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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
17/08/2018 |
Data da última atualização: |
12/04/2024 |
Autoria: |
LIRA, M. de A. (Org.). |
Título: |
Palma forrageira: cultivos e usos. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
Recife: Editora do IPA, 2017. |
Páginas: |
72 p. |
Série: |
(Cadernos do semiárido : riquezas & oportunidades, 7). |
Idioma: |
Português |
Palavras-Chave: |
Agronomia; Engenharia; Nordeste brasileiro; Periodico; Regioes aridas; Secas. |
Categoria do assunto: |
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Marc: |
LEADER 00513nam a2200193 a 4500 001 1020654 005 2024-04-12 008 2017 bl uuuu 00u1 u #d 100 1 $aLIRA, M. de A. 245 $aPalma forrageira$bcultivos e usos. 260 $aRecife: Editora do IPA$c2017 300 $a72 p. 490 $a(Cadernos do semiárido : riquezas & oportunidades, 7). 653 $aAgronomia 653 $aEngenharia 653 $aNordeste brasileiro 653 $aPeriodico 653 $aRegioes aridas 653 $aSecas
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Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
18/04/2023 |
Data da última atualização: |
18/04/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
ALIXANDRE, R. D.; ALIXANDRE, F. T.; LIMA, P. A. M. de; FORNAZIER, M. J.; KROHLING, C. A.; AMARAL, J. F. T. do.; GUARÇONI, R. G.; DIAS, R. da S.; VENTURINI, C. de F.; MACETTE, H. A.; ZANDONADI, C. U.; VIÇOSI, D. B. |
Afiliação: |
Ricardo Dias Alixandre, UFES; Fabiano Tristao Alixandre, Incaper; Paula Aparecida Muniz de Lima, UFES; Mauricio José Fornazier, Incaper; Cesar Abel Krohling, Incaper; José Francisco Teixeira do Amaral, IFES; Rogerio Carvalho Guarçoni, Incaper; Rodrigo da Silva Dias, Inove Consultoria; Cassio de Faria Venturini, IFES; Higor Alixandre Macette, UFES; Cecília Uliana Zandonadi, FAPES; David Brunelli Viçosi, FAPES. |
Título: |
Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Coffee Science, v. 18, pág. e182081, 2023. |
DOI: |
10.25186/.v18i.2081 |
Idioma: |
Inglês |
Conteúdo: |
The growing demand for better quality coffees has driven changes in the coffee production chain, mainly through the adoption of new technologies and management. Thus, this work was carried out aiming to evaluate the physical and sensorial quality of Arabica coffee cultivars, submitted to natural and pulped post-harvesting processing. The experiment was carried out following a randomized block design with three replications, in a split-plot scheme, with the plots consisting of five cultivars (Catucaí 2 SL, Catucaí 24/137, Catuaí IAC 44, Arara and Acauã); and the subplots by two processes, pulped and natural cherry. The harvest was carried out manually, harvesting the cherry fruits (ripe) in a sieve. The coffees were processed by the natural and pulped cherry methods. Drying was carried out on a covered suspended terrace, until the grains reached 11% ± 1 moisture (wet basis, bu). The following evaluations were carried out: sensorial analysis of the beverage according to the SCAA methodology, analysis of grain sieves according to the Official Brazilian Coffee Classification Protocol. The results show that all evaluated cultivars have a great potential for the production of specialty coffees in that studied environment. Differences were observed between cultivars both in the sensory quality of the beverage and in the grain size. Cultivar Arara presents a general average of final beverage grade higher than the other cultivars. |
Palavras-Chave: |
Café arábica. |
Thesagro: |
Coffea Arábica; Qualidade; Sabor. |
Categoria do assunto: |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/item/4431/1/Physical-and-sensorial-quality-of-arabica-coffee-cultivars-submittedtwo-types-of-post-harvesting-processing.pdf
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Marc: |
LEADER 02371naa a2200313 a 4500 001 1024785 005 2023-04-18 008 2023 bl uuuu u00u1 u #d 024 7 $a10.25186/.v18i.2081$2DOI 100 1 $aALIXANDRE, R. D. 245 $aPhysical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing.$h[electronic resource] 260 $c2023 520 $aThe growing demand for better quality coffees has driven changes in the coffee production chain, mainly through the adoption of new technologies and management. Thus, this work was carried out aiming to evaluate the physical and sensorial quality of Arabica coffee cultivars, submitted to natural and pulped post-harvesting processing. The experiment was carried out following a randomized block design with three replications, in a split-plot scheme, with the plots consisting of five cultivars (Catucaí 2 SL, Catucaí 24/137, Catuaí IAC 44, Arara and Acauã); and the subplots by two processes, pulped and natural cherry. The harvest was carried out manually, harvesting the cherry fruits (ripe) in a sieve. The coffees were processed by the natural and pulped cherry methods. Drying was carried out on a covered suspended terrace, until the grains reached 11% ± 1 moisture (wet basis, bu). The following evaluations were carried out: sensorial analysis of the beverage according to the SCAA methodology, analysis of grain sieves according to the Official Brazilian Coffee Classification Protocol. The results show that all evaluated cultivars have a great potential for the production of specialty coffees in that studied environment. Differences were observed between cultivars both in the sensory quality of the beverage and in the grain size. Cultivar Arara presents a general average of final beverage grade higher than the other cultivars. 650 $aCoffea Arábica 650 $aQualidade 650 $aSabor 653 $aCafé arábica 700 1 $aALIXANDRE, F. T. 700 1 $aLIMA, P. A. M. de 700 1 $aFORNAZIER, M. J. 700 1 $aKROHLING, C. A. 700 1 $aAMARAL, J. F. T. do. 700 1 $aGUARÇONI, R. G. 700 1 $aDIAS, R. da S. 700 1 $aVENTURINI, C. de F. 700 1 $aMACETTE, H. A. 700 1 $aZANDONADI, C. U. 700 1 $aVIÇOSI, D. B. 773 $tCoffee Science$gv. 18, pág. e182081, 2023.
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