The objective of this paper relies on the establishment of the sampling moment and the nutritional state of the species Conilon coffee （Coffea canephora） cultivated in Cambisoils. The effect of different rates of ni...The objective of this paper relies on the establishment of the sampling moment and the nutritional state of the species Conilon coffee （Coffea canephora） cultivated in Cambisoils. The effect of different rates of nitrogen fertilization was also studied in the leaves concentrations of N, at randomized complete block designs （N0= 0; N1 = 50; N2 = 100; N3 = 150 and N4 = 200 kg.ha^-1 of N） in presence of P （40 kg.ha^-1 of P2O5） and K （160 kg.ha^-1 of K2O）, with four replicates. The samples were carried out in the months of March （flower blossoming stage）, June （fruits growing stage）, September （grain development） and December （maturation） in all treatments. Foliar analysis carried out in the month of June （fruits growing stage） for the purpose of establishing critical nutrient range values for N, settling down approaches of interpretation of the same one for the Conilon coffee plantations on Cambisoils. The biggest percentages in the yields are obtained with leaves containing N between 2.80% and 3.10%, a value below 2.80% N which they associated with indicative percentages of stable maximum yield that did not surpass the limits of the adequate nutrients supply.展开更多
Conilon coffee represents almost 20% of all coffee production in the Brazilian territory;however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee...Conilon coffee represents almost 20% of all coffee production in the Brazilian territory;however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee from the species Coffea canephora PIERRE has a denser sensorial profile, is less sweet, less acidic and with strong pronunciation of the body at the time of tasting. This study has unprecedentedly applied the use of starter cultures (yeast) to optimize and modify the metabolic pathways and consequently the sensorial quality perceived by Q-graders. The experiments were conducted in a randomized block design with five replicates, in the 3 × 4 factorial scheme, with three fermentation times—24, 48 and 72 hours and four wet processing tests—Washed, Yeast fermentation, Fully washed without yeast and Fully washed with yeast. The sensorial results indicate a new perspective for the application of wet processing with starter cultures for Conilon coffee. They indicate gains in sensory scale, opening a new phase of studies on spontaneous and induced fermentation for Conilon coffee in Brazil and worldwide.展开更多
There are different methods to determinate leaf area in coffee plants;however, methodologies that allow measurement of leaf area accurately and in nondestructive ways are very important, as they are less economically ...There are different methods to determinate leaf area in coffee plants;however, methodologies that allow measurement of leaf area accurately and in nondestructive ways are very important, as they are less economically costly and enable measurements on the same leaf over time, making it possible to describe accurate patterns of growth. The objective of this study was to investigate the applicability of the method to estimate leaf area using linear dimensions of leaves for improved genotypes of Coffea arabica L. and Coffea canephora Pierre ex A. Froehner. The experiment was conducted in two separated competition fields, each one following factorial schemes 10 × 2, with 10 genotypes and 2 methods to obtain the leaf area: measuring linear dimensions, and using equation model (estimated leaf area) and leaf area integrator (real leaf area). The genotypes for both Coffea arabica L. and Coffea canephora Pierre ex A. Froehner have different leaf areas, making it possible to discriminate groups of genotypes for both species using the size of their leaves as classification criteria. Even with the differences between genotypes, the pattern of leaf shape remains similar, confirming the applicability of the method to estimate leaf area using linear dimensions of leaves for improved genotypes, such as the model proposed by Barros, without the occurrence of loss of accuracy for the improved genotypes, for both Arabica and Conilon coffee, studied in this experiment.展开更多
文摘The objective of this paper relies on the establishment of the sampling moment and the nutritional state of the species Conilon coffee （Coffea canephora） cultivated in Cambisoils. The effect of different rates of nitrogen fertilization was also studied in the leaves concentrations of N, at randomized complete block designs （N0= 0; N1 = 50; N2 = 100; N3 = 150 and N4 = 200 kg.ha^-1 of N） in presence of P （40 kg.ha^-1 of P2O5） and K （160 kg.ha^-1 of K2O）, with four replicates. The samples were carried out in the months of March （flower blossoming stage）, June （fruits growing stage）, September （grain development） and December （maturation） in all treatments. Foliar analysis carried out in the month of June （fruits growing stage） for the purpose of establishing critical nutrient range values for N, settling down approaches of interpretation of the same one for the Conilon coffee plantations on Cambisoils. The biggest percentages in the yields are obtained with leaves containing N between 2.80% and 3.10%, a value below 2.80% N which they associated with indicative percentages of stable maximum yield that did not surpass the limits of the adequate nutrients supply.
文摘Conilon coffee represents almost 20% of all coffee production in the Brazilian territory;however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee from the species Coffea canephora PIERRE has a denser sensorial profile, is less sweet, less acidic and with strong pronunciation of the body at the time of tasting. This study has unprecedentedly applied the use of starter cultures (yeast) to optimize and modify the metabolic pathways and consequently the sensorial quality perceived by Q-graders. The experiments were conducted in a randomized block design with five replicates, in the 3 × 4 factorial scheme, with three fermentation times—24, 48 and 72 hours and four wet processing tests—Washed, Yeast fermentation, Fully washed without yeast and Fully washed with yeast. The sensorial results indicate a new perspective for the application of wet processing with starter cultures for Conilon coffee. They indicate gains in sensory scale, opening a new phase of studies on spontaneous and induced fermentation for Conilon coffee in Brazil and worldwide.
文摘There are different methods to determinate leaf area in coffee plants;however, methodologies that allow measurement of leaf area accurately and in nondestructive ways are very important, as they are less economically costly and enable measurements on the same leaf over time, making it possible to describe accurate patterns of growth. The objective of this study was to investigate the applicability of the method to estimate leaf area using linear dimensions of leaves for improved genotypes of Coffea arabica L. and Coffea canephora Pierre ex A. Froehner. The experiment was conducted in two separated competition fields, each one following factorial schemes 10 × 2, with 10 genotypes and 2 methods to obtain the leaf area: measuring linear dimensions, and using equation model (estimated leaf area) and leaf area integrator (real leaf area). The genotypes for both Coffea arabica L. and Coffea canephora Pierre ex A. Froehner have different leaf areas, making it possible to discriminate groups of genotypes for both species using the size of their leaves as classification criteria. Even with the differences between genotypes, the pattern of leaf shape remains similar, confirming the applicability of the method to estimate leaf area using linear dimensions of leaves for improved genotypes, such as the model proposed by Barros, without the occurrence of loss of accuracy for the improved genotypes, for both Arabica and Conilon coffee, studied in this experiment.
