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dc.contributor.authorSOBREIRA, F. M.pt_BR
dc.contributor.authorOLIVEIRA, A. C. B. de.pt_BR
dc.contributor.authorPEREIRA, A. A.pt_BR
dc.contributor.authorSAKYAMA, N. S.pt_BR
dc.contributor.otherFabrício Moreira Sobreira, Incaper; Antonio Carlos Baião de Oliveira; Antonio Alves Pereira; Ney Sussumu Sakyiama.pt_BR
dc.date.accessioned2015-03-30T19:26:13Z-
dc.date.available2015-03-30T19:26:13Z-
dc.date.created2015pt_BR
dc.date.issued2015-03-30pt_BR
dc.identifier.other6089pt_BR
dc.identifier.urihttp://biblioteca.incaper.es.gov.br/digital/handle/item/727-
dc.descriptionThis work evaluated the Híbrido de Timor germplasm and the potential of its derived progenies as genetic resources to improve coffee quality, with focus on the specialty coffee market. Thirty eight Coffea arabica genotypes, comprising Híbrido de Timor genotypes, their progenies and traditional cultivars were studied. The study was conducted in a non-replicated design with intercalated checks where coffee cherry fruits were selectively handpicked and washed. Bean quality (shape and size) was assessed by a set of coffee test screens, while the sensory quality was measured using the attributes of the Specialty Coffee Association of America (SCAA) Cupping Protocols. Simple correlations and principal component analyses (PCA) were applied to analyze the data. There was high correlation for most of the sensory attributes, mainly between flavor and the final score (0.96). Regarding bean quality variables, the bean sieve sizes 19 and 18 correlated positively with the average sieve size (0.84 to 0.93) and negatively with the peaberry sieve (-0.55 to -0.69). The two first principal components illustrated genetic diversity for beans and cup quality. Some Híbrido de Timor and Catimor accessions, including UFV 454-43 and UFV 390-52, respectively, presented greater quality and may meet the interests of coffee breeders. For these, tasters described special nuances related to chocolaty, caramelly, fruity and flowery tastes. The Híbrido de Timor germplasm and its derivatives show potential to be used in coffee breeding programs which seek quality for the specialty coffee market.pt_BR
dc.languagept_BRpt_BR
dc.publisherIn: Australia Journal of Crop Science, 9(4), p. 289-295, 2015.pt_BR
dc.subjectSpecialty coffeept_BR
dc.subjectBourbonpt_BR
dc.subjectFlavorpt_BR
dc.subjectCup qualitypt_BR
dc.subjectGenetic resourcespt_BR
dc.titlePotential of Híbrido de Timor germplasm and its derived progenies for coffee quality improvement.pt_BR
dc.type--pt_BR
dc.ainfo.id6042pt_BR
dc.ainfo.lastupdate2015-03-30pt_BR
dc.ainfo.depositanteMerielem Frassonpt_BR
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