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 | Acesso ao texto completo restrito à biblioteca da Biblioteca Rui Tendinha. Para informações adicionais entre em contato com biblioteca@incaper.es.gov.br. |
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
15/01/2015 |
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Data da última atualização: |
15/01/2015 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MARTINS, L. D.; TOMAZ, M. A.; AMARAL, J. F. T. do.; BRAGANÇA, S. M.; RODRIGUES, W. N.; REIS, E. F. dos. |
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Afiliação: |
Lima Deleon Martins; Marcelo Antonio Tomaz; José Francisco Teixeira do Amaral; Scheilla Marina Bragança, Incaper; Wagner Nunes Rodrigues; Edvaldo Fialho dos Reis. |
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Título: |
Nutritional efficiency in clones of Conilon coffee for phosphorus. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Journal of Agricultural Science; v. 5, n. 1, 2013. |
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Páginas: |
11 p. |
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DOI: |
10.5539/jas.v5n1p130 |
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Idioma: |
Português |
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Conteúdo: |
The objective of this study was to evaluate the nutritional efficiency of phosphorus in clones of conilon coffee, in greenhouse condition. A factorial design 13 x 4 was used, with three replications, and the factors being: 13 clones that compose the clonal cultivar "Vitória Incaper 8142" and four levels of phosphorus fertilization (0%, 50%, 100% and 150% of the recommended P2O5 for the culture) in a completely randomized design (CRD). The cultivation consisted of a period of 150 days, then in each experimental unit, the values of dry matter and phosphorus content of the vegetative parts were obtained. The indices of nutritional efficiency (absorption, translocation and utilization) were calculated. The clones of conilon coffee showed different behavior for all variables at each level of fertilization with P2O5. The mass of dry weight, phosphorus content, and efficiency of phosphorus utilization of the clones increase linearly with the increase of P2O5. The efficiency of phosphorus absorption, depending on the levels of P2O5 applied to the clones of conilon coffee, has set to a quadratic model. The translocation efficiency of phosphorus, depending on the levels of P2O5 applied, is different for clones of conilon coffee, with a linear characteristic and also quadratic. |
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Palavras-Chave: |
Café Conilon. |
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Thesaurus NAL: |
Coffea canephora; Mineral nutrition; Utilization efficiency. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02018naa a2200253 a 4500
001 1004958
005 2015-01-15
008 2013 bl uuuu u00u1 u #d
024 7 $a10.5539/jas.v5n1p130$2DOI
100 1 $aMARTINS, L. D.
245 $aNutritional efficiency in clones of Conilon coffee for phosphorus.$h[electronic resource]
260 $c2013
300 $a11 p.
520 $aThe objective of this study was to evaluate the nutritional efficiency of phosphorus in clones of conilon coffee, in greenhouse condition. A factorial design 13 x 4 was used, with three replications, and the factors being: 13 clones that compose the clonal cultivar "Vitória Incaper 8142" and four levels of phosphorus fertilization (0%, 50%, 100% and 150% of the recommended P2O5 for the culture) in a completely randomized design (CRD). The cultivation consisted of a period of 150 days, then in each experimental unit, the values of dry matter and phosphorus content of the vegetative parts were obtained. The indices of nutritional efficiency (absorption, translocation and utilization) were calculated. The clones of conilon coffee showed different behavior for all variables at each level of fertilization with P2O5. The mass of dry weight, phosphorus content, and efficiency of phosphorus utilization of the clones increase linearly with the increase of P2O5. The efficiency of phosphorus absorption, depending on the levels of P2O5 applied to the clones of conilon coffee, has set to a quadratic model. The translocation efficiency of phosphorus, depending on the levels of P2O5 applied, is different for clones of conilon coffee, with a linear characteristic and also quadratic.
650 $aCoffea canephora
650 $aMineral nutrition
650 $aUtilization efficiency
653 $aCafé Conilon
700 1 $aTOMAZ, M. A.
700 1 $aAMARAL, J. F. T. do.
700 1 $aBRAGANÇA, S. M.
700 1 $aRODRIGUES, W. N.
700 1 $aREIS, E. F. dos.
773 $tJournal of Agricultural Science;$gv. 5, n. 1, 2013.
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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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| Acesso ao texto completo restrito à biblioteca da Biblioteca Rui Tendinha. Para informações adicionais entre em contato com biblioteca@incaper.es.gov.br. |
|
Registro Completo |
|
Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
24/08/2022 |
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Data da última atualização: |
05/09/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SIMMER, M. M. B.; SILVA, M. de C. S. da; PEREIRA, L. L.; MOREIRA, T. R.; GUARÇONI, R. G.; VELOSO, T. G. R.; SILVA, I. M. R. da; ENTRINGER, T. L.; KASUYA, M. C. M.; LUZ, J. M. R. da; MORELI, A. P.; OLIVEIRA, E. C. da S. |
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Afiliação: |
Marinalva Maria Bratz Simmer; Marliane de Cássia Soares da Silva; Lucas Louzada Pereira; Taís Rizzo Moreira; Rogerio Carvalho Guarçoni, Incaper; Tomás Gomes Reis Veloso; Isabelli Moreira Réboli da Silva; Thaynara Lorenzoni Entringer; Maria Catarina Megumi Kasuya; José Maria Rodrigues da Luz; Aldemar Polonini Moreli, Ifes Venda Nova do Imigrante; Emanuele Catarina da Silva Oliveira. |
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Título: |
Edaphoclimatic conditions and the soil and fruit microbiota infuence on the chemical and sensory quality of the cofee beverage. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Eur Food Res Technol, p. 1-13, 2022. |
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DOI: |
10.1007/s00217-022-04102-y |
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Idioma: |
Inglês |
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Conteúdo: |
Ripening cycles of the coffee are important for planning the harvest and post-harvest processing of the fruit and influence the sensory quality of the coffee beverage. In the Coffea arabica, the number of these annual cycles depends on the edaphoclimatic conditions, soil microbiota, altitude, and genotype. In this study, we present in an unprecedented way how the microbial communities (bacteria and fungi) of the soil and fruits of the coffee tree and the quality of chemical and sensory of coffee fruits can change depending on the harvest season. We also evaluated whether there is a relationship between changes in microbial communities (soil and fruits) and chemical and sensory panels of the coffee in two seasons. Cherry coffee fruits sampling and soil were carried out in September and November which have different edaphoclimatic conditions. Profiles of the microbial community and chemical and sensory panels of the samples were performed using the DGGE technique, Mid-infrared spectroscopy, and Specialty Coffee Association protocols. Microbial communities (soils and fruits) profile was different between distinct sampling periods. Composition of the coffee varies with the harvest since the coffees harvested in September have higher concentrations of caffeine and chlorogenic acids and lower concentrations of proteins and lipids compared to the samples collected later. A correlation between infrared spectrum and microbial community was observed in the second harvest period which had a final sensory score higher than another harvest. These results show that edaphoclimatic factors and microbial communities can be associated with the final quality of the beverage. MenosRipening cycles of the coffee are important for planning the harvest and post-harvest processing of the fruit and influence the sensory quality of the coffee beverage. In the Coffea arabica, the number of these annual cycles depends on the edaphoclimatic conditions, soil microbiota, altitude, and genotype. In this study, we present in an unprecedented way how the microbial communities (bacteria and fungi) of the soil and fruits of the coffee tree and the quality of chemical and sensory of coffee fruits can change depending on the harvest season. We also evaluated whether there is a relationship between changes in microbial communities (soil and fruits) and chemical and sensory panels of the coffee in two seasons. Cherry coffee fruits sampling and soil were carried out in September and November which have different edaphoclimatic conditions. Profiles of the microbial community and chemical and sensory panels of the samples were performed using the DGGE technique, Mid-infrared spectroscopy, and Specialty Coffee Association protocols. Microbial communities (soils and fruits) profile was different between distinct sampling periods. Composition of the coffee varies with the harvest since the coffees harvested in September have higher concentrations of caffeine and chlorogenic acids and lower concentrations of proteins and lipids compared to the samples collected later. A correlation between infrared spectrum and microbial community was observed in the second harvest period which ... Mostrar Tudo |
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Palavras-Chave: |
Cofee beverage; Cofee quality; Harvest; Microbial diversity. |
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Thesagro: |
Café; Cafeicultura; Qualidade. |
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Thesaurus NAL: |
Flavor. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02734naa a2200361 a 4500
001 1024229
005 2022-09-05
008 2022 bl uuuu u00u1 u #d
024 7 $a10.1007/s00217-022-04102-y$2DOI
100 1 $aSIMMER, M. M. B.
245 $aEdaphoclimatic conditions and the soil and fruit microbiota infuence on the chemical and sensory quality of the cofee beverage.$h[electronic resource]
260 $c2022
520 $aRipening cycles of the coffee are important for planning the harvest and post-harvest processing of the fruit and influence the sensory quality of the coffee beverage. In the Coffea arabica, the number of these annual cycles depends on the edaphoclimatic conditions, soil microbiota, altitude, and genotype. In this study, we present in an unprecedented way how the microbial communities (bacteria and fungi) of the soil and fruits of the coffee tree and the quality of chemical and sensory of coffee fruits can change depending on the harvest season. We also evaluated whether there is a relationship between changes in microbial communities (soil and fruits) and chemical and sensory panels of the coffee in two seasons. Cherry coffee fruits sampling and soil were carried out in September and November which have different edaphoclimatic conditions. Profiles of the microbial community and chemical and sensory panels of the samples were performed using the DGGE technique, Mid-infrared spectroscopy, and Specialty Coffee Association protocols. Microbial communities (soils and fruits) profile was different between distinct sampling periods. Composition of the coffee varies with the harvest since the coffees harvested in September have higher concentrations of caffeine and chlorogenic acids and lower concentrations of proteins and lipids compared to the samples collected later. A correlation between infrared spectrum and microbial community was observed in the second harvest period which had a final sensory score higher than another harvest. These results show that edaphoclimatic factors and microbial communities can be associated with the final quality of the beverage.
650 $aFlavor
650 $aCafé
650 $aCafeicultura
650 $aQualidade
653 $aCofee beverage
653 $aCofee quality
653 $aHarvest
653 $aMicrobial diversity
700 1 $aSILVA, M. de C. S. da
700 1 $aPEREIRA, L. L.
700 1 $aMOREIRA, T. R.
700 1 $aGUARÇONI, R. G.
700 1 $aVELOSO, T. G. R.
700 1 $aSILVA, I. M. R. da
700 1 $aENTRINGER, T. L.
700 1 $aKASUYA, M. C. M.
700 1 $aLUZ, J. M. R. da
700 1 $aMORELI, A. P.
700 1 $aOLIVEIRA, E. C. da S.
773 $tEur Food Res Technol, p. 1-13, 2022.
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Biblioteca Rui Tendinha (BRT) |
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