Determination of physical and chemical quality of coffee beans under improved potassium fertilization managements

Diulie Talita Moreira,Edilson Cavalli,Gerson Silva Giomo,Estêvão Vicari Mellis,Luiz Antonio Junqueira Teixeira,Lucas Ferreira Ramos

doi:10.25186/cs.v16i.1895

Abstract

Determination of physical and chemical quality of coffee beans under improved potassium fertilization managements

Highlights

Over the last years, the demand for specialty coffee has increased worldwide, generating above-average profits for producers operating in that market
Despite the low variation and the fact that there were no statistical differences between treatments, the application of K2SO4 via leaf enabled the coffee to be classified as special according to the scale used by SCA
K fertilization had a more remarkable influence on coffee bean quality in 2017/2018. This has probably occurred because only mature beans were separated for analysis, which did not occur in the 2018/2019 harvest as there were not enough beans to compose the samples

Summary

Introduction

The demand for specialty coffee has increased worldwide, generating above-average profits for producers operating in that market. Coffee classification is based on human sensory analysis, cupping, and depends on sensations and personal abilities of coffee tasters, which makes this method susceptible to error. The adoption of physical and chemical methods to complement procedures currently in use could help determine the coffee quality in a more objective and precise manner. Several scientific studies started to correlate chemical and physical aspects of beans, which are determined in laboratories, such as electrical conductivity (EC), potassium leaching (KL), acidity, pH, humidity and color of beans, with sensory analysis and coffee management (Godinho et al, 2000; Malta; Pereira; Chagas, 2005; Martinez et al, 2014). Among the factors interfering with the quality of coffee beverage, the nutritional management of crops stands out as the most important ones. K has a positive influence on coffee beans since it is a key element for the control of fungal disease, water stress, and development and size of ripe beans, stimulating enzymatic activities and the synthesis and translocation of carbohydrates, improving the quality of coffee beverage (Malavolta; Vitti; Oliveira, 1997; Matiello et al, 2010; Mancuso et al, 2014)

Objectives

Methods

Results

Conclusion