Coffee Science
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3355
Navegar
528 resultados
Resultados da Pesquisa
Item Evaluation of slow release fertilizer on the initial developmentand coffee production(Editora UFLA, 2019-10) Franco Junior, Kleso Silva; Carvalho, Julian Silva; Guimarães, Bernardino Cangussu; Barbosa, Camila Karen Reis; Brigante, Giselle Prado; Dias, Marcio de Souza; Aprelini, André; Silva, Nilton de OliveiraThe objective in this work was to evaluate the efficiency of slow release fertilizer in seedling production, initial development and first coffee production. The research was carried out at Sitio Santa Felicidade, Campestre - MG, Brazil, in a randomized block design with two treatments and ten replicates, totaling 20 experimental plots. Coffee seedlings were produced using Ciclus Substrate (20% N, 22% P2O5 and 5% K2O) and conventional fertilizers 4 kg simple super phosphate (18% P2O5) and 0.25 kg Potassium Chloride (58% K2O). The variables evaluated were size, dry and fresh matter of the shoot and root system, and the seedlings were transplanted to the field and those from Ciclus Substrate received in the first year Ciclus NS (30% N) and in the second year. NK (19-00-19) and conventionally produced with conventional fertilizers (20-00-20 and 25-00-25 respectively), the variables evaluated were: shoot growth, length and number of plagiotropic branch internodes Slow release fertilizer ciclus Substrate has been found to be a viable technology for the production of arabica coffee seedlings, coffee planting NS provides good plant development and coffee producing NK provides good plant growth and higher productivity.Item Effect of intercropping in shading with crotalaria on the initial development of coffee tree(Editora UFLA, 2019-10) Franco Junior, Kleso Silva; Terra, Ana Beatriz Carvalho; Florentino, Ligiane Aparecida; Carvalho, Julian Silva; Guimarães, Bernardino Cangussu; Silva, Nilton de OliveiraCoffee cultivation in Brazil is still predominantly in full sun. However, the shading technique has gained prominence to increase the sustainability and profitability of production. Coffee intercropping legumes, besides contributing to shading, act as green manure, improving soil characteristics. Thus, in this study the objective was evaluating the shading intercropping effect on the initial development of coffee trees. The experiment was carried out at Sítio Santa Felicidade, municipality of Campestre - Southern Minas Gerais. Four species of the Crotalaria genus were used and one control treatment without any intermediate species, totaling 5 treatments. The planting was carried out in 4 replicates per treatment, in a randomized block system (DBC), with 16 coffee plants per plot. The 10 central plants were used for evaluation. The variables analyzed were: seedling setting (%), plant height (cm), leaf area index (LAI), number of plagiotropic branch internodes and 50 cm from ground level (cm²), temperature (°C) and soil moisture (%). Data were statistically interpreted by variance analysis and comparisons of averages performed by the Scott-Knott test at 5% probability, using the statistical software SISVAR®. It was observed that, except seedling setting (%) wherein there was no statistical difference among treatments, the other parameters showed positive responses in intercropping with crotalaria when compared to the control, showing the beneficial effect of the use of this legume when intercropped with coffee tree.Item Quizalofop-P-ethyl controlling sourgrass (Digitaria insularis) and goosegrass (Eleusine indica) in infested coffee areas(Editora UFLA, 2019-10) Vilela, Ximena Maira de Souza; Medeiros, Fernanda Carvalho Lopes de; Gonçalves, Adenilson Henrique; Silva, Lindomar Canuto daChemical control is the main weed management system in coffee crop. Herbicides alternatives controlling grass weeds in infested coffee areas are limited, mainly due to the few options of registered herbicides. Thus, it is important to evaluate selective post-emergence herbicide to control these important weeds in coffee crop. The objective in this work was to evaluate the selectivity, efficiency and agronomic viability of the herbicide quizalofop-P-ethyl compared to GLI OVER SL (glyphosate) on grass control in coffee crop. Two experiments were carried out in randomized blocks with four replicates in the municipality of Lavras and Santana da Vargem (MG - Brazil) in a commercial coffee crop cultivar “Mundo Novo” and “Catuai” to evaluate the herbicide effectiveness in the crop rows. The experimental design was a randomized block design with seven treatments and four replicates. Treatments consisted of the herbicide doses (25, 50, 75 and 100 g a.i. ha-1) compared to the standard glyphosate at the dose of 1,680 g a.i. ha-1 + Iharol at 0.5% v/v. Application occurred when sourgrass and goosegrass were at the beginning of development with up to 4 tillers (early vegetative stage) and in a second trial, at advanced stages of development (highly branched and /or flowering). Control assessments in percentage were performed at 7, 14, 21 and 28 days after application (DAA) of the treatments. A note of phytotoxicity was given following the European Weed Research Council (EWRC) patterns. The control of weeds was evaluated in each experimental plot using the visual notes scale, where: 0% represents no control, and 100% total control of the species in question, compared to the population present in the non-weed control. In general, the dose of 1,500 and 2,000 mL per hectare of quizalofop-p-ethyl (75 and 100 g a.i. ha-1) for the weeds at early vegetative stage presented the highest levels of controls (above 90%). The dose of 2,000 mL per hectare (100 g a.i. ha-1) was efficient at 28 DAA to control more developed plants. No symptoms of phytotoxicity caused by the herbicide quizalofop-P-ethyl were detected at any dose tested. Quizalofop-P-ethyl can be recommended for integrated weed management in coffee for sourgrass and goosegrass.Item Initial roasting temperature effect on thermal behaviour and characteristic of liberica coffee(Editora UFLA, 2019-10) Heriyanti; Panggabean, Yulia; Pangestu, Enggar Tyas; Asyhar, Rayandra; SutrisnoThe roasting process has brought about some changes in transition phases, in chemical characteristics, and microstructures of minerals in the Liberica coffee beans. Two initial roasting temperature variations were carried out to study the thermal behavior and characteristic of Liberica coffee, namely 200 °C and 230 °C. The thermal behaviour of phase changes of the Liberica green and ground coffee after the roasting process has been identified by using Differential Scanning Calorimeter (DSC). Chemical functional groups and molecular structures have been well-analyzed by using Fourier-Transform Infrared Spectroscopy (FTIR), Liquid Chromatography-Mass Spectrometry (LC-MS), Scanning Electron Microscope with Energy Dispersive X-Ray Spectroscopy (SEM/EDX) and X-Ray Powder Diffractions (XRD) for the green and roasted Liberica coffee. The DSC spectra indicated a high decomposition process that occurred during thermal treatment with crystallization and melting temperature around 120 °C and 325 °C for both roasting initial temperature variations, respectively. The FTIR and LC-MS are able to identify the chemical change in both the green and the roasted coffee. The dominant compounds found in the roasted Liberica coffee are caffeine, trigonelline, nicotinic acid, and dehydrocafestol. The XRD spectrum indicates that there is an amorphous phase for the green coffee and a sucrose crystal phase for the roasted coffee within the activity in 2θ = 20.3° and 21.1°.Item Coffee waste biochars: characterization and zinc adsorption from aqueous solution(Editora UFLA, 2019-10) Sertoli, Lindiamara; Carnier, Ruan; Abreu, Cleide Aparecida de; Coscione, Aline Renée; Melo, Leônidas Carrijo AzevedoThe final disposal of organic wastes has become a major challenge with increasing industrialization and population growth. Coffee wastes can be converted into biochar and provide economic and environmental benefits, such as heavy metal remediation in different media. We produced biochars at 700 °C from spent coffee grounds and coffee parchment, characterized them physically and chemically and evaluated their Zn adsorption capacity from aqueous solution. Batch adsorption experiments were performed with six Zn concentrations using four replicates. The desorption process was performed sequentially with a pH 4.9 buffer acetic acid solution. Langmuir and Freundlich isotherms were fitted to the adsorption data using non-linear models. Results show that both biochars are alkaline and have high values of point of zero charge (PZC) (9.2 and 7.7 for coffee parchment and spent coffee grounds biochar). These characteristics indicate precipitation as the main mechanism of Zn immobilization and may have contributed to the low adsorption capacity obtained (0.056 and 0.792 mg g-1 for spent coffee ground and coffee parchment biochar, respectively). Although the biochars have shown low adsorption capacity, they bound Zn strongly and the adsorption process is not easily reversed.Item Sensory quality of roasted coffee beans under different storage conditions(Editora UFLA, 2019-10) Nadaleti, Denis Henrique Silva; Rocha, Hully Alves; Mendonça, Luciana Maria Vieira Lopes; Mendonça, José Marcos Angélico de; Reis, Iêda Bruna dos; Evaristo, Carlos Henrique; Terra, Sávia Del ValeRoasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.Item Dietary fiber and antioxidant activity of gluten-free cookies with coffee cherry flour addition(Editora UFLA, 2019-10) Damat, Damat; Anggriani, Rista; Setyobudi, Roy Hendroko; Soni, PeeyushCoffee husk and coffee pulp are by-product of coffee fruit and bean processing, can be considered as potential functional ingredients for food production as coffee cherry flour (CCF). The CCF contains a lot of carbohydrates, proteins, caffeine, tannins, and polyphenols. In this study, CCF was combined with modified arrowroot starch (MAS) and modified cassava flour (MOCAF) into cookies and improvement on the physical, chemical, and nutraceutical properties of the cookies were studied. The cookies consisted of 20 % of MOCAF and 80 % mixed of modified arrowroot starch and CCF in five levels (80 %: 0 %; 75 %: 5 %; 70 %: 10 %; 65 %: 15 %; 60 %: 20 %) and objective physical, chemical, and nutraceutical properties of the cookies were assessed. The results showed that the total dietary fiber content was enhanced from 11.69 % to 19.48 % with a high proportion of 20 % CCF. The cookies added with CCF displayed enhanced antioxidant activity. Acceptable cookies were obtained by adding 5 % CCF. Thus, the results implied that cookies with CCF addition obtained dietary fiber enriched cookies with improved antioxidant activity.Item Impact of drying methods over the germinative potenti al of conilon coffee of late maturation(Editora UFLA, 2019-10) Posse, Sheila Cristina Prucoli; Rodrigues, Wagner Nunes; Comério, Marcone; Volpi, Paulo Sérgio; Verdin Filho, Abraão Carlos; Posse, Robson Prucoli; Oliveira, Vinicius de Souza; Arantes, Sara DousseauThis study aimed to evaluate the effect of different drying methods (regarding temperature and drying time) over the seed moisture and germination of seeds of Coffea canephora, harvested from genotypes of late maturation. For this end, seeds from selected genotypes were harvested and dried using two different methods: drying at 25 ˚C with natural circulation of air and drying at 35 ˚C with artificial circulation of air. The seeds were evaluated to quantify the loss of moisture content, and their germinative potential was assessed by parameters of germination speed, and the proportion of seedlings with healthy germination originated from them. The results show it is possible to apply different drying methods; using different systems, temperatures and times of exposure; to decrease the moisture content of seeds of C. canephora, from 50% (freshly harvested seeds from genotypes of late maturation, in July) to under 18% (dried seeds). Even if the initial stages of the drying process, while the seeds still present high moisture content, are similar for both methods, the method with artificial circulation of air at 35 ˚C promotes the drying speed and is able to achieve the lower levels of seed moisture using less than half of the time required by method with natural circulation of air at 25 ˚C. This faster moisture removal, however, has negative impacts over the germinative potential of the seeds, which are not observed for seeds subjected to the slow natural drying.Item The effect of steeping robusta coffee beans on monocytes:expression of IL-1β and TNF-α against streptococcus mutans(Editora UFLA, 2019-10) Dewanti, I Dewa Ayu Ratna; Lestari, Pujiana Endah; Budirahardjo, Roedy; Setyorini, Dyah; Yani, RistyaWidi Endah; Wibisono, Sunlip; Mel, MaizirwanAdhesion, IL–1β, TNF–α are components that affect in inflammation. So, the effect of steeping green and black Robusta coffee beans to adhesion of Streptococcus mutans on this components. This study used monocytes isolated from healthy human peripheral blood using Ficoll-Hypaque centrifugation method. Monocytes were divided into eight groups, i. e. (i) Control group (untreated monocytes), (ii) S. mutans group (monocytes + S. mutans), (iii) Black Coffee 2.5 % group (monocytes + black coffee beans 2.5 % + S. mutans), (iv) Black Coffee 5 % group (monocytes + black coffee beans 5 % + S. mutans), (v) black Coffee 10 % group (monocytes + black coffee beans 10 % + S. mutans), (vi) Green Coffee 2.5 % group (monocytes + green coffee beans 2.5 % + S. mutans), (vii) Green Coffee 5 % group (monocytes + green coffee beans 5 % + S. mutans), (viii) Green coffee 10 % group (monocytes + green coffee beans 10 % + S. mutans). S. mutans adhesion on monocytes was analyzed using histochemistry method, while immunocytochemical staining was used for analyzing IL–1β and TNF–α. Cells counting was done per 100 monocytes under a light microscope with 400 x magnification. Data were analyzed using ANOVA followed by LSD test. Results showed that steeping green and black Robusta coffee beans increased the adhesion of S. mutans on monocytes, but it decreased of IL–1β, TNF–α expression (P <0.05). In conclusion, steeping of Robusta coffee beans increased adhesion and decreased IL-1β, TNF-α against S. mutans.Item Effect of induced biological fermentations on coffee sensory quality(Editora UFLA, 2019-10) Cândido, Talita Amparo Tranches; Sepini, Pedro Pereira; Abrão, Polyana de Faria Cardoso; Oliveira, Reginaldo de; Campos, Kátia Alves; Paiva, Leandro CarlosQuality coffee consumption has been gradually increasing and having an impact on coffee prices not only for domestic but also for the foreign market. Different processing (preparation) methods of coffee will directly influence the quality of the final product. Taking this into consideration, this study aimed at evaluating sensory attributes of coffee submitted to biological fermentation. The experiment was carried out in a block design with 4 x 4 +1 factorial scheme. We evaluated the sensory attributes of coffee submitted to different fermentation treatments and times (8, 16, 24, 32 hours submerged in water, water + Saccharomyces cerevisiae, water + Saccharomyces bayanus, and water + Lactococcus lactis).