Perfil sensorial de cultivares de café resistentes à ferrugem (Hemileia vastatrix Berg et Berg)
Arquivos
Data
2007
Título da Revista
ISSN da Revista
Título de Volume
Editor
Resumo
Os cafés produzidos na Região Sul de Minas Gerais destacam-se mundialmente, pela excelente qualidade de bebida que apresentam. Entre os vários aspectos produtivos a serem considerados para a obtenção de uma qualidade superior da bebida, é preciso considerar o uso de um bom material genético com boa interação com o ambiente. A escolha de cultivares resistentes à ferrugem, principal doença do cafeeiro, tem sido uma alternativa para minimizar os custos com a aplicação de produtos fitossanitários. No entanto, pouco se sabe sobre a qualidade da bebida produzida pelos grãos destes materiais. Com tudo isso, o objetivo do trabalho foi realizar a análise sensorial da bebida de grãos de 9 cultivares com resistência à ferrugem. Os frutos originados da Fazenda Experimental do MAPA/Procafé foram colhidos por derriça no pano, foram descascados e secados ao sol. As amostras foram degustadas por dois provadores que avaliaram os atributos corpo, aroma, doçura e acidez e classificaram a bebida conforme classificação oficial. Os resultados demonstraram diferenças entre as cultivares quanto à qualidade da bebida e ressaltou as peculiaridades de cada cultivar, com relação ao aroma da bebida. As cultivares Sabiá, Icatu Amarelo, Canário e Palma obtiveram a classificação máxima, para pelo menos uma de suas repetições e a cultivar Siriema recebeu a menor qualificação da bebida. Concluiu-se que de uma maneira geral, as cultivares são interessantes para a produção de cafés finos, visto as vantagens adicionais inerentes à sua produção, como a economia de agroquímicos.
The coffees produced in the South Area of Minas Gerais stand out globally, for the excellent drink quality that you/they present. Among the several productive aspects to be considered for the obtaining of a superior quality of the drink, it is necessary to consider the use of a good genetic material with good interaction with the atmosphere. The choice of you cultivate resistant to the rust, main disease of the coffee plant, it has been an alternative to minimize the costs with the application of agricultural inputs. However, little it is known about the quality of the drink produced by the grains of these materials. With all this, the objective of the work was to accomplish the sensorial analysis of the drink of grains of 9 cultivars with resistance to the rust. The originated fruits of Experimental Finance of the MAPA/PROCAFE were picked by fall in the cloth, they were peeled and dried in the sun. The samples were tasted by two fitting room that evaluated the attributes body, aroma, sweetness and acidity and they classified the drink according to official classification. The results demonstrated differences among them cultivate as for the quality of the drink and it emphasized the peculiarities of each to cultivate, regarding the aroma of the drink. You cultivate them Sabia, Icatu Amarelo, Canario and Palma obtained the maximum classification, for at least one of their repetitions and to cultivate Siriema it received to smallest qualification of the drink. It was ended that in a general way, you cultivate are them interesting for the production of fine coffees, seen the inherent additional advantages to the production, as the economy of inputs.
The coffees produced in the South Area of Minas Gerais stand out globally, for the excellent drink quality that you/they present. Among the several productive aspects to be considered for the obtaining of a superior quality of the drink, it is necessary to consider the use of a good genetic material with good interaction with the atmosphere. The choice of you cultivate resistant to the rust, main disease of the coffee plant, it has been an alternative to minimize the costs with the application of agricultural inputs. However, little it is known about the quality of the drink produced by the grains of these materials. With all this, the objective of the work was to accomplish the sensorial analysis of the drink of grains of 9 cultivars with resistance to the rust. The originated fruits of Experimental Finance of the MAPA/PROCAFE were picked by fall in the cloth, they were peeled and dried in the sun. The samples were tasted by two fitting room that evaluated the attributes body, aroma, sweetness and acidity and they classified the drink according to official classification. The results demonstrated differences among them cultivate as for the quality of the drink and it emphasized the peculiarities of each to cultivate, regarding the aroma of the drink. You cultivate them Sabia, Icatu Amarelo, Canario and Palma obtained the maximum classification, for at least one of their repetitions and to cultivate Siriema it received to smallest qualification of the drink. It was ended that in a general way, you cultivate are them interesting for the production of fine coffees, seen the inherent additional advantages to the production, as the economy of inputs.
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 Qualidade sensorial Ferrugem do cafeeiro, Coffee Sensorial quality Coffee leaf rust
Citação
Mendonça, Luciana Maria Vieira Lopes; Pereira, Rosemary Gualberto Fonseca Alvarenga; Borém, Flávio Meira; Almeida, Saulo Roque; Garcia, Antonio Wander Rafael; Mendonça, José Marcos Angélico de. Perfil sensorial de cultivares de café resistentes à ferrugem (Hemileia vastatrix Berg et Berg). 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.