Caracterização físico-química de diferentes genótipos de Coffea arabica
Nenhuma Miniatura disponível
Data
2019-02-27
Autores
Machado, Cyntia Meiry da Silva
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Federal do Espírito Santo
Resumo
The physicochemical composition of the grain has been studied in order to characterize the compounds present in the coffee fruit. In Arabica coffee this interest in correlating chemical characterization and genetic parameters is recent. The objective of this work was to verify the characterization of Coffea arabica L. genotypes in relation to physicochemical characteristics such as total titratable acidity, electrical conductivity, potassium ion leaching and hydrogenation potential, as well as characteristics present in small portions of the coffee fruit, but vital for the formation of the aromatic flavor and that present bioactive characteristics in our organisms such as trigonelin, chlorogenic acid (5-CQA) and caffeine, the evaluated grains refer to two agricultural years (2014/15 and 2015/16), both submitted to two dry (natural) and wet (peeled cherry) processes. The samples used in the analyzes are of 40 C. arabica elite genotypes. Such genetic material comes from crosses involving commercial breeders ("Catuaí", "Caturra") with different sources of ("Hybrid of Timor", "Vila Sarchi" Icatú "), in this way, the parental present different sources of resistance to coffee rust. The analyzes were carried out in the laboratories of the Center of Agrarian Sciences and Engineering (CCAE) of the Federal University of Espírito Santo (UFES). The determinations were performed in three replicates and all results were expressed on dry basis. It was found interaction between the factors genotypes x years x processing for all analyzed variables, climatic conditions were acting to obtain interaction. The physical-chemical variables evaluated showed genetic variability, as well as high heritability and discrimination. The variables electrical conductivity and potassium leaching contributed significantly to the genetic diversity of the genotypes found. Thus, this work points out chemical compounds contribute and may indicate a method of selection of genotypes with different characterizations through easy to perform analyzes; and shows some processing factors, environmental conditions influence the chemical constitution of the coffee
Descrição
Palavras-chave
Cafeicultura , Caracterização físico-química , Caracterização de compostos bioativos , Parâmetros genéticos , Diversidade genética , Coffee cultivation , Physical-chemical characterization , Characterization of bioactive compounds , Genetic parameters , Genetic diversity