Revista Brasileira de Engenharia Agrícola e AmbientalArtigos relacionados a Cafeiculturahttp://www.sbicafe.ufv.br/handle/123456789/103622024-02-17T23:26:04Z2024-02-17T23:26:04ZNicotinamide and Azospirillum brasilense improves the quality of Coffea arabica seedlingsLima, Sebastião F.Pinto, Pedro H. G.Soares, Manoel P. L.Andrade, Maria G. de O.Simon, Cátia A.Vendruscolo, Eduardo P.Contardi, Lucymara M.Cordeiro, Meire A. S.Abreu, Mariele S.http://www.sbicafe.ufv.br/handle/123456789/137512023-02-03T23:17:35Z2023-01-06T00:00:00ZNicotinamide and Azospirillum brasilense improves the quality of Coffea arabica seedlings
Lima, Sebastião F.; Pinto, Pedro H. G.; Soares, Manoel P. L.; Andrade, Maria G. de O.; Simon, Cátia A.; Vendruscolo, Eduardo P.; Contardi, Lucymara M.; Cordeiro, Meire A. S.; Abreu, Mariele S.
The use of biostimulants in coffee seedlings can promote gains in their growth and quality. Thus, this study aimed to evaluate the growth and quality characteristics of Coffea arabica seedlings under the effect of the nicotinamide and Azospirillum brasilense application. The experimental design was randomized blocks with treatments arranged in a 5 × 2 factorial scheme, with four replicates. The treatments resulted from the use of five doses of nicotinamide (0, 30, 60, 90, and 120 mg L-1 of water) combined with the absence and presence of Azospirillum brasilense applied to Coffea arabica seedlings from Catuaí Vermelho 144 cultivar. Plant height, stem diameter, number of leaves, leaf area, shoot dry mass, root dry mass, plant height:stem diameter ratio, shoot:root dry mass ratio, plant height:shoot dry mass ratio, and Dickson quality index were evaluated. The combined or isolated use of A. brasilense and nicotinamide, up to a dose of 33.5 mg L-1, increased the biometric characteristics and dry mass accumulation. However, using nicotinamide doses between 30 and 61.8 g L-1 increased the quality of Coffea arabica seedlings. The synergistic effect of the use of A. brasilense and nicotinamide was verified for the growth and quality of Coffea arabica seedlings.
2023-01-06T00:00:00ZMechanized harvesting of conilon coffee plants using a self-propelled machineSouza, Gustavo S. deBouzan, Antônio M. B.Infantini, Maurício B.Silva, Samuel de A.Almeida, Robson F. dehttp://www.sbicafe.ufv.br/handle/123456789/136872022-12-02T13:43:00Z2022-10-24T00:00:00ZMechanized harvesting of conilon coffee plants using a self-propelled machine
Souza, Gustavo S. de; Bouzan, Antônio M. B.; Infantini, Maurício B.; Silva, Samuel de A.; Almeida, Robson F. de
Coffee is one of the main commodities of global agribusiness and of outstanding economic and social relevance for Brazil. The lack of labor and its high cost are factors that worry coffee producers, mainly during the conilon coffee harvesting, which is performed manually. This study aimed to evaluate the efficiency of a self-propelled harvester under different conditions of machine adjustment and conduction of the Coffea canephora crop and measure its influence on the cost of harvesting compared to manual harvesting. Harvesting speed (800 to 1600 m h-1), rotation of the vibrating rod cylinder (1.0 and 1.5 RPM), number of orthotropic branches (one, two, and three), and plants with and without plagiotropic branches in the lower third were assessed. The increase in harvesting speed reduced the efficiencies of stripping and harvesting and defoliation. Increasing from one to three orthotropic branches per plant increased harvesting and stripping efficiencies, fruit loss on the ground, defoliation, and reduced pending load. The management without plagiotropic branches showed higher harvesting efficiency, lower loss on the ground, and lower defoliation. Harvesting speeds from 800 to 1600 m h-1 reduced the total and unit costs up to 62% compared to manual harvesting. Increasing harvesting efficiency above 70% has reduced harvesting costs by up to 79% compared to manual harvesting.
2022-10-24T00:00:00ZImpact of sprayer drone flight height on droplet spectrum in mountainous coffee plantationSouza, Felipe G.Portes, Marcelo F.Silva, Marcus V.Teixeira, Mauri M.Furtado Júnior, Marconi R.http://www.sbicafe.ufv.br/handle/123456789/136862022-12-02T13:42:13Z2022-08-08T00:00:00ZImpact of sprayer drone flight height on droplet spectrum in mountainous coffee plantation
Souza, Felipe G.; Portes, Marcelo F.; Silva, Marcus V.; Teixeira, Mauri M.; Furtado Júnior, Marconi R.
Weather conditions and sprayer operating parameters influence spray quality. Unmanned aerial vehicles are considered a modern, useful, and very efficient technological tool in the application of pesticides, as they carry out punctual spraying, and reduce environmental and public health problems. The objective of this study was to characterize the spraying quality carried out with an unmanned aerial vehicle as a function of flight height and target position in a coffee plantation in a mountainous region. Three flight heights (2.5, 3.0, and 4.0 m) were used, and the targets were placed at the top and bottom of the plant. For each plant, six water sensitive papers were placed on top of the plant and six were placed at the bottom. CIR 1.5 software was applied to determine the coverage percentage, drop density, volume median diameter, volumetric diameter corresponding to 10 and 90%, numerical median diameter, and relative amplitude. The results showed that the flight height only influenced the parameters of the volumetric diameter corresponding to 10% of the volume, numerical median diameter, and coverage percentage. The target position on the canopy influenced all the evaluated spraying parameters. In mountainous coffee plantations, the spraying system using unmanned aerial vehicle spraying is more efficient for the lower part of the plant.
2022-08-08T00:00:00ZPhysicochemical and sensory characteristics of dehydrated coffee pulp in function of drying temperatureJiménez-Ochoa, Jessica P.Barrios-Rodríguez, Yeison F.Bahamón-Monje, Andrés F.Gutiérrez-Gúzman, Nelsonhttp://www.sbicafe.ufv.br/handle/123456789/136852022-12-02T13:40:50Z2022-08-08T00:00:00ZPhysicochemical and sensory characteristics of dehydrated coffee pulp in function of drying temperature
Jiménez-Ochoa, Jessica P.; Barrios-Rodríguez, Yeison F.; Bahamón-Monje, Andrés F.; Gutiérrez-Gúzman, Nelson
Currently, the use of coffee pulp to prepare infusions is being studied based on its antioxidant properties. The objective of this study was to evaluate the effect of drying temperature on the chemical properties of dehydrated coffee pulp to characterize the coffee pulp beverage in single-dose capsules physically and sensorially after being subjected to three thermal treatments (CT, natural drying; T50, oven drying at 50°C; T60, oven drying at 60°C). Chemical characterization of the dehydrated pulp was performed using Fourier transform infrared spectroscopy analysis (ATR-FTIR) and liquid chromatography (HPLC). Next, physical and sensorial characterization of the beverage was performed to determine the soluble solids (SS), pH, titratable acidity, and color. On the other hand, this beverage was evaluated sensorially. Principal component analysis was performed on the data from the FTIR spectral ranges of 1,800-650 cm-1. Physicochemical and sensory results were analyzed using ANOVA. The chemical, physical, and sensory behavioral results allowed the identification of T60 as a viable processing treatment.
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