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Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes

dc.contributor.authorFerreira, D. S.
dc.contributor.authorDo Amaral, J. F.T.
dc.contributor.authorPereira, L. L.
dc.contributor.authorFerreira, J. M.S.
dc.contributor.authorGuarçoni, R. C.
dc.contributor.authorMoreira, T. R.
dc.contributor.authorDe Oliveira, A. C.
dc.contributor.authorRodrigues, W. N.
dc.contributor.authorDe Almeida, S. L.H. [UNESP]
dc.contributor.authorRibeiro, W. R.
dc.contributor.authorTomaz, M. A.
dc.contributor.authorCastanheira, D. T.
dc.contributor.authorLima Filho, T.
dc.contributor.institutionFederal University of Viçosa
dc.contributor.institutionFederal University of Espirito Santo
dc.contributor.institutionFederal Institute of Espírito Santo
dc.contributor.institutionAssistência Técnica e Extensão Rural
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2022-04-28T19:30:21Z
dc.date.available2022-04-28T19:30:21Z
dc.date.issued2021-01-01
dc.description.abstractThe production of specialty coffee has several factors and parameters that are added up in the course of production, so that the quality is expressed in the act of consumption. Based on this scenario, this study included the analysis of ten genotypes of arabica coffee, the materials being subjected to irrigated and rainfed water regimes, in a low altitude region, to identify responses for sensory and physical-chemical quality. The genotypes were evaluated in a split-plot scheme with a randomized block design, with three replications. Arabica coffee fruits were harvested with 80% cherry seeds and processed by the wet method. Subsequently, the characteristics related to physical-chemical and sensory analyses were evaluated. The genotypes of the Paraíso group showed great variability for the physical-chemical and sensory variables for rainfed and irrigated regimes. The genotypes of the Catuaí group, however, showed less variability for sensory characteristics in both cultivation environments and for physical-chemical characteristics in the irrigated regime. In the sensorial data set, the genotypes Catuaí 144 CCF and Catuaí 144 SFC (when irrigated) and Paraíso H 419-3-3-7-16-2, Paraíso H 419-3-3-7-16-11 and Catucaí 24-137 (rainfed cultivation), are more favourable to the production of specialty coffee at low altitude.en
dc.description.affiliationDepartment of Agronomy Federal University of Viçosa
dc.description.affiliationDepartment of Agronomy and Food Sciences Federal University of Espirito Santo
dc.description.affiliationFederal Institute of Espírito Santo
dc.description.affiliationInstituto Capixaba de Pesquisa Assistência Técnica e Extensão Rural
dc.description.affiliationDepartment of Rural Engineering Faculty of Agricultural and Veterinary Sciences Paulista State University Júlio de Mesquita Filho
dc.description.affiliationUnespDepartment of Rural Engineering Faculty of Agricultural and Veterinary Sciences Paulista State University Júlio de Mesquita Filho
dc.format.extent1-9
dc.identifierhttp://dx.doi.org/10.1017/S0021859621000198
dc.identifier.citationJournal of Agricultural Science, p. 1-9.
dc.identifier.doi10.1017/S0021859621000198
dc.identifier.issn1469-5146
dc.identifier.issn0021-8596
dc.identifier.scopus2-s2.0-85103636683
dc.identifier.urihttp://hdl.handle.net/11449/221715
dc.language.isoeng
dc.relation.ispartofJournal of Agricultural Science
dc.sourceScopus
dc.subjectCanonical variable
dc.subjectgenetic variability
dc.subjectirrigated coffee plantation
dc.subjectspecial coffee
dc.subjecttransition altitude
dc.titlePhysico-chemical and sensory interactions of arabica coffee genotypes in different water regimesen
dc.typeArtigopt
dspace.entity.typePublication
unesp.author.orcid0000-0003-3428-4964[1]
unesp.author.orcid0000-0002-6095-2287[5]
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências Agrárias e Veterinárias, Jaboticabalpt

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