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Title: Classificação física e composição química do café submetido a diferentes tratamentos fungicidas
Other Titles: Physical analyses and quimical composition of coffee submitted to different fungicidal treatments
Authors: Abrahão, Adriano Andrade
Pereira, Rosemary Gualberto Fonseca Alvarenga
Borém, Flavio Meira
Rezende, Juliana Costa de
Barbosa, Jose Carlos
Keywords: Coffea arabica - Qualidade
Café - Composição química
Café - Manejo
Issue Date: 2009
Citation: ABRAHÃO, A. A. et al. Classificação física e composição química do café submetido a diferentes tratamentos fungicidas. Coffee Science, Lavras, v. 4, n. 2, p. 100-109, jul./dez. 2009.
Abstract: The objective of this work was to ascertain the influence of different fungal disease control methods for coffee (Coffea arabica L.) on the physical classification and chemical composition of coffee beans These practices were undertaken in agricultural years 2002/03 and 2003/04. A completely random design was used with subdivided plots, using repetitions in 2 x 3 factorial scheme, and two harvests and three fungicide treatments (systemic fungicide, trade name Ópera®, cupric fungicide, trade name Cobox®, and non-treated control with fungicides). The fruits were separated in parchment and floaters. The quality evaluations of the beans took place through physical and chemical analyses. The Opera® and Cobox® fungicide treatments influence the classification by type and the chemical composition of the floaters in a positive way. The Opera® fungicide provides higher results in total sugars of floaters.
Appears in Collections:DEG - Artigos publicados em periódicos

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