Data/hora: 12/06/2024 13:43:41

Biblioteca(s): 	Embrapa Unidades Centrais.	
Data corrente: 	21/06/2018	
Data da última atualização: 	25/02/2019	
Autoria: 	MARTINEZ, H. E. P.; LACERDA, J. S. de; CLEMENTE, J. M.; SILVA FILHO, J. B. da; PEDROSA, A. W.; SANTOS, R. H. S.; CECON, P. R.	
Afiliação: 	Herminia Emilia Prieto Martinez, Universidade Federal de Viçosa - UFV/Departamento de Fitotecnia; José Soares de Lacerda, Universidade Federal de Viçosa - UFV/Departamento de Fitotecnia; Junia Maria Clemente, Universidade Federal de Viçosa - UFV/Departamento de Fitotecnia; Jaime Barros da Silva Filho, Universidade Federal de Viçosa - UFV/Departamento de Fitotecnia; Adriene Woods Pedrosa, Empresa de Pesquisa Agropecuária de Minas Gerais/Campus UFV; Ricardo Henrique Silva Santos, Universidade Federal de Viçosa - UFV/Departamento de Fitotecnia; Paulo Roberto Cecon, Departamento de Estatística/Universidade Federal de Viçosa - UFV.	
Título: 	Production, chemical composition, and quality of Arabic coffee subjected to copper doses.	
Ano de publicação: 	2018	
Fonte/Imprenta: 	Pesquisa Agropecuária Brasileira, Brasília, DF, v. 53, n. 4, p. 443-452, abr. 2018.	
Idioma: 	Inglês	
Notas: 	Título em português: Produção, composição química e qualidade de café arábica submetido a doses de cobre.	
Conteúdo: 	The objective of this work was to evaluate the effect of copper on the chemical composition of coffee beans and on the quality of the beverage, relating both of them to the Cu leaf contents in coffee (Coffea arabica) plants. Coffee plants were grown in a hydroponic system containing 0.2, 0.4, 0.8, 1.6, and 3.2 ?mol L-1 Cu until fruit setting. Coffee bean production was evaluated, and, after the cherries were dried, the following characteristics were determined: leaf Cu content; total titratable acidity; color index; electrical conductivity; leached K; polyphenol oxidase (PPO) activity; concentrations of caffeine, trigonelline, organic acids, total phenols, chlorogenic acids (3-CQA, 4-CQA, and 5-CQA), sucrose, glucose, arabinose, mannose, and galactose; and sensory quality of roasted beans. Cu increased bean yield, PPO activity, and the concentrations of organic acids, 3-CQA, sucrose, and arabinose. Total titratable acidity, total phenols, 4-CQA, and 5-CQA were reduced with increasing Cu doses. Leaf contents related to the maximum and minimum values of desirable and undesirable quality attributes ranged from 5.6 to 11.4 mg kg-1 Cu, respectively. Copper affects the production and chemical composition of coffee beans, and the attributes related to quality are maximized in plants with low leaf contents of the nutrient.	
Palavras-Chave: 	Análise sensorial.	
Thesagro: 	Coffea Arábica; Nutrição.	
Thesaurus Nal: 	Nutrition; Sensory evaluation.	
Categoria do assunto: 	--	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/178854/1/Production-chemical-composition-and-quality-fo-Arabic.pdf	
Registro original: 	Embrapa Unidades Centrais (AI-SEDE)	
Exemplares: 	AI-SEDE - (62752-1) - UPE - AP - DD -  -  -  - DIS