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| Registros recuperados : 80 | |
| 22. |  | DUBBERSTEIN, D.; DIAS, J. R. M.; ESPINDULA, M. C.; RAMALHO, J. C.; PARTELLI, F. L. Acúmulo de micronutrientes em frutos de Coffea canéfora cultivado na Amazônia. In: SIMPÓSIO EM PRODUÇÃO E TRANSFORMAÇÃO DE ALIMENTOS SUSTENTABILIDADE, INOVAÇÃO E NUTRIÇÃO, 3., 2017, Leiria. Programa comunicações orais e poster. [S. L.: s. n.], 2017.| Biblioteca(s): Embrapa Rondônia. |
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| 29. | | DUBBERSTEIN, D.; PARTELLI, F. L.; DIAS, J. R. M.; SILVA, R. W. da; ESPINDULA, M. C. Concentração de cálcio e magnésio em folhas e frutos de Coffea canephora cultivado na Amazônia Sul Ocidental. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 9., 2015, Curitiba. Consórcio pesquisa café: oportunidades e novos desafios. Brasília, DF: Embrapa Café, 2015.| Biblioteca(s): Embrapa Rondônia. |
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| 32. | | ARAÚJO, A. V.; PARTELLI, F. L.; OLIOSI, G.; PEZZOPANE, J. R. M. Microclimate, development and productivity of robusta coffee shaded by rubber trees and at full sun. Revista Ciência Agronômica, Fortaleza, v.47, n.4, p.700-709, out-dez, 2016. 47 700-709| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 33. | | PARTELLI, F. L.; OLIVEIRA, M. G.; COVRE, A. M.; DIAS, J. R. M.; ESPINDULA, M. C. Normas foliares para café conilon em pré-florada no sul da Bahia. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 8., 2013, Salvador. Sustentabilidade e inclusão Social. Brasília, DF: Embrapa Café, 2013.| Biblioteca(s): Embrapa Rondônia. |
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| 37. | | SCHMIDT, R.; DIAS, J. R. M.; ESPINDULA, M. C.; PARTELLI, F. L.; ALVES, E. R. Poda apical e vergamento da haste principal na formação de cafeeiros clonais. Coffee Science, Lavras, v. 10, n. 2, p. 266 - 270, abr./jun. 2015.| Biblioteca(s): Embrapa Rondônia. |
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| 38. | | PARTELLI, F. L.; VIEIRA, H. D.; SANTIAGO, A. R.; BARROSO, D. G. Produção e desenvolvimento radicular de plantas de café 'Conilon' propagadas por sementes e por estacas. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 41, n. 6, p. 949-954, jun. 2006 Título em inglês: Yield and root development of 'Conilon' coffee plants propagated by cuttings and seeds.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 39. | | PARTELLI, F. L.; VIEIRA, H. D.; FERREIRA, E. P. de B.; VIANA, A. P.; MARTINS, M. A.; URQUIAGA, S. Chemical and microbiological soil characteristics under conventional and organic coffee production systems. Communications in Soil Science and Plant Analysis, New York, v. 43, n. 5, p. 847-864, Mar. 2012.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 40. | | PARTELLI, F. L.; VIEIRA, H. D.; FERREIRA, E. P. de B.; VIANA, A. P.; MARTINS, M. A.; URQUIAGA, S. Chemical and microbiological soil characteristics under conventional and organic coffee production systems. Communications in Soil Science and Plant Analysis, New York, v. 43, p. 847-864, 2012.| Biblioteca(s): Embrapa Agrobiologia. |
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| Registros recuperados : 80 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Rondônia. |
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Data corrente: |
22/03/2021 |
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Data da última atualização: |
14/06/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
PARTELLI, F. L.; OLIOSI, G.; DALAZEN, J. R.; SILVA, C. A. da; VIEIRA, H. D.; ESPINDULA, M. C. |
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Afiliação: |
FÁBIO LUIZ PARTELLI, Universidade Federal do Espírito Santo; GLEISON OLIOSI, Universidade Federal do Espírito Santo; JÉSSICA RODRIGUES DALAZEN, Universidade Federal de Rondônia; CLEIDSON ALVES DA SILVA, Universidade Federal de Lavras; HENRIQUE DUARTE VIEIRA, Universidade Estadual Norte Fluminense-Darcy Ribeiro; MARCELO CURITIBA ESPINDULA, CPAF-RO. |
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Título: |
Proportion of ripe fruit weight and volume to green coffee: differences in 43 genotypes of Coffea canephora. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Agronomy Journal, v. 113, n. 2, p. 1050-1057, Mar./Apr. 2021. |
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ISSN: |
0002-1962 (printed) / 1435-0645 (online). |
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DOI: |
https://doi.org/10.1002/agj2.20617 |
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Idioma: |
Inglês |
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Conteúdo: |
The processing yield or performance, which includes drying and depulping of coffee fruits, can be calculated as the relationship between the volume of ripe coffee fruits and green coffee weight and is a relevant characteristic for the development of new cultivars. The purpose of this study was to evaluate the processing performance of 42 genotypes and one population of Coffea canephora. The treatments consisted of 42 C. canephora genotypes propagated by cuttings and one seed-derived population arranged in a randomized block design with three replications. The genotypes were harvested when 80% of the fruits were in the ripe stage (red berries). We evaluated the relationship of the volume to weight of ripe fruit (ripe fruit volume [RFV]/ripe fruit weight [RFW]), the percentage of seed per fruit (% of seeds), the yield (in liters of ripe coffee) required to produce a 60-kg bag of green coffee, and the relationship between RFW and dry green bean weight (RFW/dry seed weight [DSW]). The results were subjected to ANOVA, and the means were grouped by the Scott-Knott test (p < .05). The mean yield of the evaluated genotypes was 347.57 L bag-1 of green coffee (between 294.01 and 439.72 L bag-1). A lower seed per fruit percentage identifies genotypes with a lower yield and higher RFW/DSW ratio. The genotypes Z21, 700, AD1, LB1, Emcapa 143, and AP required less than 315 L of ripe coffee to produce one 60-kg bag of green coffee beans. |
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Palavras-Chave: |
Análise de variância; Café verde; Espírito Santo; Fruto maduro; Green coffee; Nova Venécia (ES); Ripe fruit. |
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Thesagro: |
Café; Coffea Canephora; Comportamento de Variedade; Genótipo; Método Estatístico; Peso; Processamento; Rendimento; Semente; Volume. |
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Thesaurus NAL: |
Analysis of variance; Coffee beans; Fruit yield; Genotype; Processing technology; Statistical analysis; Variety trials; Weight. |
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Categoria do assunto: |
G Melhoramento Genético |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/222027/1/18526.pdf
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|
Marc: |
LEADER 02885naa a2200505 a 4500
001 2130848
005 2021-06-14
008 2021 bl uuuu u00u1 u #d
022 $a0002-1962 (printed) / 1435-0645 (online).
024 7 $ahttps://doi.org/10.1002/agj2.20617$2DOI
100 1 $aPARTELLI, F. L.
245 $aProportion of ripe fruit weight and volume to green coffee$bdifferences in 43 genotypes of Coffea canephora.$h[electronic resource]
260 $c2021
520 $aThe processing yield or performance, which includes drying and depulping of coffee fruits, can be calculated as the relationship between the volume of ripe coffee fruits and green coffee weight and is a relevant characteristic for the development of new cultivars. The purpose of this study was to evaluate the processing performance of 42 genotypes and one population of Coffea canephora. The treatments consisted of 42 C. canephora genotypes propagated by cuttings and one seed-derived population arranged in a randomized block design with three replications. The genotypes were harvested when 80% of the fruits were in the ripe stage (red berries). We evaluated the relationship of the volume to weight of ripe fruit (ripe fruit volume [RFV]/ripe fruit weight [RFW]), the percentage of seed per fruit (% of seeds), the yield (in liters of ripe coffee) required to produce a 60-kg bag of green coffee, and the relationship between RFW and dry green bean weight (RFW/dry seed weight [DSW]). The results were subjected to ANOVA, and the means were grouped by the Scott-Knott test (p < .05). The mean yield of the evaluated genotypes was 347.57 L bag-1 of green coffee (between 294.01 and 439.72 L bag-1). A lower seed per fruit percentage identifies genotypes with a lower yield and higher RFW/DSW ratio. The genotypes Z21, 700, AD1, LB1, Emcapa 143, and AP required less than 315 L of ripe coffee to produce one 60-kg bag of green coffee beans.
650 $aAnalysis of variance
650 $aCoffee beans
650 $aFruit yield
650 $aGenotype
650 $aProcessing technology
650 $aStatistical analysis
650 $aVariety trials
650 $aWeight
650 $aCafé
650 $aCoffea Canephora
650 $aComportamento de Variedade
650 $aGenótipo
650 $aMétodo Estatístico
650 $aPeso
650 $aProcessamento
650 $aRendimento
650 $aSemente
650 $aVolume
653 $aAnálise de variância
653 $aCafé verde
653 $aEspírito Santo
653 $aFruto maduro
653 $aGreen coffee
653 $aNova Venécia (ES)
653 $aRipe fruit
700 1 $aOLIOSI, G.
700 1 $aDALAZEN, J. R.
700 1 $aSILVA, C. A. da
700 1 $aVIEIRA, H. D.
700 1 $aESPINDULA, M. C.
773 $tAgronomy Journal$gv. 113, n. 2, p. 1050-1057, Mar./Apr. 2021.
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