CARACTERIZAÇÃO FÍSICA E SENSORIAL DE CAFÉ ARÁBICA EM RESPOSTA À ADUBAÇÃO E ÉPOCA DE COLHEITA

Auteurs

  • Richardson Sales Rocha Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo-Campus de Alegre.
  • Eduardo Sudre Pereira Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo-Campus de Alegre.
  • Alex Justino Zacarias Universidade Federal do Espírito Santo – Campus de Alegre.
  • Israel Martins Pereira Universidade Estadual do Norte Fluminense Darcy Ribeiro-Campos dos Goytacazes-RJ.
  • Mário Euclides Pechara da Costa Jaeggi Universidade Estadual do Norte Fluminense Darcy Ribeiro-Campos dos Goytacazes-RJ.
  • Jéferson Luís Ferrari Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo-Campus de Alegre.

Résumé

O objetivo deste trabalho foi avaliar a influência da adubação e da época de colheita na caracterização física e sensorial do café arábica. A pesquisa foi desenvolvida na comunidade Forquilha do Rio, distrito de Pedra menina entre os municípios de Dores do Rio Preto – Espírito Santo e Espera Feliz – Minas Gerais. Foram realizadas, durante o ano de 2016, 3 e 4 adubações e avaliados dois tempos de colheita: cafés oriundos da florada tradicional e cafés da florada de março. Os cafés que receberam três adubações obtiveram bom desenvolvimento quanto à classificação por tipo COB, e especial quanto à classificação sensorial oriundo da florada de março.

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Publiée

26-09-2017

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