Terroir de café em lavouras no município de Araponga - MG

• Autor(a) principal: Silva, Samuel de Assis
• Data de Publicação: 2012
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/720
• topic: Qualidade de café; Certificação de origem; Sensoriamento remoto; Quality coffee; Certification of origin; Remote sensing; CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA

The value of the coffee is set depending on their quality and this is dependent on the characteristics of where this is produced. The differentiation of coffee through the notion of terroir to determine potential areas for the production of specialty coffees and coffee characterize the type characteristic of these areas, exploring its potential. The study of terroirs is related to the understanding of a small territory, in which different local factors provide different qualities of products. The aim of this study was to characterize and define terroirs production of coffee plantations in the municipality of Araponga - MG, define the influence of climatic variables, soil and topography on the terroirs and quality, and use an artificial vision system for estimating quality of the drink. Data were collected at four farms in the municipality of Araponga - MG, which were chosen considering the significant differences between them, especially in respect of the same altitude. Samples were collected from cherry fruit in each of the plots of each crop, which were used to determine the overall quality of coffee and their sensory characteristics. These fruits were measured the total soluble solids (º Brix) using a portable refractometer, the spectral behavior using a spectroradiometer with artificial lighting and the colorimetric characteristics through images taken with digital cameras. The influence of climate on the terroirs and the quality of coffee was evaluated as a function of relative humidity, temperature, solar radiation and average number of hours of light. The soil of terroirs was characterized based on their physical attributes and textural about their training and material. The coffee quality was evaluated by analyzing their physical and sensory analysis, according to the rules of national and international competitions of the Specialty Coffee Association of America (SCAA). The definition of the terroirs of coffee production was made from the notes of the global coffee farms as well as its peculiar characteristics. The farm's cap stood out over others based on the average overall quality and also the average values of sweetness and flavor of coffee. The Araponga District - MG has more of a terroir of coffee production is characterized by two different extracts of altitude and exercise influence on the natural quality of coffee harvested, making them distinguishable. The coffee quality is dependent on the terroir, and this, in turn, altitude, position and characteristics of the crop microclimate. The overall quality of coffee has significant correlation with the values of R band and reflectance of fruits. ° Brix values showed no significant correlation with the quality of coffee. You can use the values of R band and reflectance in the band of red cherry fruit to the estimation of overall quality of coffee, and feasible to adopt a simplified system for image acquisition.