02488naa a2200229 a 450000100080000000500110000800800410001902200140006002400550007410000220012924501140015126000090026552017970027465000150207165000100208665000120209670000240210870000170213270000230214970000260217277300600219821648602024-06-13       2024    bl uuuu     u00u1 u    #d  a0963-99697 ahttps://doi.org/10.1016/j.foodres.2024.1145002DOI1 aNASCIMENTO, M. O.  aQuality of Arabica coffee grown in Brazilian Savannah and impact of potassium sources.h[electronic resource]  c2024  aLocated in Brazil’s Central Plateau, the Cerrado Savannah is an emerging coffee-growing region with significant potential for the national coffee market. This study investigated the impact of potassium fertilization on Arabica coffee quality in the Cerrado, using three potassium sources (K2SO4, KCl, and KNO3) and five cultivars (Arara, Aranas, ˜ IPR103, Catigu´ a and Topazio) ´ across two consecutive harvests. We focused on productivity, granulometry, chemical composition, and sensory characteristics. No significant difference in productivity across the cultivars studied or potassium sources as isolated factors were observed. Regarding chemical parameters, potassium sources only affected NO3 − and SO4 2− levels in the grains. Cultivar-specific differences were noted in caffeine (CAF), citric acid (CA), and sucrose (SUC), highlighting a strong genetic influence. K2SO4 improved productivity in Arara (15 %) and IPR103 (11 %), while KNO3 reduced flat grain percentage to 70 % in Catigu´ a. Sensory evaluation showed that all potassium sources and cultivars produced specialty coffees, with the Arara cultivar treated with K2SO4 achieving the highest SCA score (83.3) while IPR 103 treated with KCl scored the lowest at 78. Only three treatments were below but very close to the threshold (80). Multivariate analysis indicated a trend where specific treatments correlated with higher productivity and quality. Despite the subtle differences in productivity and quality among potassium sources, a cost-benefit analysis may favor KCl due to its affordability, suggesting its viability as a potassium fertilization option in coffee cultivation. Future research is needed to confirm these trends and optimize potassium source selection to enhance coffee quality in the Cerrado.  aAdubação  aCafé  aCerrado1 aCELESTINO, S. M. C.1 aVEIGA, A. D.1 aJESUS, B. D. A. de1 aOLIVEIRA, L. DE L. de  tFood Research Internationalgv. 188, 114500, July 2024.