Biblioteca do Café
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Item Post-harvest of coffee: factors that influence the final quality of the beverage(Revista Engenharia na Agricultura, 2022-04-27) Silva, Camilla Sena da; Coelho, Ana Paula de Freitas; Lisboa, Cristiane Fernandes; Vieira, Gerival; Teles, Maria Carolina de AbreuBrazil is the world’s largest producer and exporter of coffee and the second largest consumer market. Brazil offer differentiated and high quality products to maintain its leading position in coffee production and export. However, Brazilian coffee has suffered some limitations in its commercialization in the international market, due to qualitative aspects. The development of taste and aroma is highly complex, since hundreds of chemical reactions take place at the same time, such as the breakdown of proteins, polysaccharides, trigonelline and chlorogenic acid, mainly in the roasting process. Then, it is necessary that, in addition to pre-harvest management, there are post-harvest practices that meet consumer demands regarding the final quality of the beverage. Studies on physical and chemical changes in the composition of coffee beans must continue to be performed in a comprehensive manner, since factors such as damage to coffee beans, drying methods, processing, storage time, type of packaging and chemical components are directly related to sensorial properties and thus define the quality of the beverage at this point of view. Thus, the objective of this review was to relate the physicochemical, biochemical and physiological characteristics of coffee beans after harvest with the quality of the product after roasting.Item Mudas propagadas vegetativamente de Coffea arabica tratadas com extratos de algas(Universidade Federal de Lavras, 2022-07-28) Azevedo, Harianna Paula Alves de; Santos, Heloisa Oliveira dos; Carvalho, Samuel Pereira; Melo, Paulo CésarA cafeicultura é de suma importância para todo o mundo. No Brasil, destacou-se econômica e socialmente desde a chegada das primeiras mudas e sementes. Com boa e rápida adaptação ao solo e clima, o café brasileiro tomou grandes proporções na balança comercial internacional. Porém, com as mudanças nos hábitos do consumidor, se tem buscado alternativas para os cultivos mais sustentáveis. Uma opção para esses cultivos é o uso de bioestimulantes que são de origem natural, como os extratos de algas. Assim, o objetivo foi avaliar o desenvolvimento de mudas de café arábica propagadas assexuadamente, quando tratadas com extratos de algas. O trabalho foi composto por dois experimentos independentes, conduzidos no Setor de Cafeicultura do Departamento de Agricultura, utilizando de mudas pré-formadas propagadas assexuadamente, da cultivar Mundo Novo. O primeiro foi estabelecido em delineamento em blocos casualizados, em esquema fatorial 4 x 3, com quatro dosagens (0; 2,5; 5 e 10 mL.L-¹) de extratos das algas Ascophyllum nodosum, Lithothamnium ssp. e Kappaphicus spp. O segundo experimento foi estabelecido em blocos casualizados, testando a mistura desses extratos na dose de 5 mL.L-¹. Em ambos foram avaliadas a altura do broto, área foliar, matéria seca foliar, matéria seca do caule, número de folhas, níveis relativos de clorofilas a, b e total, condutância estomática foliar, densidade e funcionalidade estomática. Para as avaliações radiculares determinou-se a massa seca da raiz, comprimento, volume e área superficial radicular, e o diâmetro da raiz. Para a dose de 5 mL.L-¹ houve melhores resultados para os três extratos de algas, Ascophyllum nodosum e Lithothamnium ssp. com os melhores resultados para as principais características de parte aérea. Houve resultados satisfatórios para Ascophyllum nodosum e Lithothamnium ssp. no enraizamento na dose de 5 a 10 mL.L-¹. Para Kappaphicus spp. o efeito foi negativo. As combinações dos extratos de algas não exercem efeito em mudas de café arábica.Item Polymorphic information content of SSR markers for Coffea spp.(Crop Breeding and Applied Biotechnology, 2010) Caixeta, Eveline Teixera; Missio, Robson Fernando; Zambolim, Eunize Maciel; Zambolim, Laércio; Cruz, Cosme Damião; Sakiyama, Ney SussumuThirty-three coffee SSR primers from enriched genomic library with (GT)15 and (AGG)10 repeats were analyzed in 24 coffee tree accessions. Twenty-two primers were polymorphic among accessions; the number of alleles ranged from 2 to 13, with the mean number of 5.1 alleles per primer. PIC values ranged from 0.08 to 0.79. The highest mean PIC values were found for C. canephora (0.46), and the lowest values for C. arabica (0.22) and triploids (0.22) accessions. The polymorphic SSR markers used in this study were useful for genetic fingerprinting in the coffee tree, especially in the C. canephora and the leaf rust resistant arabica cultivars.Item Potential of Metarhizium from soils and rhizosphere of diversified coffee systems in insect suppression and its indirect effect on a coffee pest through endophytic association(Universidade Federal de Viçosa, 2021-10-18) Franzin, Mayara Loss; Venzon, Madelaine; Elliot, Simon Luke; Fadini, Marcos Antonio Matiello; Moreira, Camila CostaDiversified crop systems enhance ecosystem services, such as pest biological control, via attraction and maintenance of entomophagous, and improve soil chemical and biological characteristics. Soil entomopathogenic fungi, such as Metarhizium spp., are also benefit in diversified systems, because these systems reduce direct soil irradiation and increase soil humid. The fungi of this genera are important microbial control agents of insect pests, which made them an important tool to pest management. Besides, this genus is also considered as endophytic, colonizing roots of plants, increasing plant growth and promoting protection against pests. Here, we designed a strategic diversified coffee system in the Cerrado of Minas Gerais, by the associating coffee with plants that attract natural enemies, and investigated the effects of such diversification in the Metarhizium conservation in soil. Coffee was associated with trees of Inga edulis (Fabaceae) and Senna macranthera (Fabaceae) and perennial bushes of Varronia curassavica (Cordiaceae). Non-crop plants were maintained between coffee rows, except before the coffee harvesting, as they can provide food resources for predators and parasitoids. As control, we designed plots with conventional coffee monoculture, with the standard conventional use of pesticides. In Chapter 1, we evaluated Metarhizium activity and density, soil chemical characteristics and enzymatic activity from diversified and conventional soil of coffee systems over time. We estimated the coffee yield in both coffee systems by measuring the volume of coffee fruits per plant and the weight of 100 fruits. The activity and density of Metarhizium spp. was assessed using the bait survival technique with Tenebrio molitor (Coleoptera: Tenebrionidae) larvae as bait, and plating soil suspensions on to solid selective media for counts of colony-forming units (CFU), respectively. Twelve months after experiment starts, bait insects died two times faster due to Metarhizium spp. in the diversified than in the conventional coffee systems, while the density of Metarhizium spp. was also higher in the diversified. Beta-glycosidase activity was greater in the diversified coffee system, indicating more organic matter decomposition and carbon cycle in this coffee system. Furthermore, there was no difference of volume of fruit between coffee systems, however, the weight of 100 fruits was higher in diversified system in 2021. In Chapter 2, we investigatedMetarhizium spp. rhizosphere association with plant roots from diversified and conventional coffee system. We used the same protocols of Chapter 1 to evaluated Metarhizium activity and density. Both were higher in soil and roots samples from diversified than conventional system. We isolated Metarhizium spp. from I. edulis, V. Curassavica, S. macranthera, Gnaphalium spicatum, Conyza bonariensis, Solanum Americanum, Ageratum conyzoides, Bidens pilosa, Sida cordifolia and coffee plants of diversified coffee system. In Chapter 3, we investigate whether Metarhizium robertsii and Metarhizium brunneum, isolated from coffee roots from diversified coffee system in Cerrado, improve coffee seedlings growth and indirectly protect them against the coffee leaf miner (CLM) Leucoptera coffeella (Lepidoptera: Lyonetiidae). We recovered Metarhizium spp. from most of coffee seedling roots, indicating that these fungi can colonize coffee roots by soil drench. We found that M. robertsii increased the leaf area of coffee seedlings. Besides, the plants inoculated with Metarhizium isolates had lower percentage of mined leaf area and the development time of CLM was higher in these plants. Therefore, in this thesis we showed that strategic plant diversification in coffee crops increases density and activity of Metarhizium, soil enzymatic activity and coffee yield over time. Besides, M. brunneum and M. robertsii have potential to use as inoculates of coffee seedlings, because the plants inoculated with them isolates showed lower CLM damage. Therefore, strategic plant diversification in coffee systems can be an alternative to monocultures, improving soil quality and coffee yield.Item 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 BrunelliThe 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.Item Sensory Assessment of Gayo arabica coffee taste based on various varieties and manual brewing devices(Editora UFLA, 2021) Fadhil, Rahmat; Nurba, Diswandi; Sukmawati, ElyaArabica coffee (Coffea arabica) becomes one of the most in-demand types by the community due to its typical taste. The material needed in this study was Gayo Arabica coffee (full wash) obtained from farmers in Bener Meriah, Aceh Province of Indonesia and specially ordered. The right method and coffee brewing device are needed to obtain this typical taste of coffee. One of the coffee brewing methods that keeps developing until now is the manual brewing method. This study aims to find the sensory assessment of Gayo Arabica coffee taste in various varieties with manual brewing devices by using Analytical Hierarchy Process (AHP) method. Manual brewing devices used were Vietnam Drip, French Press, V60, Eva Solo, and Filter, while the chosen va rieties are Tim-tim (Gayo 1), Bor-bor (Gayo 2), and P88. The study result showed that based on the preference of product acceptance by the panelists, the most chosen criteria of taste sensory were flavor (0.253), followed by aftertaste (0.222), sweetness (0204), acidity (0.165), and body (0.155). The variety chosen as the best variety with manual brewing was Tim-tim in various manual brewing devices, which are V60 (0.156), French Press (0146), and Eva Solo (0.140). The next alternatives brewing devices were Vietnam Drip (0.127) and Filter (0.109). Thus, it could be concluded that flavor is the top priority that influences Gayo Arabica coffee’s taste. Therefore, Tim-tim with manual brewing devices (V60, French Press, and Eva Solo) is preferred over other varieties in this study. This finding also becomes a recommendation that the variety for the best serving of Gayo Arabica coffee brew with the most preferred taste with manual brewing devices is Tim-tim.Item Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees(Editora UFLA, 2021) Debona, Danieli Grancieri; Oliveira, Emanuele Catarina da Silva; Caten, Carla Schwengber ten; Guarçoni, Rogério Carvalho; Moreira, Taís Rizzo; Pereira, Lucas Louzada; Moreli, Aldemar PoloniniIn general, the process of roasting coffee uses a rotated fix drum or fluidized bed. Theoretically, the fluidized bed can provide more homogenous roastings throughout the process. Thus, in this study, we analyzed the sensorial and chemical attributes for two different coffees submitted to three roasting profiles using fluidized bed roaster. The coffees were roasted for a high temperature for a short time (HTST), medium temperature for a medium time (MTMT), and low temperature for a long time (LTLT). Sensory analysis was performed on the roasted coffees according to the SCA methodology and chemical analy sis through mid-infrared spectroscopy. The results of sensory analysis indicated a preference for MTMT roasting for coffee grown at high altitude and HTST roasting for coffee grown at low altitude. Chemically, coffees show that LTLT and MTMT roasts are most distant from each other in their chemical com position when roasting low altitude coffee, whereas the HTST and MTMT roasts are the most distant from each other when roasting high altitude coffee.Item Discriminação entre estádios de maturação e tipos de processamento de pós-colheita de cafés arábica por microextração em fase sólida e análise de componentes principais(Sociedade Brasileira de Química, 2011) Arruda, Neusa P.; Hovell, Ana M. C.; Rezende, Claudia M.; Freitas, Suely P.; Couri, Sonia; Bizzo, Humberto R.A fruit chemical composition reflects its maturation stage. For coffee, it is also the reflex of the post harvesting processing type, dry, semi-wet and wet. The object of this work was to verify if headspace solid phase microextraction coupled to gas chromatography (HS-SPME-GC) could be used to discriminate between samples harvested in different maturation stages and treated by different processes. With application of principal component analysis to the area of 117 compounds extracted by SPME, using divinylbenzene/Carboxen/polydimethylsiloxane fiber, it was possible to discriminate, in the roasted and ground coffee, the maturity stage and processing type used.Item Chemometric analysis of UV characteristic profile and infrared fingerprint variations of Coffea arabica green beans under different space management treatments(Sociedade Brasileira de Química, 2016) Terrile, Amélia E.; Marcheafave, Gustavo G.; Oliveira, Guilherme S.; Rakocevic, Miroslava; Bruns, Roy E.; Scarminio, Ieda S.Ultraviolet characteristic profiles and infrared spectroscopic (FTIR) fingerprints of green bean extracts of Coffea arabica L., cv. IAPAR 59, cultivated in two planting patterns, rectangular and square, and at two different densities, 10,000 and 6,000 plants ha-1, identified as R10,R6,S10, and S6 were analyzed with principal component and hierarchical cluster analyses. A simplex centroid design for four solvents (ethanol, acetone, dichloromethane, hexane) was used for sample extraction. The largest chlorogenic acid (CGA) contents were found at the lower planting density. The dichloromethane extracts of the S10 treatment showed the highest levels of unsaponifiable lipids (cafestol and kahweol). The R6 treatment showed a slightly higher content of cafestol and kahweol. Cluster analysis of FTIR fingerprints confirmed that the CGA and caffeine levels differentiate the spatial arrangements. The FTIR fingerprints suggest that green beans from S6 and R10 were richer in lipids and the other two treatments had more sugars and proteins.Item Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting(Sociedade Brasileira de Química, 2009) Amorim, Ana Carolina L.; Hovell, Ana Maria C.; Pinto, Angelo C.; Eberlin, Marcos N.; Arruda, Neusa P.; Pereira, Elenilda J.; Bizzo, Humberto R.; Catharino, Rodrigo R.; Morais Filho, Zenildo B.; Rezende, Claudia M.Direct infusion electrospray ionization mass spectrometry in both the negative ESI(-)-MS and positive ESI(+)-MS ion modes are investigated to differentiate green and roasted Arabica coffees with different stages of ripeness (green, ripe and overripe), post-harvesting process (dry, wet and semi-wet) and coffees with diferente cup qualities. In the ESI(-)-MS of green coffees, ions from deprotonated fatty acids and chlorogenic acids are the most important for ripeness discrimination. In the ESI(+)-MS, maturity is differentiated by ions from protonated caffeine, chlorogenic acids and K+ adducts of fatty acids. To differentiate between post-harvesting process in both ionization modes, ions from fatty acids, chlorogenic acids, sugars and carboxylic acids generated in the fermentation process are the most representative. Roasted Arabica coffees are also well discriminated: in the ESI(-)-MS, ions from chlorogenic acids and short-chain organic acids derived from sugars are important. In the ESI(+)-MS, discrimination are mainly performed by low m/z ions such as protonated pyridine and alkylpiridines formed via trigonelline degradation. Both ESI(+)-MS and ESI(-)-MS are able to differentiate cup quality for Arabica roasted coffees and the ions used to perform discrimination are the same ones described in ripeness and post-harvesting processes.