Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans
Joint Authors
Cecon, Paulo Roberto
Clemente, Junia Maria
Martinez, Herminia Emilia Prieto
Pedrosa, Adriene Woods
Poltronieri Neves, Yonara
Jifon, John
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-14, 14 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-05-14
Country of Publication
Egypt
No. of Pages
14
Abstract EN
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 of Coffea 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.
American Psychological Association (APA)
Clemente, Junia Maria& Martinez, Herminia Emilia Prieto& Pedrosa, Adriene Woods& Poltronieri Neves, Yonara& Cecon, Paulo Roberto& Jifon, John. 2018. Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-14.
https://search.emarefa.net/detail/BIM-1185486
Modern Language Association (MLA)
Clemente, Junia Maria…[et al.]. Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans. Journal of Food Quality No. 2018 (2018), pp.1-14.
https://search.emarefa.net/detail/BIM-1185486
American Medical Association (AMA)
Clemente, Junia Maria& Martinez, Herminia Emilia Prieto& Pedrosa, Adriene Woods& Poltronieri Neves, Yonara& Cecon, Paulo Roberto& Jifon, John. Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-14.
https://search.emarefa.net/detail/BIM-1185486
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185486