Physical analyses and quimical composition of coffee submitted to different fungicidal treatments

Detalhes bibliográficos
Autor(a) principal: Abrahão, Adriano Andrade
Data de Publicação: 2009
Outros Autores: Pereira, Rosemary Gualberto Fonseca Alvarenga, Borém, Flavio Meira, Rezende, Juliana Costa de, Barbosa, Jose Carlos
Tipo de documento: Artigo
Idioma: por
eng
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/174
Resumo: The objective of this work was to ascertain the influence of different fungal disease control methods for coffee (Coffea arabica L.) on the physical classification and chemical composition of coffee beans These practices were undertaken in agricultural years 2002/03 and 2003/04. A completely random design was used with subdivided plots, using repetitions in 2 x 3 factorial scheme, and two harvests and three fungicide treatments (systemic fungicide, trade name Ópera®, cupric fungicide, trade name Cobox®, and non-treated control with fungicides). The fruits were separated in parchment and floaters. The quality evaluations of the beans took place through physical and chemical analyses. The Opera® and Cobox® fungicide treatments influence the classification by type and the chemical composition of the floaters in a positive way. The Opera® fungicide provides higher results in total sugars of floaters.
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spelling Physical analyses and quimical composition of coffee submitted to different fungicidal treatmentsClassificação física e composição química do café submetido a diferentes tratamentos fungicidasCoffea arabicafungicidesqualityhandlingCoffea arabicafungicidascomposição químicaqualidademanejo The objective of this work was to ascertain the influence of different fungal disease control methods for coffee (Coffea arabica L.) on the physical classification and chemical composition of coffee beans These practices were undertaken in agricultural years 2002/03 and 2003/04. A completely random design was used with subdivided plots, using repetitions in 2 x 3 factorial scheme, and two harvests and three fungicide treatments (systemic fungicide, trade name Ópera®, cupric fungicide, trade name Cobox®, and non-treated control with fungicides). The fruits were separated in parchment and floaters. The quality evaluations of the beans took place through physical and chemical analyses. The Opera® and Cobox® fungicide treatments influence the classification by type and the chemical composition of the floaters in a positive way. The Opera® fungicide provides higher results in total sugars of floaters. Objetivando verificar a influência de diferentes métodos de controle de doenças fúngicas do cafeeiro (Coffea arabica L.) na classificação física e na composição química dos grãos de café, foi conduzido este ensaio nos anos agrícolas 2002/03 e 2003/04. O delineamento utilizado foi o inteiramente casualizado com parcelas subdivididas, utilizando quatro repetições, em esquema fatorial 2 x 3, compreendendo duas safras e três tratamentos fungicidas (fungicida sistêmico, nome comercial Ópera®, fungicida cúprico, nome comercial Cobox®, e testemunha não tratada com fungicidas). Os frutos foram separados em cereja descascado e boia. Os tratamentos fungicidas Ópera® e Cobox® utilizados para o controle da ferrugem e cercóspora, influenciam de maneira positiva a classificação por tipo e a composição química do café boia. A aplicação do fungicida Ópera® proporciona melhores resultados nos teores de açúcares totais do café boia do que os demais tratamentos aplicados.Editora UFLA2009-12-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/174Coffee Science - ISSN 1984-3909; Vol. 4 No. 2 (2009); 100-109Coffee Science; Vol. 4 Núm. 2 (2009); 100-109Coffee Science; v. 4 n. 2 (2009); 100-1091984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAporenghttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/174/200https://coffeescience.ufla.br/index.php/Coffeescience/article/view/174/pdf_11Copyright (c) 2009 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessAbrahão, Adriano AndradePereira, Rosemary Gualberto Fonseca AlvarengaBorém, Flavio MeiraRezende, Juliana Costa deBarbosa, Jose Carlos2013-02-24T12:48:15Zoai:coffeescience.ufla.br:article/174Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:32.644320Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Physical analyses and quimical composition of coffee submitted to different fungicidal treatments
Classificação física e composição química do café submetido a diferentes tratamentos fungicidas
title Physical analyses and quimical composition of coffee submitted to different fungicidal treatments
spellingShingle Physical analyses and quimical composition of coffee submitted to different fungicidal treatments
Abrahão, Adriano Andrade
Coffea arabica
fungicides
quality
handling
Coffea arabica
fungicidas
composição química
qualidade
manejo
title_short Physical analyses and quimical composition of coffee submitted to different fungicidal treatments
title_full Physical analyses and quimical composition of coffee submitted to different fungicidal treatments
title_fullStr Physical analyses and quimical composition of coffee submitted to different fungicidal treatments
title_full_unstemmed Physical analyses and quimical composition of coffee submitted to different fungicidal treatments
title_sort Physical analyses and quimical composition of coffee submitted to different fungicidal treatments
author Abrahão, Adriano Andrade
author_facet Abrahão, Adriano Andrade
Pereira, Rosemary Gualberto Fonseca Alvarenga
Borém, Flavio Meira
Rezende, Juliana Costa de
Barbosa, Jose Carlos
author_role author
author2 Pereira, Rosemary Gualberto Fonseca Alvarenga
Borém, Flavio Meira
Rezende, Juliana Costa de
Barbosa, Jose Carlos
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Abrahão, Adriano Andrade
Pereira, Rosemary Gualberto Fonseca Alvarenga
Borém, Flavio Meira
Rezende, Juliana Costa de
Barbosa, Jose Carlos
dc.subject.por.fl_str_mv Coffea arabica
fungicides
quality
handling
Coffea arabica
fungicidas
composição química
qualidade
manejo
topic Coffea arabica
fungicides
quality
handling
Coffea arabica
fungicidas
composição química
qualidade
manejo
description The objective of this work was to ascertain the influence of different fungal disease control methods for coffee (Coffea arabica L.) on the physical classification and chemical composition of coffee beans These practices were undertaken in agricultural years 2002/03 and 2003/04. A completely random design was used with subdivided plots, using repetitions in 2 x 3 factorial scheme, and two harvests and three fungicide treatments (systemic fungicide, trade name Ópera®, cupric fungicide, trade name Cobox®, and non-treated control with fungicides). The fruits were separated in parchment and floaters. The quality evaluations of the beans took place through physical and chemical analyses. The Opera® and Cobox® fungicide treatments influence the classification by type and the chemical composition of the floaters in a positive way. The Opera® fungicide provides higher results in total sugars of floaters.
publishDate 2009
dc.date.none.fl_str_mv 2009-12-31
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/174
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/174
dc.language.iso.fl_str_mv por
eng
language por
eng
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/174/200
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/174/pdf_11
dc.rights.driver.fl_str_mv Copyright (c) 2009 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2009 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Editora UFLA
publisher.none.fl_str_mv Editora UFLA
dc.source.none.fl_str_mv Coffee Science - ISSN 1984-3909; Vol. 4 No. 2 (2009); 100-109
Coffee Science; Vol. 4 Núm. 2 (2009); 100-109
Coffee Science; v. 4 n. 2 (2009); 100-109
1984-3909
reponame:Coffee Science (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Coffee Science (Online)
collection Coffee Science (Online)
repository.name.fl_str_mv Coffee Science (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com
_version_ 1799874918413762560

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