Seasonal changes in vegetative growth and photosynthesis of Arabica coffee trees

Seasonal changes in vegetative growth, leaf gas exchanges, carbon isotope discrimination (Delta) and carbohydrate status were monitored in de-fruited coffee trees (Coffea arabica L.) grown in the field, from October 1998 through September 1999, in Vicosa (20degrees45'S, 42degrees15'W, 650 m a.s.l.), southeastern Brazil. of the total growth over the 12-month study period, 78% occurred in the warm, rainy season (October-March), and 22% during the cool, dry season (April-September). Throughout the active growth period, the rate of net carbon assimilation (A) averaged 8.6 mumol m(-2) s(-1), against 3.4 mumol m(-2) s(-1) during the period of reduced growth. In the active period, growth, unlike A or Delta, was strongly negatively correlated with air temperature. In contrast, growth and A were both correlated positively, and Delta correlated negatively, with air temperature during the reduced growth period. However, the depressions of A and growth might have simply run in parallel, without any causal relationship. Changes in A appeared to be largely due to stomatal limitations in the active growing season, with non-stomatal ones prevailing in the slow growth period. Foliar carbohydrates seemed not to have contributed appreciably to changes in growth rates and photosynthesis. (C) 2004 Elsevier B.V. All rights reserved.

Description of new cicada species associated with the coffee plant and an identification key for the species of Fidicinoides (Hemiptera: Cicadidae) from Brazil

The genus Fidicinoides Boulard & Martinelli is characterized by its partially exposed timbal, not totally covered by the meta-scutellar plate as occurs in Fidicina Amyot & Serville, and has an extensive geographic distribution in Central and South America. In this work a new species for the genus is described. Fidicinoides sarutaiensis Santos, Martinelli & Maccagnan sp. n. is a medium-sized cicada, with the collected and studied specimens associated with coffee (Coffee arabica L.), in the municipality of Sarutaia, in the southeast region of São Paulo state. The species F. glauca (Goding, 1925) and F. viridifemur (Walker, 1850) are transferred to Dorisiana. An identification key for the Fidicinoides species of Brazil is also proposed.

Qualidade do café natural e despolpado em diferentes condições de secagem e tempos de armazenamento

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Physiological dose response of coffee (Coffea arabica L.) plants to glyphosate depends on growth stage

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Equine poisoning by coffee husk (Coffea arabica L.)

Background: In Brazil, coffee (Coffea arabica) husks are reused in several ways due to their abundance, including as stall bedding. However, field veterinarians have reported that horses become intoxicated after ingesting the coffee husks that are used as bedding. The objective of this study was to evaluate whether coffee husk consumption causes intoxication in horses.Results: Six horses fed coast cross hay ad libitum were given access to coffee husks and excitability, restlessness, involuntary muscle tremors, chewing movements and constant tremors of the lips and tongue, excessive sweating and increased respiration and heart rates were the most evident clinical signs. Caffeine levels were measured in the plasma and urine of these horses on two occasions: immediately before the coffee husks were made available to the animals (T0) and at the time of the clinical presentation of intoxication, 56 h after the animals started to consume the husks (T56). The concentrations of caffeine in the plasma (p < 0.001) and urine (p < 0.001) of these animals were significantly greater at T56 than at T0.Conclusions: It was concluded that consumption of coffee husks was toxic to horses due to the high levels of caffeine present in their composition. Therefore, coffee husks pose a risk when used as bedding or as feed for horses.

The promoter of a gene encoding an isoflavone reductase-like protein in coffee (Coffea arabica) drives a stress-responsive expression in leaves

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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.

The effect of chilling on the photosynthetic activity in coffee (Coffea arabica L.) seedlings. The protective action of chloroplastid pigments

Coffea arabica is considered to be sensitive to low temperatures, being affected throughout its entire life cycle. Injury caused by chilling (low temperatures above zero degree centigrade) is characterized primarily by inhibition of the photosynthetic process. The objective of this work was to evaluate the role of photosynthetic pigments in the tolerance of coffee (C. arabica L.) seedlings to chilling. The evaluation the photosynthetic activity was made by emission of Chl a fluorescence at room temperature (25°C) in vivo and in situ, using a portable fluorometer. The pigment content was obtained by extraction with 80% acetone, while estimation of membrane lipid peroxidation was determined by measuring the MDA content in leaf tissue extracts. The results indicated a generalized reduction in the quantum yield of PSII when the seedlings were maintained in the dark. The reduction occurred in the seedlings submitted to chilling treatment as well as in the control ones. This demonstrates that not only chilling acts to cause an alteration in PSII. It is possible that the tissue storage reserves had been totally exhausted, with the respiratory rate exceeding the photosynthetic rate; the later was nil, since the seedlings were kept in the dark. The efficiency in the capture, transfer and utilization of light energy in PS11 photochemical reactions requires a sequence of photochemical, biochemical and biophysical events which depend on the structural integrity of the photosynthetic apparatus. However, this efficiency was found to be related to the protective action of chloroplastid pigments, rather than to the concentration of these pigments.

Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans

The development of the germination process and drought stress during the drying of coffee can generate reactive oxygen species, which can be neutralized by way of antioxidant mechanisms. No studies related to antioxidant enzymes during the drying of coffee were found in the literature, and considering their importance, the enzymatic activities of superoxide dismutase (SOD), guaiacol peroxidase (GPOX) and glutathione reductase (GR), and also the hydrogen peroxide content were evaluated during the drying of two types of coffee bean, one processed as natural coffee and the other as pulped natural coffee. The results showed a reduction in the SOD, GPOX and GR enzymatic activities of the natural coffee as compared to the pulped natural coffee during the drying period. Moreover, the hydrogen peroxide content of the natural coffee was greater than that of the pulped natural coffee. These results suggest the development of oxidative stress during the coffee drying process, controlled more efficiently in pulped natural coffee by the early action of GPOX during the drying process. Nevertheless, differential responses by SOD isoenzymes and possibly the role of other peroxidases also appear to be involved in the responses observed. © 2013 Springer-Verlag Berlin Heidelberg.

Thermal behavior of coffee oil (Robusta and Arabica species)

Coffee seeds are a source for obtaining oil which is used in the candy, soluble coffee, and cosmetics industries. The main purpose of this study was the investigation of the lipid profile and thermal behavior of the roasted and in nature coffee oil of Arabica and Robusta species, using thermogravimetry, differential thermal analysis, derivative thermogravimetry, differential scanning calorimetry (DSC), and modulated DSC. Details concerning the thermal decomposition as well as data of the kinetic parameters have been described here. The kinetic studies were evaluated from several heating rates with a sample mass of 10 mg in open crucible under nitrogen atmospheres. The obtained data were evaluated with the isoconversional kinetic method, where the values of activation energy (Ea/kJ mol-1) were evaluated in function of the conversion degree (α). In addition, this oil was evaluated by modulated DSC from 25 to -60 °C, where the transition phase behavior was verified. © 2013 Akadémiai Kiadó, Budapest, Hungary.

Effect of potassium sources and rates on arabica coffee yield, nutrition, and macronutrient export

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Expression studies in the embryo and in the micropylar endosperm of germinating coffee (Coffea arabica cv. Rubi) seeds

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Irrigation and intercropping with macadamia increase initial arabica coffee yield and profitability

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Complexity of coffee flavor: A compositional and sensory perspective

For the consumer, flavor is arguably the most important aspect of a good coffee. Coffee flavor is extremely complex and arises from numerous chemical, biological and physical influences of cultivar, coffee cherry maturity, geographical growing location, production, processing, roasting and cup preparation. Not surprisingly there is a large volume of research published detailing the volatile and non-volatile compounds in coffee and that are likely to be playing a role in coffee flavor. Further, there is much published on the sensory properties of coffee. Nevertheless, the link between flavor components and the sensory properties expressed in the complex matrix of coffee is yet to be fully understood. This paper provides an overview of the chemical components that are thought to be involved in the flavor and sensory quality of Arabica coffee.