Sensory evaluation of coffee cultivars in the Campo das Vertentes Mesoregion, Minas Gerais

Ribeiro, Bruno Batista; Mendes, Antonio Nazareno GuimarÃ£es; Carvalho, Alex MendonÃ§a de; CÃ¢mara, Francisco Mickael de Medeiros; Lima, Renato Ribeiro de

doi:10.5897/ajar2019.14556

Cited by 2 publications

(1 citation statement)

References 7 publications

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“…The beverage quality is influenced both by the genotype and by the environment (Damata et al, 2012;Moreira et al, 2015;Ribeiro et al, 2020). The climate, the soil, the coffee management and post-harvest processing are some important factors to the beverage quality.…”

Section: Resultsmentioning

confidence: 99%

Research Article Genotype-environment interaction for the sensory profile of Coffea arabica lines in high temperature regions in the Western Amazon

Souza¹,

Rocha²,

Teixeira³

et al. 2021

Genet. Mol. Res.

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The aim of this study was to select Coffea arabica lines with improved adaptability to tropical edaphic conditions. Competitive trials were set up at three locations of the states of Rondônia and Acre. Each trial was composed of 21 lines in the F5 generation and four reference cultivars evaluated as controls. To analyze beverage quality, six liters of coffee fruit at the M3 maturity stage was collected for each line in the environments of Alta Floresta do Oeste, RO (E1), Porto Velho, RO (E2), and Rio Branco, AC (E3). On the same day, after collection, the fruit was washed and placed to dry (natural processing) in full sun over canvas, until the samples reached 11-12% moisture. Sensory analysis of the samples was carried out by three judges/cuppers (Q Grader), according to the sensory analysis method of the Specialty Coffee Association of America. Analysis of variance showed that the effect of the genotype x environment interaction was significant, indicating differentiated performance of the lines grown in the different locations. Environments E2 and E3 were not favorable for beverage quality, whereas environment E1 showed better conditions for production of specialty coffees. In sensory analysis, six lines had higher final ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 20 (2): gmr18809 C. A. Souza et al. 2 beverage quality scores than the controls. Line 2 had a final score of 80, line 11 had a final score of 79, and line 12 had a final score of 77.In addition to good beverage quality, lines 2, 11 and 12 also had yields higher than 30 bags ha -1 in the average of three harvest periods, indicating the possibility of selecting lines with improved adaptation to tropical regions.

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Section: Resultsmentioning

confidence: 99%

Research Article Genotype-environment interaction for the sensory profile of Coffea arabica lines in high temperature regions in the Western Amazon

Souza¹,

Rocha²,

Teixeira³

et al. 2021

Genet. Mol. Res.

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Parâmetros produtivos e de qualidade de cultivares de cafeeiros na região do Alto Paranaíba, Minas Gerais, Brasil

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et al. 2020

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A escolha da cultivar a ser implantada em uma lavoura cafeeira deve ser baseada na produtividade, qualidade e tamanho dos grãos, visando agregação de valor ao produto. Neste contexto, objetivou-se avaliar os parâmetros produtivos e de qualidade de cultivares de cafeeiros na região do Alto Paranaíba, Minas Gerais. O experimento foi realizado na Universidade Federal de Uberlândia, Campus Monte Carmelo, no delineamento em blocos casualizados (DBC), com cinco blocos e oito tratamentos representados por cultivares de Coffea arabica L. Em julho de 2019, foi realizada a colheita por meio de derriça manual no pano, sendo avaliadas as seguintes características: produtividade (sacas beneficiadas de 60 kg ha-1), percentual de frutos verde, verde cana, cereja, passa e seco, rendimento (L de “café da roça” para compor uma saca de 60 kg de café beneficiado), renda (relação entre o peso do café beneficiado e o de café seco em coco, em porcentagem), análise sensorial de acordo com o protocolo da Specialty Coffee Association of America (SCAA) e classificação quanto ao tamanho e formato de grãos. As cultivares Acaiá Cerrado MG-1474, Mundo Novo IAC 379-19, Catuaí Vermelho IAC 99 e Topázio MG-1190 se destacaram por apresentarem maiores produtividades e renda. Não houve diferença significativa entre as cultivares para rendimento, obtendo-se média de 380,6 L de “café da roça” para compor uma saca de 60 kg beneficiada. O maior percentual de frutos cerejas, passas e secos foram detectados, respectivamente, nas cultivares Mundo Novo IAC 379-19, Bourbon Amarelo IAC J10 e Acauã Novo (média de 7,78%), Mundo Novo IAC 379-19 e Bourbon Amarelo IAC J10 (média de 21,9%) e Acaiá Cerrado MG-1474, Catuaí Vermelho IAC 99, Topázio MG-1190, IAC 125 RN e Paraíso MG H 419-1 (média de 91,2%). Todas as cultivares apresentam pontuação de bebida entre 79 e 81 pontos. A cultivar IAC 125 RN obteve maior percentual de grãos de peneira alta, enquanto as cultivares Topázio MG-1190 e Acauã Novo apresentaram maior quantidade de grãos moca miúdo.

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Sensory evaluation of coffee cultivars in the Campo das Vertentes Mesoregion, Minas Gerais

Cited by 2 publications

References 7 publications

Research Article Genotype-environment interaction for the sensory profile of <i>Coffea</i> <i>arabica</i> lines in high temperature regions in the Western Amazon

Research Article Genotype-environment interaction for the sensory profile of <i>Coffea</i> <i>arabica</i> lines in high temperature regions in the Western Amazon

Parâmetros produtivos e de qualidade de cultivares de cafeeiros na região do Alto Paranaíba, Minas Gerais, Brasil

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