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Item Caracterização de germoplasma de Coffea arabica L. com base em características agronômicas(Universidade Federal Rural de Pernambuco, 2024-10-01) Silva, Maria Gabriela Pereira e; Abrahão, Juliana Costa de Rezende; Nadaleti, Denis Henrique Silva; Pereira, Antônio Alves; Fassio, Larissa de Oliveira; Botelho, Cesar EliasGenetic resources embody the reservoir of essential natural variability for cultivated species breeding programs. The objective of this study was to select Arabica coffee accessions from the Minas Gerais Coffee Germplasm Collection grounded in agronomic traits. The productivity, quantified in bags per hectare, of 25 accessions was evaluated across four harvests, as was the percentage of maturation and floating beans. Genetic parameters were estimated for these attributes, aiming to glean insights into the potential for genetic gain and to facilitate decision-making in breeding practices. The REML/BLUP procedure was used to estimate variance components and predict random effects within the agronomic data. Genetic variability was observed among the studied accessions for productivity and the percentage of dried/pass fruits, indicating potential for genetic gain through selection within this group of accessions. There is potential for genetic breeding through selection, leading to subsequent enhancement in the means of the evaluated traits, notably in accessions MG0223 (Pacamara), MG0438 (Mundo Novo x S795 UFV 335-04), MG0194 (Caturra Amarelo Colombiano), MG0420 (Mundo Novo x S795 UFV 315-04), and MG0036 (Bourbon Amarelo). These results highlight the potential of these accessions to produce specialty coffees and their suitability for future breeding programs aimed at improving beans quality and productivity in Brazil.Item System dynamic model of green supply chain management robusta coffee Argopuro in Indonesia: A case study(Universidade Federal de Lavras, 2024-06-19) Purnomo, Bambang Herry; Ni’maturrakhmat, Viko Nurluthfiyadi; Wibowo, YuliSmall-scale Argopuro Robusta coffee agroindustry has the potential to harm the environment in every supply chain activity. Even though the waste processing process has been carried out, this is still not enough to reduce the environmental impact. Performance measurement of Green Supply Chain Management (GSCM) in the business is complex because it considers environmental indicators and operational business as a whole. GSCM performance is also dynamic because the behavior of the supply chain system often changes over time. Therefore, it is necessary to develop a performance diagnosis model that has complex and dynamic characteristics through a system dynamic model. This research aims to diagnose and improve the GSCM performance index for currently and future using a system dynamic model. The scope of the model starts from harvesting coffee cherries to selling processed products. Research result shows that there are 13 performance indicators. The indicator values are then determined using the system dynamic model to obtain an index value of GSCM. The simulation results show that in 2023, the GSCM performance value will be 35.40, which is included in the good enough status, and 2035 the performance value increase by 54.8. To improve its performance, an optimistic scenario is used. This scenario is built by providing intervention to increase the percentage of waste processing by 90% for solid waste and 70% for liquid waste. Increase the number of pickup trucks by 4 units and reduce the motorcycle by 45 units to be more optimal and reduce the amount of emissions produced. The simulation results show that with that scenario the GSCM performance index was successfully increased to 68.2 (good status) in 2035.Item Descriptive sensory tests for evaluating Coffea arabica: A systematic review(Universidade Federal de Lavras, 2024-04-20) Nascimento, Manuella Oliveira; Ombredane, Alicia Simalie; Oliveira, Livia de Lacerda deCoffee is a beverage whose price is closely related to the characteristics of its flavor, necessitating reliable sensory tests. To quantify their sensory attributes, classic sensorial methods such as Quantitative Descriptive Analysis (QDA) can be useful. However, uncertainties persist due to protocol variations, which made uncertain the quality of these protocols in evaluating coffee. This study aimed to conduct a systematic review to assess the quality of QDA protocols used for assessing Coffea arabica’s sensory attributes. The review encompassed various critical protocols control points, including pre-test procedures, coffee processing and preparation techniques, test application and data collection procedures. It was also summarized key attributes, highlighting factors impacting coffee’s sensory traits and bias risk of the studies. As the main results, it was saw that the studies have many limitations, such as not citing or controlling critical points in the tests procedures and application, which made most studies having a medium-high bias rating. The primary sensory results findings of the studies included topics such as the impact of brewing time, chemical compounds associated with sensory attributes and the effect of various roasting techniques on the sensory qualities of coffee. In conclusion, standardizing sensory evaluations in future research could enhance consistency and accuracy, yielding less biased results.Item Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2023-02-13) Mutovkina, Ekaterina Alexandrovna; Bredikhin, Sergey AlekseevichThe main objective of the present study was to evaluate the variation of dependency between physical green coffee beans characteristics and thermal effects during roasting. In this work was analyzed coffee roasting process, used differential scanning colorimetry able to describe thermophysical processes inside a coffee bean during the roasting process was developed. For the analysis of thermophysical effects inside the coffee bean were explored six samples of coffee beans with different origins. The scanning colorimetry data obtained showed differences in thermal effects, the transition from an endothermic process to an exothermic one, as well as the amount of heat required for the roasting process. The analyzed humidity and density curves were then compared with the observed data. The analysis showed a direct dependency between the physical characteristics of the grain and the thermal effects during the roasting process. The present study concludes that green coffee with different properties requires the use of different strategies for the use of energy to obtain a quality product.Item Exploring the diversity of microorganisms and potential pectinase activity isolated from wet fermentation of coffee in northeastern Peru(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2023-09-09) Fernandez -Güimac, Samia Littly Jahavely; Perez, Jhordy; Mendoza, Jani Elisabet; Bustamante, Danilo Edson; Calderon, Martha SteffanyIn this study, the microbiota associated with coffee fermentation from two regions from northern Peru was evaluated. Bacteria and fungi were isolated from coffee farms in the Amazonas and Cajamarca regions and identified using molecular markers 16S rRNA and ITS. The potential pectinase activity was registered by the formation of a transparent halo around colonies. As a result, 29 and 09 species belonging to bacteria and fungi, respectively, were found. The bacterial genera Lysinibacillus and Stenotrophomonas and the fungal genus Aspergillus accounted for the highest number of species isolated from coffee ferments. Forty-one out of 71 isolates showed some type of pectinase enzyme activity, and they included 23 isolates from Cajamarca and 18 from Amazonas. Nevertheless, only three bacterial species registered the formation of transparent halos and showed relevant potential pectinase enzyme activity, namely, Lysinibacillus xylanilyticus, Stenotrophomonas maltophilia, and Stenotrophomonas pavanii, which were all from the Cajamarca region. These species could be further investigated by quantifying enzymes activity and performing other biochemical properties to prototype starter cultures. Accordingly, the study of indigenous microorganisms with biological potential will be essential to increase the coffee value chain and improve the incomes of farmers.Item Supplier Selection in a Coffee-Roasting Plant: an Analytic Hierarchy Process Approach(Associação Brasileira de Engenharia Agrícola, 2022-10-02) Pacheco, Daniel L. P. de A.; Malheiros, Fernando C.; Almeida, Luís F. M. de; Castillo, Lucio A. M.; Penteado, Ricardo B.Companies are looking for reliable partners, including suppliers, that offer high-quality services. The decision-making process involves several stakeholders with different objectives that require different types of relevant criteria to be considered. This study used the Analytic Hierarchy Process (AHP), a multiple-criteria decision analysis and decision-making method, to select a new supplier for a coffee-roasting plant. For this, the type of coffee was selected, and the relevant criteria were established: percentage of extrinsic defects, loss in precleaning, price, and taste. Four different potential suppliers were compared in relation to all criteria using the AHP. We achieved our research objective by establishing an order of priority for the criteria and suppliers. As a result, supplier B was the leading supplier with a 35.29% priority, followed by suppliers A and D. Our findings show great potential for using a formal method in the decision-making process in the agro-industry and applying the AHP method in an important problem and in relevant plant culture. Furthermore, other problems in agricultural engineering can benefit from the reasoning steps employed.Item Transmission of Leishmania in coffee plantations of Minas Gerais, Brazil(Instituto Oswaldo Cruz, Ministério da Saúde, 2001-12-06) Alexander, Bruce; Oliveria, Emerson Barbosa de; Haigh, Emily; Almeida, Lourenço Leal deTransmission of Leishmania was studied in 27 coffee plantations in the Brazilian State of Minas Gerais. Eighteen females and six males (11.6% of the people tested), aged between 7-65 gave a positive response to the Montenegro skin test. Awareness of sand flies based on the ability of respondents to identify the insects using up to seven predetermined characteristics was significantly greater among inhabitants of houses occupied by at least one Mn+ve individual. Five species of phlebotomine sand fly, including three suspected Leishmania vectors, were collected within plantations under three different cultivation systems. Four of these species i.e., Lu. fischeri (Pinto 1926), Lu. migonei (França 1920), Lu. misionensis (Castro 1959) and Lutzomyia whitmani (Antunes & Coutinho 1939) were collected in an organic plantation and the last of these was also present in the other two plantation types. The remaining species, Lu. intermedia (Lutz & Neiva 1912), was collected in plantations under both the "adensado" and "convencional" systems. The results of this study indicate that transmission of Leishmania to man in coffee-growing areas of Minas Gerais may involve phlebotomine sand flies that inhabit plantations.Item Café com quimioterapia: uma aplicação do planejamento fatorial fracionário 2|5-1(Sociedade Brasileira de Química, 2023-03-03) Silva, Kaique Carvalho da; Caldeira, Gabriel Rocha Figueira; Nogueira, Kenya Gomes; Canela, Maria Cristina; Filgueiras, Paulo Roberto; Souza, Murilo de OliveiraChemometrics is a subfield of chemistry that emerged from advances in analytical instrumentation and computing. When seeking to solve chemical problems that depend on many concomitants experimental variables, chemometrics can be employed in order to extract as much information as possible in the least possible number of experiments. In addition, it is possible to evaluate the important effects and interactions among the variables to understand the processes being monitored in each system. In this sense, this article aimed to develop a didactic experiment of caffeine extraction using an espresso machine, applying the 25-1 fractional factorial design. The variables studied were temperature (75 and 78 °C), pressure (2 and 15 bar), granulation (bean and ground), type of coffee (special and traditional) and period of the day (morning and afternoon) to obtain maximum extraction of caffeine. The coffee extracts obtained were analyzed using UV-Vis molecular absorption spectrophotometry. The developed experiment showed the potential to spread the application of chemometrics in the academic environment and to facilitate the teaching of fractional factorial design.Item Improving the quality of kombucha cascara with different varieties and fermentation time in diverse arabica coffee (Coffea arabica L) cultivars(Universidade Federal de Lavras, 2023-01-12) Rohaya, Syarifah; Multahadi; Sulaiman, IsmailOne of the innovations of cascara is the kombucha cascara which is made from the fermented coffee fruit skin, which is fermented with a kombucha starter or Symbiotic Culture of Bacteria and Yeast (SCOBY). The cascara used in this study was cascara from the Timtim, Borbor, and Ateng super coffee varieties. This study aims to determine the effect of different varieties of arabica coffee and fermentation time on the quality of kombucha cascara. This study used a factorial randomized block design method consisting of two factors. The first factor is cascara from coffee varieties consisting of three levels (Timtim, Borbor, Ateng super). The second factor is the length of fermentation, consisting of three levels (4, 8, and 12 days). Parameters analyzed were antioxidant activity, total phenol, tannin content, pH, and total microbe. The results showed that cascara from coffee varieties significantly affected antioxidant activity, and pH. Fermentation time significantly affects antioxidant activity, total phenol, tannin content, pH, and total microbial. The best treatment was obtained in the cascara treatment of the Ateng super coffee variety and the fermentation time was 12 days with the following characteristics; antioxidant activity 45.74%, total phenol 132,59 mg/L, tannin content 0.46%, pH value 2.69, and total microbes 4.99x104 CFU/ml.Item Ocorrência de Meloidogyne paranaensis em cafeeiros na região do Alto Paranaíba em Minas Gerais(Sociedade Brasileira de Fitopatologia (SBF), 2003-03-24) Castro, José M. C.; Campos, Vicente P.; Naves, Rosemeire L.Coffee (Coffea arabica) plantations showing symptoms of decline, with peeled and rough roots and fewer side rootlets were observed in the State of Minas Gerais, Brazil. Meloidogyne spp. females were obtained from the thicker roots and processed for perineal patterns and α-esterase electrophoresis analysis. Meloidogyne paranaensis was determined to be the main cause of the decline. The incidende and field symptom patterns found were similar to those observed on coffee plantations in the State of São Paulo and Paraná, where most damage caused by M. paranaensis has been reported.