Coffee Science_v.18, 2023

URI permanente para esta coleção${dspace.url}/handle/123456789/13916

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    Physical and sensorial quality of yellow caturra coffee after a carbonic maceration process
    (Universidade Federal de Lavras, 2023-12-15) Hernández-Alcántara, Gloria; Alarcón-Gutiérrez, Enrique; Ronzón-Soto, Samuel; García-Pérez, José Antonio
    High prices for differentiated coffees with unique flavor profiles have spurred research into processing methods to standardize coffee production and improve quality. Fermentation is a biotechnological tool that may enhance the sensory profile of coffee and boost its overall quality. Carbonic maceration, which uses constant pressure CO2, can be used as a technique to differentiate coffees. In this study, the physical and sensorial qualities of Coffea arabica (yellow caturra variety) beans, following carbonic maceration, were assessed. The experiment was carried out during the harvest 2021/22 at La Joya farm. Data were analyzed for both the physical quality of the green coffee beans and the cup quality (sensorial) based on the fermentation process and duration using ANOVA, Friedman and U Mann-Whitney tests, with a significance level of alpha = 0.05. All analyses were conducted using SPSS software version 25. The final score was influenced by both carbonic maceration and the duration of fermentation, with scores for zero-day compositions being lower than those for 5, 10 and 15 days. A significant difference in primary defects, based on the duration of fermentation, was observed. In conclusion, carbonic maceration improved both coffee qualities at day 5 compared to day zero (natural process). However, the physical quality is negatively affected after 10 and 15 days, while the sensory quality increases respectively.
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    Temporal progress of coffee leaf rust and environmental conditions affecting severity in Veracruz State, Mexico
    (Universidade Federal de Lavras, 2023-03-28) Pale-Ezquivel, Ivan; Lagunes, Ricardo Musule; Pineda-López, Maria del Rosario; Alarcón-Gutiérrez, Enrique; Sánchez-Velásquez, Lázaro Rafael
    Coffee is an important crop in Mexico. Unfortunately, coffee production has been affected by coffee leaf rust (CLR). For Veracruz, the second state in Mexico with the major production of coffee, there are available reports of weekly CLR severity, but these are only informative without in-depth inferential analysis. We analyzed variations of CLR severity along the year in Veracruz with data from municipal weekly reports provided by Mexico’s federal government phytosanitary epidemiological monitoring coffee program. We selected reports dated in 2018 from nine municipalities and after calculations of mean monthly severity values, we conducted a one-way ANOVA (months as factors) of severity data. We compared this information with other coffee-producing regions. Additionally, we explored the association of temperature, rainfall, and altitude with CLR severity using Principal Component Analysis and multiple linear regressions. Temperature and rainfall data were obtained from Mexican National Meteorological Service. We found that CLR severity in October, November, December, and January (months of harvest period) was significantly higher than values from March-June. During the harvest period, coffee plants allocate resources mainly for fruiting which competes in resources for other tasks such as defense and leaf growth, so this competition of resources can explain the positive relationship found between fruit load and CLR severity. This monthly variation of severity was similar to those reported in Chiapas, Guatemala, Colombia, Uganda, and Ethiopia. Our model (R2 = 0.948) showed a significant and negative effect of minimum and maximum temperature (in a range from 9.9 – 15.5 °C and 18.5 – 26.5 °C, respectively) on CLR severity, while the effect of rainfall (in a range from 32.0 – 359.9 mm) and médium temperature (from 14.3 – 20.5 °C) was positive. With our study, we suggest applications of fungicides in March-June when coffee plantations are in leaf phenophase.