Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans

Junia Maria Clemente,Herminia Emilia Prieto Martinez,Yonara Poltronieri Neves,John Lonfover Jifon,Adriene Woods Pedrosa,Paulo Roberto Cecon

doi:10.1155/2018/7960231

Junia Maria Clemente, Herminia Emilia Prieto Martinez + Show 4 more

Open Access

https://doi.org/10.1155/2018/7960231

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Abstract

Micronutrients perform specific and essential functions in plant metabolism, and their deficiency may lead to metabolic disturbances that affect coffee production and quality beverage. In Brazil, the B, Cu, and Zn are the main micronutrients, and these are provided by soil or foliar fertilization, frequently with low recovery efficiency. This work objected verifying the feasibility of supplying of B, Cu, and Zn via insertion of tablets in the orthotropic branch ofCoffea arabica, as well as to evaluate the coffee plant response in terms of productivity and quality of the beverage. Adult plants received B, Cu, and Zn, each micronutrient alone or combined with the other two, by foliar fertilization or by tablets inserted in the trunk base. The productivity, cupping quality, and some chemical indicators of beans quality were evaluated in two crop seasons. Boron, copper, and zinc supplied by foliar spray or solid injections in the trunk influenced the chemical composition and quality of the coffee beans, characterized by the cupping test and the levels of caffeine, trigonelline, sucrose, glucose, arabinose, mannose, 3-caffeoylquinic acid, 5-caffeoylquinic acid, polyphenol oxidase activity, and total phenolic compounds. Copper and zinc were equivalent in either form of supply regarding the production and quality of coffee.

Highlights

Brazil is the largest world producer of co ee
In the crop season 2010/2011, the index leaves of the coffee plants that received B as foliar spray or solid injections with B, B + Cu, or B + Zn presented higher contents of B than the control treatment without boron (WB)
For this same crop season, the experiments evaluating tablets of Cu and Zn behaved the same way compared to the control treatments without Cu and without Zn (WCu-WZn; Table 2)

Summary

Introduction

Brazil is the largest world producer of co ee. As a world leader in production and exportation, the country needs to attend market requirements, innovating and adopting technologies to produce good-quality types of co ee. e necessity of o ering good co ees is rising due to an increase in co ee consumers looking for re ned tastes and aromas, which are related to the chemical composition of the co ee beans. As a world leader in production and exportation, the country needs to attend market requirements, innovating and adopting technologies to produce good-quality types of co ee. Flavor and aroma are the main criteria to evaluate beverage quality and constitute the most important attributes for consuming co ee [1]. E production of bioactive compounds related to desirable avor and aroma involves extremely complex chemical reactions, in which some mineral nutrients could have a key role. Until now, little is known about the e ect of the mineral nutrients B, Cu, and Zn on the production of chemical compounds that de ne the good quality of co ee. Its de ciency has been attributed to the natural loss of soil fertility, as well as to the wide use of highly demanding varieties.

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