Genetic and chemical control of coffee rust (Hemileia vastatrix Berk et Br.): impacts on coffee (Coffea arabica L.) quality

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorPereira, Dyanna R.-
Autor(es): dc.creatorNadaleti, Denis H. S.-
Autor(es): dc.creatorRodrigues, Eduardo C.-
Autor(es): dc.creatorSilva, Ackson D. da-
Autor(es): dc.creatorMalta, Marcelo R.-
Autor(es): dc.creatorCarvalho, Samuel P. de-
Autor(es): dc.creatorCarvalho, Gladyston R.-
Data de aceite: dc.date.accessioned2026-02-09T12:17:46Z-
Data de disponibilização: dc.date.available2026-02-09T12:17:46Z-
Data de envio: dc.date.issued2021-09-14-
Data de envio: dc.date.issued2021-09-14-
Data de envio: dc.date.issued2021-05-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/48122-
Fonte completa do material: dc.identifierhttps://doi.org/10.1002/jsfa.10914-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1158434-
Descrição: dc.descriptionBACKGROUND The occurrence of diseases can alter coffee (Coffea arabica L.) metabolism, causing changes in the composition of coffee beans and beverage quality. However, little is known about which aspects of coffee quality are actually altered by rust (Hemileia vastatrix Berk et Br.) and by its main control methods. The effect of chemical and genetic methods for the control of coffee rust on the quality of coffee beans and beverage was investigated. RESULTS Both genetic and chemical control reduce the damage caused by the disease in the composition of coffee beans. Genotypes with resistant ancestry, even with resistance breakdown, respond better to chemical control. The combination of genetic and chemical control favors an increase in the sugar content in the beans. CONCLUSIONS Despite the fact that both genetic and chemical control are effective in reducing disease damage regarding the chemical composition of beans, the quality potential of Timor Hybrid genotypes associated with the cancellation of rust expression through the joint action of genetic and chemical control favors the composition of beans and, consequently, the quantitative assessment of sensory attributes, adding value to the final product. © 2020 Society of Chemical Industry-
Idioma: dc.languageen-
Publicador: dc.publisherSociety of Chemical Industry-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of the Science of Food and Agriculture-
Palavras-chave: dc.subjectCoffee - Rust-
Palavras-chave: dc.subjectHemileia vastatrix-
Palavras-chave: dc.subjectPhysicochemical characterization-
Palavras-chave: dc.subjectTriazole-
Palavras-chave: dc.subjectTimor hybrid-
Palavras-chave: dc.subjectCafeeiro - Ferrugem-
Palavras-chave: dc.subjectCaracterização físico-química-
Palavras-chave: dc.subjectHíbrido timorense-
Título: dc.titleGenetic and chemical control of coffee rust (Hemileia vastatrix Berk et Br.): impacts on coffee (Coffea arabica L.) quality-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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