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Item Converting Arabica Coffee Parchment into value added products: Technical and Economic Assessment(Editora UFLA, 2024-07-29) Setiawan, Adi; Sitepu, Billy B.; Muhammad; Anshar, Khairul; Riskina, Shafira; Nurjannah, Siti; Hakim, LukmanThe coffee processing industry is experiencing a continuous rise in residues due to increased coffee-cherry production. However, the utilization of coffee parchment, which contains toxic compounds, remains limited and requires further investigation. This study aims to convert coffee parchment into biochar for potential use as a raw material for porous carbon material. The research was conducted using a purpose-built pilot-scale reactor. The goal was to address challenges related to operational cost, simplicity in operation, and maintenance, utilizing the Net Present Value (NPV) approach. Results indicated that coffee parchment comprised 34.5% biochar, 42.15% bio-oil, and balanced un-condensable-gas. Additionally, biochar products consisted of 42.02% fixed carbon and 38.63% volatile matter. The pyrolysis equipment designed for coffee parchment showcased economic viability, considering optimized annual operating days and scalability for production.Item IPR Pérola: Dwarf Arabica coffee cultivar with high resistance to leaf rust and large beans(Crop Breeding and Applied Biotechnology, 2024-10-04) Sera, Gustavo Hiroshi; Sera, Tumoru; Mariucci Junior, Valdir; Shigueoka, Luciana Harumi; Bortolato, Kawana SilvaIPR Pérola is a Coffea arabica cultivar developed from a cross between IAPAR 59 and Mundo Novo IAC 376-4. It features a dwarf-medium size, high yield, excellent cup quality, a medium-early ripening cycle, and large beans. Additionally, it boasts high resistance to coffee leaf rust.Item Effect of demucilagination and soaking in water with organic acids on the microbial, chemical, and sensory characteristics of coffee (Coffea arabica)(Editora UFLA, 2024-04-30) Ponce, Jorge Alfredo Cardona; Mejía, Luis Fernando MaldonadoThere are divided opinions regarding sensory quality of mechanically demucilaginated (MD) coffee versus coffee that has undergone conventional fermentation (biological demucilagination). Fermenting and washing (wet process) requires high amounts of water that has contaminating effects upon its completion. Studies indicate that MD with soaking in organic acids could develop similar sensory quality to wet processed coffee. Organic acids are bioactive compounds that are naturally produced during conventional fermentation, which is why coffee has unique characteristics in the final cup profile. This study was conducted to assess the effects of soaking with organic acids (citric, ascorbic, and acetic) on the microbial, chemical, and sensory attributes of MD coffee. A Completely Randomized Design (CRD) was used, with a factorial arrangement (2×4+2) for a total of 10 treatments. The treatments were two soaking times (24 and 48 hours) and four soaking solutions (citric, ascorbic, acetic acid and water) in coffee with mechanical demucilagination, one treatment with mechanical demucilagination and one with fermentation and washing, both without soaking or acids. Microbiological counts of fungi, yeasts, and lactic acid bacteria (LAB) were carried out before and after soaking. Sensory characteristics were evaluated through cupping and chemical content and properties were studied by liquid chromatography and spectrophotometry. Microbial population demonstrated normal succession throughout the experiment with LAB been the most prevalent family during MD and fermentation. Soaking coffee in acid solutions maintained overall cupping scores with different attributes being detected by panelists. Phenolic compounds, caffeine and chlorogenic acids increased in soaked samples (acetic acid) but were similar to the control (fermentation). Flavonoid content ranged from 22 to 35 mg EC/g and was higher in samples soaked in acids compared to the controls. Green coffee extracts in general showed antioxidant activities greater than 80.9% comparable to other studies. Soaking time did not improve the quality characteristics of the coffee, but the type of acid used was able to modify the content and proportion of various families of chlorogenic acids in green coffee and total polyphenols, while maintaining sensory properties in comparison to fermented coffee.Item Influence of filter holder materials on the physicochemical and antioxidant characteristics of coffee beverages(Editora UFLA, 2024-09-19) Santos, Wallysson Wagner Vilela; Oliveira, Rodrigo Lira de; Silva, Marcelo Edvan dos Santos; Lucena, Rodrigo Mendonça de; Silva, Suzana Pedroza daCoffee is one of the most consumed beverages in the world, and this study aimed to evaluate the influence of different manufacturing materials of Koar® filter holders (acrylic, stainless steel, ceramic, and porcelain) on the physicochemical characteristics and antioxidant activity of coffee beverages. The results showed that despite having similar design features (such as outlet diameter, grooves, and angle), the material of each Koar filter significantly affected the extraction dynamics of coffee components, resulting in beverages with distinct physicochemical compositions and antioxidant activities. Through multivariate statistical analysis, similarities were identified between the filter materials and the parameters evaluated. In general, coffee extracts obtained from acrylic and ceramic filters exhibited higher values of total phenolics, ABTS antioxidant capacity, reducing sugars, total soluble solids, and extraction percentage. In addition, coffee drinks from stainless steel and porcelain filters presented higher values of total titratable acidity, electrical conductivity, DPPH antioxidant capacity, and caffeine content. Understanding the effects of different filter materials on coffee extraction can contribute to optimizing brewing methods and enhancing consumer satisfaction. These findings highlight the importance of careful selection of filter holder material to ensure different sensory profiles of coffee beverages, providing valuable information for the industry and coffee enthusiasts.Item Physicochemical and sensory profile of commercial wine coffee in the Gayo Highlands, Indonesia(Editora UFLA, 2024-06-13) Muzaifa, Murna; Abubakar, Yusya; Nilda, CutThe Gayo Highlands is one of the largest Arabica coffee producing areas in Indonesia. Wine coffee processing is currently very popular in the Gayo High-lands. This study aims to determine of physicochemical and sensory characteristics of commercial wine coffee in Gayo Highlands. Samples were obtained from active wine coffee producers in Central Aceh and Bener Meriah. Analysis was carried out on coffee beans and brewing, including analysis of bean size, moisture content, color, pH, total dissolved solids (TDS), total phenolic content (TPC), and cupping quality. The results found that Gayo arabica wine coffee has a medium size, moisture content of 8.53%-11.67%, and yellow to brown color. Physicochemical characteristics of brewed wine coffee also showed varying results. The pH of coffee wine brewing ranges from 4.68 to 4.95, TDS 3.93 to 4.5 oBrix, and TPC 12.82 to 30 GAE mg/g. Sensory analysis was conducted using the cupping test method. The cupping score of wine coffee on each attribute varied, except body and sweetness. The wine coffee aroma obtained was 6 (good) to 7.75 (very good), wine coffee flavor 6 (good) to 7.5 (very good), wine coffee aftertaste 6 (good) to 7.0 (very good), wine coffee acidity 6 (good) to 7.0 (very good), wine coffee balance 6 (good) to 6.75 (good), overall wine coffee 6 (good) to 7 (very good). Specific fruit aroma charac-teristics that dominated the coffee wine were pineapple, banana, passion fruit, lemon/lime, and berries. Aroma characteristics related to fermentation, namely winey, vinegar, overripe, and soury were detected in all wine coffee samples. Further research is needed to analyze the more complex chemical components of wine coffee (volatile and non-volatile) and their correlation with brewing quality to obtain more comprehensive scientific information on wine coffee quality.Item New and efficient AS-PCR molecular marker for selection of coffee resistant to coffee leaf rust(Crop Breeding and Applied Biotechnology, 2024-10-15) Almeida, Dênia Pires de; Carneiro, Deisy Guimarães; Caixeta, Eveline Teixeira; Alves, Danúbia Rodrigues; Zambolim, LaércioCoffee leaf rust, caused by Hemileia vastatrix, is the most important disease affecting Coffea arabica. The use of molecular markers through marker-assisted selection (MAS) is an effective approach to develop cultivars with multiple and durable resistance, which is economically and environmentally beneficial for this disease control. In this work, a new molecular marker based on allele-specific polymerase chain reaction (AS-PCR) associated with the quantitative trait locus (QTL) of the linkage group 5 (LG5), which confers resistance to races I, II and pathotype 001 of H. vastatrix, was developed. The CaRHv10-AS marker was validated in a segregating genetic mapping population of 247 F2 genotypes and demonstrated selection efficiency greater than 97% for genotypes with resistance to three races. Thus, this work provides a fast, robust, and affordable molecular marker for use in MAS, facilitating the development of coffee plants with multiple resistance and ensuring sustainable coffee production.Item Nutrient content and cutting anatomy can affect the production of Conilon clonal plantlets(Editora UFLA, 2024-09-19) Bazoni, Patricia Alves; Espindula, Marcelo Curitiba; Araújo, Larissa Fatarelli Bento de; Vasconcelos, Jaqueline Martins; Giuriatto Júnior, Jurandyr José Ton; Campanharo, MarcelaCutting is the main vegetative propagation method used to produce Coffea canephora plantlets. In this method, the nutritional quality of the vegetative propagule (stem cuttings) is one of the determining factors for the rooting speed and the final quality of the plantlets. Thus, the objective in this study was to verify possible variations in nutrient content and anatomical characteristics in cuttings collected at different times of the year and their relationship with the production of Coffea canephora clonal plantlets. The study was divided into two phases: 1) Nutritional composition and anatomy of C. canephora cuttings grown at different times; 2) Production of C. canephora seedlings under greenhouse conditions. The treatments consisted of cuttings collection and plantlets production at different times of the year: January, May and September 2017. We observed that there is seasonal variation for the content of N, P, K and Mg; and anatomical changes in xylem, phloem and vascular cylinder thickness in cuttings harvested at different times of the year. We conclude that although nutritional and anatomical aspects of the vegetative propagule may result in different vegetative growth rates of C. canephora clonal plantlets, this result is more dependent on the management of the nursery environment conditions, especially temperature and relative air humidity.Item Trends and findings in the rooting of conilon coffee: a bibliometric review(Universidade Federal de Santa Maria, 2025) Sallin, Valéria Pancieri; Lira, Jean Marcel Sousa; Falqueto, Antelmo Ralph; Arantes, Lúcio de Oliveira; Dousseau-Arantes, SaraThe structure of the root system of the conilon coffee tree has improved over the years through propagation, genetic, and agronomic studies in response to demands for improvements in plant development, production, and survival of the species. Scientific research plays an important role in generating technologies and the security of applications. However, there is a need to refine the content generated to analyze discoveries and trends on the subject. Therefore, the present study conduct a bibliometric review and analysis on the main contributions of relevant studies, researchers, organizations, and countries in academic research on the rooting of Coffea canephora in the Web of Science (WOS) database. Data from the WOS database published between 1982 and 2021 and systematized in the VOSviewer software showed a set of 92 articles, the majority of which originated in Brazil and France, with the main groups being the Brazilian Agricultural Research Corporation, the Federal University of Viçosa, and CIRAD. The study was divided into five areas: genetic diversity, asexual propagation, nematology, tolerance to water stress, and micropropagation. However, in the context of climate changes and its impact on the production and longevity of Brazilian coffee farming, research focused on the root system has increased significantly, integrating it into lines that explore and integrate topics such as climate risk, water management, drought tolerance, and drip irrigation, including reflections on the performance of coffee agronomy.Item IPR Alvorada – Dwarf Arabica coffee cultivar with high yield(Crop Breeding and Applied Biotechnology, 2024-09-25) Sera, Gustavo Hiroshi; Sera, Tumoru; Mariucci Junior, Valdir; Harumi, LucianaIPR Alvorada is a Coffea arabica cultivar with C. canephora introgression, developed from a cross between IAPAR 59 and Mundo Novo IAC 376-4. This cultivar has a dwarf-medium size, high yield, good cup quality, strong vegetative vigor, a medium fruit ripening cycle, and slight resistance to coffee leaf rust.Item Magnus grano: Maximum quality in bean size of conilon coffee(Crop Breeding and Applied Biotechnology, 2024-08-25) Sousa, Priscila Gonçalves Figueiredo de; Vieira, Henrique Duarte; Partelli, Fábio Luiz; Santos, Eileen Azevedo; Viana, Alexandre Pio; Souza, Rosenilda de; Oliosi, Gleison; Correia, Laísa Zanelato; Acha, Amanda JustinoCultivar Magnus grano is made up of five genotypes that were selected by coffee growers in the state of Espírito Santo, Brazil. The cultivar shows good adaptation to growing conditions, high yield potential, and the largest beans among the studied genotypes.