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Item IPR Alvorada – Dwarf Arabica coffee cultivar with high yield(Crop Breeding and Applied Biotechnology, 2024-09-25) Sera, Gustavo Hiroshi; Sera, Tumoru; Mariucci Junior, Valdir; Harumi, LucianaIPR Alvorada is a Coffea arabica cultivar with C. canephora introgression, developed from a cross between IAPAR 59 and Mundo Novo IAC 376-4. This cultivar has a dwarf-medium size, high yield, good cup quality, strong vegetative vigor, a medium fruit ripening cycle, and slight resistance to coffee leaf rust.Item Descriptive sensory tests for evaluating Coffea arabica: A systematic review(Universidade Federal de Lavras, 2024-04-20) Nascimento, Manuella Oliveira; Ombredane, Alicia Simalie; Oliveira, Livia de Lacerda deCoffee is a beverage whose price is closely related to the characteristics of its flavor, necessitating reliable sensory tests. To quantify their sensory attributes, classic sensorial methods such as Quantitative Descriptive Analysis (QDA) can be useful. However, uncertainties persist due to protocol variations, which made uncertain the quality of these protocols in evaluating coffee. This study aimed to conduct a systematic review to assess the quality of QDA protocols used for assessing Coffea arabica’s sensory attributes. The review encompassed various critical protocols control points, including pre-test procedures, coffee processing and preparation techniques, test application and data collection procedures. It was also summarized key attributes, highlighting factors impacting coffee’s sensory traits and bias risk of the studies. As the main results, it was saw that the studies have many limitations, such as not citing or controlling critical points in the tests procedures and application, which made most studies having a medium-high bias rating. The primary sensory results findings of the studies included topics such as the impact of brewing time, chemical compounds associated with sensory attributes and the effect of various roasting techniques on the sensory qualities of coffee. In conclusion, standardizing sensory evaluations in future research could enhance consistency and accuracy, yielding less biased results.Item Coverage plants in coffee production systems as weed control(Universidade Federal de Lavras, 2024-05-02) Barros, Vanessa Maria de Souza; Thimothee, Jean Alex; Rodrigues, Rafael Jorge Almeida; Gonçalves, Adenilson Henrique; Medeiros, Fernanda Carvalho Lopes de; Ferreira, André Dominghetti; Carvalho, Gladyston RodriguesThe aim of this study was to evaluate the floristic and phytosociological compositions of weeds and the influence of cover crops between rows of organic and conventional coffee plantations. The assessment of weeds was carried out in two seasons (dry and rainy) in 2019 and 2020. A square made from welded iron bars of 0.50 x 0.50 m (0.25 m2) was launched four times in each block randomly, avoiding overlap, totaling 4.0 m2 of sampled area. A total of 41 weed species were found and described, which were distributed in 38 genera and 19 families with the predominance of Poaceae and Asteraceae. The most abundant species were Cyperus sp. and Urochloa decumbens Staf. that occurred simultaneously in all treatments and showed greater importance (IVI) among weeds. The similarity index is generally low, indicating that the weed community was affected by the presence and absence of cover crops.Item Exploratory evaluation of dry fermentation of specialty coffee from Nariño-Colombia, -using wet and honey-like methods(Universidade Federal de Lavras, 2024-04-30) Guevara, Cindy Estefanía Córdoba; España, Mayerlyn Nathaly Ortega; Solarte, Fernanda Elizabeth Cabrera; Chaves, Erick Fernando Collazos; Troya, Arsenio Hidalgo; Bucheli, Andrés Darío Pantoja; Gutiérrez, Nelson Humberto Hurtado; Romo, Dolly Margot ReveloThe aim of this investigation was to compare the quality of coffee produced by dry fermentation using wet and honey-type methods in three farms located in southwestern Colombia through an ex post facto study. Specialty coffee was produced and studied according to a post-harvest protocol that utilized traditional practices. The study revealed that the quality of coffee is primarily affected by postharvest processing (57.6%) and the coffee farm (37.9%). The honey-like processing method employed on La Mina farm obtained the highest overall quality score, as determined by the Specialty Coffee Association (SCA). The variation in the cup quality occurred due to the variation in the different attributes. The overall impression, fragrance/aroma, body, and flavor were the primary contributors to the total score quality variance (34.9%), whereas acidity, aftertaste, and balance accounted for 26.1% of the total variance. Regarding the environmental, physicochemical, and microbiological parameters, the principal component analysis showed that the bottom temperature (BT), surface temperature (ST), middle temperature (MT), aerobic mesophilic bacteria (AMB), and °Bx accounted for 29.5% of the variance. Also, yeast, pH, LAB, and AAB accounted for 27.3% of the total variance. The highest correlation with the final cupping score was recorded for MT, ST, environmental temperature (ET), BT, Enterobacteria, and relative humidity (RH). Pre-fermentation was found to increase the microbial count, and longer dry fermentation durations of depulped coffee promoted the growth of beneficial microbial populations. The process revealed interesting relationships between temperature-AMB and degrees Brix (°Bx), and between yeast-lactic acid bacteria (LAB) and acetic acid bacteria (AAB).Item Mobile Application for Adjusting Air-Bast Sprayers in Coffee Plantation(Associação Brasileira de Engenharia Agrícola, 2022-09-13) Cunha, João P. A. R. da; Alves, Thales C.; Penha, Rafael S. A.Mobile application development advances, particularly for smartphones and tablets, have allowed farmers to make decisions more assertively in their agrobusiness management. This article addresses the development and evaluation of an app aimed at people who deal with the pesticide application technology in coffee farming, more specifically, adjustment and calibration of sprayers. This mobile app provides the main data necessary for a correct calibration of air-blast sprayers to apply pesticides in coffee planting. Its functionalities include calculation of the application rate for each situation (L ha-1) based on data obtained in the field, such as canopy volume. The app, called SprayCafé, was developed for the Android platform using the Java programming language in the integrated development environment Android Studio. After the development, the application was evaluated, based on a questionnaire answered by 139 users, who ranked the following requirements: ease of use, loading time, adequacy of screen resolution, data relevance, sequence of information, and applicability, among others. The system proved to be simple and robust; it was thus assessed as adequate to the field and to be of great value for coffee planting, especially because it allows safer and more adequate pesticide application. The graphical user interface is interactive and easy to use.Item Technological and nutritional aspects of dark chocolate with added coffee husk flour(Empresa Brasileira de Pesquisa Agropecuária - Embrapa, 2024-07-19) Borges, Marília Viana; Leite, Cristina Xavier dos Santos; Santos, Ingrid Alves; Leão, Danilo Junqueira; Ferrão, Sibelli Passini Barbosa; Santos, Leandro Soares; Lima, Amanda Beatriz Sales de; Wobeto, Carmen; Lannes, Suzana Caetano da Silva; Silva, Marcondes Viana daThe objective of this work was to produce dark chocolates with the addition of coffee husk flour (CHF) and to evaluate the generated effects on their physical, physicochemical, microbiological, textural, and rheological characteristics. Husks of the Pacamara coffee (Coffea arabica) variety, produced under organic management, were used. The samples were previously dried, ground, and sieved at 0.250 mm. Five chocolate formulations were previously standardized at 55% content of cocoa solids (mass and cocoa butter) and at 0.4% soy lecithin. The addition of CHF was tested at the concentrations of 0, 2.5, 5.0, 7.5, and 10%, using a completely randomized design and three replicates. The addition of CHF up to 10% alters the physicochemical, textural, and rheological properties of the chocolate formulations, but without compromising their composition and quality. The tested formulations only differed regarding hardness and cohesiveness, evaluated in the texture profile. The hardness of the chocolate formulations increases as CHF is added.Item Application rate and hydraulic tips used in remotely piloted aircraft affect the phytosanitary products in coffee plant canopies(Editora da Universidade Estadual de Maringá - EDUEM, 2024) Alvarenga, Cleyton Batista de; Zampiróli, Renan; Cunha, João Paulo Arantes Rodrigues da; Rinaldi, Paula Cristina Natalino; Cunha, Bruno Amâncio da; Faria, Layanara OliveiraMost coffee (Coffea arabica) phytosanitary management techniques are performed using ground-based equipment, and remotely piloted aircraft are a recent alternative. Therefore, this study evaluates the effect of different application rates and hydraulic tips used for spreading phytosanitary products on coffee crops using a remotely piloted aircraft, assisted by artificial targets and dye tracing. The experiment was a 4 × 3 factorial randomized block design with four tips (XR 110-01, TT 110-01, AIXR 110- 015, and TTJ60 110-02) and three application rates (8, 12, and 16 L ha-1 ). Hydrosensitive paper was used to analyze the droplet spectrum, and the Brilliant Blue tracer was used to detect spray deposition. The DJI Agras T20 remotely piloted aircraft was used to apply the phytosanitary product. Speed, flight height, and application range were maintained at 5.56 m s-1 , 2 m, and 5 m, respectively. The flight direction was perpendicular to the crop planting lines. The application rate and hydraulic tip jointly controlled the accumulation of droplets on the target according to its position in the plant canopy. Therefore, remotely piloted aircraft can be used in coffee phytosanitary management, particularly to control targets that predominately occur in the upper third of the plant canopy.Item Efeito do bioativador de solo no desenvolvimento inicial do cafeeiro(Revista Brasileira de Agropecuária Sustentável, 2020-03-03) Souza, Eduardo Martins de; Franco Junior, Kleso Silva; Brigante, Giselle Prado; Brockelmann, Carlos Eduardo; Tavares, Renata Mendes; Dias, Márcio de Souza; Marques, Douglas José; Carneiro, João Paulo CostaA cafeicultura tem grande importância econômica no território nacional, entretanto, enfrenta algumas limitações no seu manejo, principalmente na sua implantação, pelo fato de comprometer todo o processo produtivo. A utilização de bioativadores de microrganismos no solo na instalação de lavouras cafeeiras gera um impacto de reciclagem de nutrientes auxiliando no aproveitamento, desenvolvimento e absorção da lavoura cafeeira. Os bioestimulantes à base de algas marinhas, enzimas e microrganismo solo, vêm sendo utilizados como uma alternativa para nutrição de plantas, pelo fato da intensa demanda de nutrientes no sistema atual de agricultura. Neste estudo, objetivou-se verificar o efeito de diferentes dosagens de bioativador de solo (Vitasoil®) na implantação de lavoura cafeeira (Catuai 144 vermelho). Foram testados uma aplicação via solo em 5 doses de 4, 6, 8,10 e 12 gramas por planta, somada a 3 aplicações de 3 gramas via foliar na mesma, para fazer a utilização da mesma ocorreu a hidratação com 100 ml de água para cada grama de produto. Aos 120 dias foram realizadas avaliações no experimento, medições da parte aérea e radicular, contagem de folhas, espessura do caule, pesagem da fração aérea e radicular verde e seca, área foliar e relação parte aérea /raiz. O delineamento experimental foi em blocos ao acaso. Entre os dados analisados observou que o uso do bioativador se mostrou superior estatisticamente quando comparado à testemunha, não diferindo entre si em dosagens. O ativador de microbiota de solo (Vitasoil®) aplicado via solo e foliar em mudas de café, promoveu um melhor desenvolvimento inicial do cafeeiro sendo observado em diâmetro, peso verde e seco, número de folhas por muda, área foliar, altura de planta, comprimento de raiz e relação parte aérea/raiz.Item Composição bromatológica e fatores antinutricionais de silagens produzidas com subprodutos do processamento do café(Revista Brasileira de Agropecuária Sustentável, 2013-12-30) Malta, Marcelo Ribeiro; Fassio, Larissa de Oliveira; Silva, Marina de Mesquita; Lima, Priscilla Magalhães de; Chagas, Rafael Matioli Rezende; Barcelos, Adauto FerreiraA escassez de forragens em algumas regiões do Brasil tem sido responsabilizada pela baixa produtividadedos bovinos. Visando amenizar esse problema, diversas alternativas têm sido propostas, como o aproveitamentode resíduos da agroindústria, a exemplo da casca de café. Este trabalho teve como objetivo avaliar a composiçãoquímica e fatores antinutricionais de silagens produzidas com subprodutos do processamento do café. Foramavaliados 13 tratamentos (T) com a utilização da casca de café úmida (CCU), casca de café seca (CCS), comou sem a utilização de melaço a 5% (M) e com ou sem a utilização de inoculante Lactobacillus plantarum(I), a saber: T1 (100% CCU); T2 (90% CCU + 10% CCS); T3 (80% CCU + 20% CCS); T4 (60% CCU + 40%CCS); T5 (85% CCU + 10% CCS + 5% M); T6 (90% CCU + 10% CCS + I); T7 (75% CCU + 20% CCS +5% M); T8 (80% CCU + 20% CCS + I); T9 (55% CCU + 40% CCS + 5% M); T10 (60% CCU + 40% CCS+ I); T11 (85% CCU + 10% CCS + 5% M+ I) + T12 (75% CCU + 20% CCS + 5% M + I); T13 (55% CCU+ 40% CCS + 5% M + I). Uma vez preparados os tratamentos, estes foram acondicionados em protótiposde silos confeccionados em PVC medindo 250 mm de diâmetro e 750 mm de altura durante um período de60 dias. Foram realizadas análises da composição bromatológica e dos fatores antinutricionais nas silagensobtidas. Diante dos resultados, conclui-se que as silagens oriundas da casca de café apresentam potencial paraa alimentação de ruminantes. Entretanto, a presença de alguns compostos químicos afetam negativamenteo valor nutritivo da casca de café sendo que a sua inclusão na dieta de ruminantes deve ser realizada comcautela.Item Tiossulfato de prata no controle de Colletotrichum gloeosporioides, agente causal da mancha manteigosa em cafeeiro(Revista Brasileira de Agropecuária Sustentável, 2013-12-30) Pinto, Felipe Augusto Moretti FerreiraO presente trabalho foi realizado com o objetivo de avaliar os efeitos do tiossulfato de prata (STS) no controle de Colletotrichum gloeosporioides, agente causal da mancha manteigosa em cafeeiro. Mudas de cafeeiro foram tratadas com STS em três concentrações (2,5, 5,0 e 10 mM) aplicadas antes ou após a inoculação do Colletotrichum gloeosporioides, nas mudas de café, sendo três cultivares diferentes, Catucaí Vermelho, Topázio e Mundo Novo. O trabalho foi conduzido em casa de vegetação, no Departamento de Fitopatologia da Universidade Federal de Lavras. Foi avaliada a severidade nas quatro semanas seguintes a inoculação e foi calculada área abaixo da curva de progresso da doença (AACPD), obtida com base nos índices de doença. Houve interação entre os tratamentos e as cultivares. Os tratamentos com aplicação sete dias antes da inoculação, na concentração de 10 mM e com aplicação sete dias depois da inoculação, na concentração de 2,5 mM foram os melhores para a cultivar topázio.