Qualidade Do Café Sob Manejos De Irrigação, Faces De Exposição Solar E Posições Na Planta

Abstract

Coffee is one of the most important non alcoholic beverages harvested in the field, exported under different ways and considered one of the most important commodities in the global market. The objective of this study was to investigate the effect of different irrigation management on some qualitative features of fruits and grains of coffee plants in two sides of exposure to solar radiation (SPESR) and three positions in the plant in the first harvest after pruning. The experiment was conducted using randomized blocks in a split-plot design with four replicates. It was developed in Matão (SP), Brazil, in the 2010/2011 harvest season. The primary treatments were six different types of irrigation management: NI = no irrigation; CI = continuous irrigation all over the year; CI 14 A-19 M = CI, except from . Secondary treatments were the SPESR: southeast and northwest. Ternary treatments were the position in the plant: upper third, mid third and lower third. The stages of fruit ripening and coffee rating by bean size, defects and tasting quality were evaluated. The irrigated and non irrigated coffee promoted the same increase in fruit ripening, however, the advance in maturation is observed from the upper to the lower third. Non irrigated and irrigated coffee plants promoted the same increase in total defects. Greater grains are obtained with sieve 16 in irrigated coffee plants and above the value in SPESR northwest over the mocha grain.In southeast SPESR, a higher increase in cherry fruit is observed, providing better quality of the beverage over total defects.

Microclimate and development of Coffea canephora cv. Conilon under different shading levels promoted by Australian cedar (Toona ciliata M. Roem. var. Australis)

“…These conditions, coupled with the occurrence of strong winds and high rates of evapotranspiration, can be stressful to the crop, requiring different management techniques to mitigate these problems (Partelli et al, 2014a). In addition, temperatures above 35 °C, particularly if associated with a prolonged dry season, will increase the probability of sterile flower formation (Camargo and Camargo, 2001) and increase flower abortion (Camargo, 2010) and flower burning before anthesis, affecting as well the germination and pollen tube growth and consequently ovary fertilization, reducing fruit production (Custódio et al, 2014). Finally, high temperatures during bean development are usually related to a loss of quality and impact at beverage level (Santos et al, 2015).…”

Mudanças Climáticas E a Produção De Café Conilon Na Microrregião Centro-Oeste Do Estado Do Espírito Santo

“…A diminuição de produtividade está diretamente ligada a emissão de rosetas florais, que são emitidas logo após as primeiras precipitações no período da primavera (CUSTÓDIO et al, 2014), porém com a diminuição das precipitações, nesse período, foi verificado a ocorrência de formação de botões florais anormais, chamados de estrelinhas, o que dificultaram a polinização e posteriormente resultaram na má formação dos frutos, que tornam-se pequenos, "miúdos" e mal granados, "chochos" (MESQUITA et al, 2016). Segundo pesquisas realizadas por Meireles et al (2007), longos períodos de situações de déficit hídrico resultam em plantas com murchamento, desfolha, seca de ramos, deficiências nutricionais, prejuízos no crescimento das plantas e na produção de frutos, reduzindo a qualidade e rendimento do café após beneficiamento, contribuindo com autores anteriores.…”

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

“…In both cases, fruits are mixed up at harvest, with different degrees of ripeness, density and moisture content. According to Custódio et al (2014), in irrigated plants, the flowerings happens at different times.…”

“…Until they knew that their products had added value, acknowledged by the coffee quality contests, all fruit were harvested at the same time, usually between May and September, resulting in a high proportion of smaller and defective beans among those that reached full maturity. On the same stems, there are fruits in different stages of development and maturation due to the referred chronological distance of the flowerings (Custódio et al, 2014).…”