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Registro Completo |
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Biblioteca(s): |
Embrapa Cerrados. |
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Data corrente: |
17/01/2018 |
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Data da última atualização: |
17/01/2018 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
FERREIRA, T. E.; FALEIRO, F. G.; JUNQUEIRA, N. T. V.; OLIVEIRA, J. da S.; MORAES, S. V. de P.; SPECHT, A. |
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Afiliação: |
TAMARA ESTEVES FERREIRA, UNB; FABIO GELAPE FALEIRO, CPAC; NILTON TADEU VILELA JUNQUEIRA, CPAC; JAMILE DA SILVA OLIVEIRA, UNB; SILVANA VIEIRA DE PAULA MORAES, CPAC; ALEXANDRE SPECHT, CPAC. |
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Título: |
Avaliação de danos na área foliar de acessos elite de P. Edulis e P. Alata causados por Agraulis Vanillae Vanillae. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
In: SIMPÓSIO MELHORAMENTO DE PLANTAS, 2016, Brasília, DF. Variabilidade genética, ferramentas e mercado: anais. Brasília, DF: Sociedade Brasileira de Melhoramento de Plantas, 2016. |
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Páginas: |
p. 72. |
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Idioma: |
Português |
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Palavras-Chave: |
Agraulis Vanillae Vanillae; Potencial genético. |
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Thesagro: |
Lagarta; Maracujá; Passifloraceae. |
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Categoria do assunto: |
G Melhoramento Genético |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/171246/1/Anais-Simposio-p72.pdf
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Marc: |
LEADER 00860nam a2200229 a 4500
001 2085657
005 2018-01-17
008 2016 bl uuuu u00u1 u #d
100 1 $aFERREIRA, T. E.
245 $aAvaliação de danos na área foliar de acessos elite de P. Edulis e P. Alata causados por Agraulis Vanillae Vanillae.$h[electronic resource]
260 $aIn: SIMPÓSIO MELHORAMENTO DE PLANTAS, 2016, Brasília, DF. Variabilidade genética, ferramentas e mercado: anais. Brasília, DF: Sociedade Brasileira de Melhoramento de Plantas$c2016
300 $ap. 72.
650 $aLagarta
650 $aMaracujá
650 $aPassifloraceae
653 $aAgraulis Vanillae Vanillae
653 $aPotencial genético
700 1 $aFALEIRO, F. G.
700 1 $aJUNQUEIRA, N. T. V.
700 1 $aOLIVEIRA, J. da S.
700 1 $aMORAES, S. V. de P.
700 1 $aSPECHT, A.
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Registro original: |
Embrapa Cerrados (CPAC) |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
02/03/2016 |
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Data da última atualização: |
04/03/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
TAVEIRA, J. H. Da S.; BORÉM, F. M.; ROSA, S. D. V. F. da; OLIVEIRA, P. D.; GIOMO, G. S.; ISQUIERDO, E. P.; FORTUNATO, V. A. |
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Afiliação: |
JOSÉ HENRIQUE Da S. TAVEIRA, UEGO; FLÁVIO M. BORÉM, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; PEDRO D. OLIVEIRA, UFLA; GERSON S. GIOMO, IAC; EDER P. ISQUIERDO, UEMT; VALQUÍRIA A. FORTUNATO, UFLA. |
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Título: |
Post-harvest effects on beverage quality and physiological performance of coffee beans. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
African Journal of Agricultural Research, v. 10, n. 12, p. 1457-1466, March, 2015. |
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Idioma: |
Inglês |
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Conteúdo: |
During coffee drying, different temperatures applied to the beans with varied humidity content levels can interfere in the membranes integrity, germination, organic acid and carbohydrate content resulting in coffees with distinct flavors. The quality control of the beans will be much more effective the earlier the alterations provoked in the postharvest are detected. This work has an objective to study alternative methods for the dehydration o f the coffee beans using ultra-drying followed by slow drying and its impact on the sensorial quality, chemical composition and physiology. For that purpose, coffee lots were processed by the methods, dry (natural coffee) and wet (fully washed coffee); and sun-dried and machine-dried at a constant 60°C temperature and alternating 60/40°C. The sensory quality of the samples was assessed by the Specialty Coffee Association of America (SCAA) analysis protocol. The sugar, total titratable acidity and the phenolic compound content was also analyzed. The physiological alterations of the coffee beans were analyzed by germination tests, emergence speed index, electrical conductivity and potassium leaching. The temperature of the drying air significantly altered the sensorial quality of the coffee beans. The processing way associated to drying methods causes many physiological alterations with the highest damage observed in the natural coffees. For the first time, we are showing that drying with heated air at 60/40ºC is promising for the fully washed coffee beans, which are more tolerant to dehydration than the natural coffee beans. Conversely, the natural coffee beans were much more sensitive to drying regardless the temperature, with very low performance in the physiological analyses. The drying at the constant 60ºC temperature is inappropriate for the natural coffee as well as for the fully washed coffee beans. In addition, the physiological tests used were shown effective for the early evaluation of coffee beans quality. MenosDuring coffee drying, different temperatures applied to the beans with varied humidity content levels can interfere in the membranes integrity, germination, organic acid and carbohydrate content resulting in coffees with distinct flavors. The quality control of the beans will be much more effective the earlier the alterations provoked in the postharvest are detected. This work has an objective to study alternative methods for the dehydration o f the coffee beans using ultra-drying followed by slow drying and its impact on the sensorial quality, chemical composition and physiology. For that purpose, coffee lots were processed by the methods, dry (natural coffee) and wet (fully washed coffee); and sun-dried and machine-dried at a constant 60°C temperature and alternating 60/40°C. The sensory quality of the samples was assessed by the Specialty Coffee Association of America (SCAA) analysis protocol. The sugar, total titratable acidity and the phenolic compound content was also analyzed. The physiological alterations of the coffee beans were analyzed by germination tests, emergence speed index, electrical conductivity and potassium leaching. The temperature of the drying air significantly altered the sensorial quality of the coffee beans. The processing way associated to drying methods causes many physiological alterations with the highest damage observed in the natural coffees. For the first time, we are showing that drying with heated air at 60/40ºC is promising for the fully ... Mostrar Tudo |
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Palavras-Chave: |
Processing. |
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Thesagro: |
Coffea Arábica. |
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Thesaurus NAL: |
Chemical composition; Drying; Germination; Sensory evaluation. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/140482/1/Post-harvest-effects-on-beverage.pdf
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Marc: |
LEADER 02792naa a2200265 a 4500
001 2039291
005 2016-03-04
008 2015 bl uuuu u00u1 u #d
100 1 $aTAVEIRA, J. H. Da S.
245 $aPost-harvest effects on beverage quality and physiological performance of coffee beans.$h[electronic resource]
260 $c2015
520 $aDuring coffee drying, different temperatures applied to the beans with varied humidity content levels can interfere in the membranes integrity, germination, organic acid and carbohydrate content resulting in coffees with distinct flavors. The quality control of the beans will be much more effective the earlier the alterations provoked in the postharvest are detected. This work has an objective to study alternative methods for the dehydration o f the coffee beans using ultra-drying followed by slow drying and its impact on the sensorial quality, chemical composition and physiology. For that purpose, coffee lots were processed by the methods, dry (natural coffee) and wet (fully washed coffee); and sun-dried and machine-dried at a constant 60°C temperature and alternating 60/40°C. The sensory quality of the samples was assessed by the Specialty Coffee Association of America (SCAA) analysis protocol. The sugar, total titratable acidity and the phenolic compound content was also analyzed. The physiological alterations of the coffee beans were analyzed by germination tests, emergence speed index, electrical conductivity and potassium leaching. The temperature of the drying air significantly altered the sensorial quality of the coffee beans. The processing way associated to drying methods causes many physiological alterations with the highest damage observed in the natural coffees. For the first time, we are showing that drying with heated air at 60/40ºC is promising for the fully washed coffee beans, which are more tolerant to dehydration than the natural coffee beans. Conversely, the natural coffee beans were much more sensitive to drying regardless the temperature, with very low performance in the physiological analyses. The drying at the constant 60ºC temperature is inappropriate for the natural coffee as well as for the fully washed coffee beans. In addition, the physiological tests used were shown effective for the early evaluation of coffee beans quality.
650 $aChemical composition
650 $aDrying
650 $aGermination
650 $aSensory evaluation
650 $aCoffea Arábica
653 $aProcessing
700 1 $aBORÉM, F. M.
700 1 $aROSA, S. D. V. F. da
700 1 $aOLIVEIRA, P. D.
700 1 $aGIOMO, G. S.
700 1 $aISQUIERDO, E. P.
700 1 $aFORTUNATO, V. A.
773 $tAfrican Journal of Agricultural Research$gv. 10, n. 12, p. 1457-1466, March, 2015.
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Embrapa Café (CNPCa) |
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