Coffee Science - ISSN 1984-3909

Activity of robusta coffee on the expression of CRP and MMP-9 against hyperlipidemia

2020-04-15T19:22:38+00:00

Hyperlipidemia especially LDL accumulation causing inflammation in blood vessel. CRP and MMP-9 are component that triggering in inflammation process. This study to know activity of robusta coffee against hyperlipidemia on this component. This study using male wistar rats were divided into three groups ; normal, hyperlipidemia and that were given coffee with high fat diet groups. Robusta coffee was given 3.6x10-6 m3 by intragastric gavage. Blood
collection was carried out using infra-orbital for analysis of LDL levels. Furthermore, the experimental animals were sacrificed and coronary arteries were taken for CRP and MMP-9 immunohistochemical staining. Data were analyzed using ANOVA followed LSD test. Results show The highest expression score for CRP and MMP-9 within the hyperlipidemia group was 188.27 ± 1.8 and 277.56 ± 2.1. The decrease in the expression score of CRP and MMP-9 happened within the ones that were given coffee with 59.33 ± 1.5 and 116.7 ± 0.2 each. Results showed that were differences in the expression of CRP and
MMP-9 in all groups (p <0.05). In conclusion, activity robusta coffee can decreases the expression of CRP and MMP-9 against hyperlipidemia.

Key words: Coronary disease; hyperlipidemia; robusta coffee.

Soil chemical attributes in coffee growing with different agronomic techniques

2020-06-24T11:26:36+00:00

The objective was to evaluate the effects on soil chemical attributes in a coffee growing area, according to different agronomic techniques used and their associations. The experiment was conducted in the field, in an experimental area at the Department of Agriculture - DAG, in Lavras - MG, from January 2016 to October 2018. Coffee was planted in January 2016, with Mundo Novo IAC 379-19 coffee seedlings, with a spacing of 3.6 m between rows and 0.75 m between plants in the planting row. The factors under study were arranged in a 3x2x5 factorial scheme, making a total of 30 treatments. In the plots, three soil managements were randomized (soil cover with polyethylene film, soil cover with brachiaria grass and conventional management of spontaneous vegetation). In the subplots, two types of fertilizers used in the fertilization of coffee trees were tested (conventional and increased-efficiency fertilizer). In the sub-subplots, four soil conditioners were tested (coffee husk, phosphogypsum, water retention polymer, organic compost), and the control without conditioner. Aimed to evaluate soil chemical attributes in coffee growing with different agronomic techniques through the evaluation of: soil pH, phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), aluminum saturation (m) and base saturation (V%), by soil analysis carried out in October 2018 and leaf analysis in December 2018. It is noteworthy that the chemical attributes of the leaf were used only for principal component analysis through multivariate analysis. The use of fertilization (with conventional fertilizers or those with increased efficiency), combined with the application of organic compost or coffee husk, provide increased soil pH, as well as the use of ecological management of brachiaria grass. The use of organic compost as a soil conditioner increases phosphorus availability in the soil. Coffee husk, as a soil conditioner, is an efficient potassium source for the coffee crop. The use of organic compost and phosphogypsum increases the calcium and magnesium contents in the soil. The use of organic compost and coffee husk was efficient in increasing the base saturation (V%) grown with coffee. The use of organic compost, coffee husk and phosphogypsum reduced aluminum saturation in the soil. Treatments associated with the use of organic compost improve calcium, phosphorus and magnesium levels, increase pH and base saturation, besides decreasing aluminum saturation.

Key words: Coffea arabica; soil managements; fertilizers; soil conditioners.

Coffee crop science metric: A review

2020-04-20T14:59:38+00:00

Coffee is one of the leading worldwide drinks; therefore, it represents highly valued in the trade. However, coffee is a complex food from sowing to harvesting, processing, packaging, selling and consuming, Although coffee importance in most of its stages, no studies have analyzed the dynamics of global coffee research. This paper presents an analysis of the evolution of Coffee related international research. It is based on the renowned literature databases published by Scopus and Web of Science. The parameters studied included growth of publications, the main journals, countries, institutions, and an author keywords analysis according to their relationship with topics such as agronomy, health, economy, chemistry or biological compound, product and unclassified words. Interest in harvesting techniques and coffee side factors have been increasing through last years in an exponential trend. Producer and consumer countries have composed a synergy with their research interest, that allows stating an upcoming growing in techniques headed to the quality beverage. The contribution is to visualize state of the art in the area of coffee knowledge to generate trends to future researches.

Key words: Agronomy; scientopy; countries.

Histochemical approach of the mobilization of reserve compounds in germinating coffee seeds

2020-06-02T20:58:00+00:00

The endosperm of coffee beans is an important structure which is composed of different reserve compounds. In the present work, we followed anatomical features during the reserve mobilization of Coffea arabica L. ‘Catuaí’ seed samples, harvested at 20 different sites, after 0, 3, 6, 12, 24, 33 and 45 days of imbibition. Seed samples were properly fixed and stored, respectively, for histochemical and enzyme activity approach. Fixed samples were cross-sectioned for detection of starch, lipids, essential oils, oleoresins, proteins, phenolic compounds, neutral polysaccharides, alkaloids, β-1,3 and β-1,4 glucans, and lignin. Overall, based on histochemical tests and enzyme activity, seed reserve mobilization was similar among the evaluated altitudes and mountainsides. During soaking, there is an intense consumption of reserve compounds, starting at the region close to the embryo. Reserve mobilization intensifies after root protrusion, from 12 days of soaking. The intensification of the reserve consumption is concomitant with an increased activity of MDH is observed at the first 12 days, whereas SOD showed higher expression after 33 days of soaking. At the 33^rd day, little reserve is observed in the endosperm. At 45^th day, cotyledon leaves are expanded, and the root system, constituted by the taproot and lateral roots, is well established.

Key words: Coffea arabica; germination; reserve breakdown; histochemistry; seed anatomy.

Resistance of new Coffea canephora clones to root-knot nematode (Meloidogyne incognita) in the western amazon

2020-07-14T17:18:03+00:00

Root-knot disease is among the main diseases affecting coffee crop. The plant selection to the development new resistant cultivars is among one the most efficient methods of control. The present work aimed to quantify the resistance responses of Coffea canephora clones to root-knot nematode Meloidogyne incognita in the Western Amazon. For this, 17 previously selected clones were evaluated in three experimental trials, carried out in the municipalities of Ji-Paraná and Porto Velho, Rondônia. The resistance to root-knot nematodes M. incognita were evaluated by the numbers of gall in the roots (NG) and by the reproductive factor (RF). The resistance response was also interpreted according the genetic diversity of the clones based in their morphological traits. The clones BRS3210, C12, BRS2314, BRS3137 and BRS1216 are resistant to M. incognita with RF of 0.34, 0.62, 0.79, 0.86 and 0.98, respectively. BRS3213, C125, C15, BRS2336, BRS3220 and C09 clones were classified as susceptible, with RF of 1.93, 1.95, 2.00, 2.31, 2.32 and 2.35. The BRS3193, C160
and BRS2357 clones were classified as very susceptible, with RF values of 3.03, 4.41 and 5.82, respectively. The clustering based on the genetic diversity of morphological traits indicated that genotypes more similar to the Robusta botanic variety had lower RF. The hybrid plants showed intermediate degrees of resistance indicating the segregation for the character of the M. incognita resistance. The clones BRS3210, C12, BRS2299, BRS2314, BRS3137 and BRS1216
expressed resistance responses to M. incognita with potential for growing resistant genotypes in the Western Amazon.

Key words: Coffee; root-knot disease; plant breeding; Amazonian.

Beverage quality of most cultivated Coffea canephora clones in the Western Amazon

2020-05-15T22:19:11+00:00

Most of the Western Amazon coffee production is made from growing unregistered clones, selected by the coffee growers themselves. The aim of this study is to evaluate the sensory profile and genetic diversity of the most cultivated Coffea canephora clones in the Western Amazon. Coffee samples at cherry stage of the clones 03, 05, 08, 25 and 66 were collected at eight municipalities in the main coffee growing zones, with altitudes ranging from 86 to 381 meters. Beverage quality was evaluated according to the Robusta Cupping Protocols and estimates of the genotype × environment interaction (GE)
were made interpreting non-parametric and multivariate methods. The GE interaction was significant and the genetic component was also important to the expression of beverage quality (h2=82,23). The clones 25 and 05 have good attributes and mean score near 80 points. Sweetness was the sensory descriptor with the greatest impact on beverage quality of these two clones. Harshness was the descriptor that had the greatest negative impact on beverage
quality of clone 66. The clones had complexities that differed and that were not necessarily associated with greater beverage quality. Despite the differences in their beverage attributes, these clones that are grown for their high productivity presented low genetic diversity of the beverage quality.

Key words: Fine robusta coffee; sensory analysis; genetic parameters.

Quality of Coffea canephora beverage as a function of genotype, processing method and grain size

2020-05-06T11:43:57+00:00

After harvesting, the coffee beans tend to lose quality during fruit processing and grain storage, thus affecting the quality of the obtained beverage. The objective of this research was to evaluate the quality of the beverage obtained from conilon coffee (Coffea canephora) for seminal (S) and clonal (C) genotypes, two processing methods of the coffee cherries (natural and peeled), different sizes of coffee beans determined by sieves and two storing periods of 45 and 90 days. The coffee cherries were dried, natural (N) and peeled (P), on cement floor in greenhouse and classified through the 13, 14, 15, 16 and 17 sieves. After 45 days of storage, it is observed that the overall score (OS) of the beverage prepared from peeled clonal (PC) and natural seminal (NS) coffee beans increased with increasing bean size (sieves 15 and 16). The treatments PS13, PS14, PS15, PS16, PC15 and PC16 were significantly different, however, the overall score (OS) decreased after samples were stored for 90 days. It is concluded that after storing the coffee bean samples for 45 and 90 days, the OS decreased significantly for peeled seminal coffee (PS) sieves 13, 14, 15, and 16 and peeled clonal coffee (PC) sieves 15 and 16.

Key words: Coffee drink score; Cup quality; Sensory analysis.

Insecticide application rate in coffee crop: qualitative and quantitative aspects and efficacy of leaf miner control

2020-04-15T19:22:01+00:00

Leaf miner is a key coffee crop pest in Central and South America countries, especially in Brazil, where the insect causes considerable production losses. In the management of this insect pest, insecticide applications at reduced rates are fundamental for the rational use of water. Thus, the aim of this study was to select a spraying system that ensures effectiveness of cyantraniliprole, cartape hydrochloride and beta-cypermethrin insecticides in the leaf miner control, good spraying quality with varying application rates and low impact on natural parasitism. The qualitative and quantitative aspects of spraying with the Blue spray marker were evaluated at the following rates: 28.1, 60.5, 80.2 and 180.0 L ha^-1 and the efficacy of cyantraniliprole (100 g a.i. L^-1), cartape hydrochloride (500 g a.i. kg^-1) and beta-cypermethrin insecticides (100 g a.i. L^-1). Pest infestation and parasitism were determined before and after applications. Application rate interferes with qualitative aspects and spray deposition levels. Rates between 80.2 and 180.0 L ha^-1 are the most suitable for the control of this insect. Cyantraniliprole insecticide is effective in controlling L. coffeella up to 45 DAA at rate of 180 L ha^-1. The impact of cyantraniliprole, cartape hydrochloride and beta-cypermethrin insecticides on L. coffeella natural parasitism varies with application rates and time after application.

Key words: Brilliant blue marker; beta-cypermethrin; cartape hydrochloride; cyantraniliprole; Leucoptera coffeella.

Identification of acid-tolerant coffee genotypes in a coffee germplasm collection of Colombia

2020-05-29T20:37:58+00:00

One of the limitations of coffee production in many regions of Colombia is the soil acidity. According to historical soil chemical analysis records, more than 50% of coffee farms have pH values below 5.0. Because acid-tolerant coffee varieties are not available, farmers use calcareous additives to correct the problem, which incurs associated labor and input costs. The objective of this work was to identify acid-tolerant genotypes of Coffea arabica. For two contrasting soils in the coffee-growing area of Colombia (Andisol and Entisol), the effect of soil acidity on the growth of 20 genotypes of Coffea arabica during the seedling stage was evaluated. The genotypes were wild accessions that make up the Colombian Coffee Germplasm Collection and the Castillo® Naranjal Variety, used as commercial material. Six months after the seedlings were transplanted into soils treated with or without acidity correction additives, the weight of the dry matter of the roots, stems and leaves was recorded. Later, the acid-tolerant genotypes were identified by means of the quadrant method and the tolerance index. The Timor Hybrid and Rume Sudan genotypes were identified as tolerant of the acidity of the two soil types. These genotypes could be used as progenitors in a coffee breeding program leading to a commercial coffee variety tolerant to soil acidity.

Key words: Andisol; entisol; Coffea arabica L.; timor hybrid; rume sudan.

Propagation of coffee conilon “Vitória” in conventional and alternative substrates

2020-04-14T19:16:43+00:00

The sustainable production of inputs or products, either agricultural or industrial, has become an international concern in the last years. Thus, one of the biggest challenges today is to combine production with sustainability. An alternative that has been gaining strength is the use of industrial waste in agriculture. Therefore, the objective of this study was to evaluate the development, physiology and quality of seedlings of C. canephora from the thirteen genotypes found in the variety Vitória Incaper 8142, in conventional substrate in comparison to a substrate based on tannery sludge. A 2 x 13 factorial arrangement was used in which the first factor was the two substrates (conventional substrate and substrate with tannery sludge), and the second factor was the 13 Vitória - Incaper 8142 Conilon coffee genotypes, arranged in a randomized block design with four repetitions. No significant interaction was observed between the factors evaluated, genotypes and substrates. Despite the fact that plants grown on substrate based on tannery sludge show lower averages in some characteristics, they were not different in terms of seedling quality index, so the substrate based on tannery sludge has strong potential for use. This substrate also promoted a greater production of defense metabolites in plants. As for the response pattern between the genotypes of the Vitória - Incaper 8142 variety, a high unevenness was observed in the initial development, both for their phenological and physiological characteristics, which is a reflect of the genetic variability existing between the genotypes.

Key words: Seedling production; Coffe canephora; physiology; sustenaibility.

Using unmanned aerial vehicle and machine learning algorithm to monitor leaf nitrogen in coffee

2020-04-26T22:17:32+00:00

Nitrogen is an essential element for coffee production. However, when fertilization do not consider the spatial variability of the agricultural parameters, it can generate economic losses, such as low productivity, and environmental impacts, such as pollution of air and eutrophication of water bodies. Thus, the monitoring of the nitrogen during different phases of the production is a key factor for the fertilization management, and remote sensing based on unmanned aerial vehicles imagery has been evaluated for this task. Thus, this work aimed to evaluate the potential of visible vegetation indices obtained from such images to monitor the spatial variability of the leaf nitrogen content in a coffee farm located in Divisa Nova Municipality, Minas Gerais. Therefore, we performed a leaf analysis using the Kjeldahl method to determine leaf nitrogen, and to process the images and produce the vegetation indices, we use Geographic Information Systems and photogrammetry software. As analyze methods, we used the Random Forest classification algorithm as an estimator and performed ordinary kriging to visualize the spatial variability as nitrogen content. Lastly, the Pearson correlation coefficient was employed to evaluate the relationship between the variables. However, the Random Forest models were unable to explain nitrogen variability, and we did not find any significant correlations between the tested vegetation indices and nitrogen content. Therefore, it is indicated the replication of the study in the vegetative phase of the coffee plants, with the establishment of different fertilization treatments, as well as the use of multispectral sensors and radiometric calibration techniques.

Keys words: Vegetation indices; RGB; machine learning; Coffea arabica.

Café in small towns: A picture of the weakening social engagement

2020-02-21T08:46:24+00:00

Small towns in developing countries are grappling with the evolving global-brand and modern coffee shops (cafés) that have driven out the traditional coffee shop. New cafés have also encouraged a global coffee culture with its uniformity of coffee presentation and quality standard. Taking Indonesia as a case study, this study analyses the changing of coffee culture from the perspective of coffee shops culture in small towns of the developing country. In small towns and rural areas, coffee shops served not only as community meeting spots but also as centers of information and resource exchanges. Coffee shop helped to mediate people’s social interactions. Newly arrived café leaves the social dimension of the traditional coffee shop with the limited interaction among its patrons. Café becomes a mere economic establishment and a token of modern lifestyle. By using qualitative research with descriptive methodology and quantitative research (survey) as the baseline, the study reveals that even though the cafés improve the economy, the change reflects the changing of civic-bond in the society. It concludes that the changing of coffee consumption in rural Indonesia may not only signing the arrival of a globalised coffee culture but also, signing the change of social engagement of the society

Key words: Coffee for health; coffee culture; globalization; social engagement.

Effect of the impact of rigid rods on coffee fruit detachment efficiency by mechanical vibrations

2020-05-04T20:15:26+00:00

The mechanization of field activities has been the response of coffee producers to the labor shortage, especially for fruit harvesting. The use of mechanical harvesters allows greater harvesting efficiency and ensures the economic viability of coffee plantations, which currently depend mainly on the reduction in production costs. The principle used for mechanized coffee harvesting is based on the principle of mechanical vibration. The objective of this study
was to analyze the dynamic behavior of the coffee fruit-peduncle-branch system under mechanical vibration and the impact of the vibrating rods on the fruit detachment process in association with this behavior. Fragments of coffee branches containing fruits in the unripe and ripe stages were used in this experiment. These samples were subjected to different frequencies (20, 30, 40, and 50 Hz) and amplitudes (0.002, 0.003, and 0.004 m). Another variable
analyzed was the form of vibration transmission to the fruits, with the vibrations being transmitted to the samples with or without the impact of the fiberglass rods. The fruit detachment efficiency increased as the ripening stage progressed from unripe to ripe. A higher detachment efficiency occurred with the increase in vibration frequency and amplitude because of the higher vibrational energy imposed on the fruit. The detachment efficiency was low when the vibration was transmitted without the impact of the rods. Conversely, the vibration in combination with impact achieved a mean detachment efficiency of approximately 90%.
Key words: Coffee crop; dynamic behavior; harvester machine; mechanical harvesting.

Technical and economic evaluation of different operating modes for mechanized fertilizer application in coffee plantations

2020-05-17T20:27:46+00:00

The present study aimed to investigate the performance parameters and related costs of a machinery set composed of a tractor and a machine for fertilizers and soil correctives application, working in a coffee yard. It was evaluated two different modes of operation. For the first mode of operation (MO1), the machinery applied the total recommended dose to only one side of the plants and traveled in only half of the plot interrows. For the second mode of operation (MO2), the machinery applied half the recommended dose to each side of the plants and traveled in all of the plot interrows. The study was performed at Bom Jardim Farm, located in the municipality of Bom Sucesso, state of Minas Gerais, Brazil. The performance parameters included effective field capacity and effective time. The hourly cost of the fertilizers and soil correctives application operation was determined based on the farm’s management data and the effective cost was obtained by relating the hourly cost and the effective time. The results showed that MO1 implies higher effective field capacity and lower effective cost, with the cost of only 50.1% of that found for MO2.

Key words: Agricultural machinery management; costs; Coffea arabica L.

Phytotoxicity and leaf anatomy of young coffee plants subjected to herbicides exclusively and in associations

2020-05-26T20:52:05+00:00

The lack of human resources and the damage that weeds can cause to coffee plants are the causes of the growing demand for selective herbicides to be used in coffee farming. Thus, the objective of this study was to evaluate the phytotoxicity symptoms and leaf anatomical characteristics of young coffee plants submitted to application isolated herbicides and also in associations. An experiment was conducted in a protected environment in randomized blocks: four replications with coffee seedlings (Coffea arabica L.) cultivar “Topázio MG-1190”, grown in pots with a capacity of 11 liters of substrate. The herbicides applied, in isolation, were: pyrazosulfuron-ethyl (15 g ha^-1), saflufenacil (49 g ha^-1), imazetaphyr (100 g ha^-1), iodosulfuron-methyl (3.5 g ha^-1), chlorimuron-ethyl (15 g ha^-1) and sethoxydim (184 g ha^-1). The latter was used in associations with the others. In addition, a control without herbicides was used. Phytotoxicity symptoms were evaluated up to 49 days after application (DAA) and anatomical characteristics at 65 DAA. Saflufenacil alone and in association with sethoxydim caused visual phytotoxicity symptoms in the leaves and negatively influence in the characteristics of the epidermis thickness of the adaxial face (EAD), thickness of the palisade parenchyma (EPP), thickness of the spongy parenchyma (EPE) and thickness of the mesophyll (MES). The other herbicides, isolated or in associations, didn’t cause phytotoxicity symptoms, but had a negative influence in the anatomical parameters of the leaf blade, however they did not interfere with the paradermic parameters and the vascular bundle.

Key words: Coffea arabica; leaf; selectivity; symptoms.

Quality assessment of coffee beans through computer vision and machine learning algorithms

2020-06-29T14:02:05+00:00

The increasing market interest in coffee beverage, lead coffee growers around the world to adopt more efficient methods to select the best-quality coffee beans. Currently, coffee beans selection is carried out either manually, which is a costly and unreliable process, or using electronic sorting machines, which are often inefficient because some coffee beans defects, such as sour and immature beans, have similar spectral response patterns. In this sense, the present work aimed to assess coffee beans quality using both computer vision and machine learning techniques, such as Support Vector Machine (SVM), Deep Neural Network (DNN) and Random Forest (RF). For this purpose, an algorithm written in Python language was developed to extract shape and color features from coffee beans images. The obtained dataset was then used as input to the machine learning algorithms. The data reported in this study pointed to the importance of color descriptors for classifying coffee beans defects. Among the variables used, the components from RGB (Red, Green and Blue) and HSV (Hue, Saturation and Value) color spaces presented the most relevant contribution for the classification models. Also, the results reported in this study provides evidence that computer vision along with machine learning algorithms can be used to identify and classify coffee beans with a very high accuracy (> 90%).

Key words: Deep neural network; classification; artificial intelligence; image processing; granulometry.

Spatial dynamics of coffee production in the state of Parana, Brazil

2020-06-18T20:55:00+00:00

Coffee is a commodity of great economic importance for Brazil and for the state of Paraná. In the 1960s and 1970s, Paraná was responsible for half of coffee production in Brazil. However, after 1975, with the occurrence of what was called the “black frost” (geada negra), there was considerable reduction in the area devoted to coffee growing in Paraná. In this context, the aim of this study was to examine the spatial dynamics of coffee production in Paraná, identifying the microregions that have specialized in the activity, and analyze the evolution and spatial distribution of production in the period from 2003 to 2018. To do so, the locational quotient (LQ) method was applied, principal component analysis (PCA) was performed, and cluster analysis was carried out. A reduction in planted area and of the amount of coffee produced in Paraná was found. The results of the LQ denote changes in the spatial dynamics of coffee production, with reduction from 14 to 9 microregions specializing in the activity, and they are concentrated in the North Central and Pioneiro regions of Paraná. Two principal components that explained 88.06% of the total variability of the data were identified: the first formed by microregions with high participation in rural credit, and the second by microregions near the processing industries. Four groups were defined based on their degree of specialization, rural credit, and location of coffee industries. This trajectory implies gains in yield and reinforces the importance of investments in technology as a determining factor in development of the coffee production chain.

Key words: Regional analysis; agricultural economics; value chain; technological change; structural transformation.

Behavior of the biochemical attributes of a Oxisol submitted to high doses of gypsum in the coffee culture

2020-06-30T19:29:01+00:00

The objective of this study was to determine the influence of increasing doses of agricultural gypsum on the quality of the soil biochemical attributes in coffee cultivation (Coffea arabica L.) by two climatic seasons in the Brazilian Cerrado. Soil samples were collected in two collections (dry and rainy season), at 0 – 10 cm depth of a Oxisol, submitted to doses 0 (GSA); 3.5 (G3.5); 7.0 (G7.0) and 14 (G14) Mg ha^-1 of agricultural gypsum in the coffee planting line. The biochemical attributes evaluated were: total organic carbon (TOC); microbial biomass carbon (MBC); soil basal respiration (SBR); absolute enzymatic activities [Urease, acid phosphatase, hydrolysis of fluorescein diacetate (FDA)]. TOC showed no differences between treatments. The significant effect (p ≤ 0.05) of gypsum doses was observed for MBC and SBR, which were higher in the treatment with G7.0 application. The enzymatic activities of Phosphatase and the FDA showed no differences between treatments. On the other hand, the specific enzymatic activities by MBC were to describe the differences between the doses of gypsum applied, generally with greater activity in treatments G7.0 and G14. The accumulated coffee productivity was higher in G14 treatment. The results presented to confirm that the biochemical attributes of the soil are sensitive in the evaluation of changes in soil use and that the increase in gypsum does favor activity and microbial biomass.

Motives for coffee consumption at coffee shops in Mexico

2020-07-14T16:37:36+00:00

Coffee is one of the main sources of foreign exchange for developing countries. Mexico accounts only 2.68% of the world coffee production, but represent the most important source of foreign exchange in the agricultural sector. The Mexican coffee began to be recognized in recent years, and despite the increase of the consumption, Mexico is not considered an important consumer. The objective was to analyse the motives for coffee consumption at coffee shops with quality labels. A national and a transnational company were selected in central Mexico to carry out a total of 600 questionnaires. The
questionnaire had four sections: frequency of consumption, Food Choice Questionnaire (FCQ), some images of coffee quality labels, and a socio-economic. The data were analysed using multivariate statistics, factor and cluster analysis. Indifferent, Pragmatic and Hedonic-Dependent consumers were identified; who are mostly young and middle-aged, single, childless and college educated. Their interest in attending coffee shops is to socialize; they are not interested in quality labels which have negative implications for the use of this type of labels in Mexico.

Key words: Consumers; food choice questionnaire; factor and cluster analysis.

Ultrastructural damage in coffee seeds exposed to drying and to subzero (°C) temperatures

2020-07-14T21:47:39+00:00

During drying and freezing, protective mechanisms act to maintain seed physiological quality. Some of these mechanisms contribute to the integrity of cell membranes. The damage caused to cell membranes due to cell stress can be seen in ultrastructural studies. The aim of this study was to investigate ultrastructural changes in endosperm cells of coffee seeds brought about by drying and by exposure to low temperatures. Seeds of Coffea arabica were dried in silica gel to moisture contents of 40, 20, and 5 % (wb) and brought to equilibrium at temperatures of 10, -20, and -86^oC. Germination, vigor, and tetrazolium tests were performed for evaluation of seed physiological quality. Ultrastructural damage was analyzed by scanning electron microscopy. Coffee seeds with 40% moisture content have whole, swollen, and expanded cells, with a filled lumen and without signs of damage. The physiological and ultrastructural quality of seeds exposed to below zero temperatures with 40% moisture content is compromised. They have null germination and empty cells, indicating leakage of cell content. Drying of coffee seeds leads to uniform contraction of inner cell content. Drying of coffee seeds to 5% moisture content leads to intense contraction of cell volume, with physiological and ultrastructural damage.

Key words: Scanning electron microscopy; desiccation tolerance; Coffea arabica L.

Spatial correlation between the chlorophyll index and foliar npk levels in coffee crop

2020-06-23T14:04:15+00:00

Detection of spatial variability of data that can improve crop management is a key factor for precision agriculture. In agriculture, there is a need for tools to assist farmers in making decisions about the proper nutrient management, aiming their full productive potential. The use of portable and easy-to-use sensors has facilitated the collection of data, as they are more agile and cost-effective. Thus, the SPAD® chlorophyll meter is an alternative to generate the chlorophyll index (CI), which is easily obtainable and non-destructive sampling. In this context, this study aimed to determine the spatial correlations between the CI and nitrogen, phosphorus and potassium (NPK) foliar contents in the coffee crop using geostatistical tools. The CI showed a moderate spatial correlation with N, showing potential to be used in precision coffee farming. Differently, for potassium, the use of CI is not recommended, as they presented the lower spatial correlation. As a tool that performs an indirect measurement, the results should be validated by field measurements to local calibrations.

Key words: Optical sensor; precision agriculture; mapping; geostatistics; Coffea arabica L.

Microorganisms in coffee fermentation: A bibliometric and systematic literature network analysis related to agriculture and beverage quality (1965-2019)

2020-06-23T13:45:22+00:00

The activity of microorganisms in coffee fermentation has a great influence on the composition of the beans and their beverage quality. In the present study a bibliometric and systematic literature network analysis is made to examine the growth in the literature and the flow of knowledge in the field of study. The bibliometric information was retrieved from the Scopus database, obtaining 55 articles between 1965 and 2019. Frequencies, co-authorship, and co-occurrence The activity of microorganisms in coffee fermentation has a great influence on the composition of the beans and their beverage quality. In the present study, a bibliometric and systematic literature network analysis is made to examine the growth in the literature and the flow of knowledge in the field of study. The bibliometric information was retrieved from the Scopus database, obtaining 55 articles between 1965 and 2019. Frequencies, co-authorship, and co-occurrence indicators were analyzed using Microsoft Excel and VOSviewer software. Our findings show that most of the articles have been published in the last decade and mainly on microbial diversity and starter cultures. Furthermore, it was possible to identify the most productive authors, the most influential works, the main journals where articles of the most productive authors and the most influential works have been published, the most productive affiliation countries, the most used keywords, the co-authorship taking authors and countries as the unit of analysis, the keyword co-occurrence, and the spatial distribution of studies with their research topics. This is the first bibliometric and systematic literature network analysis carried out on research articles on microorganisms in coffee fermentation related to agriculture and beverage quality, which becomes a tool for researchers in making decisions for the building and development of strategic plans for future research by understanding the trends and status of existing research in the field of study in accordance with the authors, works, affiliation countries, study topics, and patterns of international collaboration and within the academic
community.

Key words: Bibliometry; Coffea; coffee processing; cup quality; microbiology.

Screening for phosphate-solubilizing fungi from colombian andisols cultivated with coffee (Coffea arabica L.)

2020-04-27T19:18:49+00:00

Phosphate (P) bioavailability is severely constrained in volcanic ash soils due to its high fixation rate. To overcome this problem the use of P-solubilizing fungi (PSF) has been proposed gaining recently great attention. However, despite encouraging results in the laboratory, their effectiveness under field conditions is debatable. To provide a better understanding of the dynamics of PSF in soils and to establish criteria for screening effective PSF a series of studies were conducted. PSF were isolated from coffee plantations grown in a Typic Udivitrand (QU), a Pachic Fulvundand (CH), and a Typic Melanudand (Ti). Fifty-four isolates (27 from CH, 19 from Ti, and 8 from QU) produced index of P solubilization among 16 and 106 mg L^-1 using as P source phosphate rock. The results suggest that the microbial P solubilization was not only associated to the decrease in the culture medium pH, but also the production of organic acids associated with the most effective PSF. The higher production of organic acids seems to be associated lower fungal colony growth rate likely due to a carbon/energy drainage. The soil P-fixation capacity, soil organic content and degree of humification seems to control the relative abundance of PSF in the soils tested. In soils cultivated with coffee Phlebia subserialis is reported, for the first time, as a PSF.

Key words: Colombian coffee zone; soil fertility; phosphorus fixation; organic acids; humificaction degree; Phlebia.

Agronomic performance of coffee in response to framework pruning in cycles of the “safra zero”

2019-12-06T09:33:08+00:00

In this paper, we aimed at selecting genotypes of Coffea arábica L. that are responsive to framework prunin, with high productive potential and desirable agricultural features. We evaluated 18 progenies in the F₅ generation, 8 of them being from the group Catucaí (breeding of seedlings of Red Catuaí with coffee seeds of the Icatu germplasm) and ten descendants from the Timor Hybrid (breeding of the Red and Yellow Catuaí with the Timor Hybrid), as well as two commercial cultivars as witnesses (Tupi IAC 1669-33 and Obatã IAC 1669-20). The experiment was carried out at the experimental field of the Federal University of Lavras. The coffee was pruned in August 2014 after the sixth crop and once again in August 2016, being two cycles in the “safra zero” system. The design used was in randomized blocks (RBD) with three repetitions and 20 treatments (18 progenies and two commercial cultivars) totaling 60 experimental plots. We evaluated the area under the progress curve of incidence and severity of leaf rust and cercosporiosis, the productivity (sacs há^-1), sieve #16 and over (%), mocha-type grains (%) and apparent specific mass of grains (ton.m³). The genotype 12 (H516-2-1-1-18-1-4) was responsive to the framework pruning and kept its productivity stable in both pruning cycles, being efficient in such system of crop conduction, besides presenting low incidence and severity of coffee leaf rust and cercosporiosis and high sieve.

Key words: Timor hybrid; Cercosporiosis; Leaf rust.

Rooting biostimulants for Coffea arabica L. cuttings

2019-12-02T11:33:15+00:00

In the rooting process of Arabica coffee cuttings, plant hormones are used for inducing root formation. However, synthetic molecules cannot be used to form organic seedlings. The objective of this work was to evaluate the effect of nut grass extract and different concentrations and types of humic substances on Arabica coffee cuttings. Arabica coffee shoots were collected, and cuttings containing at least two buds were taken. The experiment had a three-factor design, 2 (without or with nut grass extract) x 2 (humic or fulvic acid) x 4 (0, 10, 25 and 50 mg.dm^-³). The following vegetative data were evaluated: shoot height (cm), survival, remaining leaves, leaf pairs, vigor and number of shoots. The root length, area, volume, diameter, and fresh and dry mass were also evaluated. The enzyme activity of H⁺-ATPase, catalase, superoxide dismutase, alcohol dehydrogenase and esterase was also quantified. The results showed that the Arabica coffee cutting rooting rate was increased when treated with humic acid at a concentration of 10 mg.dm^-³ in the presence of nut grass extract. The lowest oxidative stress was observed in the 10 mg.dm^-³ humic and fulvic acid treatments, regardless of the use of the extract.

Key words: Root system; IBA; humic acid; fulvic acid; shoots.

Coffee protects cardiovascular health by maintaining the structure of coronary arterial wall intimal collagen

2020-04-25T20:32:53+00:00

This study aimed to determine whether coffee consumption affects the structure of coronary arterial wall and protects against coronary artery disease (CAD) in atherosclerotic rat model induced by periodontitis. Rats (n = 21) were divided into three groups (i) Coffee group (periodontitis + coffee), (ii) Periodontitis group (no coffee), and (iii) Control group (no periodontitis, no coffee). A single dose of coffee suspension (representing one cup) was given daily by stomach sondation to the rats in the coffee group. The experiment was conducted for 5 wk. At the completion of the experiment, all of rats were sacrificed. Their hearts containing coronary arteries were removed and analyzed by histochemistry assay. In addition, the serum level of collagen degrading enzymes matrix metalloproteinase–2 (MMP–2) was also analyzed using Enzyme–link immunosorbent assay (Elisa). Results demonstrated that coronary atherosclerotic lesions including atheroma, stenosis, and vascular occlusion were rarely identified in the coffee group. The coronary arterial wall demonstrated relatively symmetrical intima-media thickness (IMT) and the lumen diameter remained adequate for blood flow. The intimal collagen was intact, dense and thick. MMP–2 level was significantly lower (P < 0.05) in the coffee group. In conclusion, coffee maintained the structure of coronary arterial wall particularly the intimal collagen, providing protection against CAD. This might also mediate the vascular resistance against rupture and thrombosis that might precipitate the occurrence of acute coronary syndrome (ACS).

Key words: Acute coronary syndrome (ACS); Coronary artery disease (CAD); Histochemistry; Intima-media thickness (IMT); Matrix metalloproinase-2 (MMP-2).

Inhibition of Candida albicans growth by steeping freeze-dried robusta ground coffee

2020-04-25T22:09:22+00:00

Coffee contains active compounds that alleged to have antifungal activity. This study aimed to analyze inhibitory effect of steeping freeze–dried Robusta ground coffee (SFDRGC) to the growth of oral microorganism Candida albicans (the main causative agent of oro-pharyngeal opportunistic infection). This is an in vitro experimental study using the post–test only control group design. Serial dilutions of SFDRGC were studied. An antifungal drug Nystatin was used as a positive control, and sterile distilled water as a negative control. The inhibitory effect was study by means of Agar well diffusion
method. Result showed that SFDRGC demonstrated antifungal activity. The higher concentration of SFDRGC showed the higher antifungal activities significantly (P < 0.05). Concentration of 100% SFDRGC showed anti-candida activity as potent as Nystatin. In conclusion, 100% SFDRGC demonstrated a potent antifungal agent against C. albicans. This study suggested that coffee beverage might be used as anti-candida mouthwash to prevent the risk of oral opportunistic infection. Further studies, however are needed to confirm this notion, such as epidemiological, and phytochemical studies of antifungal bioactive components in coffee that are processed using various methods.
Key words: Agar well diffusion method; antifungal; nystatin; opportunistic infection.

Physiological responses of Coffea arabica cultivars in association with arbuscular mycorrhizal fungi

2020-03-02T15:32:47+00:00

The inoculation of coffee plants with arbuscular mycorrhizal fungi (AMF) may influence some of its physiological parameters, promoting benefits in the growth of newly planted coffee. The objective of this work was to evaluate the physiological responses of different cultivars of Coffea arabica inoculated with arbuscular mycorrhizal fungi. The experiment was conducted in a vegetation house in Diamantina, state Minas Gerais. The design was in randomized
blocks, in a 3 x 4 factorial scheme, with four replications. The factors were composed of coffee seedlings of Rubi (MG 1192), Mundo Novo (IAC 379-19) and Catuaí Vermelho (IAC 144) cultivars, inoculated or not with FMA Rhizophagus clarus, Acaulospora colombiana and Mix composed by R. clarus and A. colombiana. At 150 days after transplantation, physiological characteristics such as photosynthetic rate, internal carbon concentration, stomatal conductance,
transpiration rate, water use efficiency, internal carbon / atmospheric carbon ratio and percentage of mycorrhizal colonization were evaluated. AMF inoculation affected positively the physiology of coffee plants, increasing photosynthetic rate (A), stomatal conductance (Gs), transpiration, carbon consumed (ΔCO2), water use efficiency (EUA) and percentage of mycorrhizal colonization (%), as well as reducing the internal carbon concentration (Ci) for all combinations of AMF cultivars and species. The cultivar Rubi, when inoculated with R. clarus or Mix, obtained a higher percentage of colonization. The physiological activity of coffee plants is altered by symbiotic association, and their responses varied between AMF species and cultivars.

Key words: Coffee; Mycorrhiza; Photosynthesis; Plant growth.

Assessing potential plants extracts to reduce Leucoptera coffeella (lepidoptera: Lyonetiidae) attack in coffee

2020-03-15T01:48:54+00:00

Leucoptera coffeella (Guérin-Méneville) (Lepidoptera: Lyonetiidae) is one of the major pests of coffee in South America, causing severe defoliation in plants. The problems involving chemical control and the risks of resistance evolution of the insect, justify the search for alternative methods for manage the species. Plants extracts appears to be a valuable tool for the management of L. coffeella, due to the potential of plants insecticidal properties of them being compatible with the integrated pest management. This study evaluated the effect of nine botanic aqueous extracts on the oviposition and biology of L. coffeella, under laboratory conditions. The extracts of Toona ciliata, Trichilia casaretti and Trichilia pallida decreased the oviposition rate of L. coffeella on coffee leaves. Along with Trichilia catigua, Chenopodium ambrosioides and Melia azedarach, these extracts were classified as deterrent to oviposition by a preference index and the C. ambrosioides, T. casaretti and T. ciliata extracts caused high egg mortality of L. coffeella. Extracts of seeds of A. indica and T. pallida affect negatively the development and survival of L. coffeella, reducing of mined area by the larva. These results elucidate the potential of these plants species for pest control and might be useful in integrated management programs for L. coffeella.

Sensory quality prediction of coffee assessed by physicochemical parameters and Multivariate model

2019-12-18T09:24:52+00:00

Beverages from roasted coffee can be classified according to their sensory quality into Gourmet, Superior, Traditional, and not recommended for supply coffee. However, the sensory evaluation of coffee has been questioned as it can induce a subjective bias, since the assessors may be influenced by psychological, physiological, and/or emotional factors. Therefore, the aim of this study was to develop multivariate models capable of predicting the overall quality of Gourmet, Superior, and Traditional coffees, based on the physical and physicochemical parameters. For that, one hundred and eight ground roasted coffee samples were evaluated for particle size, degree of roasting, histological identification, moisture, ash, aqueous extract, soluble solids (Brix), pH, and sensory profiling. All categories presented fine grinding. No significant differences were observed for the moisture content and soluble solids (Brix) of Gourmet, Superior, Traditional, not recommended for supply coffee samples. The Traditional and not recommended for supply presented higher levels of aqueous extract, ash, and pH. A light degree of roast and higher acidity values were observed with the increase in coffee quality grades. The results of the physical and physicochemical parameters and the Principal Component Analysis allowed the separation of coffees into two classes: high-quality (Gourmet and Superior) and low-quality (Traditional and not recommended), while the one-class classification (OCC) method showed good sensitivity and was able to satisfactorily distinguish the Gourmet coffee samples from the other samples.

Key words: Coffee quality; sensory; chemometrics; OCC.

Hypothenemus hampei ferrari (coleoptera: curculionidae) answer to visual and olfative stimuli in field

2020-03-05T14:51:03+00:00

The coffee berry borer (CBB), Hypothenemus hampei (Ferrari, 1867) (Coleoptera: Curculionidae: Scolytinae) is one of the main pests of world coffee growing. For the purpose of monitoring the presence of this insect, colored traps and attractives have been developed. Then, the objective of this work was to determine the association between trap colors and ethanol: methanol proportions in the CBB catch, and also to determine the infestation in the coffee plantation by the H. hampei. Painted traps of red, green and colorful (red upper half + green lower half) and six volatile mixtures were used. The reference mixtures consisted of ethanol: methanol (E:M), in the proportions of 1:1 and 1:3, with addition of 0.002 and 0.004 kg of pure caffeine powder. The infestation in the coffee plantation was determined by the H. hampei number count into the fruits and the traps. The insects caught number showed significant interaction between the factors color and mixtures of volatile compounds (F107:85 = 2.46; p < 0.05). The peaks of H. hampei infestation occurred in the stages of grain formation (January) and maturation (April). The red traps with attractive E:M 1:1 + Benzoic Acid had the most significant effects in the H. hampei catch.
Key words: Monitoring; pest; semiochemicals; volatile attractive.

Comparison of sensory attributes and chemical markers of the infrared spectrum between defective and non-defective Colombian coffee samples

2020-03-15T03:10:34+00:00

Defects in coffee affect the sensory quality of finished drink. To avoid this, defective beans are usually removed after threshing, as, once the green beans have been roasted, it becomes difficult to identify the defects. Procedures have been developed to evaluate coffee samples using infrared spectroscopy to detect such defects. As such, this study evaluated infrared spectra and sensory attributes of 39 coffee samples in: commercial ground and instant coffees, medium and high roast quality coffees, and defects present in the coffee. The sensory analysis was performed by 10 judges, semi-trained by a Q-grader, and eleven attributes were assessed using a semi-structured hedonic scale. The spectra obtained from the coffee samples were processed by area normalization, first derivative, and second derivative, later followed by principle component analyses. The sensory results showed differences in the evaluated attributes, differentiating between the samples of high quality medium roast coffee from the other samples. Principal component analysis applied to IR spectra showed that when normalizing the data by area, the samples were discriminated, which explained 84% of variance; coffee defects in the samples of ground commercial coffee were separated from high quality coffee and instant coffee. Using the chemical descriptors obtained from the infrared spectra, it was possible to differentiate between high quality, commercial and instant coffee.

Key words: Coffee bean defects; FTIR-ATR; principal component analysis; quality coffee.

Estimation of genetic parameters and selection of Coffea canephora progenies evaluated in Brazilian Western Amazon

2019-12-18T09:30:27+00:00

Coffee has emerged as an economic alternative culture in the State of Acre, Brazil, but without a clonal variety recommended for the state to overcome the unevenness presented by seed crops. Thus, in order to estimate genetic parameters and indicate progenies of Coffea canephora to compose a clonal variety for the State of Acre, yield, vegetative vigor and plant height were evaluated in five harvests of a randomized complete block experiment with 46 progenies, 4 repetitions and 10 plants per plot by mixed model methodology (REML/BLUP). The harvests were evaluated individually, by the model that considers one harvest, one location and the mean of progenies, and joint analysis (all harvests), by repeatability model with stability and temporal adaptability by the harmonic mean of relative performance of genotypic values method (MHPRVG), with genotypic values of progenies grouped by the Tocher method. There was variability, with possibility of selection, only for grain yield. The yield was strongly affected by production bienniality, with high environmental influence and harvests mean ranging from 14.13±4.60 to 46.20±14.94 bags ha^-1 and individual heritabilities from 0.10 to 0.44. Sixteen ‘Conilon’ coffee progenies with selection gains above 23% were selected. The MHPRVG method allows the refinement of progeny selection throughout the harvests, identifying the most adapted and stable.

Key words: ‘Conilon’ or ‘Kouilou’ coffee; Breeding; Mixed models.

Evaluation of Conilon coffee productivity intercropped with Ambarella (Spondias dulcis Parkinson)

2019-12-02T11:28:39+00:00

The State of Espirito Santo (Brazil) has 9.4 % of its area cultivated in full sun, monocrop coffee. Coffee has a great importance for the State and a dependence
on just one product can make farmers vulnerable to price fluctuations. Integrating coffee (Coffea canephora Pierre ex Froehner) intercropped with
Ambarella (Spondias dulcis Parkinson) offers environmental benefits and an extra financial combination through the commercialization of Ambarella
fruits. The goal of this study was to verify the effects of the distance and orientation (East-West versus North-South) between Ambarella on coffee crop
yield. We assessed two different coffee crops spaced (3 x 1.5) m. Both were intercropped with Ambarella spaced (15 x 7.5) m. The average coffee productivity
varied from (2,177 to 7,346) kg plant-1. The lowest productivity was measured in the North-South orientation, during 2016, and the highest in the
East-West orientation during 2017. Our findings also indicate that regardless of planting distance, Ambarella did not significantly affected coffee productivity
demonstrating that it can be a promising fruit tree to intercrop with Conilon coffee.

Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee

2020-03-09T08:37:12+00:00

Coffee represents an important source of income for producers and for the Brazilian economy, being the second product in the country’s agricultural exports. Unlike other agricultural products, freshly harvested coffee has a high fruit water content, approximately 60% (dry base). It is fundamental to optimize the drying process for cost reduction and quality maintenance, making it necessary to understand the interdependence relation of the tissues of the pericarp and the coffee endosperm during the dehydration of the fruit. The objective of this work was to elaborate a drying model for the constituent parts of coffee fruits evaluating the resistance of each of the pericarp tissues and endosperm. The experiment was set up in a 4x6 factorial scheme (4 relative humidity of the drying air and natural, pulped natural coffee, pericarp tissues and endosperm: 1 - natural coffee and 2 – pulped natural coffee, 3 - exocarp + a portion of mesocarp, 4 - mesocarp, 5 - endocarp, 6 - endosperm]) in a completely randomized design with four replicates. The results were
analyzed through analysis of variance and regression, using the statistical software STATISTICA 5.0®. The resistance to water outflow, regardless of the processing or the fruit part of the coffee, is greater when the coffee is dried with the lowest relative humidity. The natural coffee was the treatment that presented greater resistance, while the lower resistance was presented by the exocarp + a portion of mesocarp.

Optimization of robusta green coffee fermentation using response surface methodology

2020-03-02T17:37:55+00:00

Kombucha coffee is a fermented coffee bean, which is extracted using a combination of bacteria and yeast. Kombucha coffee can be obtained by optimizing the three variables, namely sugar concentration, incubation temperature and duration of fermentation using a response surface methodology (RSM). This study aimed to optimize the three variables that influence the fermentation of Robusta green coffee beans using a kombucha culture to obtain low caffeine content and high levels of chlorogenic acid. RSM calculation was used high-performance liquid chromatography (HPLC) on caffeine and chlorogenic acid that content in kombucha coffee. The results of modeling used a central composite experimental design (CCD). The results of the optimization study showed that the lowest concentration of caffeine and chlorogenic acid was obtained at sugar concentration of 6.77% (b/v), incubation temperature of 25°C and incubation for 18 days. Finally, the fermentation using RSM on kombucha coffee required an additional variable which is the amount of kombucha culture inoculums, as well as the variables of sugar concentration, incubation temperature and duration of fermentation.

Key words: Kombucha coffee; caffeine; chlorogenic acid.

Chemical and sensory perception of robusta coffees under wet processing

2020-06-10T00:33:35+00:00

The quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy to correlate the chemical composition of the grain with the final quality of the product and to assist in the current evaluation method, generating more reliability in the process. This study applied the spontaneous and induced fermentation
with starter cultures (yeast) to evaluate the sensory potential from the impacts generated by the types of processes adopted. The experiments were conducted in a randomized block design with five replicates, in a 3x4 factorial scheme, with three fermentation times: 24, 48, and 72 hours and four
wet processes: Washed, Yeast fermentation, Fully washed without yeast, and Fully washed with yeast. Infrared spectra were taken in the medium region
(FTIR-ATR) of the 34 samples generated by the treatments. Given that the method of determining the quality of coffee is subjective, based on scores given by cuppers, the FTIR-ATR spectra were used in the construction of chemometric models to predict sensory ratings given to the attribute ‘acidity’. The
mean error of prediction of the model constructed for the sensory score was 0.11. Sensory results indicated a higher score for the acidity attribute, in dry fermentation with yeast at the time of 48 hours, suggesting a new strategy for the production of quality robusta coffee.
Key words: Fourier transform infrared spectroscopy; chemometrics; fermentation; acidity.

The influence of natrural fermentation on coffee drink quality

2019-12-10T15:42:31+00:00

Coffee quality refers to various methods used in farming, selective harvesting that assist in quality preservation and drying methods to be performed. Some drying methods that are being performed fermentation procedures have helped in obtaining specialty coffees. The objective of the research was to evaluate the effects of controlled natural fermentation of coffee through the temperature and time and its influence on the quality of coffee, according to the prescribed attributes in SCAA methodology, the type of coffee drink and time for drying grain. The research was carried out at Lavrinha farm, located at Poço Fundo (south of Minas Gerais), with coffee fruits of Catuaí Vermelho IAC 144 cultivar and selective and manual harvesting. The treatments with temperature-controlled fermentation of 30 and 40 °C (1, 2, 3, 6 and 12 hours) and the control treatment were used with three replications in a randomized block system (DBC) in a factorial scheme. After fermentation, the batches were dried to 11.5% humidity and evaluated according to the SCAA (2015)
methodology. The natural fermentation induced by temperature (°C) and time (hours) directly influenced the drink quality, resulting in a coffee with a score of 82 to 84 points, with attribute aggregation and special classification. Natural fermentation with temperature up to 40 °C and time control of 3 ,1 and 24 hours resulted in an improvement in coffee quality by 84 points.

Key words: Control; Drying; Harvest; Monitoring.

Technical and economic viability of manual harvesting coffee yield maps

2020-04-15T19:50:40+00:00

Precision coffee growing is a concept that implies the use of precision agriculture techniques in coffee plantations. For the coffee growing, the precision electronic resources coupled to the harvesters are very scarce. Thereby, the harvest of coffee plantations that compose the grid sampling for generation of thematic maps can be performed manually. The aim of the present study was to generate a linear regression model to estimate the time required to harvest, estimate the labor costs to harvest manually the georeferenced sample points for generation of coffee yield maps. The study was performed in a coffee area of 56 hectares using two sampling points per hectare, totaling 112 points, being evaluated four coffee plants for each point. The manual harvest of the points was performed by four rural workers with experience in the coffee harvest. Afterwards, the collected volume was measured by a graduated container and the times were obtained by the digital stopwatch. Based on the data obtained in the field, a linear correlation model was established between the harvest time of each sampling point and the yield of the point, whose R² value was 78.27, cost was R$ 8.92 per point. These results are relevant for estimating the amount of labor force required to generate manually harvest yield maps according to the producer’s coffee yield estimate, contributing to the closure of the precision coffee growing cycle.

Key words: Precision agriculture; crop mapping; field efficiency; costs.

Soil attributes and coffee yield in an agroforestry system

2019-12-18T09:32:51+00:00

Coffee growing in an agroforestry system may provide improvements in soil chemical and physical attributes, increase crop yield and diversify production. However, there are few studies on coffee growing intercropped with high quality wood-producing species such as African mahogany, teak and Australian cedar. The objective of this study was to evaluate, in an agroforestry system, the effect of coffee intercropping with tree species and the density of these species on chemical and physical soil attributes and on coffee yield. The experiment was carried out in Santo Antônio do Amparo, MG, and ‘Catucaí’ coffee was used in a 3.4x0.7m spacing. A randomized block design with split plots was used, with one additional treatment and 4 replications. The treatments consisted, in the plot, of three tree forest species: Australian cedar, teak and African mahogany, used intercropped with coffee; and, in the subplots, two densities of these forest species: 82 plants ha^-1 (13.6 m between rows and 9 m between plants) and 41 plants ha^-1 (13.6 m between rows and 18 m between plants). The additional treatment consisted of conventional coffee growing under full sun. 64 months after the experiment was set, when the forest species were still under development, soil samples were taken at a depth of 0 to 0.1 m to determine the following chemical attributes: pH in H₂O, potential acidity, organic matter content, P-Mehlich, K⁺, Ca²⁺, Mg²⁺, S, B, Cu, Fe, Mn, Zn and base saturation (V%); and physical soil attributes: bulk density, macroporosity, microporosity, total porosity. Soil temperature at 0.05 m depth and coffee yield were also evaluated. Chemical and physical attributes, besides soil temperature, are similarly influenced with the cultivation of Australian cedar, teak and African mahogany, intercropped with coffee, in both densities, 82 and 41 plants ha^-1, after 5 years of implementation of the agroforestry system. Coffee cultivation in agroforestry system with Australian cedar, teak and African mahogany increases the organic matter and P content of the soil, but acidifies the soil and does not influence its physical attributes. The agroforestry system with teak and African mahogany increases coffee yield.

Key words: Coffea arabica; Intercropping; Shading; Soil fertility.

Efect of lnf (cna - cnb) enzyme complex in the drying process and the coffee quality

2019-12-10T15:42:01+00:00

The world demand for quality coffee is growing and the market is increasingly demanding for sustainable practices, leading coffee growers to search for new coffee processing processes always aiming for maximum quality. The objective of this work was to verify the benefits of using the LNF CNA - CNB enzyme complex in the postharvest process, in order to compare the results of drying time and the final beverage quality of the product. The research was carried out at Fazenda Iracema, municipality of Machado - Minas Gerais, with mechanically harvested coffees from the cultivar Mundo Novo, with 80% maturation, and the treatments were: natural and washed coffee, with and without application of enzymatic complex and drying in suspended, concrete and mixed courtyards (initially in the yard and finished in rotary dryers), the enzyme complex dosage was 1 ml CNB + 2.5 ml CNA per liter of water, applied to 60 liters of coffee. The experimental design was in randomized blocks, in a 2 x 2 x 3 factorial scheme (2- types of “washed or natural” processing; 2- with and without enzymatic application; 3 - “suspended, concrete and drying” drying forms), with 4 repetitions per treatment, totaling 48 experimental plots. The coffees were dried to 11.5% humidity and evaluated by the SCAA. It was concluded that the use of LNF (CNA - CNB) enzymatic complex in the coffee drying process did not influence the final drying time results, nor did it influence the coffee beverage aroma attributes. The drying forms directly influence the drying time.

Enzymes; post-harvest; specialty coffees.

Evaluation of the effect of Azospirillum brasilense inoculation on arabic coffee seedlings

2019-12-10T15:42:53+00:00

In fabaceae, Azospirilum is used in association with Rhizobium bacteria to promote biological nitrogen fixation, making the plant tolerant to water stress and resulting in better nutrient utilization, obtaining a plant more productive and vigorousand increase roots for better nutrient uptake by the plant. However, there are no studies using coinoculation in Coffee. The objective of the study was to evaluate the effect of different doses of A. brasilense on the development of coffee seedlings. The experiment was carried out in Machado, southern Minas Gerais. The experimental design was completely randomized (DIC), with five treatments and nine replications, totaling 45 experimental plots. The experimental unit consisted of pots of 12 liters of capacity with a substrate composed of 70% soil and 30% of tanned manure and a coffee seedling of cultivar Catuaí Vermelho IAC 144. Treatments were composed with different doses (0, 0.75, 1.5, 2.25 and 3.0 mL) of Azospirillum brasilense inoculant from the Micro-Chemistry laboratory, Azofix®, having Ab-V5 strains,
1 x 108 cfu. mL-1 viable cells per mL. From stage V7, the seedlings received eight applications with a seven-day interval. The applying was done in the late afternoon, under favorable environmental conditions, using a hand sprayer. Evaluations were performed 150 days after the first application. The variables evaluated were shoot height (ALT) (cm); shoot fresh matter (MFPA) (g); root fresh matter (MFR) (g); leaf fresh matter (MFF) (g); stem diameter (DIA)(mm) and pivoting root length (CRP) (cm). It is concluded that the inoculation of coffee seedlings with bacteria of the species Azospirillum brasilense promotes greater growth of the pivoting root as well as the fresh matter of the whole root system of coffee seedlings.
Key words: Coffea arabica; Seedlings production; Symbiosis.

Moisture dynamic sorption isotherms and thermodynamic properties of parchment specialty coffee (Coffea arabica L.)

2020-07-25T00:25:20+00:00

Sorption isotherms represent an efficient and valuable tool for predicting the equilibrium moisture content of foods under different humidities and temperatures; thus, they are useful for determining shelf-life and safe storage conditions. The aims of this work were to determine the sorption isotherms of parchment specialty coffee at water activity values of 0.1−0.8 and temperatures of 25, 30, and 40 °C using the dynamic dew point method. The experimental sorption data were modeled using 12 different equations to represent the dependence of equilibrium moisture content on water activity and temperature. Thermodynamic properties were also obtained from the experimental data. The results showed a type II sigmoid shape according to Brunauer-Emmett-Teller (BET) classification, and the double log polynomial (DLP) equation successfully modeled the effects of temperature on the sorption isotherms, obtaining a good fit (R²_adj = 0.99 and RMSE = 0.1 % dry basis). The dynamic dewpoint isotherm (DDI) method was advantageous for modelling due to its high availability of experimental data. Thermodynamic analyses showed that the net isosteric heat of sorption, Gibbs free energy, and sorption entropy decreased as equilibrium moisture content increased, and the compensation theory provided evidence that the sorption process was controlled by enthalpy (T_β > T_hm).

Key words: Water activity; equilibrium moisture content; hygroscopicity; non-spontaneous; molecular ordering; compensation theory.