Correlation detachment coffee force fruit under different conditions nutrition

Detalhes bibliográficos
Autor(a) principal: da Silva, Flávio Castro
Data de Publicação: 2016
Outros Autores: da Silva, Fábio Moreira, Scalco, Myriane Stella, Sales, Ronan Souza
Tipo de documento: Artigo
Idioma: por
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1026
Resumo: The coffee yield is strongly influenced by adequate supply of water and nutrients to plants. Because not all soil is the ideal amount of nutrients for plant growth, fertilization is intended to supplement these nutrients. The nole of fertigation is to provide coffee the water volume to be supplied with nutrients and preventing entering the plant water stress and nutrition. This study was carried out in the experimental area of the Department of Agriculture, Universidade Federal de Lavras in coffee cultivar Catigua MG 3 plants spaced 2.5 x 0.60 m. We tried to raise the detachment force of fruit maturation in green and cherry fruit moisture, trying to verify if these parameters correlate with the status of plants, over the period of maturation and consequently the selective mechanical harvesting. It was concluded that the oscillations of the detachment force of the coffee cherry are related to variables of the soil. The alterations found in fruit detachment force are observed when changes occur in soil moisture and soil water tension.
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spelling Correlation detachment coffee force fruit under different conditions nutritionCorrelação da Força de Desprendimento dos Frutos em Cafeeiros sob Diferentes Condições NutricionaisCoffee cropselective harvestfertilityCafeeiroscolheita seletivafertilidadeThe coffee yield is strongly influenced by adequate supply of water and nutrients to plants. Because not all soil is the ideal amount of nutrients for plant growth, fertilization is intended to supplement these nutrients. The nole of fertigation is to provide coffee the water volume to be supplied with nutrients and preventing entering the plant water stress and nutrition. This study was carried out in the experimental area of the Department of Agriculture, Universidade Federal de Lavras in coffee cultivar Catigua MG 3 plants spaced 2.5 x 0.60 m. We tried to raise the detachment force of fruit maturation in green and cherry fruit moisture, trying to verify if these parameters correlate with the status of plants, over the period of maturation and consequently the selective mechanical harvesting. It was concluded that the oscillations of the detachment force of the coffee cherry are related to variables of the soil. The alterations found in fruit detachment force are observed when changes occur in soil moisture and soil water tension.A colheita seletiva mecanizada já é uma realidade atualmente e utilizada por alguns produtores, porém, para que esta colheita seja eficiente é necessário que a colhedora seja regulada com base em parâmetros de condição da cultura, como a força de desprendimento dos frutos, que auxilia como indicador se a cultura está apta ou não para a colheita seletiva. Entretanto, os cafeeiros estão sujeitos às variações climáticas e de solo ao longo da colheita, podendo interferir na força de desprendimento e, como consequência, na colheita seletiva mecanizada. Este trabalho foi realizado na área experimental do Departamento de Agricultura da Universidade Federal de Lavras, em cafeeiros da cultivar Catiguá MG 3 transplantadas no espaçamento entre linhas de 2,5 m e 0,60 m entre plantas. Buscou-se avaliar a força de desprendimento dos frutos nas maturações verde e cereja, bem como a umidade dos mesmos, objetivando verificar se estes parâmetros apresentam correlação com a condição nutricional e umidade do solo nas profundidades de 10, 25, 40 e 60 cm, ao longo do período de maturação. Foi possível concluir que as oscilações da força de desprendimento dos frutos do cafeeiro estão relacionadas com a umidade do solo e a umidade dos frutos.Editora UFLA2016-05-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/mswordhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1026Coffee Science - ISSN 1984-3909; Vol. 11 No. 2 (2016); 169 - 179Coffee Science; Vol. 11 Núm. 2 (2016); 169 - 179Coffee Science; v. 11 n. 2 (2016); 169 - 1791984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1026/pdf_1026https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1026/1544Copyright (c) 2016 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessda Silva, Flávio Castroda Silva, Fábio MoreiraScalco, Myriane StellaSales, Ronan Souza2016-05-13T03:36:21Zoai:coffeescience.ufla.br:article/1026Revistahttps://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:2024-05-21T19:53:55.347480Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Correlation detachment coffee force fruit under different conditions nutrition
Correlação da Força de Desprendimento dos Frutos em Cafeeiros sob Diferentes Condições Nutricionais
title Correlation detachment coffee force fruit under different conditions nutrition
spellingShingle Correlation detachment coffee force fruit under different conditions nutrition
da Silva, Flávio Castro
Coffee crop
selective harvest
fertility
Cafeeiros
colheita seletiva
fertilidade
title_short Correlation detachment coffee force fruit under different conditions nutrition
title_full Correlation detachment coffee force fruit under different conditions nutrition
title_fullStr Correlation detachment coffee force fruit under different conditions nutrition
title_full_unstemmed Correlation detachment coffee force fruit under different conditions nutrition
title_sort Correlation detachment coffee force fruit under different conditions nutrition
author da Silva, Flávio Castro
author_facet da Silva, Flávio Castro
da Silva, Fábio Moreira
Scalco, Myriane Stella
Sales, Ronan Souza
author_role author
author2 da Silva, Fábio Moreira
Scalco, Myriane Stella
Sales, Ronan Souza
author2_role author
author
author
dc.contributor.author.fl_str_mv da Silva, Flávio Castro
da Silva, Fábio Moreira
Scalco, Myriane Stella
Sales, Ronan Souza
dc.subject.por.fl_str_mv Coffee crop
selective harvest
fertility
Cafeeiros
colheita seletiva
fertilidade
topic Coffee crop
selective harvest
fertility
Cafeeiros
colheita seletiva
fertilidade
description The coffee yield is strongly influenced by adequate supply of water and nutrients to plants. Because not all soil is the ideal amount of nutrients for plant growth, fertilization is intended to supplement these nutrients. The nole of fertigation is to provide coffee the water volume to be supplied with nutrients and preventing entering the plant water stress and nutrition. This study was carried out in the experimental area of the Department of Agriculture, Universidade Federal de Lavras in coffee cultivar Catigua MG 3 plants spaced 2.5 x 0.60 m. We tried to raise the detachment force of fruit maturation in green and cherry fruit moisture, trying to verify if these parameters correlate with the status of plants, over the period of maturation and consequently the selective mechanical harvesting. It was concluded that the oscillations of the detachment force of the coffee cherry are related to variables of the soil. The alterations found in fruit detachment force are observed when changes occur in soil moisture and soil water tension.
publishDate 2016
dc.date.none.fl_str_mv 2016-05-13
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/1026
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1026
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1026/pdf_1026
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1026/1544
dc.rights.driver.fl_str_mv Copyright (c) 2016 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2016 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/msword
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. 11 No. 2 (2016); 169 - 179
Coffee Science; Vol. 11 Núm. 2 (2016); 169 - 179
Coffee Science; v. 11 n. 2 (2016); 169 - 179
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
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