Cenicafé 1 : Nueva variedad de porte bajo altamente productiva resistente a la roya y al CBD con mayor calidad física del grano.

Flórez, Claudia Patricia; Maldonado, Carlos Ernesto; Cortina, Hernando; Moncada, María del Pilar; Montoya, Esther Cecilia; Ibarra, Lizardo Norbey; Unigarro, Carlos Andrés; Rendón, José Raúl; Orrego, Hernando Duque

doi:10.38141/10779/0469

Cited by 7 publications

(4 citation statements)

References 0 publications

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“…However, the 100% fruit load had a negative impact on the vegetative growth of the plants (Figure 8). Also, it is highlighted that the yield for the 100% fruit load is consistent with that reported for the variety used in this study (Flórez et al, 2016). The significance of these crop yield findings lies in the confirmation that the biennial effects previously noted in studies by Chaves et al (2012) and Bote and Vos (2016) are not evident under the conditions of coffee cultivation in Colombia using the Cenicafé 1 variety.…”

Section: Figuresupporting

confidence: 88%

“…In our research, we evaluate the changes influenced by variations in the intensity of fruit load at the tree level on vegetative growth, dry mass accumulation, physical and sensory attributes of the coffee bean and beverage, as well as the response in crop yield. These results can serve as a guide to understanding the impact on the growth of coffee trees established in full-sun field conditions, particularly in years with high production during the crop production cycle (Flórez et al, 2016;Rendón, 2020). By manipulating the sink organs through varying fruit load intensities, it becomes apparent that fruits are dominant sinks with a high capacity for importing photoassimilates, especially when compared to other functional sink organs like expanding leaves and vegetative branches (Almeida et al, 2021;Toro-Herrera et al, 2023).…”

Section: Discussionmentioning

confidence: 99%

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Increased fruit load influences vegetative growth, dry mass partitioning, and bean quality attributes in full-sun coffee cultivation

León-Burgos,

Sáenz,

Quinchua

et al. 2024

Front. Sustain. Food Syst.

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Coffee fruits are highly competitive compared to other functional sink organs. This can affect the vegetative growth of the shoot, dry mass partitioning, and the size and amount of healthy beans. Therefore, this research aimed to evaluate changes in vegetative growth, physical and sensory attributes of the coffee bean, and total crop yield in response to varying fruit load at the tree level established under full-sun cultivation. The experiment was carried out for two consecutive years under field conditions with coffee trees of the cultivar “Cenicafé 1.” Nine different fruit load intensities at the whole-plant level of 20, 30, 40, 50, 60, 70, 80, 90, and 100% were evaluated. The vegetative growth of leaves and branches, leaf area-to-fruit ratio, and dry mass accumulation were evaluated, and growth indices were calculated. Total coffee fruit production, size and distribution of healthy beans, and sensory analysis were determined. As expected, for coffee trees with a 100% fruit load, we found significant decreases in the total number of leaves, leaf area-to-fruit ratio, and branch growth; less dry mass allocated to leaves and branches with a negative correlation between this and the fruit dry mass accumulation; and lower distribution of large and healthy beans. Unexpectedly, annual and accumulated patterns of total production and sensory quality of coffee beverage were not affected by the high fruit load. The findings suggest that increased fruit load in coffee trees of the “Cenicafé 1” variety led to changes in vegetative growth, dry mass partitioning, and physical quality of the beans. However, there was no impact on production patterns and sensory attributes.

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Section: Figuresupporting

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Increased fruit load influences vegetative growth, dry mass partitioning, and bean quality attributes in full-sun coffee cultivation

León-Burgos,

Sáenz,

Quinchua

et al. 2024

Front. Sustain. Food Syst.

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“…La caracterización del tamaño del grano despulpado se realizó para las variedades: Castillo ® Zona Centro, Norte y Sur lanzadas en el 2016, caracterizadas por su alta calidad en taza, resistencia a la roya del cafeto y buen tamaño del fruto; la variedad Castillo ® General liberada en el 2005, responsable de al menos el 50% de la producción de café (Flórez et al, 2018); la variedad Cenicafé 1, distinguida por su porte bajo, alta productividad por árbol y resistencia a la enfermedad de la cereza del café (CBD) (Flórez et al, 2016). La variedad Castillo ® regional El Rosario, con área de influencia en los departamentos de Antioquia, Risaralda y Caldas (Alvarado-Alvarado et al, 2005); y finalmente, la variedad Castillo ® regional El Tambo, con área de influencia principalmente en los departamentos de Cauca y Huila (Posada-Suárez et al, 2006).…”

Section: Materialesunclassified

Caracterización del tamaño de los granos de café despulpados en nuevas variedades de café

Imbachí,

Medina-Rivera,

Sanz-Uribe

2023

Rev. Cenicafé

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Durante el despulpado del café cereza, el uso de zarandas es esencial para la separación de impurezas, sin embargo, a pesar de la efectividad y el uso de las nuevas variedades de café, este propósito se ve limitado en granos cuyo espesor supera el ancho de la zaranda, dejando así, granos de mayor tamaño atrapados dentro de ella. Es así como con el fin de caracterizar el tamaño del grano despulpado en las variedades actuales y determinar el porcentaje de café retenido, en tres estaciones experimentales de Cenicafé, se seleccionaron aleatoriamente lotes de diferente edad, densidad y variedad, obteniendo 142 muestras, cada una con 100 granos de café despulpado, para un total de 14.200 unidades de muestreo, provenientes de diferentes pases y cosechas; se midió y registró el largo, ancho y espesor de cada unidad de muestreo. Independiente de la procedencia, el largo del grano despulpado varió de 6,5 a 19,9 mm, ancho de 4,3 a 15,3 mm, y espesor de 2,2 a 16,4 mm. El porcentaje de retención de café despulpado varía según la localidad, variedad y pase de cosecha, siendo Naranjal la localidad con el mayor porcentaje de retención (5,4%), seguido de El Rosario (2,6%) y El Tambo (2,1%). La variedad Cenicafé 1 retuvo el mayor porcentaje de café despulpado con 10% en Naranjal, 4,0% en El Rosario y 5,3% en El Tambo.

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“…The National Coffee Research Center of Colombia, seeking to provide Colombian coffee growers with coffee plants with high yield, good structure, and resistance to different diseases such as coffee rust or coffee berry disease (CBD), have developed new varieties that fulfill the previous requirements: Cenicafe 1 (Fl orez et al, 2016) and Castillo ® (Fl orez et al, 2018). Although these varieties have proved to provide high yields and disease resistance, the physical and thermal properties of the beans have not yet been calculated; on the other hand, the literature offers properties of older coffee varieties (Chandrasekar & Viswanathan, 1999;Severa et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Thermophysical properties of parchment coffee: New Colombian varieties

Duque‐Dussán

Sanz‐Uribe²,

Lubert

et al. 2023

J Food Process Engineering

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The thermophysical properties of coffee have a special partaking during the drying process since a material‐depending heat and mass transfer occurs between the bean and the drying air. Conditional to the thermophysical properties of the parchment coffee, the drying can be more or less efficient, affecting the final quality and seed safety. Several coffee varieties have been studied; however, the National Coffee Research Center of Colombia has developed new highly productive coffee varieties resistant to different diseases: Cenicafé 1 and Castillo®. Nevertheless, the thermophysical properties of these specific varieties were not yet investigated; moreover, the availability of information related to these properties of different coffee varieties in the literature is relatively scarce. Thus, this study targeted to determine the parchment coffee thermophysical properties of these new varieties at five different moisture contents % (wb): 53%, 42%, 32%, 22% and 11%, using optimized techniques and methods to ensure high accuracy and exactness. It was found that the new varieties have larger, heavier, and denser beans; it was also seen that the bulk thermal conductivity and the bulk‐specific heat are higher in these varieties than in the older ones. It was also revealed that the length, width, thickness, and surface area did not change as the moisture was removed, whereas the bulk density, kernel density, mass, bulk‐specific heat, and bulk thermal conductivity decreased as the moisture was reduced. Displaying better thermophysical properties will improve the drying and roasting processes; hence, a better final product can be expected from these varieties. Practical applications Knowing the thermal and physical properties of these new varieties will allow the growers and coffee processing facilities to predict, simulate and control different post‐harvesting processes such as pulping, fermentation, drying, storing, and roasting. Also, the already developed mathematical models to estimate coffee drying times can be updated, improving the accuracy of the predictions, bed porosities, mass, and heat transfer in order to safeguard the innocuousness of the product.

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Cenicafé 1 : Nueva variedad de porte bajo altamente productiva resistente a la roya y al CBD con mayor calidad física del grano.

Cited by 7 publications

References 0 publications

Increased fruit load influences vegetative growth, dry mass partitioning, and bean quality attributes in full-sun coffee cultivation

Increased fruit load influences vegetative growth, dry mass partitioning, and bean quality attributes in full-sun coffee cultivation

Caracterización del tamaño de los granos de café despulpados en nuevas variedades de café

Thermophysical properties of parchment coffee: New Colombian varieties

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