Classificação física e composição química do café submetido a diferentes tratamentos fungicidas
Data
2009-07
Título da Revista
ISSN da Revista
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Editor
Editora UFLA
Resumo
Objetivando verificar a influência de diferentes métodos de controle de doenças fúngicas do cafeeiro (Coffea arabica L.) na classificação física e na composição química dos grãos de café, foi conduzido este ensaio nos anos agrícolas 2002/03 e 2003/04. O delineamento utilizado foi o inteiramente casualizado com parcelas subdivididas, utilizando quatro repetições, em esquema fatorial 2 x 3, compreendendo duas safras e três tratamentos fungicidas (fungicida sistêmico, nome comercial Ópera®, fungicida cúprico, nome comercial Cobox®, e testemunha não tratada com fungicidas). Os frutos foram separados em cereja descascado e boia. Os tratamentos fungicidas Ópera® e Cobox® utilizados para o controle da ferrugem e cercóspora, influenciam de maneira positiva a classificação por tipo e a composição química do café boia. A aplicação do fungicida Ópera® proporciona melhores resultados nos teores de açúcares totais do café boia do que os demais tratamentos aplicados.
The objective of this work was to ascertain the influence of different fungal disease control methods for coffee (Coffea arabica L.) on the physical classification and chemical composition of coffee beans These practices were undertaken in agricultural years 2002/03 and 2003/04. A completely random design was used with subdivided plots, using repetitions in 2 x 3 factorial scheme, and two harvests and three fungicide treatments (systemic fungicide, trade name Ópera®, cupric fungicide, trade name Cobox®, and non-treated control with fungicides). The fruits were separated in parchment and floaters. The quality evaluations of the beans took place through physical and chemical analyses. The Opera® and Cobox® fungicide treatments influence the classification by type and the chemical composition of the floaters in a positive way. The Opera® fungicide provides higher results in total sugars of floaters.
The objective of this work was to ascertain the influence of different fungal disease control methods for coffee (Coffea arabica L.) on the physical classification and chemical composition of coffee beans These practices were undertaken in agricultural years 2002/03 and 2003/04. A completely random design was used with subdivided plots, using repetitions in 2 x 3 factorial scheme, and two harvests and three fungicide treatments (systemic fungicide, trade name Ópera®, cupric fungicide, trade name Cobox®, and non-treated control with fungicides). The fruits were separated in parchment and floaters. The quality evaluations of the beans took place through physical and chemical analyses. The Opera® and Cobox® fungicide treatments influence the classification by type and the chemical composition of the floaters in a positive way. The Opera® fungicide provides higher results in total sugars of floaters.
Descrição
Palavras-chave
Coffea arabica, Fungos, Processamento, Qualidade, Manejo
Citação
ABRAHÃO, A. A. et al. Classificação física e composição química do café submetido a diferentes tratamentos fungicidas. Coffee Science, Lavras, v. 4, n. 2, p. 100-109, jul./dez. 2009.