Bem vindo à Biblioteca do Café
O SBICafé é um repositório temático da produção científica das instituições que integram o Consórcio Brasileiro de Pesquisa e Desenvolvimento do Café (Consórcio Pesquisa Café). Seu objetivo é unificar e facilitar o acesso à produção científica das instituições consorciadas, no que se refere a temas relacionados ao agronegócio do café, aumentando assim a visibilidade, o uso e o impacto dos resultados das pesquisas depositadas, no intuito de fortalecer os projetos desenvolvidos em torno do Programa Nacional de Pesquisa e Desenvolvimento do Café (PNP D/Café), aumentando sua produtividade, progresso e recompensas.
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Submissões Recentes
New orthotropic stems induction in arabica coffee by pruning and biostimulant application
(Editora UFLA, 2024-11-11) Honda Filho, Cássio Pereira; Coelho, Larissa Sousa; Andrade, Otavio Vitor Souza; Godinho, Emmanuel Zullo
Pruning are techniques used to renew a coffee tree and promote the growth of a more vigorous plant. Allied to that, the use of biostimulants can help the boost growth and development of the new produced stems. The objective of the present work was to evaluate whether the presence of plagiotropic branches in coffee trees pruned by low pruning and the application of biostimulant would influence the production, growth and vigor of new orthotopic branches in Coffea arabica. The experiment consisted of 10 treatments, arranged in a randomized block design with a 2x5 factorial: two pruning methods (low pruning with and without plagiotropic branches) and five doses of Stimulate® (0, 100, 200, 400 and 800 mL). The traits evaluated were vigor of the orthotropic branches produced vigor, orthotropic branches length, number of orthotropic branches orthotropic and orthotropic branches diameter. The use of low pruning with remaining plagiotropic stems combined with the use of biostimulants at a dose of 400 mL induces the production of vigorous orthotropic stems in Arabica coffee trees.
Enzymes activity as potential molecular markers for drying tolerance and quality in Coffea arabica seeds
(Editora UFLA, 2024-09-19) Freitas, Aline Silva; Pinho, Édila Vilela de Resende Von Pinho; Santos, Heloisa Oliveira dos; Pereira, Elise de Matos; Pereira, Wilson Vicente Souza
Antioxidant enzyme expression plays a vital role in the stress response in plants. This study evaluated the physiological quality and antioxidant enzyme expression of coffee seeds and plants subjected to drying. Coffee seeds were conventionally dried to 40% and 10% water content, representing nonstressed and stressed conditions, respectively. The tests included germination, accelerated aging, and emergence. The expression of enzymes (SOD, CAT, POX, APX, and 1-cys-prx), together with lipid peroxidation, was analysed. The results showed no significant differences in the physiological test results, except for germination in stressed seeds. We found differences in antioxidant system enzymes according to the condition applied to the seeds; however, only for peroxidase, lipid peroxidation, and 1-cys-prx were the observed patterns more strongly correlated with seed germination. Nevertheless, only lipid peroxidation and 1-cys-prx were more strongly correlated with germination, indicating its potential as a marker for coffee seed quality.
Factors affecting coffee farmers’ production in Jimma Zone, Southwest Ethiopia
(Editora UFLA, 2024-09-24) Tamirat, Negese; Tadele, Sanait
Coffee yield has good potential in the welfare capabilities of growers in coffee cultivating in Ethiopia in general and particularly in Jimma zone, southwest Ethiopia. Therefore, this study attempts to investigate the factors affecting coffee production in Jimma Zone, Southwest Ethiopia, using cross-sectional field survey data collected from 204 sample coffee growers in the 2023 main growing season. Primary and secondary data were collected in this study. Descriptive and binary logistic regression methods were employed for the data analysis. The results of binary logistic regression analysis showed that age, education status, off-farm activity, landholding, livestock holding, soil fertility, fertilizer use, use of credit, access to extension service, provision of improved seed, access to market information, access to infrastructure, distance to the nearest market and distance to the nearest road were the factors significantly influencing coffee production. Overall, the findings indicate that to enhance and sustain coffee yield in the study area, improved coffee varieties and agronomic practices can be better options to expand coffee yield. Therefore, the concerned bodies should pay considerable attention to coffee production, which is a crucial base for driving food security. The summary of coffee production by policymakers could help to achieve improved living standards for the people in the Jimma Zone.
Diversity pattern on phytochemical traits of coffee bean skin from various species and harvesting methods
(Editora UFLA, 2024-11-12) Maxiselly, Yudithia; Bakti, Citra; Renaldi, Gerry; Sari, Dwi Novanda; Nusifera, Sosiawan; Maulana, Haris
Coffee is a well-known beverage consumed widely all around the globe. During its processing, a vast amount of waste was generated that can be utilized due to its bioactive compounds beneficial for human health. This study aimed to investigate the diversity pattern of three coffee pulp species based on phytochemical properties (total phenolic content (TPC), caffeine content, and antioxidant activity using the DPPH assay) exhibited by the skin of three coffee bean species: Coffea arabica (Arabica), Coffea canephora (Robusta), and Coffea liberica (Liberica) harvested with different technique (selective and strip picking). This study revealed that species and harvesting techniques significantly influenced the phytochemical properties of the coffee bean skin (CBS). The diversity pattern is shown by Principal Component Analysis (PCA), which has a correlation between Robusta and TPC and Arabica with Caffeine content. The findings from this study show the possibility of utilizing the waste from the coffee industry, especially the skin, to be used further in the development of products with considerable amounts of bioactive compounds.
Changes in the Chemical Compound and Sensory Profiles of Liberica Fermentation (Coffea liberica) with Cellulolytic Bacteria Alcaligenes sp and Exiguobacterium indicum
(Editora UFLA, 2024-11-14) Tarigan, Indra Lasmana; Adriliana, Zairaini; Putri, Alya Adiningtyas; Febrianto, Noor Ariefandie; Latief, Madyawati; Sutrisno
Jambi Province, particularly in Tanjung Jabung Barat Regency, Indonesia, is a crucial producer of Liberica coffee known as Liberika Tungkal Komposit (Libtukom). This variety of Liberica coffee (Coffea liberica) thrives in lowland regions, particularly peatlands. It grows best in slightly acidic soil with a pH between 6.0 and 6.5, which helps the plant absorb nutrients and resist pests more effectively. A significant post-harvest method to improve the quality and yield of Liberica coffee involves fermentation using cellulolytic bacteria, Alcaligenes sp. And Exiguobacterium indicum, found in civet digestive tracts. Fermentation enhances the coffe’s flavor, aroma, and quality, mimicking that of civet coffee. The primary objective of this study was to refine the sensory characteristics of Liberica coffee, improve its proximate composition, preserve its bioactive compounds, and boost its antioxidant properties. The fermentation was conducted over 24 hours and 48 hours periods, with roasting temperatures set at light (170 ºC), medium (190 ºC), and dark (210 ºC). The process began with the preparation of bacterial inoculum, followed by fermentation, roasting, and grinding. Sensory evaluation, proximate analysis, and chemical profiling (via FTIR, LC-MS, antioxidant activity, and total phenolic content) were then performed. The findings revealed that fermented Liberica coffee exhibited improved sensory attributes, achieving specialty-grade status at medium roasting temperatures. There was a decrease in moisture and ash content, an increase in fat content, and a reduction in carbohydrate and protein levels. The FTIR analysis showed the preservation of existing compounds, while LC-MS identified bioactive components based on their retention times and molecular weights. Additionally, the fermented coffee demonstrated increased antioxidant activity and total phenolic content compared to non-fermented samples. This study highlights the potential of fermentation
technology to enhance the quality and health benefits of Liberica coffee significantly.
