Estudos sobre a nutrição mineral do cafeeiro: XXXVIII. Efeitos da aplicação foliar de doses de sulfato de zinco na produção e na composição mineral das folhas do cafeeiro (Coffea arabica L.) (Nota prévia)

Guimarães, Paulo Tácito Gontíjo; Carvalho, J.G.; Melles, C. C. A.; Malavolta, E.

doi:10.1590/s0071-12761983000100026

Cited by 3 publications

(2 citation statements)

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“…The average percentage of exportable beans was 90.7% and there was no difference between the treatments, but the plants supplemented with zinc had higher percentage of exportable large beans retained in screen sizes 17 and 18 (Table 2, Figure 1B). Guimarães et al (1983) reported coffee yield increase from 1 to 1.6 ton.ha -1 of processed beans with zinc sulfate foliar application. This increase in yield was followed by increase from 8 to 21 mg.kg -1 of zinc concentration in leaves.…”

Section: Resultsmentioning

confidence: 99%

Zinc supplementation, production and quality of coffee beans

et al. 2013

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RESUMO Efeito do zinco na produção e qualidade dos grãos de caféApesar da importância do zinco na nutrição do cafeeiro, quase não há informações que relacionem o suprimento de zinco e a qualidade dos grãos. Este trabalho avaliou o efeito de zinco sobre a produção e a qualidade dos grãos de café. O experimento foi conduzido com Coffea arabica L. na Zona da Mata de Minas Gerais, Brasil. O delineamento utilizado foi inteiramente ao acaso, com dois tratamentos: suplementação com zinco (oito parcelas) e controle, sem zinco (quatro parcelas). Cada parcela útil constou de quatro plantas competitivas. Foram avaliados a produtividade, número de grãos defeituosos, grãos atacados por brocas, tamanho de grãos, qualidade da bebida, teor de zinco nos grãos, potássio lixiviado, condutividade elétrica, índice de coloração, acidez total titulável, pH, teores de ácidos clorogênicos e atividade antioxidante dos grãos de café. O zinco afetou positivamente a qualidade dos grãos de café, que apresentou menor percentagem de grãos de tamanhos médio e pequeno, menor incidência de broca, menor lixiviação de potássio e condutividade elétrica, maiores teores de zinco e ácidos clorogênicos e maior atividade antioxidante, em comparação com os grãos do controle. Palavras Short ComunicationZinc supplementation, production and quality of coffee beans 1 Besides its importance in the coffee tree nutrition, there is almost no information relating zinc nutrition and bean quality. This work evaluated the effect of zinc on the coffee yield and bean quality. The experiment was conducted with Coffea arabica L. in "Zona da Mata" region, Minas Gerais, Brazil. Twelve plots were established at random with 4 competitive plants each. Treatments included plants supplemented with zinc (eight plots) and control without zinc supplementation (four plots). Plants were subjected to two treatments: zinc supplementation and control. Yield, number of defective beans, beans attacked by berry borers, bean size, cup quality, beans zinc concentration, potassium leaching, electrical conductivity, color index, total tritable acidity, pH, chlorogenic acids contents and ferric-reducing antioxidant activity of beans were evaluated. Zinc positively affected quality of coffee beans, which presented lower percentage of medium and small beans, lower berry borer incidence, lower potassium leaching and electrical conductivity, higher contents of zinc and chlorogenic acids and higher antioxidant activity in comparison with control beans.

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Section: Resultsmentioning

confidence: 99%

Zinc supplementation, production and quality of coffee beans

et al. 2013

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“…Regarding Zn in a field experiment, Guimarães et al [54] observed an increase of 60 to 360 kg·ha −1 of processed coffee with Zn supplementation by foliar spray, followed by the increase in the concentration of Zn from 8 to 21 mg·kg −1 in index leaves. In turn, Lima Filho and Malavolta [55] proved the positive interaction between B and Zn studying the dry matter production in seedlings of coffee varieties, and when the nutrients were supplied together, the dry matter production was 21% higher.…”

Section: Productionmentioning

confidence: 98%

Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans

Clemente

Martínez

Pedrosa

et al. 2018

Journal of Food Quality

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Micronutrients perform speci c and essential functions in plant metabolism, and their de ciency may lead to metabolic disturbances that a ect co ee production and quality beverage. In Brazil, the B, Cu, and Zn are the main micronutrients, and these are provided by soil or foliar fertilization, frequently with low recovery e ciency. is work objected verifying the feasibility of supplying of B, Cu, and Zn via insertion of tablets in the orthotropic branch of Co ea arabica, as well as to evaluate the co ee plant response in terms of productivity and quality of the beverage. Adult plants received B, Cu, and Zn, each micronutrient alone or combined with the other two, by foliar fertilization or by tablets inserted in the trunk base. e productivity, cupping quality, and some chemical indicators of beans quality were evaluated in two crop seasons. Boron, copper, and zinc supplied by foliar spray or solid injections in the trunk in uenced the chemical composition and quality of the co ee beans, characterized by the cupping test and the levels of ca eine, trigonelline, sucrose, glucose, arabinose, mannose, 3-ca eoylquinic acid, 5-ca eoylquinic acid, polyphenol oxidase activity, and total phenolic compounds. Copper and zinc were equivalent in either form of supply regarding the production and quality of co ee.

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