Coffee Science最新文献_第9页

Transition to Post–Colonial Politics in Papua New Guinea 巴布亚新几内亚向后殖民政治的过渡

Coffee Science Pub Date : 2021-11-09 DOI: 10.4324/9780429037771-7

R. Stewart

引用次数: 0

Dividing up the Coffee Industry Among Black Élites 在黑人中划分咖啡产业Élites

Coffee Science Pub Date : 2021-11-09 DOI: 10.4324/9780429037771-9

R. Stewart

引用次数: 0

The Politics of International Coffee Regulation 国际咖啡法规的政治

Coffee Science Pub Date : 2021-11-09 DOI: 10.4324/9780429037771-13

R. Stewart

引用次数: 0

Conclusion 结论

Coffee Science Pub Date : 2021-11-09 DOI: 10.4324/9780429037771-15

Randal G. Stewart

引用次数: 0

Physicochemical, microbiological, and sensory characterization of fermented coffee pulp beverages 发酵咖啡浆饮料的理化、微生物学和感官特性

Coffee Science Pub Date : 2021-08-10 DOI: 10.25186/.v16i.1889

Claudia Milena Amorocho-Cruz, Yenifer Muñoz Cortes

{"title":"Physicochemical, microbiological, and sensory characterization of fermented coffee pulp beverages","authors":"Claudia Milena Amorocho-Cruz, Yenifer Muñoz Cortes","doi":"10.25186/.v16i.1889","DOIUrl":"https://doi.org/10.25186/.v16i.1889","url":null,"abstract":"Coffee pulp is the first by-product generated from coffee processing, a contaminating residue due to its composition and production volume. So, this research presents the use of coffee pulp with honey and sugar cane juice to elaborate alcoholic beverage and infusion. The harvested coffee was washed, pulped; the pulp was distributed in 3 treatments, by duplicates, (T) coffee pulp and water, (M) coffee pulp, water and honey, (G) coffee pulp and sugar cane juice. Then, each treatment was brought to 85 °C for 15 minutes, warmed up and yeast was added to each container. Fermentation was carried out for 14 days at 15 °C. After the liquid was separated from the pulp, the liquid fraction was left to ferment another 14 days, it was clarified with bentonite, it was bottled and for 102 days mature, the degrees of alcohol was measured by simple distillation. The pulp was placed in an oven at 75 °C for 3 days, the chemical composition was analyzed by FTIR, it was packed in hermetic bags, the dry coffee pulp was used to prepare an infusion. For its use, a fermented drink and an infusion were elaborated, evaluating physicochemical, microbiological, and sensorial characteristics through three treatments. The fermented drinks presented values of alcohol degrees 7°- 6°. The treatment with honey obtained a greater acceptance followed by the treatment with sugar cane juice. The infusions were acceptable, differentiated by herbal notes, pleasant aromas, and sweet flavors. In the pulp, the following were characterized by FTIR chemical compounds and wavelengths that show their absorbencies; caffeine with ranges of 2920-2850 and 1620 cm-1, 3280 cm-1 H2O, 1740 cm-1 lipids, 1240 cm-1 chlorogenic acid, and 1015 cm-1 carbohydrates. Finally, the infusions with coffee pulp were accepted by the evaluators, especially those that went through the fermentation process with honey and sugar cane.\u0000Keywords: Caffeine; Coffee; Chemical compounds; Fermentation; Sensory analysis.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41317631","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

Coffee seedling growthafter legume cultivation in soils with contrasting phosphorus contents 不同磷含量土壤中豆类种植后咖啡幼苗的生长

Coffee Science Pub Date : 2021-07-29 DOI: 10.25186/.v16i.1891

Djalma Silva Pereira, Liovando Marciano da Costa, Davi Lopes do Carmo, Ana Caroline Teixeira Rocha, Antônio Alves Pereira

{"title":"Coffee seedling growthafter legume cultivation in soils with contrasting phosphorus contents","authors":"Djalma Silva Pereira, Liovando Marciano da Costa, Davi Lopes do Carmo, Ana Caroline Teixeira Rocha, Antônio Alves Pereira","doi":"10.25186/.v16i.1891","DOIUrl":"https://doi.org/10.25186/.v16i.1891","url":null,"abstract":"Coffee seedling growth depends on soil phosphorus (P) availability and may be influenced by from pre-cultivation with legumes. Efficient and sustainable ways to increase the bioavailability of P through the recovery of P adsorbed by the soil matrix should be sought. This study proposed to evaluate the growth and P-use efficiency of coffee seedlings cultivated in soils with different P availability after cultivation with legumes. The experiment was carried out in a fully randomized design. Treatments were arranged in a factorial scheme [(2 x 4) + 1]: two soil types, pre-cultivation with four legume species, and one control (withoutpre-cultivation). The studied soils comprised a Typical Acriferic Red Oxisol (LVwf) with low-P availability and a Typical Chernossolic Litholytic Entisol (RLm) with high-P availability. The legume species Crotalaria juncea, Cajanus cajan, Canavalia ensiformis, and Mucuna aterrima were previously cultivated for 45 days. Afterwards, coffee seedlings were transplanted to the pots, which were then grown for 120 days until evaluations. We assessed the following parameters: plant height (H), stem diameter (SD), shoot dry matter (SDM), root dry matter (RDM), total dry matter (TDM), and shoot contents of macronutrients. Our results showed that coffee seedlings grew more when cultivated in the high-P availability soil, with increments of 13.05% in H, 4.86% in SD, 46.98% in SDM, 17.61% in RDM, and 41.80% in TDM.We also observed an increase of 28.09% in shoot P contents for coffee seedlings grown in RLm. Moreover, pre-cultivationwith C. juncea provided the largest increases in coffee seedling growth compared to the control. When grown after C. ensiformis cultivation, coffee seedlings had the highest shoot contents of P, Ca, Mg, and S, which, compared to control, increased by 45%, 39%, 18%, and 17%, respectively.\u0000Keywords: Canavalia ensiformis; Crotalaria juncea; Coffea arabica; phosphate fertilization; nutritional efficiency.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47668017","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

Isolation and identification of a native microbial consortium for the coffee pulp degradation above 2000 masl 2000毫升以上咖啡浆天然降解菌群的分离与鉴定

Coffee Science Pub Date : 2021-07-23 DOI: 10.25186/.v16i.1810

Marcela Arteaga-Cuba, Josué O. Dilas-Jimenez, Norberto Villanueva Díaz, Ofelia C. Cernaqué Miranda, Segundo M. Tafur Santillán, José E. Olivera García, Carlos Mugruza Vassallo

{"title":"Isolation and identification of a native microbial consortium for the coffee pulp degradation above 2000 masl","authors":"Marcela Arteaga-Cuba, Josué O. Dilas-Jimenez, Norberto Villanueva Díaz, Ofelia C. Cernaqué Miranda, Segundo M. Tafur Santillán, José E. Olivera García, Carlos Mugruza Vassallo","doi":"10.25186/.v16i.1810","DOIUrl":"https://doi.org/10.25186/.v16i.1810","url":null,"abstract":"Pulp and mucilage constitute the most abundant by-products of the processing of coffee and inadequate handling produces high-rates of pollution. Considering that in nature there is a large number of cellulolytic microorganisms which can intervene in the degradation of coffee pulp, the inclusion of a native microbial cellulolytic consortium was assessed. The sample for insulation consisted of coffee pulp and soil from a humid forest at more than 2,000 m.a.s.l. Nutrient agar was used as a means of insulation for bacteria, and malt agar for fungi, supplemented with 50% soil extract and 1% carboxylmethylcellulose. This achieved the isolation of 118 strains of bacteria and 114 of fungi. Cellulolytic activity was established using the filter paper test, assessing and selecting only those that presented higher glucose production, among them 12 strains of fungi and 11 strains of bacteria. To attain the microbial consortium, randomized blends were performed for both fungi and bacteria, again assessing the production of glucose. The bacterial consortium was made up of Ochrobactrum pseudogrignonense, Paenibacillus lauruscon and Bacillus xiamenensis and the fungal consortium by Fusarium sp., Penicillum sp., Cylindrocarpon sp. The optimal treatment achieved a complete degradation of the pulp in 28 days, that would contribute to the recovery and conservation of the coffee ecosystem. Main interpretation was wet environment at more 2,000 m.a.s.l. is still good for coffee compost but different bacterial and fungi consortium were found supporting other recent work done with one type of consortium.\u0000Key words: Carboxymethylcellulose (CMC); Cellulose; Coffee pulp; Degradation; Microbial consortium; Meters above sea level (masl).","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48029343","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: 3

Comparision of different application methods to biological control Hypothenemus hampei 不同生物防治方法的比较

Coffee Science Pub Date : 2021-07-22 DOI: 10.25186/.v16i.1873

Raquel Moraes Costa Pereira, José Eduardo Marcondes de Almeida, Antonio Batista Filho

{"title":"Comparision of different application methods to biological control Hypothenemus hampei","authors":"Raquel Moraes Costa Pereira, José Eduardo Marcondes de Almeida, Antonio Batista Filho","doi":"10.25186/.v16i.1873","DOIUrl":"https://doi.org/10.25186/.v16i.1873","url":null,"abstract":"There are several studies that deal with the problem of infestation by Hypothenemus hampei in Coffeea arabica. However, the ways of applying products based on entomopathogenic fungi are the same as those used for chemicals. The objective of the research was to comparison different methods of application of Beauveria bassiana against H. hampei. The experiments were developed in laboratory, with blastospores and B. bassiana airborne conidia powders were carried out. Application methods based on immersion, Potter Spray Tower and walking on treated surface. Were three experiments were carried out for each method. Bioassays’design comprised seven treatments (including the control), with five repetitions (each) and 25 beetles per repetition. Suspensions were standardized at 2.4×109, 1×109, 5×108, 1×108, 5×107 and 1×107conidia.mL-1. Conidia powder presented initial concentration of 1.14×1010and it was standardized at 1.14×109; 5.7×109; 1.14×108; 5.7×107; 1.14×107 and 5.7×106 conidia.g-1. A simultaneous test was also carried outbased to the three application methods; treatment comprised conidia powder concentration of 1x108 and the control. Data were subjected to analysis of variance, which was followed by Tukey test (P<0.05) and, CL50, in the SPSS 12.1 software. The mortality better rates of H. hampei exposed to B. bassiana IBCB66 were1×108(immersion), 1×109 (Potter Spray Tower) and 1×108(walking), where as mean LC50were 6.1×108, 4.1×108, 2.4×108conidia.mL-1for each method, respectively. The highest mortality rate was recorded in the walking tests on the conidian powder at a concentration of 1×108 conidia.g-1 for the three repetitions of the method and also in the simultaneous test.\u0000Key words: Blastospores; Conidian powder; Mortality; Suspensions.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41783096","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

Origin of black-green defect in the artificial drying of immature coffees 未成熟咖啡人工干燥中黑绿缺陷的成因

Coffee Science Pub Date : 2021-07-20 DOI: 10.25186/.v16i.1884

Paula de Almeida Rios, Danilo Barbosa Cardoso, Ednilton Tavares de Andrade

{"title":"Origin of black-green defect in the artificial drying of immature coffees","authors":"Paula de Almeida Rios, Danilo Barbosa Cardoso, Ednilton Tavares de Andrade","doi":"10.25186/.v16i.1884","DOIUrl":"https://doi.org/10.25186/.v16i.1884","url":null,"abstract":"The unevenness of coffee maturation leads to a large portion of green berries in the harvest. Post-harvest management techniques seek to minimize defects during the drying process, such as black-green defects in harvested immature berries. The present study aimed to investigate the minimum occurrence of black-green defects in the drying of immature coffee berries subjected to different temperature conditions and relative humidity values. In addition to fitting mathematical models to the experimental data, the effective diffusion coefficient and the water reduction rate (WRR) were determined. Nine coffee crops (Coffea arabica L.) of the Topazio Amarelo variety were harvested manually and selectively during the green maturation stage, with an initial water content of 2.106 ± 0.05 kg.kg-1 (dry basis, d.b.). After drying, the coffee was subjected to a drying treatment in a fixed-layer dryer with combined dry bulb temperatures (Dbt) of 35, 40 and 45 °C and dew point temperatures (Dpt) of 2.6, 10.8 and 16.2 °C until a final water content of 0.124 ± 0.05 kg.kg-1 (db) was reached. After drying, black-green defects were quantified as percentages. In addition to the drying kinetics, the WRR and effective diffusivity were evaluated. The lowest percentage of black-green defects occurred at a temperature of 35 °C and a Dpt of 2.6 °C (11.00%), which is the most suitable treatment for drying natural green coffees. The highest percentage of defects occurred when a Dbt of 35 °C was combined with a Dpt of 16.2 °C (14.17%). This combination showed the lowest effective diffusion coefficient of 0.551 x 10-11 m2 s-1. The Midilli model had the best fit to the experimental data for all drying combinations. The lowest WRR was 0.063 kg.kg-1.h-1 and was observed when a Dbt of 35 °C was combined with a Dpt of 16.2 °C.\u0000Keywords: Drying; Coffee; Diffusion coefficient; Mathematical modelling.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46502564","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

Coffee Science Pub Date : 2021-07-20 DOI: 10.25186/.v16i.1887

Ana Laura Gumecindo-Alejo, Luz Amelia Sánchez-Landero, G. Ortiz-Ceballos, Carlos Roberto Cerdán Cabrera, G. Alvarado-Castillo

{"title":"Factors related to coffee quality, based on the “Cup of Excellence” contest in Mexico","authors":"Ana Laura Gumecindo-Alejo, Luz Amelia Sánchez-Landero, G. Ortiz-Ceballos, Carlos Roberto Cerdán Cabrera, G. Alvarado-Castillo","doi":"10.25186/.v16i.1887","DOIUrl":"https://doi.org/10.25186/.v16i.1887","url":null,"abstract":"Coffee farming in Mexico is an activity of great economic, social, cultural, and environmental importance. One of the strategies for obtaining better prices is so-called \"specialty coffees\", whose quality is evaluated through the \"cup of excellence\" contest. The aim of this work was to identify if there are factors related to the quality of coffee, based on the data provided by this contest. Information was obtained for the period 2012 to 2019 (since the event was suspended in 2020), but given the heterogeneity in the data, exclusion, and inclusion criteria were applied, examining only the years 2017 to 2019. Descriptive analyses show that, in Mexico, the coffee producing states of Veracruz and Chiapas predominate the highest scores, possibly because they are regions with the highest presence of biodiversity, which favors the quality of the coffee. A simple linear regression model also noted that quantitative variables (altitude, temperature, and precipitation) do not affect cup quality. Finally, a square chi analysis showed that the factors that affect the score are the process and mixing of varieties, which establish differences in the sensory characteristics of coffee, observing dependence between the two. It is concluded that the latter influence the score, where the washing process is best suited for coffees with an extraordinary quality profile, as well as the use of one or three varieties (particularly Arabica type) and that environmental and site components do not have a decisive effect on coffee cup quality. Keywords: Coffea arabica; coffee quality; score “cup of excellence” contest.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49085503","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: 5