two different groups: (1) control 71.17%, washed 75.83%, honey 75.24% and (2) natural 44.45%, anaerobic 45.70%; regarding to the sensory quality, of the sensory attributes only fragrance and body are significantly different, the total cup score was: 82.50 (control), 84.00 (washed), 82.88 (honey), 85.75 (natural) and 87.38 (anaerobic). There is a significant difference between the treatments, despite of the lower yields of the natural and anaerobic benefits, these benefit methods significantly improve sensory quality and therefore profitability. The study gives reference to the coffee producer on the processing method to be used to generate greater profits, and the organic and volatile components related to the benefit methods should be studied.
Evaluation of a prototype of soil thermal solarizer for control of gall nematode in the production of coffee seedlings
(Universidade Federal de Lavras, 2023-02-23) Uchôa, Francisco Paiva; Vieira Junior, José Roberto; Fernandes, Cléberson de Freitas; Rocha, Rodrigo Barros; Espíndula, Marcelo Curitiba; Rudnick, Vaneide Araújo de Sousa; Silva, Dvany Mamedes da; Freire, Tamiris Chaves; Sangi, Simone Carvalho; Mariobo, Solange Aparecida Rodrigues
In coffee crops at Rondônia State of Brazil, there is an increase in phytonematode epidemics.Since most local coffe nurseries at Rondônia use soil as substrate for seedling production, this work aimed to test the minimum exposure time at 60 ºC to control of root-knot nematodes Meloidogyne incognita in soil by means of solar heating, using a solarizer, in an adapted version for better heating perfomance. The used solarizer prototype was built of a wooden box covered with metal sheets, thermal blankets, painted black, with aluminum pipes of 0.5 cm in diameter at the bottom of the box that circulates the water heated by the collector box. The soil was inoculated with a suspension of 1000 eggs + J2 of M. incognita per liter and placed in equipment with a capacity of 150 liters. Exposure times at a minimum temperature of 60 °C were evaluated, with 14 treatments: C1 (non-inoculated and not autoclaved), C2 (inoculated), C3 (non-inoculated and autoclaved) T0’, T15’, T30’, T45’, T60’, T180’, T360’, T720’, T1440’, T2880’ and T4320’ . The temperature was measured every 15 minutes using a skewer-type digital thermometer. The soil was removed according to the exposure time, and placed in 8-liter pots, in which clone 125 and BRS 2357 coffee seedlings, susceptible to M. incognita , were transplanted and growing in a greenhouse for 180 days. The experimental design used was DIC, with 6 replications, each seedling as na experimental unit. Reproduction factor (FR), number of eggs per plant (NOGR) and number of galls per gram of root (NGGR) were evaluated. The FR, NOGR and NGGR variables reduced with exposure time. All treatments showed an effect to control the population of M. incognita in infected soils, with 100% efficacy of pathogen eradication from the T45’ treatment, 60 minutes of exposure is recommended for the production of Coffea canephora seedlings. Taken together, thir work showed the high potential of thr solorizer to contribute in the root-knot nematode control to seedling production.
Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage
(Universidade Federal de Lavras, 2023-09-01) Salvio, Luís Gustavo Amaral; Cirillo, Marcelo Ângelo; Borém, Flávio Meira; Alves, Ana Paula de Carvalho; Palumbo, Juliana Maria Campos; Santos, Cláudia Mendes dos; Haeberlin, Luana; Schwan, Rosane Freitas; Nakajima, Makoto; Sugino, Ryosuke
In recent years, different methods of fermentation have emerged for coffee, with the intention of adding complexity to its flavor. To be able to clearly identify the information from sensory analysis, tools capable of detecting small differences are needed. One such tool is multiple factor analysis (MFA). Thus, the objective of this experiment was to evaluate the effects of fermentation time and storage on the quality of sensory attributes using MFA. The coffee (Coffea arabica L.) samples collected for the study were from the Serra da Mantiqueira region – Brazil. In the present study, two natural coffee fermentation methods were evaluated, one using natural coffee microbiota (NF) and the other using a starter culture (Y), along with different times of anaerobic fermentation (0, 24, 48, 72, and 96h), followed by the pulping of the samples without the use of water. Sensory analysis of fermented coffee samples was performed immediately after drying and after six months of storage in permeable packaging in a refrigerated environment. Thus, the experiment was conducted in an intirely randomized design with a 2 x 5 x 2 factorial scheme (2 fermentation treatments; 5 fermentation times; 2 storage times). The highest scores and the attributes described in higher quality coffees, such as sweetness, acidity, and aftertaste, were attributed to coffees fermented for 96 hours. Results indicated that inoculation of the yeast Saccharomyces cerevisiae CCMA 0543 was responsible for maintaining the sensory qualities of the coffee fermented for 96 hours after 6 months of storage.
Growth promoting fungi increase the quality of Coffea canephora seedlings Pierre ex a. Froehner
(Universidade Federal de Lavras, 2023-04-28) Alves, Jucélia Rodrigues; Celestino, Flávio Neves; Moraes, Alisson Gomes de; Reis, Ricardo Arizono dos; Grecco, Eduardo Domingos
Growth promoting fungi have shown an important role in the development of agricultural crops. Among these fungi, the genus Trichoderma stands out, and the entomopathogenic fungi of the genus Beauveria and Metarhizium have been gaining greater importance. Thus, the aim of the present study was to evaluate the vegetative growth of conilon coffee seedlings inoculated with growth promoting fungi. For the production of seedlings, cuttings of clone A1 of conilon coffee were used, in standard substrate. The growth promoting fungi Trichoderma harzianum, Beauveria bassiana and Metarhizium anisopliae were used at a concentration of 1 x 107 conidia.mL-1, inoculated via soil and leaf. Vegetative growth evaluations were performed at 180 days after cutting. The treatments corresponded to a 4 x 2 factorial arrangement, in a randomized block design, with three replications, totaling 24 plots. The data were submitted to analysis of variance and the means compared by the Scott-Knott grouping method (p ≤ 0.05). The treatments did not promote gains in plant height, stem diameter, root length, root fresh mass, leaf area, shoot/root fresh and dry mass of conilon coffee seedlings. Growth promoting fungi T. harzianum and B. bassiana promoted a greater number of leaf pairs, greater fresh mass of aerial part and greater dry mass of aerial part. Additionally, T. harzianum promoted greater root dry mass in conilon coffee seedlings. Only for the parameter number of leaf pairs, the inoculation via soil was greater than via leaf, while for the other parameters there was no difference regarding the inoculation method.
Identification of soil physicochemical, land suitability, and its relationship to Coffee arabica yielding based on plant age groups
(Universidade Federal de Lavras, 2023-08-25) Marbun, Posma; Bintang; Tampubolon, Koko; Sihombing, Fransisca Natalia; Simanjuntak, Desi Ratnasari; Irly, Irene; Sinuraya, Mariati
The low yield of Coffee arabica could be caused by several factors such as low soil characteristics and depending on the plant age. This study aimed: (1) to obtain information on soil physicochemical characteristics and productivity of Coffee arabica in different age groups, (2) to evaluate the land suitability for C. arabica plants and obtain the relationship between land characteristics and C. arabica yield. This study was conducted on C. arabica smallholders in Tarutung Subdistrict, North Tapanuli District, North Sumatra, Indonesia from October 2021 to February 2022 and used a descriptive-analytic method. Overlay maps of soil type, altitude, and slope to obtain a Soil Map Unit (SMU) then surveyed for the plant age distribution of 6-10 and 11-15 years. Land characteristics were analyzed by matching method, multiple linear regression, and t-test of yielding characters using IBM SPSS software. The results showed that the soil physicochemical characteristics were classified as low, the soil texture was slightly sticky, and higher productivity was found at 11-15 years old. It was found that the potential and actual land suitability classes were not suitable (N) in SMU-1 at 11-15 years, and other SMUs were classified as marginally suitable (S3). Altitude, silt, and clay fractions significantly affect the productivity of C. arabica plants at 6-10 years. However, an increase in altitude, cation exchange capacity, base saturation, and organic-C could be increased the productivity of C. arabica at 6-10 years.
Initial growth of Coffea canephora: Simulation of organomineral system and Limnoperna fortunei as soil improvement
(Universidade Federal de Lavras, 2023-08-17) Barbosa, Mariana Cristina; Sena, Karla Nascimento; Maltoni, Kátia Luciene
The use of residues can be an alternative to mineral fertilization. Manures, sources of nutrients and organic matter, are successfully used in family farming. Another residue that can be used for soil acidity amelioration is the shell of the golden mussel (Limnoperna fortunei), which is rich in CaCO3. This work evaluated the contribution of ground golden mussel shells (GMS) in combination with cattle (CTM) and sheep (SHM) manure to the initial growth of Conilon coffee in an acidic sandy soil. The experiment was carried out in protected cultivation in pots (30 kg) with two Conilon coffee cultivars. The treatments consisted of two doses of CTM (0 or 67 t ha-1) and four doses of GMS (0, 1, 2 and 3 t ha-1), with three replications. Each treatment was incorporated into the soil before the introduction of the seedlings in the experimental units, and 60 days later, a dose of SHM was applied on the soil surface (20 t ha-1). After 180 days, the soil fertility was analysed, and the seedling height, stem diameter, root volume and fresh and dry mass of the aerial parts and roots were measured. Furthermore, the Dickson Quality Index (DQI) was calculated. Both the sheep and the bovine manure increased the pH, the contents of P, MO, K+, Ca2+, and Mg2+, and the cations exchange capacity (CEC) of the soil. The addition of GMS increased the pH and the Ca2+ content while reducing the potential acidity of the soil. A pH above 6.0 reduced the levels of micronutrients in the soil. The use of CTM and SHM shows promise in the initial growth of coffee seedlings (height - H, FMAP, fresh and dry mass of the aerial parts - DMAP, FAR, fresh and dry mass of the root system – DMR diameter, RV root volume and Dickson Quality Index ). Ipiranga 501 surpassed Verdebras G35 in aerial fresh and dry mass, root volume and IQD, with or without the addition of 3 t ha-1 of ground GMS.
Initial growth of coffee plants associated with the use of kaolinite and adjuvant
(Universidade Federal de Lavras, 2023-04-04) Costa, Bruna Penha; Tsutsumi, Cláudio Yuji; Rego, Carlos Augusto Rocha de Moraes
Abiotic stresses cause significant damage to coffee plants’ development. Seeking solutions to mitigate them, studies about antiperspirant action have been intensified, for instance, kaolinite, which produces a film of particles with reflexive properties. In this context, this experiment aims to evaluate the effects of applying kaolinite doses in different colors with or without the addition of adjuvant on biometric variables during coffee plants’ initial growth. The randomized block design was used with three repetitions in an incomplete factorial scheme with an additional treatment, resulting in 11 treatments and 33 plots. The first factor comprised three kaolinite doses (20, 40, and 60 g); the second factor had two kaolinite colors (white and cream), and the third factor was the absence or presence of an adjuvant, also including an additional treatment (control). The plot consisted of four seedlings of the cultivar IPR 100. It was observed that the plant height (PH), number of plagiotropic branches (NPB), leaf area index (LAI), leaf dry matter (LDM), shoot dry matter (SHDM), root dry matter (RDM), and total dry matter (TDM) presented significant differences. Regarding PH, the dose of 40 g of cream kaolinite increased 7.07 cm more than the control. For LAI, the dose of 40 g with adjuvant had a 97.65 increase. For LDM and TDM, the dose of 40 g of white kaolinite with adjuvant presented respective increases of 5.2 and 12.78 g. The application of white kaolinite with adjuvant increased SHDM by 4.52 g. For RDM, the dose of 40 g of white kaolinite with adjuvant increased 6.51 g more than the control. The dose of 40 g of white kaolinite with adjuvant had a higher effect on the biometric variables.
Lactic acid bacteria diversity and dynamics in Colombian coffee fermentation
(Universidade Federal de Lavras, 2023-10-03) O'Byrne, Rosmery Cruz; Piraneque-Gambasica, Nelson; Aguirre-Forero, Sonia
Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages. In Colombia, although coffees with differential sensory characteristics are produced from one region to another, only some studies have been performed on the microbiology of coffee fermentation, of which no research focused on LAB species has been reported. In this study, LAB diversity and dynamics associated with coffee fermentation in the Sierra Nevada de Santa Marta (SNSM) were determined through a temporal high-throughput sequencing approach, where the 16S rRNA gene was amplified and sequenced using the Illumina MiSeq platform. Finally, LAB species were identified using the BLASTN algorithms of the NCBI GenBank. The coffee fermentation process that lasted 36 hours was dominated by the genera Leuconostoc, followed by Lactobacillus and Weissella. Of the 118 OTUs corresponding to LAB, it was possible to identify 50 bacterial species, among which 28 are reported for the first time in coffee fermentation. Among the species widely reported in coffee fermentation are Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum (basonym: Lactobacillus plantarum), Levilactobacillus brevis (basonym: Lactobacillus brevis), and Lactococcus lactis. While the novel reports mainly correspond to species belonging to genera that were previously recognized as Lactobacillus, such as Lactiplantibacillus, Paucilactobacillus, Secundilactobacillus, Liquorilactobacillus, Lacticaseibacillus, Schleiferilactobacillus, Loigolactobacillus, Ligilactobacillus, Lentilactobacillus, Limosilactobacillus, and Latilactobacillus. These findings suggest that the indigenous LAB of the SNSM are responsible for generating metabolites that develop specific characteristics of coffee in the region, which is why coffee from the SNSM is protected by designation of origin. Isolates of the reported species should be considered for application as starter cultures.
Organomineral fertilizer in coffee plant (Coffea arabica L.): Fertilizer levels and application times
(Universidade Federal de Lavras, 2023-09-01) Mota, Raquel Pinheiro da; Ferraz-Almeida, Risely; Camargo, Reginaldo de; Franco, Miguel Henrique Rosa; Delvaux, Julio Cesar; Lana, Regina Maria Quintão
Coffee (Coffea arábica L.) is a fundamental agricultural commodity in the Brazilian economy, demanding a high amount of nutrients for good vegetative development and productivity. The tested hypothesis was that the use of the organomineral fertilizer promotes coffee production and development due to the greater availability of N, P, and K in the soil. The objective of this study was: (i) to monitor the use efficiency of the organomineral fertilizer rates; (ii) to determine the coffee production and development with the organomineral application. A study was developed with applications of four organomineral rates (75%, 100%, 125%, and 150% of the recommended P2O5 rate), three forms of parceling (one, two, and three applications of the organomineral fertilizer), and one control (100% mineral). Yield, soil, leaves, and plant development were monitored. Results showed that organomineral presented a win-win scenario with adequate disposal of residues and sources of nutrients in agriculture promoting the coffee yield from 49.5 (mineral fertilizers) to 53.5 sc ha-1 (100% of P2O5 in organomineral). The plant height, the diameter of the stem, and the canopy presented a quadratic response to organomineral rates with optimal rates fitted at 127; 140; and 140 %, respectively, but there was no direct effect on yield. The split organomineral applications promoted the contents of P and K in the soil, mainly when associated with higher organomineral rates. The K efficiency use was increased with organomineral application indicating the K was used with more efficiency.
Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing
(Universidade Federal de Lavras, 2023-04-17) Alixandre, Ricardo Dias; Alixandre, Fabiano Tristão; Lima, Paula Aparecida Muniz de; Fornazier, Maurício José; Krohling, Cesar Abel; Amaral, José Francisco Teixeira do; Guarçoni, Rogério Carvalho; Dias, Rodrigo da Silva; Venturini, Cassio de Faria; Macette, Higor Alixandre; Zandonadi, Cecília Uliana; Viçosi, David Brunelli
The growing demand for better quality coffees has driven changes in the coffee production chain, mainly through the adoption of new technologies and management. Thus, this work was carried out aiming to evaluate the physical and sensorial quality of Arabica coffee cultivars, submitted to natural and pulped post-harvesting processing. The experiment was carried out following a randomized block design with three replications, in a split-plot scheme, with the plots consisting of five cultivars (Catucaí 2 SL, Catucaí 24/137, Catuaí IAC 44, Arara and Acauã); and the subplots by two processes, pulped and natural cherry. The harvest was carried out manually, harvesting the cherry fruits (ripe) in a sieve. The coffees were processed by the natural and pulped cherry methods. Drying was carried out on a covered suspended terrace, until the grains reached 11% ± 1 moisture (wet basis, bu). The following evaluations were carried out: sensorial analysis of the beverage according to the SCAA methodology, analysis of grain sieves according to the Official Brazilian Coffee Classification Protocol. The results show that all evaluated cultivars have a great potential for the production of specialty coffees in that studied environment. Differences were observed between cultivars both in the sensory quality of the beverage and in the grain size. Cultivar Arara presents a general average of final beverage grade higher than the other cultivars.
Production of Coffea canephora seedlings through cuttings in a nursery and hydroponics using different containers
(Universidade Federal de Lavras, 2023-07-19) Lima, Amador Eduardo de; Castro, Elisa de Melo; Cunha, Samuel Henrique Braga da; Guimarães, Rubens José; Chalfun, Nilton Nagib Jorge; Carvalho, Alex Mendonça de; Alves, Eduardo; Carvalho, Milene Alves Figueiredo
The production of seedlings is a determining factor for the establishment and success of the coffee plantation. The objective of this study was to evaluate the production of Coffea canephora seedlings by cuttings in a modified hydroponic system and in a conventional nursery, using different containers. At the end of the experiment, growth (height, stem diameter, total number of pairs of leaves, leaf area, root area, dry matter weight of leaves, stem and root), physiological (chlorophyll a, b and total and stomatal conductance) and anatomical (stomatal density, functionality and opening) characteristics were analyzed. For statistical analysis, a completely randomized design (CRD) was used, with five treatments and six replications, with ten plants per plot. Seedlings produced in a modified hydroponic system using 50- and 120-cm³ tubettes show better vegetative growth and physiological characteristics compared to those produced in a nursery. Seedling management in a modified hydroponic system using 120-cm³ tubettes provides greater cutting survival percentage, number of remaining leaves and emission of shoots. In nurseries, the use of polyethylene bags provides better seedling quality and survival in relation to the use of tubettes, regardless of volume.
Production of high dietary fiber and antioxidant activity bread from coffee parchment skin flour
(Universidade Federal de Lavras, 2023-11-10) Rizkaprilisa, Windy; Hapsari, Martina Widhi; Paramastuti, Ratih; Santosa, Kresna Mulya
Parchment has a higher food fiber and antioxidant activity than coffee by-products. The increased food fiber and antioxidant parchment can be used to produce food products with nutritional value. One of the popular foods that be the most frequent choice is bread because it can provide a feeling of fullness compared to other snacks. However, bread can increase blood sugar levels and cause obesity because bread has a low dietary fiber content. Therefore, the high content of dietary fiber and antioxidants from parchment could potentially add to the nutritional value of bread, such as dietary fiber and antioxidants. In this study, we modify bread with high food fiber and antioxidant activity by adding parchment flour. Several analyses were conducted, including sensory properties, dietary fiber, antioxidant activity, and physical and chemical properties. The addition of parchment can increase dietary fiber and antioxidants in bread formulation. Parchment makes the bread dough darker and enhances the reddish color of the bread. Based on sensory evaluation, the panelists most liked the bread formulation with the addition of 2.5% parchment flour (P2). It has 6.01% dietary fiber content and 22.51% antioxidant activity. Adding 2.5% parchment flour can increase the carbohydrate content of the bread. Besides giving a feeling of fullness, this bread can also be a functional food that can reduce obesity and prevent disease. Parchment flour can add to the nutritional value of bread compared to other bread that does not use parchment flour.