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Item Sensory and chemical analyses of spontaneously fermented coffees(Universidade Federal de Lavras, 2023-11-08) Borém, Flávio Meira; Alves, Ana Paula de Carvalho; Santos, Cláudia Mendes dos; Haeberlin, Luana; Salvio, Luís Gustavo AmaralCoffee fermentation has emerged as an innovative post-harvest process in recent years. The effectiveness of this process is in conferring sensory notes to the coffee that would please the consumer and allow for the positive differentiation of the coffees. This is achieved by monitoring the different parameters of the procedure of coffee fermentation. In this regard, the present study aimed to conduct a natural fermentation of the coffee fruit for up to 96 hours followed by the sensory (sensory characteristics for aroma, flavor, acidity, body and overall score of the 0 to 100) and chemical analyses (bioactive compounds, volatiles, organics, and fatty acids) to evaluate the influence of fermentation on sensory quality and on chemical compounds. The coffee (Coffeea arabica L.) samples for the study were collected from Presidente Olegário – MG (Harvest 2018/19) in the cerrado of Minas Gerais. The effects of fermentation and fermentation duration on the sensory quality and chemistry of coffee were evaluated. It was observed that after 48 h of fermentation, significant sensorial differentiation occurs, including an increase of the approximately two points in the final grade. In addition, time was revealed as the most relevant factor in the chemical analyses for the categorization of samples into different groups. Accordingly, it was concluded since coffees with subjected to 48, 72, and 96 h of fermentation got higher final grades, higher levels of palmitic fatty acid and characteristic compounds of fermented coffees (1,3-dioxolane 2,4,5-trimethyl, 2-furan methanol acetate, and butanoic acid) checking out the coffees wine-like notes and sweet notes to the beverage.Item Comunidade de parasitóides associada à cultura do café em Piatã, Chapada Diamantina, BA(Universidade Federal de Viçosa, 2010-03) Palma-Santos, Magno Clery da; Pérez-Maluf, RaquelOs himenópteros parasitoides são inimigos naturais de insetos-praga e têm demonstrado eficiência em estratégias de controle, contribuindo para a manutenção do equilíbrio ecológico de agroecossistemas. Esta pesquisa buscou identificar a diversidade de parasitoides associada a culturas de café em Piatã, BA. As coletas foram realizadas com armadilhas Malaise, que permaneceram no campo por sete dias em coletas mensais, de setembro de 2006 a agosto de 2007. Foram coletados 14.669 himenópteros, distribuídos em nove superfamílias, sendo elas Ceraphronoidea, Chalcidoidea, Chrysidoidea, Cynipoidea, Evanioidea, Ichneumonoidea, Mymarommatoidea, Platygastroidea e Proctotrupoidea, e 29 famílias. Coletaram-se 22 famílias constantes e 11 dominantes, destacando-se Ichneumonidae, Braconidae e Scelionidae como mais frequentes, totalizando 50,33% dos indivíduos coletados. As famílias Braconidae, Eulophidae e Bethylidae, indicadas como promissoras em programas de controle biológico no café, foram coletadas ao longo de todo o ciclo fenológico do café.