Coffee Science最新文献_第10页

Physiological aspects and yield in coffee progenies with large beans 咖啡大豆子代的生理特性及产量

Coffee Science Pub Date : 2021-06-23 DOI: 10.25186/.v16i.1808

João Paulo Silva Pavan, Cyntia Stephânia dos Santos, Ana Flávia de Freitas, Samuel Pereira de Carvalho, Gladyston Rodrigues Carvalho

{"title":"Physiological aspects and yield in coffee progenies with large beans","authors":"João Paulo Silva Pavan, Cyntia Stephânia dos Santos, Ana Flávia de Freitas, Samuel Pereira de Carvalho, Gladyston Rodrigues Carvalho","doi":"10.25186/.v16i.1808","DOIUrl":"https://doi.org/10.25186/.v16i.1808","url":null,"abstract":"Genetic coffee breeding is aimed at increasing yield associated with tolerance or resistance to biotic and abiotic factors, besides providing a better beverage quality and supplying the demand for bigger beans. The efficiency in photosynthetic activity can limit produce and diversify genotypes, mainly under adverse environmental conditions. Consequently, the importance of selection of Coffea arabica L. regarding these characteristics stands out. Therefore, the objective of this paper was to measure the physiological characterization and yield of Coffea arabica L. progenies with large beans “Big Coffee VL”. Twelve productive progenies were selected and classified according to fruit size (“small”, “medium” and “large”), which were: S14, S23, S34, S36, M4, M5, M14, M20, L10, L12, L17 and L31. Net photosynthetic rate (A), stomatal conductance (gs), transpiration rate (E), water use efficiency (WUE), internal carbon (Ci), intercellular CO2 concentration in the mesophyll were evaluated on the current external CO2 concentration (Ci/Ca), besides vapor pressure deficit (VPD), leaf temperature (Tleaf), indirect determination of the relative levels of chlorophylls a, b and total, in addition to bean yield in two crops. The Tocher grouping resulted in the formation of 4 groups, and progenies M4, L10 and S34 remained in isolated groups. Progeny L10 stood out for higher mean values of A, gs and Ci; the opposite behavior was observed in progeny S34. Progeny M4 is noteworthy as the one with the highest yield in the two years considered, in addition to presenting high photosynthetic rate and chlorophyll indexes. It is concluded that the progenies of “Big Coffee VL” show variability for physiological parameters and productivity. Progenies S14, M4 and L10 stood out, and S14 was more efficient in the use of water; M4 was the most productive and L10 stood out in terms of gas exchange.\u0000Key words: Chlorophyll; Coffea arabica L.; Gas exchange; Genetic breeding.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43244070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Decomposition and nutrients released from forest and perennial crops associated with organic coffee 与有机咖啡相关的森林和多年生作物的分解和养分释放

Coffee Science Pub Date : 2021-06-18 DOI: 10.25186/.v16i.1845

João Batista Silva Araújo, Matheus Wandermurem da Silva, Wallace Luís de Lima, A. C. Hertel Pereira, Denise Coutinho Endringer, Jacimar Luís de Souza

引用次数: 2

Development of suitable formula for ready-to-drink healthy mixture of chicory and coffee 开发适合即饮健康菊苣和咖啡混合物的配方

Coffee Science Pub Date : 2021-03-15 DOI: 10.25186/.V16I.1785

Narin Charoenphun, R. Puttha

{"title":"Development of suitable formula for ready-to-drink healthy mixture of chicory and coffee","authors":"Narin Charoenphun, R. Puttha","doi":"10.25186/.V16I.1785","DOIUrl":"https://doi.org/10.25186/.V16I.1785","url":null,"abstract":"Chicory root coffee currently gains popularity as a coffee substitute because of its health benefits. The purpose of this research is to develop ready-todrink healthy mixture of chicory and coffee (RDHCC) products. Fifteen trained panelists were invited to evaluate the aroma intensity 6 ratios of chicory and coffee mixture by sensory rating scales on a straight line at the distance of 150 mm. The ratio of 2:3 of chicory and coffee had the highest rating. The ratio was further used for development of RDHCC recipes consisting of chicory-coffee mixture, coffee creamer and sugar. Nine recipes were evaluated by 9-point hedonic scale with twenty trained panelists, and the best recipe was obtained from the ingredients of 15% chicory-coffee mixture, 32.5% coffee creamer and 52.5% sugar. Other ingredients were investigated to replace coffee creamer, and soybean milk powder had the highest overall liking score (7.45±0.94) and it was not significant different from 8.15±1.09 of coffee creamer. Other sweeteners were included in the recipe to replace sugar, and stevia extract had the highest overall liking score (7.30±1.00), which was not different from 7.45±0.94 of sugar. Herbs were finally incorporated into the RDHCC recipe, and cordyceps (Cordyceps militaris) had the highest overall liking score (7.15 ± 1.04), which was not different from that of the original recipe without herb. The RDHCC products developed by the project are promising for commercialization to serve the demand for coffee with low calorie, low caffeine intake and health benefits.\u0000Key words: Health benefits; Inulin; Jerusalem artichoke; Soy milk; Stevia.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"16 1","pages":"1-11"},"PeriodicalIF":0.0,"publicationDate":"2021-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46652131","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Coffee genotypes morphophysiological adaptation under coffee leaf rust biotic stress 咖啡叶锈病生物胁迫下咖啡基因型形态生理适应

Coffee Science Pub Date : 2021-01-01 DOI: 10.25186/.v16i.1949

Mariana Thereza Rodrigues Viana, Harianna Paula Alves de Azevedo, Fernanda Aparecida Castro Pereira, Milene Alves de Figueiredo Carvalho, Rubens José Guimarães

引用次数: 1

Environmental stratification and performance of Coffea canephora clones grown in the Western Amazon 西亚马逊地区咖啡无性系的环境分层和生长性能

Coffee Science Pub Date : 2021-01-01 DOI: 10.25186/.v16i.1907

Marcos Santana Moraes, Rodrigo Barros Rocha, Fábio Medeiros Ferreira, Carolina Augusto de Souza, Marcelo Curitiba Espíndula, Alexsandro Lara Teixeira

{"title":"Environmental stratification and performance of Coffea canephora clones grown in the Western Amazon","authors":"Marcos Santana Moraes, Rodrigo Barros Rocha, Fábio Medeiros Ferreira, Carolina Augusto de Souza, Marcelo Curitiba Espíndula, Alexsandro Lara Teixeira","doi":"10.25186/.v16i.1907","DOIUrl":"https://doi.org/10.25186/.v16i.1907","url":null,"abstract":"Change in the performance of clones grown in different environments is an important question for Coffea canephora breeding. The aim of this study was to evaluate environmental stratification and the performance of C. canephora clones grown in the Western Amazon. For that purpose, the mean yield of three crop seasons was considered to evaluate the performance of 20 genotypes grown in 6 clonal competition trials in the environments of: E1: Ouro Preto do Oeste-RO, E2: Porto Velho-RO, E3: Ariquemes-RO, E4 and E5: Rio Branco-AC and E6: Alta Floresta do Oeste-RO. The trials were conducted with a plant spacing of 3 m × 1.5 m in a complete block experimental design, with three replications of eight plants per plot. Combined analysis indicated significance of the genotype × environment (G×E) interaction and favorable conditions to obtain gains from selection. Reduction in the dimensionality estimated from climate and soil characteristics indicated that the environments of Porto Velho-RO, Rio Branco-AC and Ariquemes-RO are more similar to each other than the environments of Ouro Preto do Oeste-RO and Alta Floresta-RO of greater natural soil fertility and higher altitude. The AMMI1 biplot shows that genotypes 16, 10, and 13 had the highest mean yields, together with greater stability. In the AMMI2 scatterplot (IPCA1×IPCA2), the environ - ments E4 and E5 were clustered in the same sector. Clustering based on the complex fraction of the G×E interaction coincided with the AMMI2 scatterplot that clustered the E4 and E5 environments in a single mega-environment. Except for these environments, all the others clustered as locations of different biotic and abiotic stress conditions. This result shows the importance of maintaining evaluations in these environments, which represent the conditions of the coffee fields in the region.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69257734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical parameters of arabica fermented coffee in different altitudes 不同海拔地区阿拉比卡发酵咖啡的理化参数

Coffee Science Pub Date : 2021-01-01 DOI: 10.25186/.V16I.1877

Lucas Louzada Pereira, Rogério Carvalho Guarçoni, Aldemar Polonini Moreli, Patrícia Fontes Pinheiro, Carlos Alexandre Pinheiro, Taís Rizzo Moreira, Evandro de Andrade Siqueira, Carla Schwengber ten Caten

引用次数: 3

Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees 烘焙精品咖啡的感官分析与中红外光谱鉴别

Coffee Science Pub Date : 2021-01-01 DOI: 10.25186/.V16I.1878

D. Debona, Emanuele C.S. Oliveira, C. S. Caten, R. C. Guarçoni, T. R. Moreira, A. P. Moreli, L. L. Pereira

引用次数: 6

Efficiency of Metarhizium anisopliae in the control of Meloidogyne incognita in banana and coffee crops 金龟子绿僵菌防治香蕉、咖啡等作物黑穗病的效果

Coffee Science Pub Date : 2021-01-01 DOI: 10.25186/.v16i.1957

Claudio Marcelo Gonçalves Oliveira, Juliana Magrinelli Osório Rosa, Rhayane Resende Pillat, José Eduardo Marcondes Almeida

引用次数: 0

Effect of roast degree, preparation method, and variety in the sensory and chemical characteristics of coffee (coffea arabica): A mid-infrared spectrum analysis 烘焙程度、制备方法和品种对咖啡(阿拉比卡咖啡)感官和化学特性的影响:中红外光谱分析

Coffee Science Pub Date : 2021-01-01 DOI: 10.25186/.v16i.1964

Yeison Fernando Barrios-Rodriguez, Gisela-Andrea Cordoba-Salazar, Andrés F. Bahamón-Monje, N. Gutiérrez-Gúzman

引用次数: 0

Resistance and effect of insecticide-treated coffee berries of different varieties to the penetration of Hypothenemus hampei (Coleoptera: Curculionidae: Scolytinae) 不同品种咖啡果实对毒蛾的抗性及影响(鞘翅目:毒蛾科:毒蛾科)

Coffee Science Pub Date : 2021-01-01 DOI: 10.25186/.v16i.1874

Salmo de Melo Davi Júnior, Walyson Silva Soares, Fernando Juari Celoto Juari Celoto, Flávio Lemes Fernandes, Mariana Martins Fernandes Oliveira, Gabriel Buso Borges Botrel

引用次数: 0