Condutividade elétrica e lixiviação de potássio do exsudato de grãos de café de diferentes tipos de manejo
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Data
2007
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Resumo
A qualidade do café é um aspecto de suma importância a ser considerado em todo o seu processo produtivo. As táticas de manejo que ofereçam, além da produtividade, a sustentabilidade do agronegócio café, devem ser adotadas. A fim de atender às exigências das agências certificadoras da qualidade do café, como uma forma de agregar maior valor ao produto, a cafeicultura nacional, vem adotando diferentes perfis, como exemplo tem-se a isenção no uso de agrotóxicos sintéticos, realizada na cafeicultura SAT, destacando-se também a cafeicultura orgânica, cujo produto tem uma excelente aceitação no mercado externo. Com o objetivo de estudar como os diferentes tipos de manejo utilizados na cafeicultura podem afetar a estrutura do grão de café, e conseqüentemente a qualidade, avaliou-se a condutividade elétrica e a lixiviação de íons potássio dos grãos de cafés produzidos nos sistemas de manejo convencional, orgânico e sem agrotóxico, conforme a metodologia de Prete (1992). Determinou-se também por catação e pesagem a porcentagem dos defeitos intrínsecos destas amostras (defeitos preto, ardido, verde, concha, brocado e chocho/mal granado). Foram utilizadas 6 amostras de café sem agrotóxico e 10 de café orgânico oriundos de diversas lavouras do estado de Minas Gerais e 5 amostras provenientes do município de Cabo Verde. As avaliações foram realizadas no Laboratório de Bromatologia da EAFMuz. Os dados foram analisados pelo software SISVAR sendo aplicado o teste de Scott Knott a 5% de probabilidade. Observou-se que os tipos de manejo não afetaram a qualidade dos grãos quando foram avaliados a condutividade elétrica, a lixiviação de íons potássio e a porcentagem dos defeitos intrínsecos dos grãos de café. Com tudo isso, a escolha do método a ser empregado deverá passar por uma análise global das vantagens a serem obtidas com cada tipo de manejo.
The quality of the coffee is an aspect of addition importance to be considered in whole the productive process. The adoption of handling tactics that they offer, besides the productivity, the sustainability of the business coffee, it should be considered. In order to assist to the demands of the certifications body the quality of the coffee, as a form of joining value to the product, the national coffee growing, is adopting different profiles, as example is had the exemption in the use of synthetic pesticides, accomplished in the coffee growing SAT, also standing out the organic coffee growing, whose product has an excellent acceptance in the external market. With the objective of studying as the different handling types used in the coffee growing can affect the structure of the coffee bean, and consequently the quality, was evaluated the electric conductivity and the leaching potassium of the grains of coffees produced in the systems of handling conventional, organic and without pesticide, according to the methodology of Prete (1992). It was also determined for separation and weighting the percentage of the intrinsic defects of these samples (defects black, burning, green, shell, brocade and doddering/badly granado). Six samples of coffee were used without pesticide and ten of organic coffee originating from of several farmings of the Minas Gerais State and 5 coming samples of the municipal district of Cabo Verde. The evaluations were accomplished at the Laboratory of Bromatologia of EAFMuz. The data were analyzed by the software SISVAR being applied the test of Scott Knott to 5% of probability. It was observed that the handling types didn't affect the quality of the grains when they were appraised the electric conductivity, the leaching potassium and the percentage of the intrinsic defects of the coffee beans. With all this, the choice of the method to be used should go by a global analysis of the advantages to be obtained with each handling type.
The quality of the coffee is an aspect of addition importance to be considered in whole the productive process. The adoption of handling tactics that they offer, besides the productivity, the sustainability of the business coffee, it should be considered. In order to assist to the demands of the certifications body the quality of the coffee, as a form of joining value to the product, the national coffee growing, is adopting different profiles, as example is had the exemption in the use of synthetic pesticides, accomplished in the coffee growing SAT, also standing out the organic coffee growing, whose product has an excellent acceptance in the external market. With the objective of studying as the different handling types used in the coffee growing can affect the structure of the coffee bean, and consequently the quality, was evaluated the electric conductivity and the leaching potassium of the grains of coffees produced in the systems of handling conventional, organic and without pesticide, according to the methodology of Prete (1992). It was also determined for separation and weighting the percentage of the intrinsic defects of these samples (defects black, burning, green, shell, brocade and doddering/badly granado). Six samples of coffee were used without pesticide and ten of organic coffee originating from of several farmings of the Minas Gerais State and 5 coming samples of the municipal district of Cabo Verde. The evaluations were accomplished at the Laboratory of Bromatologia of EAFMuz. The data were analyzed by the software SISVAR being applied the test of Scott Knott to 5% of probability. It was observed that the handling types didn't affect the quality of the grains when they were appraised the electric conductivity, the leaching potassium and the percentage of the intrinsic defects of the coffee beans. With all this, the choice of the method to be used should go by a global analysis of the advantages to be obtained with each handling type.
Descrição
Trabalho apresentado no Simpósio de Pesquisa dos Cafés do Brasil (5. : 2007 : Águas de Lindóia, SP). Anais. Brasília, D.F. : Embrapa Café, 2007.
Palavras-chave
Café orgânico Condutividade elétrica Lixiviação de potássio Qualidade, Organic coffee Electric conductivity Potassium leaching Quality
Citação
Silva, Ismael Terra; Baquião Filho, Cláudio; Mendonça, Luciana Maria Vieira Lopes; Sandi, Alessandra Lima Santos. Condutividade elétrica e lixiviação de potássio do exsudato de grãos de café de diferentes tipos de manejo. In: Simpósio de Pesquisa dos Cafés do Brasil (5. : Águas de Lindóia, SP : 2007). Anais. Brasília, D.F. : Embrapa - Café, 2007. (1 CD-ROM), 5p.