Influence of flowering and additional fertilization on physical and sensory aspects of arabica coffee

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Data

2019

Autores

Rocha, Richardson Sales
Simão, João Batista Pavesi
Peluzio, João Batista Esteves
Ferrari, Jeferson Luiz
Gravina, Geraldo de Amaral

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Editor

Universidade Federal Rural de Pernambuco

Resumo

In Caparaó region, Brazil, in areas above 1000 m high, a second flowering (called late or from March) is common to take place, causing changes in the crop management for those intending to produce specialty coffees. The objective of this study was to evaluate physical and sensory aspects of arabica coffee from the Caparaó region, produced in traditional and late plantations in the same fields, using two fertilization regimes, one recommended by specific literature and another with the addition of extra fertilizers (33%), respecting the proportions amid them. The employed factorial analysis allowed identifying the interaction between the two levels of nutrition and the two harvests, for the analyzed attributes. The extra addition of fertilizers provided a reduction in the mean score of the fragrance/aroma and overall sensory attributes in the traditional harvest; and in the late harvest, it alone was responsible for raising the scores of the following sensory attributes: flavor, aftertaste, acidity, balance and total. The added extra amount of fertilizer, unassisted, altered the coffee physical aspects, reducing their defects/imperfections.

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Palavras-chave

Coffea arabica L., Nutrição do cafeeiro, Manejo cultural, Florada de março, Cafés especiais

Citação

ROCHA, R. S. et al. Influence of flowering and additional fertilization on physical and sensory aspects of arabica coffee. Revista Brasileira de Ciências Agrárias, Recife, v. 14, n. 4, p. 1-7, 2019.

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