Revista Ciência Agronômica
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/10361
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Resultados da Pesquisa
Item Desafios da mulher na cafeicultura Grupo Cafeína COCATREL, Três Pontas - MG(UNIS- VARGINHA, 2022-11-01) Archanjo, Larissa Evely; Brigante, Giselle PradoA região do Sul de Minas é reconhecida mundialmente pela produção rural, principalmente a produção cafeeira, de importância econômica regional e nacional, para o agronegócio. No entanto, o papel da mulher na cafeicultura contribui notavelmente para o crescimento do cenário de produção rural. Assim, o presente estudo considerou pesquisar sobre a inserção feminina no mercado, averiguando as comparações de gênero e a atuação da mulher na atualidade, na cadeia produtiva. Inicialmente, foi realizada uma busca exploratória, através da investigação de artigos científicos publicados online, para embasamento desta discussão. Utilizou-se como método uma pesquisa descritiva e qualitativa, a partir de questionário estruturado e composto por questões de múltipla escolha direcionada as mulheres produtoras rurais, empresárias do ramo, técnicas que compõem o Grupo Cafeína (COCATREL), da cidade de Três Pontas, Minas Gerais. Fizeram parte do questionário perguntas que envolveram os desafios das mulheres na cafeicultura, como a remuneração mensal, maternidade e inseguranças. Ao analisar os dados obtidos, com apoio de ferramentas e autores selecionados, foi possível discutir e apresentar um material para a discussão sobre a equidade de gênero no campo. E assim proporcionar um trabalho com o intuito de produzir resultados relevantes e promover um estudo científico para o entendimento da atuação das mulheres na produção rural local, no presente e no futuro das próximas gerações. Com a pesquisa pôde-se perceber que ainda existe uma insatisfação com as condições encontradas no mercado de trabalho e uma expressiva discriminação.Item Monte Carlo simulation and importance sampling applied to sensory analysis validation of specialty coffees(Universidade Federal do Ceará, 2021) Ferreira, Haiany Aparecida; Liska, Gilberto Rodrigues; Cirillo, Marcelo Ângelo; Borém, Flávio Meira; Ribeiro, Diego Egídio; Cortez, Ricardo MiguelCoffee sensory analysis is usually made by a sensory panel, which is formed by trained tasters, following the recommendations of the Specialty Coffee Association of America. However, the preference for a coffee is commonly determined by experimentation with consumers, who typically have no special skills in terms of sensory characteristics. Therefore, this study aimed at applying an intensive computational method to study sensory notes given by an untrained sensory panel, considering the probability distributions of the class of extreme values. Four types of specialty coffees produced under different processes and in varied altitudes in the mountainous region of Mantiqueira, Minas Gerais, were considered. We concluded that the generalized Pareto distribution can be applied to sensory analysis to discriminate types of specialty coffees. Furthermore, the method of importance sampling by Monte Carlo simulation showed greater variability considering a probabilistic model adjusted to identify specialty coffees.Item Growth and physiological quality in clonal seedlings of Robusta coffee(Universidade Federal do Ceará, 2020) Giuriatto Júnior, Jurandyr José Ton; Espindula, Marcelo Curitiba; Araújo, Larissa Fatarelli Bento de; Vasconcelos, Jaqueline Martins; Campanharo, MarcelaThe intrinsic characteristics of the vegetative propagule may influence the rooting speed and shoot growth, as well as the final physiological quality of clonal seedlings of Coffea canephora. The aim of this study was to evaluate the growth and physiological quality of ‘Robusta’ coffee seedlings produced from propagules (stem cuttings) with different cutting ages. The study was conducted in a greenhouse, in the district of Ouro Preto do Oeste, in Rondônia, Brazil (10˚45’43” S and 62˚15’10” W). The ages of the cuttings were 30, 60, 90, 120 and 150 days, corresponding to five positions on the secondary orthotropic stem (sprout), from the apex to the base. Dry matter accumulation, and relative and absolute growth rates were evaluated for 188 days after cutting, as well as the vegetative characteristics of the seedlings at 125 days after cutting. It appears that growth can be divided into three phases: 1) Initial: slow growth, lasting approximately 83 days; 2) Intermediate: fast growth, lasting approximately 40 days; and 3) Final: slow growth, starting approximately 125 days after cutting. With physiological quality, although all the cuttings showed similar growth curves, those of 60, 90 and 120 days produced, 125 days after cutting, the best vegetative performance in the seedlings.Item Kahweol and cafestol in coffee brews: comparison of preparation methods(Universidade Federal do Ceará, 2020) Wuerges, Karla Leticia; Dias, Rafael Carlos Eloy; Viegas, Marcelo Caldeira; Benassi, Marta de ToledoThe profile of bioactive compounds in coffee brews depends on the coffee bean species and varieties, harvesting and post-harvesting practices, roasting processes, and also on the brewing method. The present research aimed to study the contents of cafestol and kahweol - coffee diterpenes with a known impact on human health – comparing coffee beverages prepared using common brewing methods (filtered, espresso, and instant coffee brews). Filtered (cloth-filtered and paper-filtered), espresso and instant brews were obtained from a medium-roasted Coffea arabica coffee (NY 2). Five genuine replicates of each coffee brew were prepared, and the extracts were lyophilized. A validated UPLC-based method provided the content of diterpenes. The results were reported in mg of diterpene per g of solids or per a standard dose of 50 mL of coffee brew. Solids content of coffee brews ranged from 2.06 to 2.46 g 100 mL-1. All coffee brews presented low diterpene contents: 0.05 to 0.16 mg of kahweol and 0.11 to 0.14 mg of cafestol 50 mL-1. Instant coffee brew showed the lowest content of kahweol and absence of cafestol; this reduction was related to the production process of soluble coffee. Diterpenes content was similar in espresso and paper-filtered brews. The cloth-filtered coffee had lower solids content, but higher levels of diterpenes (in mg g-1 of solids). Similar cafestol and kahweol contents (mg 50 mL-1) were observed in filtered and espresso brews.