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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
21/03/2023 |
Data da última atualização: |
21/03/2023 |
Tipo da produção científica: |
Publicação em Anais de Congresso |
Autoria: |
ZANÚNCIO JUNIOR, J. S.; GUARÇONI, R. G.; RIVA-SOUZA, E. M.; FORNAZIER, M. J.; FORNAZIER, M. L.; BOTACIM, L. A. |
Afiliação: |
José Salazar Zanuncio Junior, Incaper; Rogerio Carvalho Guarçoni, Incaper; Elaine Manelli Riva-Souza, Incaper; Mauricio José Fornazier, Incaper; Maurício Lorenção Fornazier, Bolsista Fapes, Instituto Federal do Espírito Santo - Campus Alegre; Luciana Aparecida Botacim, Bolsista FAPES, Universidade Federal do Espírito Santo - Campus Alegre. |
Título: |
Flutuação populacional do bicho-mineiro em linhagens de café arábica na região montanhas do Espírito Santo. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
In: SIMPÓSIO INCAPER PESQUISA, 2., 2022, Vitória, ES. Flutuação populacional do bicho-mineiro em linhagens de café arábica na região montanhas do Espírito Santo. Editores, Andréa Ferreira da Costa ... [et al]., Vitória, ES : Incaper, 2023. Anais... Vitória, ES : Incaper, p. 10, 2023. |
Páginas: |
p. 10 |
Idioma: |
Português |
Conteúdo: |
O café é reconhecido mundialmente como uma das comodities mais transacionadas e possui enorme influência socioeconômica, principalmente, por ser um dos principais produtos cultivados por pequenos produtores. Dentre os problemas que dificultam a produção e podem causar redução na produtividade encontramos as pragas e doenças, principalmente, o bicho-mineiro do cafeeiro, Leucoptera coffeella (Guérin Méneville & Perrittot, 1842) (Lepidoptera: Lyonetiidae)... |
Palavras-Chave: |
Espírito Santo (Estado). |
Thesagro: |
Bicho Mineiro; Coffea Arábica; Leucoptera Coffeella; Manejo; Pesquisa Agrícola. |
Categoria do assunto: |
-- |
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/item/4398/1/Anais-SIP-2022-Pag-10.pdf
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Marc: |
LEADER 01498nam a2200253 a 4500 001 1024728 005 2023-03-21 008 2023 bl uuuu u01u1 u #d 100 1 $aZANÚNCIO JUNIOR, J. S. 245 $aFlutuação populacional do bicho-mineiro em linhagens de café arábica na região montanhas do Espírito Santo.$h[electronic resource] 260 $aIn: SIMPÓSIO INCAPER PESQUISA, 2., 2022, Vitória, ES. Flutuação populacional do bicho-mineiro em linhagens de café arábica na região montanhas do Espírito Santo. Editores, Andréa Ferreira da Costa ... [et al]., Vitória, ES : Incaper, 2023. Anais... Vitória, ES : Incaper, p. 10$c2023 300 $ap. 10 520 $aO café é reconhecido mundialmente como uma das comodities mais transacionadas e possui enorme influência socioeconômica, principalmente, por ser um dos principais produtos cultivados por pequenos produtores. Dentre os problemas que dificultam a produção e podem causar redução na produtividade encontramos as pragas e doenças, principalmente, o bicho-mineiro do cafeeiro, Leucoptera coffeella (Guérin Méneville & Perrittot, 1842) (Lepidoptera: Lyonetiidae)... 650 $aBicho Mineiro 650 $aCoffea Arábica 650 $aLeucoptera Coffeella 650 $aManejo 650 $aPesquisa Agrícola 653 $aEspírito Santo (Estado) 700 1 $aGUARÇONI, R. G. 700 1 $aRIVA-SOUZA, E. M. 700 1 $aFORNAZIER, M. J. 700 1 $aFORNAZIER, M. L. 700 1 $aBOTACIM, L. A.
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Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
07/08/2023 |
Data da última atualização: |
07/08/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
GOMES, W. dos S.; PEREIRA, L. L.; LUZ, J. M. R. da; OLIVEIRA, E. C. da S.; GUARÇONI, R. G.; MOREIRA, T. R.; FILETE, C. A.; MORELI, A. P.; PARTELLI, F. L. |
Afiliação: |
Willian dos Santos Gomes; Lucas Louzada Pereira; José Maria Rodrigues da Luz; Emanuele Catarina da Silva Oliveira; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira; Cristhiane Altoé Filete; Aldemar Polonini Moreli; Fábio Luiz Partelli. |
Título: |
Preliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Eur Food Res Technol, 2023. |
DOI: |
10.1007/s00217-023-04339-1 |
Idioma: |
Inglês |
Conteúdo: |
Coffee is one of the most widely consumed beverages in the world. The genetic variability of Coffea canephora has demonstrated significant differences in the chemical compositions of genotypes, resulting in different sensory profiles in the beverage. Fermentation can also affect the sensory quality of coffee beverage. Therefore, the objective of this study was to analyze the sensory profile and the chemical groups that contribute to the sensory qualities of the coffee beverage of C. canephora var. Conilon genotypes subjected to different fermentation processes. Fermentations were carried out with 4 L of cherry coffee or peeled cherry coffee for 36 h at 25 ?. In the induced fermentation, the initial Colony Forming Unit (CFU/mL) was of 107 for Saccharomyces cerevisiae, Klebsiella sp, and Lactobacillus brevis. There was no microbial inoculation in the washed fermentation and the natural process. The sensory quality and chemical groups of the coffee were determined using the Uganda Coffee Development Authority Sensory Analysis Protocol with 6 Q-Graders and mid-infrared spectroscopy, respectively. The sensory and spectrometry analyses were able to distinguish the genotypes, highlighting the separations of genotypes A1 and Verdim with the worst sensory results, and genotype 153 with the best result. Groups formation through the mean Euclidean distance reinforces the sensory differences between fermentations. Furthermore, the greatest chemical changes in coffee beans were promoted by fermentation induced by S. cerevisiae. Thus, the genotypes and the type of fermentation influence in the sensory quality demonstrating potential for optimizing fermentations to improve the sensory quality of conilon coffee. MenosCoffee is one of the most widely consumed beverages in the world. The genetic variability of Coffea canephora has demonstrated significant differences in the chemical compositions of genotypes, resulting in different sensory profiles in the beverage. Fermentation can also affect the sensory quality of coffee beverage. Therefore, the objective of this study was to analyze the sensory profile and the chemical groups that contribute to the sensory qualities of the coffee beverage of C. canephora var. Conilon genotypes subjected to different fermentation processes. Fermentations were carried out with 4 L of cherry coffee or peeled cherry coffee for 36 h at 25 ?. In the induced fermentation, the initial Colony Forming Unit (CFU/mL) was of 107 for Saccharomyces cerevisiae, Klebsiella sp, and Lactobacillus brevis. There was no microbial inoculation in the washed fermentation and the natural process. The sensory quality and chemical groups of the coffee were determined using the Uganda Coffee Development Authority Sensory Analysis Protocol with 6 Q-Graders and mid-infrared spectroscopy, respectively. The sensory and spectrometry analyses were able to distinguish the genotypes, highlighting the separations of genotypes A1 and Verdim with the worst sensory results, and genotype 153 with the best result. Groups formation through the mean Euclidean distance reinforces the sensory differences between fermentations. Furthermore, the greatest chemical changes in coffee beans were promoted ... Mostrar Tudo |
Palavras-Chave: |
Café conilon. |
Thesagro: |
Coffea Canephora; Qualidade. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02534naa a2200265 a 4500 001 1025022 005 2023-08-07 008 2023 bl uuuu u00u1 u #d 024 7 $a10.1007/s00217-023-04339-1$2DOI 100 1 $aGOMES, W. dos S. 245 $aPreliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy.$h[electronic resource] 260 $c2023 520 $aCoffee is one of the most widely consumed beverages in the world. The genetic variability of Coffea canephora has demonstrated significant differences in the chemical compositions of genotypes, resulting in different sensory profiles in the beverage. Fermentation can also affect the sensory quality of coffee beverage. Therefore, the objective of this study was to analyze the sensory profile and the chemical groups that contribute to the sensory qualities of the coffee beverage of C. canephora var. Conilon genotypes subjected to different fermentation processes. Fermentations were carried out with 4 L of cherry coffee or peeled cherry coffee for 36 h at 25 ?. In the induced fermentation, the initial Colony Forming Unit (CFU/mL) was of 107 for Saccharomyces cerevisiae, Klebsiella sp, and Lactobacillus brevis. There was no microbial inoculation in the washed fermentation and the natural process. The sensory quality and chemical groups of the coffee were determined using the Uganda Coffee Development Authority Sensory Analysis Protocol with 6 Q-Graders and mid-infrared spectroscopy, respectively. The sensory and spectrometry analyses were able to distinguish the genotypes, highlighting the separations of genotypes A1 and Verdim with the worst sensory results, and genotype 153 with the best result. Groups formation through the mean Euclidean distance reinforces the sensory differences between fermentations. Furthermore, the greatest chemical changes in coffee beans were promoted by fermentation induced by S. cerevisiae. Thus, the genotypes and the type of fermentation influence in the sensory quality demonstrating potential for optimizing fermentations to improve the sensory quality of conilon coffee. 650 $aCoffea Canephora 650 $aQualidade 653 $aCafé conilon 700 1 $aPEREIRA, L. L. 700 1 $aLUZ, J. M. R. da 700 1 $aOLIVEIRA, E. C. da S. 700 1 $aGUARÇONI, R. G. 700 1 $aMOREIRA, T. R. 700 1 $aFILETE, C. A. 700 1 $aMORELI, A. P. 700 1 $aPARTELLI, F. L. 773 $tEur Food Res Technol, 2023.
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