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QUALIDADE DOS GRÃOS DO CAFEEIRO (Coffea arabica L.) PRODUZIDOS SOB DIFERENTES LÂMINAS DE IRRIGAÇÃO E PARCELAMENTOS DE ADUBAÇÃO
| Content Provider | Semantic Scholar |
|---|---|
| Author | Vilella, Wagner Martins Da Cunha Faria, Manoel Alves De |
| Copyright Year | 2002 |
| Abstract | Este trabalho objetivou avaliar os efeitos da aplicacao de diferentes lâminas de irrigacao e parcelamentos de adubacao via agua de irrigacao sobre a qualidade dos graos do cafeeiro ( Coffea arabica L.) Acaia MG-1474, em experimento localizado no campus da UFLA em Lavras, MG. Utilizando irrigacao por gotejamento, foram testadas 5 lâminas de irrigacao e 3 parcelamentos de adubacao. Nas duas primeiras safras (1998/1999 e 1999/2000) foram determinadas: a qualidade da bebida do cafe pelos metodos quimico e sensorial, alem da classificacao por peneiras. A qualidade da bebida determinada atraves da analise sensorial classificou todas as amostras como bebida “dura”, mostrando nao haver diferencas entre os tratamentos utilizados. Ja a analise quimica nao apresentou nenhuma tendencia clara diferenciando os diversos tratamentos utilizados, sendo todas as amostras classificadas como de bebida “dura” ou “apenas mole”. A separacao por peneiras apresentou elevada porcentagem de graos maiores (peneiras 16 e acima) nos tratamentos irrigados em relacao ao nao irrigado, indicando haver melhor formacao dos frutos nestes tratamentos. Com os resultados obtidos concluiu-se que: 1) as diferentes lâminas de irrigacao e parcelamentos da adubacao nao influenciaram a qualidade da bebida do cafe produzido; 2) a irrigacao proporcionou aumento dos graos do cafe beneficiado. UNITERMOS: Cafe, irrigacao, adubacao, qualidade. VILELLA, W.M.C., FARIA, M.A. QUALITY OF COFFEE BEANS ( Coffea arabica L.) PRODUCED UNDER DIFFERENT IRRIGATION DEPTHS AND FERTILIZATION SPLITTINGS 2 ABSTRACT This study aimed to evaluate the application effects of different irrigation depths and fertilization splittings via irrigation water on coffee bean quality ( Coffea arabica L.) Acaia MG-1474 in an experiment located on UFLA campus in Lavras, MG, Brazil. Through drip irrigation, 5 irrigation depths and three fertilization splittings were tested. In the first two crops (1998/1999 and 1999/2000) the quality of coffee beverage through chemical and sensorial method, as well as the classification through sieves were determined. The beverage quality determined through sensorial analysis classified all the samples as “hard” beverage, showing no differences among applied treatments. The chemical analysis didn’t present any clear tendency distinguishing the distinct applied treatments, leading all the samples to be classified as “hard” or “only soft” beverage. The separation through sieves presented high percentage of bigger beans (sieves 16 and above) in the irrigated treatments in relation to the non-irrigated one, indicating that there is fruit better formation in these treatments. According to the obtained results the conclusions were as follows: 1) the different irrigation depths and fertilization splittings didn’t influence the coffee beverage quality; 2) the irrigation provided an increase in the processed coffee beans. KEYWORDS: Coffee, irrigation, fertilization, quality. |
| Starting Page | 168 |
| Ending Page | 175 |
| Page Count | 8 |
| File Format | PDF HTM / HTML |
| DOI | 10.15809/irriga.2002v7n3p168 |
| Volume Number | 7 |
| Alternate Webpage(s) | http://irriga.fca.unesp.br/index.php/irriga/article/download/3077/1896 |
| Alternate Webpage(s) | https://doi.org/10.15809/irriga.2002v7n3p168 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
