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Item Modeling nitrogen loss due to ammonia volatilization in fertilizers applied to coffee plants(Editora da Universidade Estadual de Maringá - EDUEM, 2025-03-25) Nascimento, Leonardo de Almeida; Fernandes, Felipe Augusto; Pereira, Adriele Aparecida; Alves, Henrique José de Paula; Fernandes, Tales JesusThe coffee tree has a strong dependence on nitrogen (N), which influences the nutritional aspect and plant productivity. The knowledge of the nutritional behavior of coffee crops, as well as the pattern of nutrient release and loss, contribute to the appropriate crop management, influencing quality, productivity and minimizing economic losses. Therefore, the objective of this article is to select the non-linear model that best describes nitrogen losses due to ammonia (NH3) volatilization, in seven conventional and increased efficiency fertilizers, applied in three installments to coffee plants and indicate the fertilizers that presented the highest and lowest nitrogen losses due to NH3 volatilization. The data come from an experiment carried out during the 2015/2016 harvest at the Coffee Innovation Agency (INOVACAFÉ) of the Federal University of Lavras, in a randomized block design with 3 replications of 7 treatments (nitrogen fertilizers). The estimation method used was the least squares method (MMQ), with the Gauss-Newton convergence algorithm as the iterative method. As diagnostic measures to determine the best model, the adjusted coefficient of determination (R2aj), residual standard deviation (RSD), Akaike information criterion (AIC) and mean absolute deviation (MAD) were used. It was verified that all models exhibited good adjustments, however, the Brody and Logistic models stood out in describing the accumulated nitrogen losses, due to ammonia volatilization, in relation to the seven treatments applied and evaluated. It was found that ammonium nitrate and ammonium sulfate fertilizers presented the lowest N losses, while Prilled Urea and Urea + anionic polymer contribute the greatest losses due to the volatilization of NH3, in the three fertilizations on coffee plants.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 Maturation cycle and fruit-to-bean conversion ratios in amazon robusta coffee cultivars(Universidade Federal Rural do Semi-Árido, 2024-12-02) Sousa, Andrey L. B. de; Rocha, Rodrigo B.; Tadeu, Hugo C.; Lopes, Maria T. G.; Espindula, Marcelo C.; Silva, Raniel C. da; Ferreira, Fábio M.This study aimed to characterize the outturn index, field outturn index, uniformity of maturity, and maturation cycle of fifteen Coffea canephora genotypes grown in different environments of the Western Amazon. Conducted in Amazonas (Itacoatiara and Manaus) and Rondônia (Porto Velho), the research evaluated the performance of ten cultivars and five promising genotypes from Embrapa. The genotype × environment interaction was significant, indicating different performance of clones across environments. Genotypic coefficients surpassed environmental ones, indicating a genetic influence on outturn indices and uniformity of maturity. The mean outturn index was 24.68%, and the field outturn index was 22.57%, with Itacoatiara having the highest mean values. The overall mean fruit uniformity of maturity was 63.02%, with Porto Velho achieving the highest mean uniformity value (71.78%). The cultivar BRS1216 exhibited the best performance for outturn indices and provided the highest gain from selection across environments, showing wide adaptability for the outturn index and adaptability to environments favorable for field outturn. Cultivars BRS3210 and BRS3220 achieved more than 82% uniformity of maturity across locations, with BRS3210 adapting to favorable environments and BRS3220 adapting to unfavorable ones. Additionally, BRS3220 had a high mean field outturn index, indicating wide adaptability and high phenotypic stability. The evaluated Amazon Robusta clones and cultivars displayed the expected maturation cycles.Item Selection of differentiated maturity genotypes of Coffea canephora(Editora da Universidade Estadual de Maringá - EDUEM, 2025-06-02) Senra, João Felipe de Brites; Silva, Viviane Alexia Correia; Esposti, Marlon Dutra Degli; Ferreira, Adésio; Milheiros, Idalina Sturião; Ramos, Isabela Bolari; Oliveira, Rosana Gomes de; Benevenute, Lorran MarquesThe aim of this study was to select Coffea canephora genotypes from the seminal propagation variety ‘ES8152’ with different harvest times. The experiment was conducted using a Federer augmented block design with three repetitions, evaluating 175 genotypes and four clonal witnesses in two harvests (2022 and 2023), and 20 morphoagronomic characteristics were evaluated. The data were analyzed using the REML/BLUP methodology with the Selegen software, where the variance components and genetic values were estimated. The selection was performed using the Mulamba-Rank index. The bottom sieve (BS) and top sieve (TS) characteristics had high heritability (0.5779 and 0.6694, respectively) and accuracy (0.7602 and 0.8182, respectively). TS also showed high repeatability (0.6827). The genotypic effects were significant at 1% level for days for fruit ripening, fruit size, vegetative vigor, yield per plant, TS, and BS; at 5% level for general scale; and at 10% level for incidence of rust, degree of inclination, and percentage of fruit float. It was possible to distinguish 20 superior genotypes in terms of maturation, among which the selection gains for the genotypic clusters were 46.14, 45.92 and 41.56% for indefinite, early, and late maturation, respectively, by applying a selection intensity of 11.43%. Genotypes 25, 26, 73, 93, and 100 could be used for early maturing varieties, whereas genotypes 155 and 189 could be used for late-maturing varieties. The most promising genotypes for composing a variety, regardless of the maturation period, were 20, 39, 90, 112, and 190, as these were among the five best genotypes ranked in the three selection processes, demonstrating that they added superior desired morphoagronomic characteristics. It is concluded that there is genetic variability among the 175 genotypes evaluated, as well as significant genetic effects to be explored in the pool gene of individuals originating from the 'ES8152' variety.Item Physiological and nutritional parameters of drought resistance in coffee seedlings genotypes(Editora da Universidade Estadual de Maringá - EDUEM, 2025-06-02) Andreazi, Elder; Sousa, Bruno Teixeira de; Oliveira, Halley Caixeta; Fonseca, Inês Cristina de Batista; Mariucci Junior, Valdir; Shigueoka, Luciana Harumi; Sera, Gustavo HiroshiDrought is an environmental condition that compromises the development of coffee plants. New coffee genotypes that are resistant to drought must be selected quickly and practically. The objectives of this study were to evaluate the resistance of five genotypes of Coffea arabica, including three new genotypes with introgression of genes from Coffea racemosa (H0113-40-26-1, H0113-40-26-19, and H0113-40-26-10), to water restriction and relate the intensity of plant wilting with physiological responses and nutrient accumulation. The experiment was conducted using 45 coffee seedlings obtained from seeds with six pairs of leaves cultivated in tubes. Some seedlings were subjected to two water restriction periods, whereas the remainder were kept under irrigation. The photosynthesis rate, transpiration rate, and wilting intensity were evaluated after each restriction period. Nutrient content was also evaluated after two periods of water restriction. The evaluation of wilting intensity corroborated the physiological parameters. There was a reduction in photosynthesis and transpiration rates under water restriction and nutrient accumulation in coffee seedlings H0113-40-26-1, H0113-40-26-19, and H0113-40-26-10 increased under these conditions. C. arabica genotypes carrying the genes of C. racemosa presented good drought resistance, with H0113-40-26-10 being the most resistant and showing the lowest wilt intensity.Item Pseudomonas coronafaciens pv. garcae and P. amygdali pv. tabaci isolated from coffee plants cause diseases in different species(Editora UFLA, 2025-06-16) Raimundi, Melina Korres; Souza, Ricardo Magela de; Guimarães, Sarah da Silva Costa; Alvarenga, Ariane de Souza; Ribeiro, Daniel Henrique; Resende, Mário Lúcio VilelaBacterial halo blight and bacterial leaf spot have similar symptoms in coffee plants, and the etiological agents Pseudomonas coronafaciens pv. garcae (Pcg) and P. amygdali pv. tabaci (Pat) have very similar colony morphologies and biochemical characterizations, which makes it difficult to provide a correct diagnosis. To date, Coffea arabica is the only known natural host of Pcg, while Pat affects a wide range of host plants. However, no studies have yet been conducted to test the pathogenicity of Pcg strains in Pat hosts or Pat strains from different hosts in coffee plants. The objectives of this study were to evaluate the virulence level among Pcg strains and to perform cross-inoculation tests to confirm the hosts specificity for Pcg and Pat. In the virulence tests, there was variation in aggressiveness among Pcg strains. The reference isolate (CFBP 1634) and seven Pcg strains considered more aggressive were selected for cross-inoculation testing on different Pat hosts. All the Pat strains, regardless of the host of origin, caused disease in the coffee seedlings and Pcg strains caused disease in Phaseolus vulgaris, Cucumis sativus, Carica papaya, Aster sp., Coffea arabica, Celosia plumosa and Desmodium incanum. Therefore, there is no host specificity for Pcg and Pat, using artificial inoculation. These results are important for the beginning of the knowledge of the host range of Pcg and may contribute to the development of strategies to manage the disease.Item Effects of displacement speed and rod vibration frequency on the efficiency of mechanized coffee harvesting(Editora UFLA, 2025-03-07) Amâncio, Márcia Eduarda; Volpato, Carlos Eduardo Silva; Abreu, Amara Lana de; Correia, Kirsthenn Luciano Ranulfo; Barbosa, Ronald Leite; Dadalto, Juliana Pinheiro; Zanella, Marco AntonioMechanized harvesting of coffee plantations in Minas Gerais has grown rapidly due to its benefits, including increased productivity and reduced labor costs. However, these benefits can only be realized if the harvesting process is properly adjusted to align with the capabilities of the harvesting machine and the specific conditions of the crop field. This study aimed to evaluate the effects of harvester displacement speed and rod vibration frequency on harvesting efficiency and coffee fruit yield. A 3 × 3 factorial design was employed, testing three displacement speeds (600, 800, and 1000 m·h⁻¹) and three vibration frequencies (15, 16.7, and 18.3 Hz). Parameters of the crop were assessed prior to the mechanized harvesting process, including the load of hanging fruits, fruit ripeness, and fallen fruits on the ground. Immediately after the harvest, the following parameters were evaluated: (i) harvesting efficiency, (ii) volume of harvested coffee fruits, and (iii) volume of fallen coffee fruits during mechanized harvesting process. Each treatment combination was tested on 12 plots, and data were analyzed using ANOVA followed by Tukey’s test for pairwise comparisons. Results showed that vibration frequency significantly affected both harvested volume and fruit loss, with notable differences between frequencies. The highest harvesting efficiency was achieved at a displacement speed of 1000 m·h⁻¹, while 600 m·h⁻¹ provided greater consistency across frequencies. These findings highlight the critical role of optimizing speed and vibration parameters to enhance mechanized harvesting efficiency and minimize fruit losses, offering valuable insights for improving coffee production practices globally.Item Effect of Ethyl Acetate Concentration on Decaffeination of Robusta Coffee From Lombok, Indonesia(Editora UFLA, 2025-05-07) Utama, Qabul Dinanta; Zainuri; Paramartha, Dewa Nyoman Adi; Nofrida, Rini; Anggraeni, Ines Marisya Dwi; Pertiwi, Made Gendis Putri; Rahayu, Novia; Afriansyah, Dilla; NurhasyahDecaffeination is an innovative process in coffee processing to reduce caffeine content while maintaining coffee quality. This study aimed to observe the effect of various concentrations of ethyl acetate solvent on the decaffeination process of Robusta (Coffea canephora) from Lombok and its impact on coffee quality. The decaffeination process was carried out by soaking coffee beans at 50oC for 36 hours with the observed parameters consisting of water content, protein content, ash content, pH, total titratable acidity, and caffeine content. Data were analyzed using ANOVA to see the significance between treatments. The results of this study showed that different concentrations of ethyl acetate had a significant effect on the parameters of water content, protein content, total titratable acidity and protein content while not significant for ash content and pH. A 10% ethyl acetate concentration was identified as the most effective treatment, reducing caffeine content to 0.36%, while preserving protein content (10.47%), total titratable acidity (2.13%), moisture content (9.56%), ash content (3.31%), and pH (5.84). The results of this study indicate that the potential use of ethyl acetate as a solvent in the decaffeination process can provide an alternative added value to coffee products.Item Potential of new Coffea arabica cultivars for renewal of Meloidogyne paranaensis infested crop(Instituto Agronômico (IAC), 2025-06-09) Luz, Silvana Ramlow Otto Teixeira da; Teixeira, Lívia Pimenta; Salgado, Sonia Maria de Lima; Andrade, Vinícius Teixeira; Marques, Elizabeth Rosemeire; Botelho, Cesar Elias; Fatobene, Bárbhara Joana dos Reis; Carvalho, Gladyston RodriguesMeloidogyne paranaensis is one of the most damaging species of root-knot nematode to coffee trees. The development of resistant cultivars is crucial to the continuity of cultivation in infested areas. Thus, the aims of this study were to assess the performance of F6:7 progenies derived from the Amphillo germplasm in an infested area and to validate the new Coffea arabica MGS Vereda and MGS Guaiçara cultivars. The Catuaí Amarelo IAC 62 cultivar was used as the susceptible standard, and IPR 100 as the resistance standard. The experiment was conducted in 2018 using a randomized complete block design with four replications and 15 plants per plot. Resistance related and agronomic traits were assessed over four years. The lowest population of M. paranaensis was observed in progenies 88, 44B, and 105 from MGS Guaiçara, MGS Vereda, and IPR 100 cultivars, respectively. The progenies with the lowest population of M. paranaensis, although resistant, were not productive. The new MGS Vereda cultivar stood out in terms of yield and early fruit ripening, with the highest proportion of cherry fruit at harvest and a low incidence of peaberry grain. The results suggest MGS Vereda cultivar’s potential for the renewal of coffee cultivations occurs in a rainfed system according to the environmental conditions of the experiment.Item The Influence of Robusta Coffee Grounds Proportion and Fermentation Time on The Quality of Bokashi(Editora UFLA, 2025-04-28) Irfan; Fahmi, Rizal; Fadhil, M.; Sulaiman, IsmailThis research aimed to study the influence of robusta coffee grounds proportion as a mixture of raw materials for bokashi production and fermentation time on the quality of the bokashi. This research was conducted using a Completely Randomized Design with two factors and two replications. The first factor was the proportion of coffee grounds (A; 0, 10, 20, 30%), and the second was fermentation time (F; 0, 10, 20 days). Fish bone meal was added constantly to each sample as much as 5%. The analysis carried out on bokashi included microbial properties (total colony counts; TCC), temperature, chemical properties (pH value, water content, C, N, C/N ratio), descriptive organoleptic test (texture, colour, aroma), and plant growth test. The results showed that bokashi, with the addition of coffee grounds had better pH value, C content, and plant height, while worse in N content and C/N ratio. However, the C/N ratio value still met the standard (<20). There was no difference in pH, C, N, C/N ratio, and plant height among coffee grounds addition of 10% to 30%. The organoleptic characteristics of bokashi generally tend to be improved with fermentation time, although there was no difference among F2 and F3. The two best bokashi, namely A2F3 (10% coffee grounds and 20 days of fermentation) and A3F3 (20% coffee grounds and 20 days of fermentation) had similar characteristics, but A3F3 was the best since it had very significantly better plant height. The best experimental condition for the production of the bokashi was 20% coffee grounds proportion with 20 days of fermentation time.