Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorFederal University of Viçosa-
Autor(es): dc.contributorFederal University of Espirito Santo-
Autor(es): dc.contributorFederal Institute of Espírito Santo-
Autor(es): dc.contributorAssistência Técnica e Extensão Rural-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorFerreira, D. S.-
Autor(es): dc.creatorDo Amaral, J. F.T.-
Autor(es): dc.creatorPereira, L. L.-
Autor(es): dc.creatorFerreira, J. M.S.-
Autor(es): dc.creatorGuarçoni, R. C.-
Autor(es): dc.creatorMoreira, T. R.-
Autor(es): dc.creatorDe Oliveira, A. C.-
Autor(es): dc.creatorRodrigues, W. N.-
Autor(es): dc.creatorDe Almeida, S. L.H. [UNESP]-
Autor(es): dc.creatorRibeiro, W. R.-
Autor(es): dc.creatorTomaz, M. A.-
Autor(es): dc.creatorCastanheira, D. T.-
Autor(es): dc.creatorLima Filho, T.-
Data de aceite: dc.date.accessioned2022-08-04T22:09:28Z-
Data de disponibilização: dc.date.available2022-08-04T22:09:28Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1017/S0021859621000198-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/221715-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/221715-
Descrição: dc.descriptionThe production of specialty coffee has several factors and parameters that are added up in the course of production, so that the quality is expressed in the act of consumption. Based on this scenario, this study included the analysis of ten genotypes of arabica coffee, the materials being subjected to irrigated and rainfed water regimes, in a low altitude region, to identify responses for sensory and physical-chemical quality. The genotypes were evaluated in a split-plot scheme with a randomized block design, with three replications. Arabica coffee fruits were harvested with 80% cherry seeds and processed by the wet method. Subsequently, the characteristics related to physical-chemical and sensory analyses were evaluated. The genotypes of the Paraíso group showed great variability for the physical-chemical and sensory variables for rainfed and irrigated regimes. The genotypes of the Catuaí group, however, showed less variability for sensory characteristics in both cultivation environments and for physical-chemical characteristics in the irrigated regime. In the sensorial data set, the genotypes Catuaí 144 CCF and Catuaí 144 SFC (when irrigated) and Paraíso H 419-3-3-7-16-2, Paraíso H 419-3-3-7-16-11 and Catucaí 24-137 (rainfed cultivation), are more favourable to the production of specialty coffee at low altitude.-
Descrição: dc.descriptionDepartment of Agronomy Federal University of Viçosa-
Descrição: dc.descriptionDepartment of Agronomy and Food Sciences Federal University of Espirito Santo-
Descrição: dc.descriptionFederal Institute of Espírito Santo-
Descrição: dc.descriptionInstituto Capixaba de Pesquisa Assistência Técnica e Extensão Rural-
Descrição: dc.descriptionDepartment of Rural Engineering Faculty of Agricultural and Veterinary Sciences Paulista State University Júlio de Mesquita Filho-
Descrição: dc.descriptionDepartment of Rural Engineering Faculty of Agricultural and Veterinary Sciences Paulista State University Júlio de Mesquita Filho-
Formato: dc.format1-9-
Idioma: dc.languageen-
Relação: dc.relationJournal of Agricultural Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCanonical variable-
Palavras-chave: dc.subjectgenetic variability-
Palavras-chave: dc.subjectirrigated coffee plantation-
Palavras-chave: dc.subjectspecial coffee-
Palavras-chave: dc.subjecttransition altitude-
Título: dc.titlePhysico-chemical and sensory interactions of arabica coffee genotypes in different water regimes-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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