Pesquisa Agropecuária Brasileira
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Resultados da Pesquisa
Item Programmed pruning cycle for arabica coffee as enhancer of nutrient cycling to maintain soil fertility(Empresa Brasileira de Pesquisa Agropecuária - Embrapa, 2024-12-13) Araújo, Diogo Ribeiro de; Colodetti, Tafarel Victor; Souza, Matheus Fonseca de; Caldeira, Marcos Vinicius Winckler; Oliveira, Fábio Luiz de; Amaral, José Francisco Teixeira do; Maciel, Laiane Silva; Martins, Lima Deleon; Tomaz, Marcelo AntonioThe objective of this work was to evaluate the nutrient cycling and biomass input of arabica coffee plants managed with a programmed pruning cycle and potassium fertilization. The experiment was carried out in a split-plot arrangement, with four doses of K in the plot, and nine periods of evaluation in the subplot. A randomized complete block design with four replicates was applied. Significance was observed as a function of days after pruning, reaching 78.5% of the decomposed leaf material at 324 days. The release of nutrients showed a variable behavior. At 360 days of evaluation, the percentages of releases nutrients were: 97.2, 79.1, 73.7, 68.0, 48.6, and 32.5, for K, P, Mg, Mn, N, and Ca, respectively. Potassium fertilization levels do not influence the decomposition rate of the leaves eliminated by the programmed pruning cycle in arabica coffee.Item Altitude on the physicochemical characteristics of coffee beverage from beans produced in Taquaritinga do Norte, in the state of Pernambuco, Brazil(Empresa Brasileira de Pesquisa Agropecuária - Embrapa, 2025-06-13) Santos, Wallysson Wagner Vilela; Silva, Gustavo Henrique Daniel Santos; Silva, Elisandra Rabêlo da; Silva, Mateus Bezerra de Lima e; Oliveira, Rodrigo Lira de; Silva, Suzana Pedroza daThe objective of this work was to determine the physicochemical characteristics of coffee beverages prepared with Coffea arabica beans produced at different altitudes in the municipality of Taquaritinga do Norte, in the state of Pernambuco, Brazil. Eight coffee bean samples, obtained from five different producers, were analyzed in a completely randomized design, with three replicates. The evaluated variables were: total acidity, pH, electrical conductivity, total dissolved solids, extraction percentage, reducing sugars, and caffeine content. The data were subjected to the analysis of variance, Tukey’s mean test, and agglomerative hierarchical clustering. The results showed total acidity from 0.39 to 3.05 mL-1 NaOH, pH from 5.30 to 4.80, electrical conductivity from 2.79 to 3.24 µS cm-1, total dissolved solids from 2.00 to 2.56 °Brix, extraction percentage from 18.14 to 27.24%, reducing sugars from 0.28 to 0.40%, and caffeine content from 0.50 to 2.18%. Through agglomerative hierarchical clustering, two groups of samples were discriminated based on the evaluated physicochemical parameters. Altitude is a common aspect of the samples of a same group, defining different characteristics of coffee beverages in Taquaritinga do Norte.Item Technological and nutritional aspects of dark chocolate with added coffee husk flour(Empresa Brasileira de Pesquisa Agropecuária - Embrapa, 2024-07-19) Borges, Marília Viana; Leite, Cristina Xavier dos Santos; Santos, Ingrid Alves; Leão, Danilo Junqueira; Ferrão, Sibelli Passini Barbosa; Santos, Leandro Soares; Lima, Amanda Beatriz Sales de; Wobeto, Carmen; Lannes, Suzana Caetano da Silva; Silva, Marcondes Viana daThe objective of this work was to produce dark chocolates with the addition of coffee husk flour (CHF) and to evaluate the generated effects on their physical, physicochemical, microbiological, textural, and rheological characteristics. Husks of the Pacamara coffee (Coffea arabica) variety, produced under organic management, were used. The samples were previously dried, ground, and sieved at 0.250 mm. Five chocolate formulations were previously standardized at 55% content of cocoa solids (mass and cocoa butter) and at 0.4% soy lecithin. The addition of CHF was tested at the concentrations of 0, 2.5, 5.0, 7.5, and 10%, using a completely randomized design and three replicates. The addition of CHF up to 10% alters the physicochemical, textural, and rheological properties of the chocolate formulations, but without compromising their composition and quality. The tested formulations only differed regarding hardness and cohesiveness, evaluated in the texture profile. The hardness of the chocolate formulations increases as CHF is added.