Coffee Cherries
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Inter-trait relations for direct and indirect selection in coffee.
The purpose of this study was to verify the possibility of using direct selection in nine traits underlying indirect selection for yield and determine which traits should participate in the selection process. Data of 40 Conilon coffee genotypes were analyzed in two experiments in the growing seasons of 1996, 1998, 1999, 2000 and 2001 in random blocks with fo
CROP BREEDING AND APPLIED BIOTECHNOLOGY. Publicado em: 2011
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2. Inter-trait relations for direct and indirect selection in coffee.
The purpose of this study was to verify the possibility of using direct selection in nine traits underlying indirect selection for yield and determine which traits should participate in the selection process. Data of 40 Conilon coffee genotypes were analyzed in two experiments in the growing seasons of 1996, 1998, 1999, 2000 and 2001 in random blocks with fo
CROP BREEDING AND APPLIED BIOTECHNOLOGY. Publicado em: 2011
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3. PROCESSAMENTO E QUALIDADE DE FRUTOS VERDES DE CAFÃ ARÃBICA. / Processing and Quality of green Arabic coffee cherries
O presente trabalho foi realizado com o objetivo de avaliar a qualidade de frutos imaturos de cafÃ, processados por via seca e via Ãmida, submetidos a diferentes perÃodos de repouso, com presenÃa e ausÃncia de Ãgua. Cerca de 3.000 litros de cafà foram colhidos diariamente, abanados, lavados, separados em funÃÃo de sua densidade e descascados para a
Publicado em: 2009
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4. Variabilidade espacial e temporal da qualidade do café cereja produzido na região das Serras de Minas / Spatial and temporal variability of the coffee cherries produced in mountain Region of Minas
A qualidade do café dentro de um talhão pode variar temporal e espacialmente devido a variações dos atributos do solo, do "status" nutricional , das condições climáticas e da forma como as operações agrícolas são conduzidas. O conhecimento da variabilidade da qualidade pode auxiliar na tomada de decisão em sistemas de produção de café, uma vez
Publicado em: 2009
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5. Efeito da aplicação de água residuária de café sobre as propriedades químicas do solo e do efluente
The competitiveness and the requirement of the international market, for products have motivated the Brazilian producers the search of alternatives for better quality attainment of better quality coffee. However, the selected alternative generates wish volumes of waste water with high pollutant potential due to organic load and the nutrient concentrations. T
Publicado em: 2008
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6. Desempenho de reatores anaeróbios de leito fixo no tratamento de águas residuárias da lavagem e descascamento/despolpa dos frutos do cafeeiro / Performance of the anaerobic fixed-bed reactors in the treatment of wastewater from the washing and pulping/husking the cherries of the coffee shrub
Three anaerobic fixed-bed reactors with upflow and containing immobilized biomass were operationally evaluated for the treatment of wastewater from the coffee cherries processing (WCP). Because the performance of those reactors are related to the supportive medium providing adherence and growth to the biofilm, the following materials were studied: blast furn
Publicado em: 2007
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7. Melhoramento da qualidade do cafe brasileiro : influencia de sistemas de produção e processamento sobre algumas caracteristicas da bebida
On the international coffee market, brazilian arabica coffee is described as having unpleasant characteristics of the beverage, normally relating the descriptions of "hardness" or "phenolic, chemical, rio" flavours to the dry method of green coffee bean processing. The so-called "depulped beans" or processed by the wet method are generally recognized as poss
Publicado em: 1996
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8. Bacteria Responsible for Mucilage-Layer Decomposition in Kona Coffee Cherries1
The predominant microbial flora present during decomposition of the mucilage layer of Kona coffee cherries were gram-negative bacteria which fermented lactose rapidly. Cultures isolated from coffee cherries under-going fermentation included species of Erwinia, Paracolobactrum, and Escherichia. Unblemished cherry surfaces and coffee plantation soil also had a
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9. Role of Pectinolytic Yeasts in the Degradation of Mucilage Layer of Coffea robusta Cherries
Pectinolytic yeasts, Saccharomyces marxianus, S. bayanus, S. cerevisiae var. ellipsoideus, and Schizosaccharomyces sp., predominated in the natural fermentation of coffee cherries of Coffea robusta variety grown in Chikmagalur district of Mysore State, India. These yeast species were found on the cherry surfaces, and evidence was adduced to show that the nat