Vegetative and productive aspects of organically grown coffee cultivars under shaded and unshaded systems

Although Coffea arabica species has its origin in the African understories, there is great resistance on the part of the Brazilian producers for growing this species under agroforestry systems as they fear that shading reduces production. This study aimed at evaluating some vegetative traits and the productivity of organically grown coffee (Coffea arabica L.) cultivars under shaded and unshaded systems. Twelve treatments consisting of two cultivation systems (shaded and unshaded) and six coffee cultivars were arranged in randomized blocks with four replicates, in a split-plot scheme. Shading was provided by banana (Musa sp.) and coral bean plants (Erythrinaverna). Shading delayed fruit maturation. Late maturation cultivars, such as the Icatu and the Obatã, matured early in both cultivation systems, while medium and early maturation cultivars presented late maturation. Cultivation in the shaded system increased the leaf area and the number of lower branches, decreased the number of productive nodes per branch, and increased the distance between the nodes and the number of leaves present in the branches. Cultivation in the unshaded system presented greater number of plants with branch blight in relation to plants grown in the shade. The productivity of the cultivars was not different, at 30.0 processed bags per hectare in the shaded system, and 25.8 processed bags per hectare in the unshaded system. The most productive cultivars in the shaded system were the Tupi, the Obatã, and the Catuaí, while no differences between cultivars were obtained in the unshaded system.

Quality of natural coffee subjected to different rest periods during the drying process

O parcelamento da secagem pode ser eficiente tanto no que diz respeito à qualidade final do café, quanto na redução do consumo específico de energia. Diante disso, objetivou-se, com o presente trabalho, avaliar o efeito do teor de água dos frutos no momento da interrupção da secagem e do período de repouso até a retomada da secagem na qualidade do café natural, por meio da análise sensorial e dos testes de condutividade elétrica e lixiviação de potássio. Frutos de café maduros foram colhidos manual e seletivamente e, em seguida, secados ao sol em terreiros de concreto por dois dias e, então, submetidos à secagem mecânica em secadores de camada fixa. Quando o café atingiu os teores de água de 20%, 17% e 14% (base úmida, bu), a secagem foi interrompida e o café permaneceu em repouso por cinco, quinze e trinta dias e, posteriormente, foi secado em secadores mecânicos até o teor de água de 11% (bu). O controle constituiu-se na secagem completa em terreiro. Observou-se que as combinações entre o menor teor de água e o maior período de repouso e entre o maior teor de água e o menor período de repouso, proporcionam menores valores de lixiviação de potássio. A qualidade da bebida melhora progressivamente com o aumento do período de repouso. A interrupção da secagem com teores de água de 17% e 20% (bu) não altera a qualidade do café natural, comparativamente à secagem completa em terreiro.

Effects of caffeine and used coffee grounds on biological features of Aedes aegypti (Diptera, Culicidae) and their possible use in alternative control

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Isolation and HPLC quantitative analysis of flavonoid glycosides from Brazilian beverages (Maytenus ilicifolia and M-aquifolium)

Aqueous infusions of Brazilian Maytenus leaves are used as beverages, foodstuffs, and phytomedicines. Previously, we isolated two new flavonoid tetrasaccharides from the infusion of Maytenus aquifolium leaves that showed antiulcer activity. In this investigation a new flavonoid tetrasaccharide, kaempferol-3-O-alpha -L-rhamnopyranosyl (1-6)-O-[alpha -L-arabinopyranosyl (1 -->3)-O-alpha -L-rhamnopyranosyl (1-2)]-O-beta -D-galactopyranoside (3), was isolated, together with kaempferol tri- and disaccharides and quercetin trisaccharides from the aqueous infusion of Maytenus ilicifolia leaves. All structures were elucidated by ES-MS and NMR spectroscopic methods. The quantitative analysis of the flavonoid glycosides from Maytenus ilicifolia and M. aquifolium has been performed by HPLC.

Action of auxins and/or boron, in the process of formation of roots in cuttings of coffee (Coffea-Arabica L CV Mundo-Novo)

The objective of present research was to verify the IBA and/or NAA effects with boron, on rooting of coffee (Coffea arabica L. cv 'Mundo Novo') stem cuttings. Therefore it were used stem cuttings from semi-hardwood orthotropous branches, having two nodes, with aproximately 10 cm of lenght. The cuttings were treateds during 24 hours with IBA and/or NAA plus boron solutions. The treatments' effect was observed trough the following observation, 90 days after planting: rooting percentage and number of cuttings with ''callus''. Trough the resultS obtained, it was concluded that, for obtaining more rooting of cuttings, the best treatment was NAA at 200 ppm plus boron or, the combination of IBA and NAA at 200 ppm plus boron.

Benzoate ion determination in beverages by using a potentiometric sensor immobilized in a graphite matrix

The characteristics, performance, and application of an electrode, namely. Pt\Hg\Hg-2(Bzt)(2)\graphite, where Bzt stands for benzoate ion. are described. This electrode responds to Bzt with sensitivity of 57.7 +/- 1.0 mV/decade over the range 5 x 10(-4)-1 x 10(-1) mol l(-1) at pH 6.0-8.0 with a detection limit of 1.6 x 10(-4) mol l(-1). The electrode shows easy construction, fast response rime (between 10-30 s), low-cost, acid excellent response stability (lifetime > 6 months, in continuous use), the proposed sensor displayed good selectivity for benzoate in the presence of several carboxylate and inorganic anions. It was used to determine benzoate in various beverages by means of the standard additions method. The results obtained by using this electrode compared very favorably with those given by the official AOAC spectrophotometric method and by a HPLC procedure as well. (C) 2001 Elsevier B.V. B.V. All rights reserved.

Relation between quality and rheological properties of lactic beverages

The physicochemical (pH, fat and total solids content), sensory (appearance, consistency and taste), and rheological characteristics of five different commercial brands of lactic beverages were determined. Rheological measurements were obtained at 5 degreesC and 25 degreesC using a Brookfield rheometer. The experimental data were described by the power law and Herschel-Bulkley models. The ANOVA of the results were conducted using an incomplete block design, and using Tukey test. Samples showed a significant difference (P less than or equal to 0.05%) for fat content and pH. There was a significant difference in total solids content only among Nestle (A), Batavo (C), and Parmalat (D) samples. Sensory evaluation showed more global acceptability for Nestle; however, Nestle and Vigor (E) lactic beverages obtained better results for appearance than for consistency and taste. Batavo obtained the best score for taste. All test samples exhibited non-Newtonian behavior, with thixotropy. Upward curves showed pseudoplastic behavior, while downward curves showed dilatant behavior with the exception of the Nestle sample, at 25 degreesC. Lactic beverages from all brands analyzed showed similar rheological behavior. (C) 2001 Elsevier B.V. Ltd. All rights reserved.

Temperature and water content influence on thermophysical properties of coffee extract

Specific heat, thermal conductivity, thermal diffusivity, and density of coffee extract were experimentally determined in the range of 0.49 to 0.90 (wet basis) water content and at temperatures varying from 30 to 82 degreesC. Thermal conductivity and specific heat were measured by means of the same apparatus- a cell constituted of two concentric cylinders - operating at steady and unsteady state, respectively. The thermal diffusivity was measured by the well-known Dickerson's method and density was determined by picnometry. The results obtained were used to derive mathematical models for predicting these properties as a function of concentration and temperature.

Boron translocation in coffee trees

Boron deficiency in coffee trees ( Coffea arabica) is widespread, however, responses to B fertilizer have been erratic, depending on the year, method, and time of application. A better understanding of B uptake, distribution, and remobilization within the plant is important in developing a rational fertilization program. Field and greenhouse experiments were conducted to study B distribution and remobilization in coffee trees. Boron was provided either in the nutrient solution or sprayed on the leaves of trees grown under adequate or transient B deficiency. There was clear evidence for B translocation via symplast ( remobilization) to coffee grains, even in well-nourished plants. When 10 B was present in the nutrient solution during most part of fruit filling, from 33 to 40% of the B found in coffee fruits was absorbed during this period, depending on the timing and duration of the B deficiency treatment. In the field, when B was sprayed once on the leaves, around 4% of the fruit B was derived from the foliar fertilizer. Boron remobilization within coffee trees is limited in well nourished plants, but it can be significant during periods of temporary B deficiency in plants otherwise well nourished with B. The implications of these findings for B fertilization practice, are discussed.

Amperometric differential determination of ascorbic acid in beverages and vitamin C tablets using a flow cell containing an array of gold microelectrodes modified with palladium

A simple and attractive method for quantification of ascorbic acid (AA) in beers, soda, natural juices and commercial vitamin C tablets was achieved by combining Bow injection analysis and amperometric detection. An array of gold microelectrodes electrochemically modified by deposition of palladium was employed as working electrode which was almost unaffected by fouling effects. Ascorbic acid was quantified in beverages and vitamin tablets using amperometric differential measurements. This method is based on three steps involving the flow injection of: 1) the sample plus a standard addition of AA, 2) the pure sample, and 3) the enzymatically-treated sample. The enzymatic treatment was carried out with Cucumis sativus tissue, which is a rich source of ascorbate oxidase, at pH 7. The calibration plots for freshly prepared ascorbic acid standards were very linear in the concentration range of 0.18-1.8 mg L-1 with a relative standard deviation (RSD) < 1%, while for real samples the deviations were between 2.7% to 8.9%.

Evaluation of the genetic diversity of Xylella fastidiosa strains from citrus and coffee hosts by single-nucleotide polymorphism markers

The aim of this study was to obtain information about genetic diversity and make some inferences about the relationship of 27 strains of Xylella fastidiosa from different hosts and distinct geographical areas. Single-nucleotide polymorphism (SNP) molecular markers were identified in DNA sequences from 16 distinct regions of the genome of 24 strains of X. fastidiosa from coffee and citrus plants. Among the Brazilian strains, coffee-dependent strains have a greater number of SNPs (10 to 24 SNPs) than the citrus-based strains (2 to 12 SNPs); all the strains were compared with the sequenced strain 9a5c. The identified SNP markers were able to distinguish, for the first time, strains from citrus plants and coffee and showed that strains from coffee present higher genetic diversity than the others. These markers also have proven to be efficient for discriminating strains from the same host obtained from different geographic regions. X. fastidiosa, the causal agent of citrus variegated chlorosis, possesses genetic diversity, and the SNP markers were highly efficient for discriminating genetically close organisms.

Space analysis of water erosion in the red-yellow latosol under conilon coffee cultivation

This work aimed to study the space behavior of the water erosion in a red-yellow latosol. Then a study was developed in an area with colinon coffee cultivation in an Experimental Farm of Bananal do Norte of INCAPER in Cachoeiro de Itapemirim - ES. Soil samples were obtained from 0,0 to 0,20 m depth in an irregular grid with 109 samples. The analyzed variables were granulometric fractions, erodibility (K), natural erosion potential (PNE), soil loss (A) and erosion risk (RE). All the variables showed space dependency with moderate index of space dependency and similar standard of space distribution. The soil loss is related with the space distribution of the granulometric fractions.