Qualidade de grãos de café beneficiados em resposta à adubação potássica

Silva, Enilson de Barros; Nogueira, Francisco Dias; Guimarães, Paulo Tácito Gontijo

doi:10.1590/s0103-90162002000100025

Cited by 7 publications

(7 citation statements)

References 5 publications

(7 reference statements)

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“…High values of this index are not desired, since they indicate that the bean color is lighter. The results observed in this study corroborate the results obtained by several studies that observed a correlation between darker beans with higher scores in sensory analysis (Carvalho et al, 1994;Chagas et al, 1996;Silva et al, 2002).…”

Section: Discussionsupporting

confidence: 92%

“…It was also observed that the replacement of KC1 fertilization by K 2 SO 4 improved the coffee quality, which was attributed to a decrease in C1 of beans, leading to an increase in the enzymatic activity of polyphenol oxidase (PPO) and improvement in color and in total sugar indexes of beans. Silva et al (2002) concluded that the replacement of KC1 with sources free from C1, K 2 SO 4 , and KNO 3 enhances the beverage quality. According to the authors, the best response from Cl-free sources in the classification of coffee beverage was probably due to the partial influence of moisture on the fruits.…”

Section: Discussionmentioning

confidence: 99%

“…Likewise, several studies also reported no significant correlations between the sensory analysis and the different types of coffee tree management (Silva et al, 2002;Siqueira;Abreu, 2006). Carvalho et al (1994) pointed out that in view of the historical importance of coffee farming in Brazil, the application of objective physical-chemical methods conjointly with the sensory analysis would result in more accurate and reliable assessments of coffee beverage.…”

Section: Discussionmentioning

confidence: 99%

“…Although the widely known harmful effect of Cl on coffee the quality as a decrease in polyphenoloxidase activity, increase in total titratable acidity, decrease in color index and total sugar content as observed by Silva et al (1999), fertilization with potassium chloride (KCl) prevails in Brazilian agriculture due to its greater availability and lower cost (Ernani;Almeida;Santos, 2007). Studies on the effect of K doses provided by KCl, K 2 SO 4 and KNO 3 sources in Brazil (Silva et al, 1999;Guimarães, 2002) demonstrated that fertilization using C1-free sources provided a better quality in Coffea arabica L., especially K 2 SO 4 . One alternative would be the partial replacement of KCl by K 2 SO 4 or the complementation of K fertilization with foliar applications of K 2 SO 4 to coffee trees.…”

Section: Introductionmentioning

confidence: 99%

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Determination of physical and chemical quality of coffee beans under improved potassium fertilization managements

Moreira¹,

Mellis²,

Giomo³

et al. 2021

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Coffee quality is the key attribute for establishing its price and commercialization. As the classification of coffee quality is a complex process, mainly based on a subjective judgment, difficult to define and measure, a complementary approach to the current procedures involving physical and chemical methods would bring more effectiveness to the process of quality determination. The chemical composition of the coffee bean is influenced by several factors, among them the nutritional management of coffee trees and, the use of potassium chloride (KCl), which has intensified losses in bean quality due to excessive chlorine in its composition. The aim of this study was to evaluate the efficiency of sources and forms of K application in the quality of beans, and assessment of methodologies for determination of physical and chemical qualities of beans. The experiment was conducted with Yellow Catuaí cultivar, from 2017 to 2019, in a randomized experimental block design with five replicates. Six treatments were applied, containing proportions of KCl/K 2 SO 4 , as follows: T1-100% KCl; T2-75%/25%; T3-50%/50%; T4-25%/75%; T5-100% of K 2 SO 4 and T6-100% of KCl + two foliar K 2 SO 4 applications. The variables addressed in the study were sensory analysis, screen of beans, electrical conductivity (EC), potassium leaching (KL), titratable total acidity (TTA), and coffee bean color. It was verified that KL, EC, and other chromatic parameters were efficient in detecting alterations on coffee bean caused by the use of KC1. Total (T5) or partial (T4) replacement of KC1 by K 2 SO 4 applied to soil improved chemical characteristics and color of coffee beans. Supplemental foliar fertilization with K 2 SO 4 (T6) was efficient to minimize deleterious effects of KCl on quality of coffee beans, improving beverage quality and grain size, especially in high productive harvests.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Determination of physical and chemical quality of coffee beans under improved potassium fertilization managements

Moreira¹,

Mellis²,

Giomo³

et al. 2021

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“…The final quality of coffee is influenced by several factors, such as: Cultivars (Lopes et al, 2000), cultivation site (Lima et al, 2011;Silva et al, 2009), crop fertilization (Malta et al, 2003a;Silva et al, 2002), harvest (Pimenta and Vilela, 2002) and post-harvest processing (Nobre et al, 2011;Lima et al, 2008). The selection of the postharvest processing method is crucial for the profitability of the coffee production and it depends on factors such as the cost-benefit ratio, the need to comply with environmental legislation and the desired standard for product quality.…”

Section: Introductionmentioning

confidence: 99%

Quality of coffee produced in the Southwest region of Bahia, Brazil subjected to different forms of processing and drying

Fernandes¹,

Ferreira²,

Novaes³

et al. 2013

Afr. J. Agric. Res.

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Coffee quality is vital for quoting prices, marketing and for the acceptance of the final product by the consumer market. Many factors can interfere with the quality of the coffee beans, especially those related to the stages of post-harvest, such as processing and drying. The objective of this study was to evaluate the influence of dry (natural) and wet (washed) processing, dried in an earthen yard and in a cement yard, respectively, on the physico-chemical composition and quality of coffee beans produced in the southwest region of Bahia, in the 2007/2008 harvest season. The present study evaluated the parameters of pH, electrical conductivity, potassium leaching, total sugars, non-reducing sugars, reducing sugars, caffeine, total titratable acidity, soluble solids, sensory analysis and the pH of the infusion of roasted and ground coffee beans which resulted from natural and washed processing in the municipalities of Barra do Choça and Encruzilhada, in the southwest region of Bahia. It is suggested by the results obtained that, for the southwest region of Bahia, washed processing associated to the drying of the beans in a concrete yard provides coffees of a better quality when compared with the naturally processed beans dried in an earthen yard.

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Qualidade de grãos de café beneficiados em resposta à adubação potássica

Cited by 7 publications

References 5 publications

Determination of physical and chemical quality of coffee beans under improved potassium fertilization managements

Determination of physical and chemical quality of coffee beans under improved potassium fertilization managements

Quality of coffee produced in the Southwest region of Bahia, Brazil subjected to different forms of processing and drying

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