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Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes

Published online by Cambridge University Press:  31 March 2021

D. S. Ferreira Open the ORCID record for D. S. Ferreira [Opens in a new window] ,
J. F. T. do Amaral ,
L. L. Pereira ,
J. M. S. Ferreira ,
R. C. Guarçoni Open the ORCID record for R. C. Guarçoni [Opens in a new window] ,
T. R. Moreira ,
A. C. de Oliveira ,
W. N. Rodrigues ,
S. L. H. de Almeida  and
W. R. Ribeiro
...Show all authors
D. S. Ferreira*
Affiliation:
Department of Agronomy, Federal University of Viçosa, Viçosa, MG, Brazil
J. F. T. do Amaral
Affiliation:
Department of Agronomy and Food Sciences, Federal University of Espirito Santo, Alegre, ES, Brazil
L. L. Pereira
Affiliation:
Federal Institute of Espírito Santo, Venda Nova do Imigrante, ES, Brazil
J. M. S. Ferreira
Affiliation:
Department of Agronomy, Federal University of Viçosa, Viçosa, MG, Brazil
R. C. Guarçoni
Affiliation:
Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Vitória, ES, Brazil
T. R. Moreira
Affiliation:
Department of Agronomy and Food Sciences, Federal University of Espirito Santo, Alegre, ES, Brazil
A. C. de Oliveira
Affiliation:
Federal Institute of Espírito Santo, Venda Nova do Imigrante, ES, Brazil
W. N. Rodrigues
Affiliation:
Department of Agronomy and Food Sciences, Federal University of Espirito Santo, Alegre, ES, Brazil
S. L. H. de Almeida
Affiliation:
Department of Rural Engineering, Faculty of Agricultural and Veterinary Sciences, Paulista State University ‘Júlio de Mesquita Filho’, Jaboticabal, SP, Brazil
W. R. Ribeiro
Affiliation:
Department of Agronomy and Food Sciences, Federal University of Espirito Santo, Alegre, ES, Brazil
M. A. Tomaz
Affiliation:
Department of Agronomy and Food Sciences, Federal University of Espirito Santo, Alegre, ES, Brazil
D. T. Castanheira
Affiliation:
Department of Agronomy, Federal University of Viçosa, Viçosa, MG, Brazil
T. Lima Filho
Affiliation:
Department of Agronomy and Food Sciences, Federal University of Espirito Santo, Alegre, ES, Brazil
*
Author for correspondence: D. S. Ferreira, E-mail: danielccaufes@gmail.com
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Abstract

The production of specialty coffee has several factors and parameters that are added up in the course of production, so that the quality is expressed in the act of consumption. Based on this scenario, this study included the analysis of ten genotypes of arabica coffee, the materials being subjected to irrigated and rainfed water regimes, in a low altitude region, to identify responses for sensory and physical–chemical quality. The genotypes were evaluated in a split-plot scheme with a randomized block design, with three replications. Arabica coffee fruits were harvested with 80% cherry seeds and processed by the wet method. Subsequently, the characteristics related to physical–chemical and sensory analyses were evaluated. The genotypes of the Paraíso group showed great variability for the physical–chemical and sensory variables for rainfed and irrigated regimes. The genotypes of the Catuaí group, however, showed less variability for sensory characteristics in both cultivation environments and for physical–chemical characteristics in the irrigated regime. In the sensorial data set, the genotypes Catuaí 144 CCF and Catuaí 144 SFC (when irrigated) and Paraíso H 419-3-3-7-16-2, Paraíso H 419-3-3-7-16-11 and Catucaí 24-137 (rainfed cultivation), are more favourable to the production of specialty coffee at low altitude.

Keywords

Canonical variablegenetic variabilityirrigated coffee plantationspecial coffeetransition altitude
Type
Crops and Soils Research Paper
Information
The Journal of Agricultural Science , Volume 159 , Issue 1-2 , January 2021 , pp. 50 - 58
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Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press

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