Alocação de fotoassimilados em folhas e frutos de cafeeiro cultivado em duas altitudes

Laviola, Bruno Galvêas; Martínez, Herminia; Salomão, Luiz Carlos Chamhum; Cruz, Cosme Damião; Mendonça, Sebastião Marcos de; Neto, Ana Paula

doi:10.1590/s0100-204x2007001100002

Cited by 27 publications

(29 citation statements)

References 12 publications

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“…Thus, the bean filling period is longer, ensuring greater starch accumulation in coffee fruits. Besides, the period for the production of carbohydrates becomes sufficient to accumulate substances such as sugars, some acids and amino acids, which contributes to a more pleasant flavor (Vaast et al, 2006;. Laviola et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

'Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil

et al. 2016

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RESUMOSubmetido em 16/12/2015 e aprovado em 05/05/2016. 1 Este trabalho é parte da dissertação de mestrado da primeira autora. 2 Universidade Federal de Viçosa, Departamento de Fitotecnia, Viçosa, Minas Gerais, Brasil. dssalice@gmail.com; laercio.silva@ufv.br; aracycamilla@hotmail.com; neysakiyama@gmail.com; 3 Embrapa Café, Brasília, Distrito Federal, Brasil. williams Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 < x > 825 m, 825 < x < 950 m and > 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellow and red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed and submitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity, body and flavor, which made up the final score. The scores were examined by ANOVA and means were compared by the Tukey test (p < 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the coffees from both slope exposures when these factors were analyzed separately. However, at higher altitudes, Yellow Catuaí produces coffees with better sensory quality. Similarly, coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute to the final quality of the beverage produced in the region of Matas de Minas. Keywords Análise sensorial dos cafés especiais da região das Matas de Minas cultivados em diferentes condições ambientaisOs cafés especiais podem ser diferenciados por diversas formas, incluindo as condições ambientais em que são produzidos e a composição sensorial da bebida. Objetivou-se avaliar neste trabalho o efeito dos fatores altitude, face de exposição solar e cor do fruto nos atributos sensoriais dos cafés da região das Matas de Minas. Nas lavouras, pontos amostrais foram georreferenciados em quatro extratos de altitude (< 700 m; 700 < x > 825 m, 825 < x < 950 m e > 950 m); duas cores de fruto da variedade Catuaí (amarelo e vermelho); e duas faces de exposição solar (Noroeste e Sudeste ). Foram utilizados cafés no estádio "cereja", que foram beneficiados e submetidos à análise sensorial. Foram avaliados os atributos sensoriais percepção geral, bebida limpa, balanço, retrogosto, doçura, acidez, corpo e sabor, compondo assim o escore final. As notas foram submetidas à ANOVA e as médias comparadas pelo teste de Tukey (p < 0,05). Do ponto de vista sensorial, os frutos de café de ambas as cores se mostram semelhantes, assim como os cafés localizados em ambas as faces quando esses fatores foram analisados isoladamente. Entretanto, em ...

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Section: Resultsmentioning

confidence: 99%

'Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil

et al. 2016

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“…This means that there was a higher dry matter partitioning for fruits over leaves and branches, and this was clearly confirmed by the linear increase in the fruit mass ratio (Figure 2 According to Cannell (1985), 20 cm 2 of leaf is required for each coffee fruit. However, Chaves et al (2012) showed that branch growth and total fruit production are reduced as RAFRr decreases, showing competition between vegetative and reproductive growth, the latter prevailing over the former, since fruits are priority sinks (CANNELL, 1985;LAVIOLA et al, 2007). In this study, the strong effect of spacing on RAFFr was demonstrated.…”

Section: Resultsmentioning

confidence: 54%

“…However, Chaves et al (2012) showed that branch growth and total fruit production are reduced as RAFRr decreases, showing competition between vegetative and reproductive growth, the latter prevailing over the former, since fruits are priority sinks (CANNELL, 1985;LAVIOLA et al, 2007). In this study, the strong effect of spacing on RAFFr was demonstrated.…”

Section: Resultsmentioning

confidence: 54%

“…As a result, to sustain a high load of fruits in wider spacing, with low RAFFr, the individual mass of sinks (mass/fruit) was lowered. In December 2013, fruits had not yet entered the phase of high carbohydrate demand, which only occurred later in the fruit-filling phase (MORAIS et al, 2008;DaMATTA et al, 2007;LAVIOLA et al, 2007). In fact, in the assessment performed in April 2014, unlike that made in the previous year, the spacing factor alone did not affect variables related to plagiotropic branches, such that the RAFFr remained at approximately 19 cm 2 fruit -1 , regardless of factors investigated.…”

Section: Resultsmentioning

confidence: 87%

“…Values refer to the mean ± standard error of mean, n = 16 for variables A, C and D; n = 8 for variable B. DaMATTA et al, 2007;LAVIOLA et al, 2007). In fact, in the assessment performed in April 2014, unlike that made in the previous year, the spacing factor alone did not affect variables related to plagiotropic branches, such that the RAFFr remained at approximately 19 cm 2 fruit -1 , regardless of factors investigated.…”

Section: Resultsmentioning

confidence: 88%

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Morphophysiological plasticity of plagiotropic branches in response to change in the coffee plant spacing within rows

Ronchi

Almeida

Souza

et al. 2016

SCA

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Changes in spacing within rows may alter the morphology of the coffee plant by affecting the physiological constituents of its productivity. Even though some common plant responses to crop spacing variation are known, there is yet no scientific evidence that elucidates the effects of decreased spacing on the sourcesink relation in plagiotropic branches and, its association with both productivity and eco-physiological aspects of coffee leaves, mainly for new coffee cultivars in the Brazilian savannah. The aim of this work was to characterize the morphophysiological responses of Coffea arabica L. cultivars subjected to different spacing between plants within rows. Four Arabica coffee cultivars (Catuaí Vermelho IAC 144, Catuaí Amarelo IAC 62, Catuaí Amarelo IAC 32, and Tupi RN IAC 1669-13) were transplanted in January 2010. A row spacing of 0.40, 0.50, 0.60, 0.70, and 0.80 m was adopted between plants, maintaining a 3.80-m constant between rows. A randomized block design with four replicates was applied. During the experimental period, several morphophysiological characteristics of plagiotropic fruiting branches were evaluated in the months of April and December in 2013 and, in April 2014. The evaluation was conducted based on two canopy positions; canopy toward the rows, representing low exposure to light or toward the inter-row spacing, representing high light exposure. Leaf gas exchange, chlorophyll fluorescence, and photosynthetic pigments levels were minimally or not at all affected by changing either the coffee cultivars or plant spacing. During the first evaluation, the leaf-to-fruitratio linearly increased, regardless of the cultivar. Light-exposed branches showed higher content of carotenoids and chlorophyll a in leaves and lower leaf-to-fruit-ratio as compared to those within the plant canopy. A major reduction in the number of fruits per branch was observed which was closely related to a parallel decrease in the number of fruits per node but not in the number of fruiting nodes per branch. Although this response was largely cultivar-dependent, it also changed according to the branch position in the hedgerow. Our results suggest that all tested cultivars exhibit high morphophysiological plasticity and have the potential to grow under different plant spacing within rows. Key words: Coffea arabica. Gas exchange. High-density planting. Leaf area. Source/sink relationship. ResumoA variação do espaçamento dentro da linha de plantio pode interferir na morfologia do cafeeiro, alterando seus componentes de produtividade. Apesar de algumas respostas gerais à variação do espaçamento serem conhecidas, nenhum trabalho anteriormente demonstrou como e quanto a redução do espaçamento na linha altera a relação fonte: dreno de ramos plagiotrópicos, associando-a com os componentes de produtividade e com aspectos ecofisiológicos foliares. Isso considerando as modernas tecnologias e cultivares em uso no Cerrado. O objetivo deste trabalho foi quantificar as respostas morfofisiológicas em ramos plagiotrópicos de cultiv...

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Mapping the potential beverage quality of coffee produced in the Zona da Mata, Minas Gerais, Brazil

et al. 2015

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Alocação de fotoassimilados em folhas e frutos de cafeeiro cultivado em duas altitudes

Cited by 27 publications

References 12 publications

'Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil

'Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil

Morphophysiological plasticity of plagiotropic branches in response to change in the coffee plant spacing within rows

Mapping the potential beverage quality of coffee produced in the Zona da Mata, Minas Gerais, Brazil

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