Qualidade dos cafés verde-cana e cereja preparados por via úmida
Ano de defesa: | 2011 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Tese |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Viçosa
|
Programa de Pós-Graduação: |
Doutorado em Fitotecnia
|
Departamento: |
Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://locus.ufv.br/handle/123456789/1146 |
Resumo: | Significant contributions to improving the quality and the resulting compensation are assigned to the coffee wet processing. This study aimed to determine the yield and quality potential of the coffee picked in stage greencane, when prepared by wet processing. The study was conducted at Unidade de Processamento de Café in the Departamento de Fitotecnia of Universidade Federal de Viçosa. Samples from seven batches of Arabica coffee were used. The samples of code 1, 2, 3, 4 and 5 were extracted from batches picked from Viçosa - MG. Lots 6 and 7 were collected in the municipality of Vargem Alta - ES. All the coffee was submitted to the wet processing, and the fraction of green fruits and green-cane was mechanically separated of the fraction cherry fruits. The grains with parchment were exposed in concrete yard in full sun for a day, for pre-drying. After this time the coffee was transferred to the suspended yard where it remained until moisture around 10.5 to 11%. Then the samples were treated, standardized and classified as defects and sieve to determine the dry weight of 100 grains and the electrical conductivity of the exudate after soaking in 3.5 and 5 hours, beyond the sensory analysis. The experiment was conducted in a randomized design (CRD) with four replications. The treatments were arranged in 7 x 2 factorial (seven batches of coffee and two levels of ripeness: green-cane and cherry). The averages of the plots were grouped by the Scott-Knott test at 5% significance level. As a result grains from cherry fruits of larger size and greater weight of dry matter and fewer defects, improving the yield fraction. After 3.5 hours of soaking was possible to determine with certainty the electrical conductivity of the exudate of the grains. The fraction of green-cane showed the highest conductivity, however, the result was still at low levels. The analysis of the beverage did not detect differences between levels of maturity and was given a satisfactory rating for all treatments. |
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Dalvi, Leandro Pinhttp://lattes.cnpq.br/7662111330884819Silva, Fernando Antônio Pereira daCecon, Paulo Robertohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788114T5Sakiyama, Ney Sussumuhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781483H8Pinto, Francisco de Assis de Carvalhohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4784515P9Oliveira, Antônio Carlos Baião dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782833P52015-03-26T12:43:39Z2011-11-012015-03-26T12:43:39Z2011-02-23DALVI, Leandro Pin. Quality of coffees sugarcane-green and cherry stage prepared by wet processing. 2011. 70 f. Tese (Doutorado em Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de) - Universidade Federal de Viçosa, Viçosa, 2011.http://locus.ufv.br/handle/123456789/1146Significant contributions to improving the quality and the resulting compensation are assigned to the coffee wet processing. This study aimed to determine the yield and quality potential of the coffee picked in stage greencane, when prepared by wet processing. The study was conducted at Unidade de Processamento de Café in the Departamento de Fitotecnia of Universidade Federal de Viçosa. Samples from seven batches of Arabica coffee were used. The samples of code 1, 2, 3, 4 and 5 were extracted from batches picked from Viçosa - MG. Lots 6 and 7 were collected in the municipality of Vargem Alta - ES. All the coffee was submitted to the wet processing, and the fraction of green fruits and green-cane was mechanically separated of the fraction cherry fruits. The grains with parchment were exposed in concrete yard in full sun for a day, for pre-drying. After this time the coffee was transferred to the suspended yard where it remained until moisture around 10.5 to 11%. Then the samples were treated, standardized and classified as defects and sieve to determine the dry weight of 100 grains and the electrical conductivity of the exudate after soaking in 3.5 and 5 hours, beyond the sensory analysis. The experiment was conducted in a randomized design (CRD) with four replications. The treatments were arranged in 7 x 2 factorial (seven batches of coffee and two levels of ripeness: green-cane and cherry). The averages of the plots were grouped by the Scott-Knott test at 5% significance level. As a result grains from cherry fruits of larger size and greater weight of dry matter and fewer defects, improving the yield fraction. After 3.5 hours of soaking was possible to determine with certainty the electrical conductivity of the exudate of the grains. The fraction of green-cane showed the highest conductivity, however, the result was still at low levels. The analysis of the beverage did not detect differences between levels of maturity and was given a satisfactory rating for all treatments.Contribuições significativas para a melhoria da qualidade e consequente remuneração são atribuídas ao preparo do café via úmida. A presente pesquisa teve como objetivo determinar o rendimento e o potencial de qualidade do café colhido no estádio verde-cana, quando preparado por via úmida. O trabalho foi conduzido na Unidade de Processamento de Café do Departamento de Fitotecnia da Universidade Federal de Viçosa. Foram utilizadas amostras provenientes de sete lotes de café arábica. As amostras de código 1, 2, 3, 4 e 5 foram extraídas de lotes colhidos na região de Viçosa-MG. Os lotes 6 e 7 foram colhidos no município de Vargem Alta-ES. Todo o café foi submetido ao preparo via úmida, e a fração de frutos verdes e verde-cana foi separada mecanicamente da fração cereja pelo próprio descascador. Os grãos em pergaminho foram esparramados em terreiro de concreto a pleno sol durante um dia, para pré-secagem. Após este período, o café foi transferido para terreiro suspenso onde permaneceu até atingir umidade em torno de 10,5 a 11%. Em seguida, as amostras foram beneficiadas, padronizadas e classificadas quanto a defeitos e peneira para determinação do peso de matéria seca de 100 grãos e da condutividade elétrica do exsudato após embebição de 3,5 e 5 horas, além da análise sensorial por prova de xícara. O experimento foi montado segundo um esquema fatorial 7x2 (7 lotes de café e dois níveis de maturação: cereja e verde-cana), em DIC com quatro repetições. Os dados foram analisados por meio da análise de variância. As médias foram comparadas pelo teste F e pelo critério de Scott-Knott a 5%. Como resultado, grãos provenientes de frutos cereja apresentaram maior tamanho e maior peso de massa seca e menor quantidade de defeitos, conferindo maior rendimento a esta fração. Após 3,5 horas de embebição, foi possível determinar com segurança a condutividade elétrica do exsudato dos grãos. A fração verde-cana apresentou maior condutividade, no entanto, o resultado situou-se ainda em níveis baixos. A análise sensorial da bebida não detectou diferenças entre os níveis de maturação. Grãos provenientes de frutos verde-cana, classificados como peneira 16 e acima sem defeitos, apresentam qualidade da bebida equivalente ao café cereja, alcançando na análise sensorial por prova de xícara notas finais acima de 75 pontos na escala BSCA.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de ViçosaDoutorado em FitotecniaUFVBRPlantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita deCaféQualidadeVerde-canaVia úmidaCoffeeQualitySugarcane-greenWet processingCNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIAQualidade dos cafés verde-cana e cereja preparados por via úmidaQuality of coffees sugarcane-green and cherry stage prepared by wet processinginfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf500340https://locus.ufv.br//bitstream/123456789/1146/1/texto%20completo.pdf6e7205dff95fb078daa08a6d2ba11d73MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain103457https://locus.ufv.br//bitstream/123456789/1146/2/texto%20completo.pdf.txt86e3e6dcbc62b9e73366f343cf139f92MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3545https://locus.ufv.br//bitstream/123456789/1146/3/texto%20completo.pdf.jpg0a0da7e52e4dc565202966826b2c13edMD53123456789/11462016-04-06 23:21:16.418oai:locus.ufv.br:123456789/1146Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:21:16LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Qualidade dos cafés verde-cana e cereja preparados por via úmida |
dc.title.alternative.eng.fl_str_mv |
Quality of coffees sugarcane-green and cherry stage prepared by wet processing |
title |
Qualidade dos cafés verde-cana e cereja preparados por via úmida |
spellingShingle |
Qualidade dos cafés verde-cana e cereja preparados por via úmida Dalvi, Leandro Pin Café Qualidade Verde-cana Via úmida Coffee Quality Sugarcane-green Wet processing CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIA |
title_short |
Qualidade dos cafés verde-cana e cereja preparados por via úmida |
title_full |
Qualidade dos cafés verde-cana e cereja preparados por via úmida |
title_fullStr |
Qualidade dos cafés verde-cana e cereja preparados por via úmida |
title_full_unstemmed |
Qualidade dos cafés verde-cana e cereja preparados por via úmida |
title_sort |
Qualidade dos cafés verde-cana e cereja preparados por via úmida |
author |
Dalvi, Leandro Pin |
author_facet |
Dalvi, Leandro Pin |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/7662111330884819 |
dc.contributor.author.fl_str_mv |
Dalvi, Leandro Pin |
dc.contributor.advisor-co1.fl_str_mv |
Silva, Fernando Antônio Pereira da |
dc.contributor.advisor-co2.fl_str_mv |
Cecon, Paulo Roberto |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788114T5 |
dc.contributor.advisor1.fl_str_mv |
Sakiyama, Ney Sussumu |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781483H8 |
dc.contributor.referee1.fl_str_mv |
Pinto, Francisco de Assis de Carvalho |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4784515P9 |
dc.contributor.referee2.fl_str_mv |
Oliveira, Antônio Carlos Baião de |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782833P5 |
contributor_str_mv |
Silva, Fernando Antônio Pereira da Cecon, Paulo Roberto Sakiyama, Ney Sussumu Pinto, Francisco de Assis de Carvalho Oliveira, Antônio Carlos Baião de |
dc.subject.por.fl_str_mv |
Café Qualidade Verde-cana Via úmida |
topic |
Café Qualidade Verde-cana Via úmida Coffee Quality Sugarcane-green Wet processing CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIA |
dc.subject.eng.fl_str_mv |
Coffee Quality Sugarcane-green Wet processing |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIA |
description |
Significant contributions to improving the quality and the resulting compensation are assigned to the coffee wet processing. This study aimed to determine the yield and quality potential of the coffee picked in stage greencane, when prepared by wet processing. The study was conducted at Unidade de Processamento de Café in the Departamento de Fitotecnia of Universidade Federal de Viçosa. Samples from seven batches of Arabica coffee were used. The samples of code 1, 2, 3, 4 and 5 were extracted from batches picked from Viçosa - MG. Lots 6 and 7 were collected in the municipality of Vargem Alta - ES. All the coffee was submitted to the wet processing, and the fraction of green fruits and green-cane was mechanically separated of the fraction cherry fruits. The grains with parchment were exposed in concrete yard in full sun for a day, for pre-drying. After this time the coffee was transferred to the suspended yard where it remained until moisture around 10.5 to 11%. Then the samples were treated, standardized and classified as defects and sieve to determine the dry weight of 100 grains and the electrical conductivity of the exudate after soaking in 3.5 and 5 hours, beyond the sensory analysis. The experiment was conducted in a randomized design (CRD) with four replications. The treatments were arranged in 7 x 2 factorial (seven batches of coffee and two levels of ripeness: green-cane and cherry). The averages of the plots were grouped by the Scott-Knott test at 5% significance level. As a result grains from cherry fruits of larger size and greater weight of dry matter and fewer defects, improving the yield fraction. After 3.5 hours of soaking was possible to determine with certainty the electrical conductivity of the exudate of the grains. The fraction of green-cane showed the highest conductivity, however, the result was still at low levels. The analysis of the beverage did not detect differences between levels of maturity and was given a satisfactory rating for all treatments. |
publishDate |
2011 |
dc.date.available.fl_str_mv |
2011-11-01 2015-03-26T12:43:39Z |
dc.date.issued.fl_str_mv |
2011-02-23 |
dc.date.accessioned.fl_str_mv |
2015-03-26T12:43:39Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
DALVI, Leandro Pin. Quality of coffees sugarcane-green and cherry stage prepared by wet processing. 2011. 70 f. Tese (Doutorado em Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de) - Universidade Federal de Viçosa, Viçosa, 2011. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/1146 |
identifier_str_mv |
DALVI, Leandro Pin. Quality of coffees sugarcane-green and cherry stage prepared by wet processing. 2011. 70 f. Tese (Doutorado em Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de) - Universidade Federal de Viçosa, Viçosa, 2011. |
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http://locus.ufv.br/handle/123456789/1146 |
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Universidade Federal de Viçosa |
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Doutorado em Fitotecnia |
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UFV |
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BR |
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Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de |
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Universidade Federal de Viçosa |
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