Production, chemical composition, and quality of Arabic coffee subjected to copper doses

Martínez, Herminia; Lacerda, José Soares de; Clemente, Júnia Maria; Filho, Jaime Barros da Silva; Pedrosa, Adriene Woods; Santos, Ricardo Henrique Silva; Cecon, Paulo Roberto

doi:10.1590/s0100-204x2018000400006

Cited by 4 publications

(3 citation statements)

References 23 publications

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“…Other micronutrients, such as Cu, had in all cropping systems in amounts of 1.05-3.45 mg kg −1 , suitable for this soil type (1.0-3.0 mg kg −1 ) [16,31]. Cu is important for plant respiration and photosynthesis, carbohydrate and N metabolism, antioxidant activity and lignification processes [37].…”

Section: Discussionmentioning

confidence: 99%

Importance of Soil Health for Coffea spp. Cultivation from a Cooperative Society in Puebla, Mexico

Molina-Monteleón,

Mauricio-Gutiérrez,

Castelán-Vega

et al. 2024

Land

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The cultivation systems of Coffea spp. in a cooperative society in Puebla, Mexico, include Rustic, Traditional Polyculture, Commercial Polyculture, Unshaded Monoculture and Shaded Monoculture. In this work, the properties of the soil were analyzed through physical, chemical and biological analyses to determine its nutritional status. Composite sample analyses were conducted to determine physical, chemical and microbiological parameters (fungi, actinomycetes, mesophilic bacteria, nitrifying and denitrifying bacteria). Leaf nutrients were determined. Rustic was the cropping system with the highest amount of K in the soil and nutrient assimilation in the leaf (N, P, K and Fe) (p = 0.001); in addition, it had high populations of mesophilic bacteria, fungi and actinomycetes and very low nitrification and denitrification rates. The principal component analyses (PCA) (>3.25%) indicated that actinomycetes and K in soil favor the assimilation of Fe, K and P. This Coffea Molina-Monteleón, C.M.; Mauricio-Gutiérrez, A.; Castelán-Vega, R.; Tamariz-Flores, J.V spp. cultivation system generated a lower impact on soil health than the rest of the systems and favored forest ecosystem conservation.

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Section: Discussionmentioning

confidence: 99%

Importance of Soil Health for Coffea spp. Cultivation from a Cooperative Society in Puebla, Mexico

Molina-Monteleón,

Mauricio-Gutiérrez,

Castelán-Vega

et al. 2024

Land

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“…As described above, science is still moving towards unraveling the relation between soil fertility, nutrition and coffee sensory aspects, attribute by attribute. According to Martinez et al (2018), quality-related attributes are maximized when copper concentration is low in coffee plant leaves, directly affecting production and chemical composition of the coffee.…”

Section: /7mentioning

confidence: 99%

Influence of flowering and additional fertilization on physical and sensory aspects of arabica coffee

Rocha

Simão

Pelúzio

et al. 2019

Agraria

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In Caparaó region, Brazil, in areas above 1000 m high, a second flowering (called late or from March) is common to take place, causing changes in the crop management for those intending to produce specialty coffees. The objective of this study was to evaluate physical and sensory aspects of arabica coffee from the Caparaó region, produced in traditional and late plantations in the same fields, using two fertilization regimes, one recommended by specific literature and another with the addition of extra fertilizers (33%), respecting the proportions amid them. The employed factorial analysis allowed identifying the interaction between the two levels of nutrition and the two harvests, for the analyzed attributes. The extra addition of fertilizers provided a reduction in the mean score of the fragrance/aroma and overall sensory attributes in the traditional harvest; and in the late harvest, it alone was responsible for raising the scores of the following sensory attributes: flavor, aftertaste, acidity, balance and total. The added extra amount of fertilizer, unassisted, altered the coffee physical aspects, reducing their defects/imperfections. Influência da florada e adubação adicional em aspectos físicos e sensoriais de café arábicaRESUMO: Na região do Caparaó, em áreas acima de 1.000 m de altitude, é comum ocorrer um segundo surto de florada (chamada de tardia, ou de março) que gera modificações no manejo de colheita para aqueles que pretendem produzir cafés especiais. O objetivo deste trabalho foi avaliar aspectos físicos e sensoriais de café arábica da região do Caparaó, produzido em lavouras com colheitas tradicional e tardia nos mesmos talhões, usando dois regimes de adubação, sendo um o recomendado pela literatura específica e outro, com a adição de 33% de fertilizantes extras, respeitando-se as proporções entre eles. O fatorial utilizado permitiu identificar a interação entre os dois níveis de nutrição e as duas colheitas para os atributos analisados. A adição extra de fertilizantes proporcionou redução na nota média dos atributos sensoriais fragrância/aroma e geral, na colheita tradicional, e a colheita tardia, isoladamente, foi responsável pela elevação das notas dos seguintes atributos sensoriais: sabor, finalização, acidez, balanço e total. A quantidade extra de fertilizantes adicionada, de forma isolada, alterou os aspectos físicos dos cafés, reduzindo-lhes os defeitos/imperfeições. Palavras-chave: Coffea arabica L.; nutrição do cafeeiro; manejo cultural; florada de março; cafés especiais Influence of flowering and additional fertilization on physical and sensory aspects of arabica coffee Rev. Bras.

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“…Coffee beans contain carbohydrates, proteins, lipids, dietary fiber, and bioactive components as caffeine, tannins, and chlorogenic acid (Janissen & Huynh, 2018). The caffeine, chlorogenic acids, trigonelline, phenols, and sucrose affect sensorial properties of coffee and consumption preference of consumers (Martinez et al, 2018; Wang, Meng, Peng, Hu, & Qiu, 2018). Coffee is directly consumed as green beans or after roasting and grinding of beans because of its chemical properties, antioxidative, hypotensive effects, and unique taste and flavor (Jeszka‐Skowron et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Sorption isotherms of coffee in different stages for producing Turkish coffee

Mutlu

Candal‐Uslu

Kılıç‐Büyükkurt

et al. 2020

J Food Process Preserv

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The aim of this research was to determine the adsorption behavior of coffee as green and roasted beans and ground. For this aim, the static gravimetric method was used and samples were kept in the different water activity levels between 0.01 and 0.91 at 25°C for 7 days. The data were evaluated using the BET (Brunauer‐Emmett‐Teller), GAB (Guggenheim, Anderson and deBoer), Halsey, and Peleg sorption equations. The constants m0 and C of BET and GAB equations were determined to be between 2.13 and 6.61 g water/100 g of dry matter and 30.05–429.60, respectively. The isotherms of all coffee samples were defined as Type II because the C constant of the GAB equation was higher than 2. Additionally; the BET, GAB, and Peleg equations were determined to fit better than the Halsey for adsorption properties of coffee because E% values were lower than 10% and the coefficient of regression values approached the 1.00. Practical applications The obtained results with that research could be useful for understanding the physicochemical relationship between water and dry matter of coffee. Because this relationship is quite important in foods that have easily changing characteristics and quality like coffee, and determination of their sorption characteristics ensures maintaining the physical, chemical, biochemical, and microbiological quality stability of food during processing, packaging, and storage.

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Production, chemical composition, and quality of Arabic coffee subjected to copper doses

Cited by 4 publications

References 23 publications

Importance of Soil Health for Coffea spp. Cultivation from a Cooperative Society in Puebla, Mexico

Importance of Soil Health for Coffea spp. Cultivation from a Cooperative Society in Puebla, Mexico

Influence of flowering and additional fertilization on physical and sensory aspects of arabica coffee

Sorption isotherms of coffee in different stages for producing Turkish coffee

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