Coffee Science_v.15, 2020

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Biochemical parameters of an Oxisol submitted to high doses of gypsum in the coffee culture
(Editora UFLA, 2020) Naves, Andrêssa de Paula; Silva, Aline Oliveira; Barbosa, Marisângela Viana; Pinto, Flávio Araújo; Santos, Jessé Valentim dos; Saggin Junior, Orivaldo José; Guimarães, Paulo Tácito Gontijo; Carneiro, Marco Aurélio Carbone
The objective of this study was to determine the influence of increasing doses of agricultural gypsum on the quality of the soil biochemical parameters in coffee cultivation (Coffea arabica L.) over two climatic seasons in the Brazilian Cerrado. Soil samples were collected in two seasons (dry and rainy season), at 0.00 – 0.10 m depth of an Oxisol, submitted to doses 0 (GSA); 3.5 (G3.5); 7.0 (G7.0) and 14 (G14) t ha-1 of agricultural gypsum in the coffee planting line. The biochemical parameters evaluated were: total organic carbon (TOC); microbial biomass carbon (MBC); soil basal respiration (SBR); absolute enzymatic activities [Urease, acid phosphatase, hydrolysis of fluorescein diacetate (FDA)], and enzymatic activity per unit of MBC. The significant effect (p ≤ 0.05) of gypsum doses was observed for MBC and SBR, which were higher in the treatment with G7.0 application. TOC, the enzymatic activities of Phosphatase and the FDA showed no differences between treatments. On the other hand, the specific enzymatic activities by MBC were used to describe the differences between the doses of gypsum applied, generally with greater activity in treatments G7.0 and G14. The accumulated coffee productivity was higher in G14 treatment. The results presented confirmed that the biochemical parameters of the soil are key in the evaluation of changes in soil use, and that the increase in gypsum favors activity and microbial biomass.
Café in small towns: a picture of the weakening social engagement
(Editora UFLA, 2020) Viartasiwi, Nino; Trihartono, Agus
Small towns in developing countries are grappling with the evolving global brand and modern coffee shops (cafés) that have driven out the traditional coffee shop. New cafés have also encouraged a global coffee culture with its uniformity of coffee presentation and quality standard. This research was conducted in East Java, Indonesia, from 2017 to 2018. This study analyses the changing of coffee culture from the perspective of coffee shops culture in small towns of the developing country. Previously, coffee shops served not only as community meeting spots but also as centres of information and resource exchanges. Coffee shop helped to mediate people’s social interactions. Newly arrived café leaves the social dimension of the traditional coffee shop with limited interaction among its patrons. Café becomes a mere economic establishment and a token of a modern lifestyle. The study reveals that even though cafés improve the economy, the change reflects the changing of civic-bond in society. It concludes that the changing of coffee consumption in rural Indonesia may not only signing the arrival of a globalised coffee culture but also, signing the change of social engagement of the society.
Moisture dynamic sorption isotherms and thermodynamic properties of parchment specialty coffee (Coffea arabica L.)
(Editora UFLA, 2020) Collazos-Escobar, Gentil Andres; Gutiérrez-Guzmán, Nelson; Váquiro-Herrera, Henry Alexander; Amorocho-Cruz, Claudia Milena
Sorption isotherms represent an efficient and valuable tool for predicting the equilibrium moisture content of foods under different humidities and temperatures; thus, they are useful for determining shelf-life and safe storage conditions. The aims of this study were to determine the sorption isotherms of parchment specialty coffee at water activity values of 0.1−0.8 and temperatures of 25, 30, and 40 °C using the dynamic dew point method. The experimental sorption data were modeled using 12 different equations to represent the dependence of equilibrium moisture content on water activity and temperature. Thermodynamic properties were also obtained from the experimental data. The results showed a type II sigmoid shape according to Brunauer-Emmett-Teller (BET) classification, and the double log polynomial (DLP) equation successfully modeled the effects of temperature on the sorption isotherms, obtaining a good fit (R2 adj = 0.99 and RMSE = 0.1 % dry basis). The dynamic dewpoint isotherm (DDI) method was advantageous for modelling due to its high availability of experimental data. Thermodynamic analyses showed that the net isosteric heat of sorption, Gibbs free energy, and sorption entropy decreased as equilibrium moisture content increased, and the compensation theory provided evidence that the sorption process was controlled by enthalpy (Tβ > Thm).
Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee
(Editora UFLA, 2020) Dias, Camila de Almeida; Andrade, Ednilton Tavares de; Lemos, Isabella Àvila; Borém, Flávio Meira; Westerich, Diogo Nogueira; Silva, Ana Claudia Almeida da
Coffee represents an important source of income for producers and for the Brazilian economy, being the second product in the country’s agricultural exports. Unlike other agricultural products, freshly harvested coffee has a high fruit water content, approximately 60% (dry base). It is fundamental to optimize the drying process for cost reduction and quality maintenance, making it necessary to understand the interdependence relation of the tissues of the pericarp and the coffee endosperm during the dehydration of the fruit. The objective of this work was to elaborate a drying model for the constituent parts of coffee fruits evaluating the resistance of each of the pericarp tissues and endosperm. The experiment was set up in a 4x6 factorial scheme (4 relative humidity of the drying air and natural, pulped natural coffee, pericarp tissues and endosperm: 1 - natural coffee and 2 – pulped natural coffee, 3 - exocarp + a portion of mesocarp, 4 - mesocarp, 5 - endocarp, 6 - endosperm]) in a completely randomized design with four replicates. The results were analyzed through analysis of variance and regression, using the statistical software STATISTICA 5.0®. The resistance to water outflow, regardless of the processing or the fruit part of the coffee, is greater when the coffee is dried with the lowest relative humidity. The natural coffee was the treatment that presented greater resistance, while the lower resistance was presented by the exocarp + a portion of mesocarp.
Using unmanned aerial vehicle and machine learning algorithm to monitor leaf nitrogen in coffee
(Editora UFLA, 2020) Parreiras, Taya Cristo; Lense, Guilherme Henrique Expedito; Moreira, Rodrigo Santos; Santana, Derielsen Brandão; Mincato, Ronaldo Luiz
Nitrogen is an essential element for coffee production. However, when fertilization do not consider the spatial variability of the agricultural parameters, it can generate economic losses, and environmental impacts. Thus, the monitoring of nitrogen is essential to the fertilizing management, and remote sensing based on unmanned aerial vehicles imagery has been evaluated for this task. This work aimed to analyze the potential of vegetation indices of the visible range, obtained with such vehicles, to monitor the nitrogen content of coffee plants in southern Minas Gerais, Brazil. Therefore, we performed leaf analysis using the Kjeldahl method, and we processed the images to produce the vegetation indices using Geographic Information Systems and photogrammetry software. Moreover, the images were classified using the Color Index of Vegetation and the Maximum Likelihood Classifier. As estimator tool, we created Random Forest models of classification and regression. We also evaluated the Pearson correlation coefficient between the nitrogen and the vegetation indices, and we performed the analysis of variance and the Tukey-Kramer test to assess whether there is a significant difference between the averages of these indices in relation to nitrogen levels. However, the models were not able to predict the nitrogen. The regression model obtained a R2 = 0.01. The classification model achieved an overall accuracy of 0.33 (33%), but it did not distinguish between the different levels of nitrogen. The correlation tests revealed that the vegetation indices are not correlated with the nitrogen, since the best index was the Green Leaf Index (R = 0.21). However, the image classification achieved a Kappa coefficient of 0.92, indicating that the tested index is efficient. Therefore, visible indices were not able to monitor the nitrogen in this case, but they should continue to be explored, since they could represent a less expensive alternative.
Unsupervised classification of specialty coffees in homogeneous sensory attributes through machine learning
(Editora UFLA, 2020) Ossani, Paulo César; Rossoni, Diogo Francisco; Cirillo, Marcelo Ângelo; Borém, Flávio Meira
Brazil is the largest exporter of coffee beans, 29% world exports, 15% this volume in specialty coffees. Thereby researches are done, so that identify different segments in the market, in order to direct the end consumer to a better quality product. New technologies are explored to meet an increasing demand for high quality coffees. Therefore, in this article has an objective to propose the use of machine learning techniques combined with projection pursuit in the construction of unsupervised classification models, in a sensory acceptance experiment, applied to four groups of trained and untrained consumers, in four classes of specialty coffees in which they were evaluated sensory characteristics: aroma, body coffee, sweetness and general note. For evaluating classifier performance, in the data with reduced dimension, all instances were used, and considering four groupings, the models were adjusted. The results obtained from the groupings formed were compared with pre-established classes to confirm the model. Success and error rates were obtained, considering the rate of false positives and false negatives, sensitivity and classification methods accuracy. It was concluded that, machine learning use in data with reduced dimensions is feasible, as it allows unsupervised classification of specialty coffees, produced at different altitudes and processes, considering the heterogeneity among consumers involved in sensory analysis, and the high homogeneity of sensory attributes among the analyzed classes, obtaining good hit rates in some classifiers.
Assessing potential plants extracts to reduce Leucoptera coffeella (lepidoptera: Lyonetiidae) attack in coffee
(Editora UFLA, 2020) Fanela, Thiago Luis Martins; Baldin, Edson Luiz Lopes; Bentivenha, José Paulo Franco; Santana, Alisson da Silva
Leucoptera coffeella (Guérin-Méneville) (Lepidoptera: Lyonetiidae) is one of the major pests of coffee in South America, causing severe defoliation in coffee plants. Chemical control has been widely used for the management of this insect. However, this practice is becoming gradually less efficient due to the selection of coffee leaf miner populations resistant to synthetic insecticides. Plants extracts can be a valuable tool for the management of L. coffeella, due to the potential of plants insecticidal properties of them being compatible with the integrated pest management. This study evaluated the effect of nine botanic aqueous extracts on the oviposition and biology of L. coffeella, under laboratory conditions. The extracts of Toona ciliata, Trichilia casaretti and Trichilia pallida decreased the oviposition rate of L. coffeella on coffee leaves. Along with Trichilia catigua, Chenopodium ambrosioides and Melia azedarach, these extracts were classified as deterrent to oviposition by a preference index and the C. ambrosioides, T. casaretti and T. ciliata extracts caused high egg mortality of L. coffeella. Extracts of seeds of A. indica and T. pallida negatively affected the development and survival of L. coffeella, and reduced the mined area by larvae. In conclusion, the extracts of A. indica (S), T. pallida, C. ambrosioides, T. casaretti and T. ciliata exhibited high insecticidal activity and might be useful in integrated management programs for L. coffeella.
Implications of the cut type and apex length of stem cuttings used for the production of plantlets of Conilon coffee
(Editora UFLA, 2020) Verdin Filho, Abraão Carlos; Freitas, Silvio de Jesus; Comério, Marcone; Volpi, Paulo Sérgio; Colodetti, Tafarel Victor; Rodrigues, Wagner Nunes; Fonseca, Aymbiré Francisco Almeida da; Posse, Sheila Cristina Pruculi; Fontes, Alexandre Gomes; Christo, Bruno Fardim; Vieira, Luciano Junior Dias
Producing plantlets of Conilon coffee within the specific recommendations and with a high level of quality is fundamental since it is capable of promoting the initial development of the crops. To identify the best protocol to prepare the stem cuttings is fundamental to the process of plantlet production of the species. In this context, this study aimed to evaluate the implications of the type of apex cutting and the length of the remaining apex of stem cuttings to produce plantlets of Conilon coffee (Coffea canephora). To this end, two trials were conducted in the Marilândia Experimental Farm (Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Marilândia-ES). The first trial evaluated the types of apex cutting (straight or bevel cut), and the second trial studied the different lengths of the remaining apex (0.5, 1.0, 1.5, 2.0, and 2.5 cm). Characteristics of the vegetative growth and photosynthetic traits of the plantlets of Conilon coffee were evaluated after 120 days of cultivation in a nursery. The biomass accumulation of the plantlets of Conilon coffee produced by stem cutting may be favored by the use of bevel cut on the apex. The length of the remaining apex does not seem to have a expressive effect over the quality or growth of the plantlets, being only possible to observe effects for leaf area and biomass accumulation.
Association of Heterorhabditis amazonensis and Beauveria bassiana aiming the control of Hypothenemus hampei
(Editora UFLA, 2020) Moreira, Igor Bitencourt Lima; Andaló, Vanessa; Assis, Gleice Aparecida de; Faria, Lucas Silva de; Carvalho, Fabio Janoni; Zampiroli, Renan
Among the main problems for coffee production, it is possible to mention the occurrence of coffee borer, Hypothenemus hampei. In order to seek alternatives to control the pest, the proposed objective was to evaluate the interaction between Beauveria bassiana UFU01 and Heterorhabditis amazonensis MC01 on the control of coffee borer. Therefore, four experiments were set. In the first, B. bassiana UFU01, H. amazonensis MC01 and both entomopathogens associated were applied in bored fruits displaced in vermiculite. In the second experiment, the methodology was similar to the previous one; however, the fruits were immersed in the suspensions. In the third experiment was evaluated the transport of B. bassiana UFU01 conidia by H. amazonensis, checking the mortality of Tenebrio molitor. In the fourth experiment, the fungus and the nematode were added to Petri dishes containing agar-water simultaneously to observe if the nematodes could carry B. bassiana UFU01 conidia. The obtained data were subjected to analysis of variance and the Tukey test (p <0.05), for comparison between means and regression analysis. It was found that, when entomopathogens were applied to vermiculite, treatments using B. bassiana UFU01 and H. amazonensis alone caused the highest mortality of H. hampei adults. For larvae, there was no difference among treatments. The same was observed when the fruits were dipped in the suspensions, with no difference among treatments. As for T. molitor mortality, it was observed that there was no difference among treatments. However, when applied in combination, there was a higher mortality caused by B. bassiana compared to H. amazonensis. In the last experiment, juveniles and conidia were found on the opposite side of the dish, and it can be inferred that the presence of conidia was due to transport by infective juveniles.
Physiological responses of Coffea arabica cultivars in association with arbuscular mycorrhizal fungi
(Editora UFLA, 2020) Cruz, Rafaele de Sousa; Araújo, Fausto Henrique Vieira; França, André Cabral; Sardinha, Levy Tadin; Machado, Caroline Maira Miranda
The inoculation of coffee plants with arbuscular mycorrhizal fungi (AMF) may influence some of its physiological parameters, promoting benefits in the growth of newly planted coffee. The objective of this work was to evaluate the physiological responses of different cultivars of Coffea arabica inoculated with arbuscular mycorrhizal fungi. The experiment was conducted in a vegetation house in Diamantina, state Minas Gerais. The design was in randomized blocks, in a 3 x 4 factorial scheme, with four replications. The factors were composed of coffee seedlings of Rubi (MG 1192), Mundo Novo (IAC 379-19) and Catuaí Vermelho (IAC 144) cultivars, inoculated or not with FMA Rhizophagus clarus, Acaulospora colombiana and Mix composed by R. clarus and A. colombiana. At 150 days after transplantation, physiological characteristics such as photosynthetic rate, internal carbon concentration, stomatal conductance, transpiration rate, water use efficiency, internal carbon / atmospheric carbon ratio and percentage of mycorrhizal colonization were evaluated. AMF inoculation affected positively the physiology of coffee plants, increasing photosynthetic rate (A), stomatal conductance (Gs), transpiration, carbon consumed (ΔCO2), water use efficiency (EUA) and percentage of mycorrhizal colonization (%), as well as reducing the internal carbon concentration (Ci) for all combinations of AMF cultivars and species. The cultivar Rubi, when inoculated with R. clarus or Mix, obtained a higher percentage of colonization. The physiological activity of coffee plants is altered by symbiotic association, and their responses varied between AMF species and cultivars.
Agronomic performance of coffee in response to framework pruning in cycles of the “safra zero”
(Editora UFLA, 2020) Maia, Pedro Lage; Tassone, Guilherme Augusto Teixeira; Nadaleti, Denis Henrique Silva; Botelho, Cesar Elias; Botelho, Deila Magna dos Santos; Moreira, Priscila Carvalho; Carvalho, Gladyston Rodrigues
In this paper, we aimed at selecting genotypes of Coffea arabica L. that are responsive to framework pruning, with high productive potential and desirable agricultural features. We evaluated 18 progenies in the F5 generation, 8 of them being from the group Catucaí (breeding of seedlings of Red Catuaí with coffee seeds of the Icatu germplasm) and ten descendants from the Timor Hybrid (breeding of the Red and Yellow Catuaí with the Timor Hybrid), as well as two commercial cultivars as control (Tupi IAC 1669-33 and Obatã IAC 1669-20). The experiment was carried out at the experimental field of the Federal University of Lavras. The coffee was pruned in August 2014 after the sixth crop and once again in August 2016, being two cycles in the “safra zero” system. The design used was in randomized blocks (RBD) with three repetitions and 20 treatments (18 progenies and two commercial cultivars) totaling 60 experimental plots. We evaluated the area under the progress curve of incidence and severity of leaf rust and cercosporiosis, the productivity (sacs ha-1), sieve #16 and over (%), mocha-type grains (%) and apparent specific mass of grains (tonm-3). The genotype 12 (H516-2-1-1-18-1-4) was responsive to the framework pruning and kept its productivity stable in both pruning cycles, being efficient in such system of crop conduction, besides presenting low incidence and severity of coffee leaf rust and cercosporiosis and high sieve.
Hypothenemus hampei ferrari (coleoptera: curculionidae) answer to visual and olfative stimuli in field
(Editora UFLA, 2020) Souza, Rafael Assis de; Pratissoli, Dirceu; Araujo Junior, Luis Moreira de; Pinheiro, Julia de Assis; Souza, Jean Francisco Vimercati; Madalon, Fernando Zanotti; Deolindo, Francieli Destefani; Damascena, Alixelhe Pacheco
The coffee berry borer (CBB), Hypothenemus hampei (Ferrari, 1867) (Coleoptera: Curculionidae: Scolytinae) is one of the main pests of world coffee growing. For the purpose of monitoring the presence of this insect, colored traps and attractives have been developed. Then, the objective of this work was to determine the association between trap colors and ethanol: methanol proportions in the CBB catch, and also to determine the infestation in the coffee plantation by the H. hampei. Painted traps of red, green and colorful (red upper half + green lower half) and six volatile mixtures were used. The reference mixtures consisted of ethanol: methanol (E:M), in the proportions of 1:1 and 1:3, with addition of 0.002 and 0.004 kg of pure caffeine powder. The infestation in the coffee plantation was determined by the H. hampei number count into the fruits and the traps. The insects caught number showed significant interaction between the factors color and mixtures of volatile compounds (F107:85 = 2.46; p < 0.05). The peaks of H. hampei infestation occurred in the stages of grain formation (January) and maturation (April). The red traps with attractive E:M 1:1 + Benzoic Acid had the most significant effects in the H. hampei catch.
Estimation of genetic parameters and selection of Coffea canephora progenies evaluated in Brazilian Western Amazon
(Editora UFLA, 2020) Bergo, Celso Luis; Miqueloni, Daniela Popim; Lunz, Aureny Maria Pereira; Assis, Giselle Mariano Lessa de
Coffee has emerged as an economic alternative culture in the State of Acre, Brazil, but without a clonal variety recommended for the state to overcome the unevenness presented by seed crops. Thus, in order to estimate genetic parameters and indicate progenies of Coffea canephora to compose a clonal variety for the State of Acre, yield, vegetative vigor and plant height were evaluated in five harvests of a randomized complete block experiment with 46 progenies, 4 repetitions and 10 plants per plot by mixed model methodology (REML/BLUP). The harvests were evaluated individually, by the model that considers one harvest, one location and the mean of progenies, and joint analysis (all harvests), by repeatability model with stability and temporal adaptability by the harmonic mean of relative performance of genotypic values method (MHPRVG), with genotypic values of progenies grouped by the Tocher method. There was variability, with possibility of selection, only for grain yield. The yield was strongly affected by production bienniality, with high environmental influence and harvests mean ranging from 14.13±4.60 to 46.20±14.94 bags ha-1 and individual heritabilities from 0.10 to 0.44. Sixteen‘Conilon’ coffee progenies with selection gains above 23% were selected. The MHPRVG method allows the refinement of progeny selection throughout the harvests, identifying the most adapted and stable.
Sensory quality prediction of coffee assessed by physicochemical parameters and Multivariate model
(Editora UFLA, 2020) Domingues, Laricia Oliveira Cardoso; Garcia, Aline de Oliveira; Ferreira, Marcia Miguel Castro; Morgano, Marcelo Antônio
Beverages from roasted coffee can be classified according to their sensory quality into Gourmet, Superior, Traditional, and not recommended for supply coffees. However, the sensory evaluation of coffee has been questioned as it can induce a subjective bias, since the assessors may be influenced by psychological, physiological, and/or emotional factors. Therefore, the aim of this study was to develop multivariate models for predicting the overall quality of Gourmet, Superior, and Traditional coffees, based on the physical and physicochemical parameters. One hundred and eight ground roasted coffee samples were evaluated for particle size, degree of roasting, histological identification, moisture, ash, aqueous extract, soluble solids (Brix), pH, and sensory profiling. All categories presented fine grinding. No significant differences were observed in the moisture content and soluble solids (Brix) of Gourmet, Superior, Traditional, not recommended for supply coffee samples. The Traditional and not recommended for supply presented higher levels of aqueous extract, ash, and pH. Light degree of roast and higher acidity values were observed with the increase in coffee quality grades. The results of the physical and physicochemical parameters and the principal component analysis allowed the separation of coffees into only two classes: high-quality (Gourmet and Superior) and low-quality (Traditional and not recommended). Furthermore, the one-class classification (OCC) method showed good sensitivity and was able to satisfactorily distinguish the Gourmet coffee samples from the other samples, in this way, this model can be used to corroborate but not replace the sensory analysis.
Physicochemical, microbiological, and sensory analysis of fermented coffee from Sierra Nevada of Santa Marta, Colombia
(Editora UFLA, 2020) Cruz-O’Byrne, Rosmery; Piraneque-Gambasica, Nelson; Aguirre-Forero, Sonia
The evaluation of the physicochemical (pH, degrees Brix, and temperature), microbiological (fungi, yeasts, and bacteria), and sensory characteristics (sensory attributes, score, and quality classification) of coffee wet fermentation in the Sierra Nevada of Santa Marta (SNSM), Colombia, was carried out to understand its dynamics and the correlation that exists between them. The fermentation process lasted 36 hours and samples were taken every six hours. The pH and degrees Brix gradually decreased in the fermentation time and showed a high dependence on each other. In 36 hours, the pH went from 5.37 to 3.96 and the degrees Brix from 6.53 to 4.30 °Bx. Fungi had the most abundant population throughout the fermentation process compared to bacteria and yeasts. The beverages obtained showed a high quality where the classification of excellent specialty coffees prevailed. The highest beverage quality was characterized by its sweetness, high acidity, floral notes flavored with lemongrass and cardamom, it was obtained at 18 hours of fermentation related to the highest fungi (6.92 log CFU.g-1) and yeast population (6.01 log CFU.g-1) and the lowest bacteria population (3.85 log CFU.g-1). Evaluating the physicochemical, microbiological, and sensory characteristics of fermented coffee in the SNSM is important in generating specific knowledge related to the fermentation process and coffee quality in the region and constitutes a tool for future research.
Comparison of sensory attributes and chemical markers of the infrared spectrum between defective and non-defective Colombian coffee samples
(Editora UFLA, 2020) Rodriguez, Yeison Fernando Barrios; Calderon, Karen Tatiana Salas; Hernández, Joel Girón
Defects in coffee affect the sensory quality of finished drink. To avoid this, defective beans are usually removed after threshing, as, once the green beans have been roasted, it becomes difficult to identify the defects. Procedures have been developed to evaluate coffee samples using infrared spectroscopy to detect such defects. As such, this study evaluated infrared spectra and sensory attributes of 39 coffee samples in: commercial ground and instant coffees, medium and high roast quality coffees, and defects present in the coffee. The sensory analysis was performed by 10 judges, semi-trained by a Q-grader, and eleven attributes were assessed using a semi-structured hedonic scale. The spectra obtained from the coffee samples were processed by mean centering, normalization (probabilistic quotient normalization), area normalization, first derivative and second derivative, later followed by principal component analyses. The sensory results showed differences in the evaluated attributes, differentiating between the samples of high quality medium roasted coffee from the other samples. After processing IR spectra of the samples by area normalization, PCA results exhibited four different groups: a) medium, high roasted quality coffee, with broken and chipped defects; b) commercial ground coffee and defects of sour, insect damaged, and faded; c) black defects, and d) instant coffee. Using the chemical descriptors obtained from the infrared spectra, it was possible to separate between high quality, commercial and instant coffee.
Effect of the impact of rigid rods on coffee fruit detachment efficiency by mechanical vibrations
(Editora UFLA, 2020) Gomes, Ely Queiroz; Santos, Fabio Lúcio; Nascimento, Moysés; Velloso, Nara Silveira
The mechanization of field activities has been the response of coffee producers to the labor shortage, especially for fruit harvesting. The use of mechanical harvesters allows greater harvesting efficiency and ensures the economic viability of coffee plantations, which currently depend mainly on the reduction in production costs. The principle used for mechanized coffee harvesting is based on the principle of mechanical vibration. The objective of this study was to analyze the dynamic behavior of the coffee fruit-peduncle-branch system under mechanical vibration and the impact of the vibrating rods on the fruit detachment process in association with this behavior. Fragments of coffee branches containing fruits in the unripe and ripe stages were used in this experiment. These samples were subjected to different frequencies (20, 30, 40, and 50 Hz) and amplitudes (0.002, 0.003, and 0.004 m). Another variable analyzed was the form of vibration transmission to the fruits, with the vibrations being transmitted to the samples with or without the impact of the fiberglass rods. The fruit detachment efficiency increased as the ripening stage progressed from unripe to ripe. A higher detachment efficiency occurred with the increase in vibration frequency and amplitude because of the higher vibrational energy imposed on the fruit. The detachment efficiency was low when the vibration was transmitted without the impact of the rods. Conversely, the vibration in combination with impact achieved a mean detachment efficiency of approximately 90%.
Soil chemical attributes in coffee growing with different agronomic techniques
(Editora UFLA, 2020) Voltolini, Giovani Belutti; Silva, Larissa Cocato da; Alecrim, Ademilson de Oliveira; Castanheira, Dalyse Toledo; Resende, Laís Sousa; Rezende, Tiago Teruel; Guimarães, Rubens José
The objective was to evaluate the chemical attributes in a coffee growing area, according to different agronomic techniques used and their associations. The experiment was conducted in the field, from January 2016 to October 2018. Coffee was planted in January 2016, with Mundo Novo IAC 379-19 coffee seedlings, with a spacing of 3.6 m between rows and 0.75 m between plants in the planting row. The factors under study were arranged in a 3x2x5 factorial scheme, making a total of 30 treatments. In the plots, three soil managements were randomized (soil cover with polyethylene film, soil cover with brachiaria-grass and conventional management of spontaneous vegetation). In the subplots, two types of fertilizers (conventional and increased-efficiency fertilizer). In the sub-subplots, four soil conditioners (coffee husk, phosphogypsum, water retention polymer, organic compost), and the control without conditioner. Aimed to evaluate soil chemical attributes in coffee growing with different agronomic techniques through the evaluation of: soil pH, phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), aluminum saturation (m) and base saturation (V%). The use of fertilizers combined with the application of organic compost or coffee husk, provide increased soil pH, as well as the use of ecological management of brachiaria-grass. The use of organic compost as a soil conditioner increases phosphorus availability in the soil. Coffee husk, as a soil conditioner, is an efficient potassium source for the coffee crop. The use of organic compost and phosphogypsum increases the calcium and magnesium contents in the soil. The use of organic compost and coffee husk was efficient in increasing the base saturation grown with coffee. The use of organic compost, coffee husk and phosphogypsum reduced aluminum saturation in the soil. Treatments associated with the use of organic compost improve calcium, phosphorus and magnesium levels, increase pH and base saturation, besides decreasing aluminum saturation.
Beverage quality of most cultivated Coffea canephora clones in the Western Amazon
(Editora UFLA, 2020) Dalazen, Janderson Rodrigues; Rocha, Rodrigo Barros; Pereira, Lucas Louzada; Alves, Enrique Anastácio; Espindula, Marcelo Curitiba; Souza, Carolina Augusto de
Most of the Western Amazon coffee production is made from growing unregistered clones, selected by the coffee growers themselves. The aim of this study is to evaluate the sensory profile and genetic diversity of the most cultivated Coffea canephora clones in the Western Amazon. Coffee samples at cherry stage of the clones 03, 05, 08, 25 and 66 were collected at eight municipalities in the main coffee growing zones, with altitudes ranging from 86 to 381 meters. Beverage quality was evaluated according to the Robusta Cupping Protocols and estimates of the genotype × environment interaction (GE) were made interpreting non-parametric and multivariate methods. The GE interaction was significant and the genetic component was also important to the expression of beverage quality (h2=82,23). The clones 25 and 05 have good attributes and mean score near 80 points. Sweetness was the sensory descriptor with the greatest impact on beverage quality of these two clones. Harshness was the descriptor that had the greatest negative impact on beverage quality of clone 66. The clones had complexities that differed and that were not necessarily associated with greater beverage quality. Despite the differences in their beverage attributes, these clones that are grown for their high productivity presented low genetic diversity of the beverage quality.
Screening for phosphate-solubilizing fungi from colombian andisols cultivated with coffee (Coffea arabica L.)
(Editora UFLA, 2020) González-Osorio, Hernán; Botero, Carmenza E. Góngora; Rivera, Rubén Darío Medina; Vega, Nelson Wálter Osorio
Phosphate (P) bioavailability is severely constrained in volcanic ash soils due to its high fixation rate. To overcome this problem the use of P-solubilizing fungi (PSF) has been proposed gaining recently great attention. To provide a better understanding of the dynamics of PSF in soils and to establish criteria for screening effective PSF a series of studies were conducted. PSF were isolated from coffee plantations grown in a Typic Udivitrand (QU), a Pachic Fulvundand (CH), and a Typic Melanudand (Ti). Fifty-five isolates (28 from CH, 19 from Ti, and 8 from QU) produced index of P solubilization among 16 and 106 10-6 kg dm-3 using as P source phosphate rock. The results suggest that the microbial P solubilization was not only associated to the decrease in the culture medium pH, but also the production of organic acids is associated with the most effective PSF. The higher production of organic acids seems to be associated with a lower fungal colony growth rate likely due to a carbon/energy drainage. The soil P-fixation capacity, soil organic content and degree of humification seems to control the relative abundance of PSF in the soils tested. In soils cultivated with coffee Phlebia gender is reported, for the first time, as a PSF.