ADAPTATION OF PROGENIES/CULTIVARS OF ARABICA COFFEE (Coffea arabica L.) IN MOUNTAINOUS EDAFOCLIMATIC CONDITIONS

Krohling, César Abel; Matiello, J. B.; Almeida, S. R.; Eutrópio, Frederico Jacob; Carvalho, Carlos Henrique de Siqueira

doi:10.25186/cs.v13i2.1417

“…Thus, it is possible to suggest that these factors may have contributed positively to a higher physiological quality of the seeds of these cultivars. The less vigor of the plant and the high susceptibility to coffeerust, a characteristic of cv Caturra IAC-479, may have contributed negatively to the lower physiological quality of its seeds (Giomo et al, 2008;Krohling et al, 2018). Another factor that can explain the difference obtained in the physiological quality among the cultivars is related to the speed of reorganization of the cell membrane of the seeds during the imbibition process; considering that membranes reach maximum organization at the stage of physiological maturity.…”

Section: Table 2 Length Of Aerial Part (Lap) Root Length (Rl) Seedling Fresh Weight (Sfw) and Seedling Dry Weight (Sdw) Of Different Groumentioning

confidence: 99%

“…However, several Brazilian research institutions have developed and indicated new Arabica coffee cultivars for use in different Brazilian regions. Particularly, those cultivars that have rust-tolerance/resistance, high productivity, and high quality of drink, mainly from the Catucaí and Sarchimor groups (Carvalho, 2012;Krohling et al, 2018;Matiello et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Physiological quality of seeds from traditional and new recommended groups of Arabic coffee cultivars to highland regions

Alixandre¹,

Lopes²,

Ferreira³

et al. 2021

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The quality of a seed lot is an essential factor in the planning and implementation of any agricultural production program. Quality seeds provide strong and uniform plant growth. This study aims to analyze the physiological quality of seeds from different groups of Arabica coffee cultivars recommended for planting in the Brazilian highland regions. The seeds were picked from an Arabica coffee seed production field, accredited by the Brazilian Ministry of Agriculture, Livestock, and Supply, located in the municipality of Marechal Floriano, state of Espírito Santo (ES), Brazil. The experimental design was completely randomized, with four replications of 50 seeds each. The treatments were composed by traditional cultivars and new Arabica coffee recommendations from Catuaí Japi), and Sarchimor (Acauã, Arara) groups. The seeds were manually harvested in sieves, at the point of physiological maturation, processed, and dried until reaching a humidity of 35% ± 1%. Immediately following this, the seeds were taken to the Seed Analysis Laboratory,

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“…• 'Catucaí 785/15' (Seleção CAK) (frutos vermelhos e amarelos) com características de porte baixo, alta tolerância à ferrugem e ao nematoide Meloidogyne exigua, alta produtividade, plantas uniformes, frutos graúdos, maturação muito precoce, boa qualidade de bebida e recomendado para plantios mais adensados (CARVALHO et al, 2011;MATIELLO et al, 2016;KROHLING et al, 2018a, 2018b, TRISTÃO et al, 2020.…”

Section: Materiais Selecionados Ou Que Passaram Por Melhoramento Genéticounclassified

Indicação Geográfica: Café Montanhas Do Espírito Santo

Dias¹,

Alixandre²,

Fornazier

³

et al. 2021

IER

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Appropriate techniques for cultivation in highland regions are recommended within the planning of coffee crop based on agroecological zoning. To establish sustainable production systems combining economic viability, social welfare and environmental protection is the great challenge. The geographical area of the Denomination of Origin 'Mountains of Espírito Santo' is composed of sixteen municipalities, totaling 8,438.20 km². Coffee plantations are located on sloping ground between 500 m and 1,200 m with increased use of rust-tolerant/resistant coffee cultivars that are adapted, productive and have good cup quality. Conservationist practices are used to increase the water reservoir in the soil. Two main types of processing are used in post-harvest: natural and wet. Altitude has been identified as the most relevant geographical attribute for sensory quality in this region. Coffee grades ranging from 76.38 to 95.13 points have being found. Pulped coffees have flavors of cane molasses, red fruits, caramel, chocolate, spices, floral, vanilla, citric acidity, shiny, liqueur, velvety, intense and medium body. Natural coffees present flavors of wine, yellow fruits, caramel, chocolate, dulce de leche, spices, honey, lemon balm, pepper, almond, citric acid, bright, liqueur, intense and medium body. The Geographic Indication (GI) of the 'Mountain coffee of Espírito Santo' will contribute to the expression of attributes related to culture, traditions, identities, food security, social differences, and standardization of coffee quality given the peculiarities found in the diversity of ecosystems. This will provide worldwide recognition as a region for the production of a diversity of special and sustainable coffees. It will lead the region towards the socioeconomic sustainability of the population based on ecological coffee farming.

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“…A produção capixaba de café arábica com 4,47 milhões de sacas representa a prin-cipal atividade econômica dos municípios do Espírito Santo nos quais é cultivado, ocupando área de 156,3 mil ha. É uma atividade distribuidora de renda com importante função socioeconômica e gera em torno de 150 mil empregos diretos e indiretos (SCHIMIDT; DE MUNER; FORNAZIER, 2004;IBGE, 2017;KROHLING et al 2018aKROHLING et al , 2018bINCAPER, 2020;CONAB, 2021). Adequadas técnicas para cultivo em regiões montanhosas são recomendadas dentro do planejamento de implantação de novos talhões nas propriedades cafeeiras tomando-se por base o zoneamento agroecológico.…”

Section: Introductionunclassified

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2021

IER

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Appropriate techniques for cultivation in highland regions are recommended within the planning of coffee crop based on agroecological zoning. To establish sustainable production systems combining economic viability, social welfare and environmental protection is the great challenge. The geographical area of the Denomination of Origin 'Mountains of Espírito Santo' is composed of sixteen municipalities, totaling 8,438.20 km². Coffee plantations are located on sloping ground between 500 m and 1,200 m with increased use of rust-tolerant/resistant coffee cultivars that are adapted, productive and have good cup quality. Conservationist practices are used to increase the water reservoir in the soil. Two main types of processing are used in post-harvest: natural and wet. Altitude has been identified as the most relevant geographical attribute for sensory quality in this region. Coffee grades ranging from 76.38 to 95.13 points have being found. Pulped coffees have flavors of cane molasses, red fruits, caramel, chocolate, spices, floral, vanilla, citric acidity, shiny, liqueur, velvety, intense and medium body. Natural coffees present flavors of wine, yellow fruits, caramel, chocolate, dulce de leche, spices, honey, lemon balm, pepper, almond, citric acid, bright, liqueur, intense and medium body. The Geographic Indication (GI) of the 'Mountain coffee of Espírito Santo' will contribute to the expression of attributes related to culture, traditions, identities, food security, social differences, and standardization of coffee quality given the peculiarities found in the diversity of ecosystems. This will provide worldwide recognition as a region for the production of a diversity of special and sustainable coffees. It will lead the region towards the socioeconomic sustainability of the population based on ecological coffee farming.

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ADAPTATION OF PROGENIES/CULTIVARS OF ARABICA COFFEE (Coffea arabica L.) IN MOUNTAINOUS EDAFOCLIMATIC CONDITIONS

Cited by 6 publications

References 8 publications

Physiological quality of seeds from traditional and new recommended groups of Arabic coffee cultivars to highland regions

Physiological quality of seeds from traditional and new recommended groups of Arabic coffee cultivars to highland regions

Indicação Geográfica: Café Montanhas Do Espírito Santo

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