Vol 6 No 1 (2019)
Articles

Ethylene Biosynthesis Inhibitors on the Quality of the Coffee Beverage and Efficiency of the Mechanical Harvest

Alisson Augusto Santos
Thayane Leonel Alves
Master Student, Post graduated Graduation in Agronomy (Science of the Soil), Universidade Estadual Paulista (UNESP), Jaboticabal, São Paulo, Brazil.
Evandro Freire Lemos
Agronomist, Prof. Dr., Universidade do Estado De Minas Gerais (UEMG), Passos, Minas Gerais, Brazil.
José De Arruda Barbosa
Master Student, Post graduated Graduation in Agronomy (Science of the Soil), Universidade Estadual Paulista (UNESP), Jaboticabal, São Paulo, Brazil.
Ian Lucas de Oliveira Rocha
Agronomist, Universidade do Estado De Minas Gerais (UEMG), Passos, Minas Gerais, Brazil.
Gabriela Mourão De Almeida
Master Student, Post graduated Graduation in Agronomy (Science of the Soil), Universidade Estadual Paulista (UNESP), Jaboticabal, São Paulo, Brazil.
Published July 4, 2019
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165 Views | 48 Downloads
Keywords
  • Coffee tree, Flowering, Weather, Physiological maturation, Coffea arábica, Fall of the leaves, Beverage tasting.
Citations
How to Cite
Santos, A., Alves, T. L., Lemos, E., Arruda Barbosa, J. D., Oliveira Rocha, I. L. de, & De Almeida, G. M. (2019). Ethylene Biosynthesis Inhibitors on the Quality of the Coffee Beverage and Efficiency of the Mechanical Harvest. Agriculture and Food Sciences Research, 6(1), 85-88. https://doi.org/10.20448/journal.512.2019.61.85.88

Abstract

The aim of the project is to evaluate the efficiency of the product based in Ethephonin® the standartization of the maturation of the fruits, in an answer of the mechanical harvest and the quality of the coffee beverage. The study was conducted at Aruã Farm, in Piumhi, Southwest of Brazil. The plants used in the research are from Coffea arábica L, planted in 2005, in the space of 3.2m x 0.60m. The experimental design adopted had randomized blocks with four treatments: T1 – Ethephon® (130ml/100ml water), T2 – controlling treatment, T3 – Ethephon® plus pH reductor (130ml plus 40ml/100 L water), T4 – Ethephon® plus bioprotector (130 ml plus 285.71 gr/100 L water) and 4 repetitions, totalizing, 16 parcels. To determine the percentual of the leaves fall of the coffee trees, four scores of the leaves: before applying the product, 15 days after applying, before and after the mechanical harvest. The harvest started when, the maturation of the beans got the following levels: T1 – 89.79% of cherry fruits, T2 – 72.98% of fruits, T – 86.02% of cherry fruits, T4 86.63% of cherry fruits. After the harvest the beans were taken to testes, of the region. The product Ethephon influenced in the maturation of the coffee fruits, increasing the efficiency of the mechanical harvest, reducing the volume (percentual) of the pass through. The product didn’t influence the defoliation of the plants. There was no interference among the treatments to taste the beverages and the samples ranking.

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