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URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352

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2014 - 20183

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Autor: search.filters.author.Cirillo, Marcelo AngeloAssunto: search.filters.subject.Coffea arabica L.

Resultados da Pesquisa

Agora exibindo 1 - 3 de 3
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    Desiccation sensitivity from different coffee seed phenological stages
    (Associação Brasileira de Tecnologia de Sementes - ABRATES, 2014) Santos, Flávia Carvalho; Rosa, Sttela Dellyzete Veiga Franco da; Pinho, Édila Vilela de Rezende Von; Cirillo, Marcelo Angelo; Clemente, Aline da Consolação Sampaio
    Maturity stage and drying method are the factors that most influence coffee seed quality. The objective of this study was to assess the physiological quality and investigate the electrophoretic patterns of catalase and endo-ß-mannanase enzymes and heat resistant proteins in coffee seeds harvested at different phenological stages and dried under different conditions. Physiological quality was assessed when the seeds had developed the green, greenish-yellow, cherry, overripe and dry stages after three treatments: no drying, conventional drying and fast drying. After each treatment, the physiological quality of the seeds was assessed using the germination test and electrophoretic patterns of heat resistant proteins and the activity of catalase and endo-ß-mannanase enzymes. Seeds harvested at the cherry phenological stage had the best physiological quality, and the drying process reduced quality at the cherry, overripe and dry stages. This reduction was greater under the faster drying process, but at the greenish-yellow stage, seeds had better physiological quality after slow drying. Regarding the results from electrophoretic analysis, endo-ß-mannanase and catalase activities increase as the ripeness stages advance; the activity of endo-ß-mannanase is directly associated with the deterioration process; the expression of heat resistant proteins increases with maturation process and is associated with seed physiological quality.
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    Analysis of defects in coffee beans compared to biplots for simultaneous tables
    (Universidade Federal do Ceará, 2018-01) Brighenti, Carla Regina Guimarães; Cirillo, Marcelo Angelo
    The demand for high quality coffee has become a consolidated criterion to achieve the best prices. Currently, cooperatives evaluate the coffee beans mainly through the particle size and the number of defects in the sample. This evaluation type generates counting data that originates contingency tables from different periods or groups involving the same variables in the row and column and there may be interest in knowing if two tables are related and how much are related. These are the so-called combined tables. Statistical analysis techniques normally employed do not include categorical data in the combined tables. The aim of this study was to evaluate the incidence of different types of defects in samples of large flat coffee beans in two different harvests through the construction of biplots. The decomposition theory in single simultaneous values of double entry contingency tables was used. The results of defect counting in beans of 24 coffee samples from southern Minas Gerais, Brazil, were evaluated in the 2014 and 2015 harvests. Moreover, the association among defect types, considered within different total defect proportions in the sample, was verified based on the percentage in 17/18 sieves. It was also evaluated the relative sums of squares from the similarity and dissimilarity among the harvests. It is concluded that the simultaneous analysis technique allows better visualizing the common behavior and alterations among different harvests, distinguishing the defect types associated with each harvest and among different proportions of large flat beans.
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    Operações pós-colheita e qualidade físico-química e sensorial de cafés
    (Editora UFLA, 2015-04) Clemente, Aline da Consolação Sampaio; Cirillo, Marcelo Angelo; Malta, Marcelo Ribeiro; Caixeta, Franciele; Pereira, Cristiane Carvalho; Rosa, Sttela Dellyzete Veiga Franco da;
    Os efeitos das operações pós-colheita de processamento e secagem e as condições de armazenamento são fatores relevantes a serem considerados para análise da qualidade do café. Dependendo das condições de processamento e secagem, os grãos de café podem sofrer alterações na composição físico-química, influenciando diretamente na qualidade de bebida e consequentemente na avaliação sensorial. Para análise dos resultados, usualmente são utilizadas técnicas de estatísticas univariadas, as quais poderão proporcionar interpretações incoerentes por não considerarem o efeito conjunto entre as variáveis físico-químicas e sensoriais. Assim, objetivou-se propor uma abordagem multivariada dos dados, por meio da combinação de técnicas de componentes principais e gráficos Multi-Vari Chart, que contemple os efeitos das variáveis físico-químicas e sensoriais junto às operações de pós-colheita, na avaliação da qualidade de grãos de cafés. Foram utilizados frutos de Coffea arabica L. cv. Catuaí Amarelo IAC 62 processados para a obtenção de café natural, desmucilado e despolpado. Após o processamento, os cafés foram secados à sombra, ao sol e em secadores mecânicos e foram armazenados por doze meses em câmara fria a 10oC e 50% UR, sendo avaliados a cada quatro meses. Conclui-se que a utilização da análise de componentes principais em conjunto com a técnica gráfica multivari-chart permite compreender os efeitos conjuntos do processamento, secagem e armazenamento sobre a qualidade química e sensorial do café, bem como suas correlações. Observam-se maiores reduções na pontuação final e maiores valores de condutividade elétrica, durante o armazenamento, nos cafés naturais secados em secador.