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| 59. |  | RACHWAL, M. F. G.; DEDECEK, R. A.; MONTOYA VILCAHUAMAN, L. J.; CURCIO, G. R. Influência das características químicas e fisico-hídricas de um solo degradado por mineração de xisto sobre a altura e sobrevivencia de leguminosas arbóreas. In: CONGRESSO BRASILEIRO DE CIÊNCIA DO SOLO, 25., 1995, VIÇOSA, MG. O Solo nos Grandes Domínios Morfoclimáticos do Brasil e o Desenvolvimento Sustentado: resumos expandidos. Viçosa, MG: Sociedade Brasileira do Solo: Universidade Federal de Viçosa, Departamento de Solos, 1995. v. 4, p. 2372-2375.| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 191 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Rondônia. |
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Data corrente: |
03/09/2020 |
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Data da última atualização: |
03/09/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
DALAZEN, J. R.; ROCHA, R. B.; PEREIRA, L. L.; ALVES, E. A.; ESPINDULA, M. C.; SOUZA, C. A. de. |
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Afiliação: |
Janderson Rodrigues Dalazen, Universidade Federal de Rondônia (UNIR); RODRIGO BARROS ROCHA, CPAF-RO; Lucas Louzada Pereira, Instituto Federal do Espírito Santos (IFES); ENRIQUE ANASTACIO ALVES, CPAF-RO; MARCELO CURITIBA ESPINDULA, CPAF-RO; Carolina Augusto de Souza, Universidade Federal de Rondônia (UNIR). |
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Título: |
Beverage quality of most cultivated Coffea canephora clones in the Western Amazon. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Coffee Science, v. 15, e151711, 2020. |
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ISSN: |
1809-6875 (print) / 1984-3909 (online) |
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DOI: |
https://doi.org/10.25186/.v15i.1711 |
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Idioma: |
Inglês |
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Conteúdo: |
Most of the Western Amazon coffee production is made from growing unregistered clones, selected by the coffee growers themselves. The aim of this study is to evaluate the sensory profile and genetic diversity of the most cultivated Coffea canephora clones in the Western Amazon. Coffee samples at cherry stage of the clones 03, 05, 08, 25 and 66 were collected at eight municipalities in the main coffee growing zones, with altitudes ranging from 86 to 381 meters. Beverage quality was evaluated according to the Robusta Cupping Protocols and estimates of the genotype × environment interaction (GE) were made interpreting non-parametric and multivariate methods. The GE interaction was significant and the genetic component was also important to the expression of beverage quality (h2 =82,23). The clones 25 and 05 have good attributes and mean score near 80 points. Sweetness was the sensory descriptor with the greatest impact on beverage quality of these two clones. Harshness was the descriptor that had the greatest negative impact on beverage quality of clone 66. The clones had complexities that differed and that were not necessarily associated with greater beverage quality. Despite the differences in their beverage attributes, these clones that are grown for their high productivity presented low genetic diversity of the beverage quality. |
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Palavras-Chave: |
Amazônia Ocidental; Análise sensorial; Beverage quality; Café Conilon; Rondônia; Sensory analysis; Western Amazon. |
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Thesagro: |
Bebida; Café Robusta; Clone; Coffea Canephora; Parâmetro Genético; Qualidade. |
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Thesaurus NAL: |
Genetic variation. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/215760/1/cpafro-18433.pdf
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Marc: |
LEADER 02414naa a2200373 a 4500
001 2124723
005 2020-09-03
008 2020 bl uuuu u00u1 u #d
022 $a1809-6875 (print) / 1984-3909 (online)
024 7 $ahttps://doi.org/10.25186/.v15i.1711$2DOI
100 1 $aDALAZEN, J. R.
245 $aBeverage quality of most cultivated Coffea canephora clones in the Western Amazon.$h[electronic resource]
260 $c2020
520 $aMost of the Western Amazon coffee production is made from growing unregistered clones, selected by the coffee growers themselves. The aim of this study is to evaluate the sensory profile and genetic diversity of the most cultivated Coffea canephora clones in the Western Amazon. Coffee samples at cherry stage of the clones 03, 05, 08, 25 and 66 were collected at eight municipalities in the main coffee growing zones, with altitudes ranging from 86 to 381 meters. Beverage quality was evaluated according to the Robusta Cupping Protocols and estimates of the genotype × environment interaction (GE) were made interpreting non-parametric and multivariate methods. The GE interaction was significant and the genetic component was also important to the expression of beverage quality (h2 =82,23). The clones 25 and 05 have good attributes and mean score near 80 points. Sweetness was the sensory descriptor with the greatest impact on beverage quality of these two clones. Harshness was the descriptor that had the greatest negative impact on beverage quality of clone 66. The clones had complexities that differed and that were not necessarily associated with greater beverage quality. Despite the differences in their beverage attributes, these clones that are grown for their high productivity presented low genetic diversity of the beverage quality.
650 $aGenetic variation
650 $aBebida
650 $aCafé Robusta
650 $aClone
650 $aCoffea Canephora
650 $aParâmetro Genético
650 $aQualidade
653 $aAmazônia Ocidental
653 $aAnálise sensorial
653 $aBeverage quality
653 $aCafé Conilon
653 $aRondônia
653 $aSensory analysis
653 $aWestern Amazon
700 1 $aROCHA, R. B.
700 1 $aPEREIRA, L. L.
700 1 $aALVES, E. A.
700 1 $aESPINDULA, M. C.
700 1 $aSOUZA, C. A. de
773 $tCoffee Science$gv. 15, e151711, 2020.
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Registro original: |
Embrapa Rondônia (CPAF-RO) |
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