SBICafé
Biblioteca do Café

Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees

Mostrar registro simples

dc.contributor.author Romano, Lucicléia Souza
dc.contributor.author Giomo, Gerson Silva
dc.contributor.author Coelho, Anderson Prates
dc.contributor.author Filla, Vinicius Augusto
dc.contributor.author Lemos, Leandro Borges
dc.date.accessioned 2022-11-07T10:36:35Z
dc.date.available 2022-11-07T10:36:35Z
dc.date.issued 2022-05-30
dc.identifier.citation ROMANO, Lucicléia Souza; GIOMO, Gerson Silva; COELHO, Anderson Prates; FILLA, Vinicius Augusto; LEMOS, Leandro Borges. Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees. Bragantia, Campinas, v. 81, p. 1-13, 16 feb. 2022. Available from: https://doi.org/10.1590/1678-4499.20210236. Accessed: 3 nov. 2022. pt_BR
dc.identifier.issn 1678-4499
dc.identifier.uri https://doi.org/10.1590/1678-4499.20210236 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13620
dc.description.abstract The demand for specialty coffees in the national and international market grows and generates an excellent opportunity for the exploration of new business. The cup quality of coffee is defined by the genetic predisposition of varietal groups, effects of the production environment, crop management, and form of post-harvest processing. Genotypes of Yellow Bourbon have already shown a predisposition to the production of excellent cup quality, but it may differ in sensory attributes and cup quality. The aim of this article was to evaluate the agronomic and qualitative performance of Yellow Bourbon strains from the Active Germplasm Bank of the Agronomic Institute of Campinas, in order to identify the best genotypes for the production of specialty coffees. The experiment was conducted in São Sebastião da Grama, SP, Brazil, at 1,100 meters of altitude in a medium-textured Ultisol. Treatments consisted of 14 strains of Yellow Bourbon, arranged in a randomized block design with three replicates. Field, post-harvest and laboratory evaluations were carried out. The strains IAC J3-1, IAC J9-16 and IAC J19-18-10 stood out in terms of yield values and sensory quality above the average of the studied group. The strains IAC J9-16 and IAC J19-18-10 showed predominance of floral and honey nuances, respectively, indicating that they may have high potential to express these characteristics in the beverage. The results suggested that there are Yellow Bourbon strains suitable for production and with superior cup quality, which highlights the importance of the appropriate choice of genotypes for the production of differentiated specialty coffees. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Instituto Agronômico (IAC) pt_BR
dc.relation.ispartofseries Bragantia;v. 81, p. 1-13, 16 feb., 2022;
dc.rights Open Access pt_BR
dc.subject Coffea arabica L. pt_BR
dc.subject Genotypes pt_BR
dc.subject Lineages pt_BR
dc.subject Yield pt_BR
dc.subject Beverage sensory profile pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees pt_BR
dc.type Artigo pt_BR

Arquivos deste item

Arquivos Tamanho Formato Visualização Descrição
Bragantia_v. 81_p. 1 - 13_2022.pdf 190.3Kb application/pdf Visualizar/Abrir ou Pre-visualizar Texto completo

Este item aparece na(s) seguinte(s) coleção(s)

  • Bragantia [359]
    Artigos relacionados a Cafeicultura

Mostrar registro simples

Buscar em toda a Biblioteca


Sobre o SBICafé

Navegar

Minha conta