scholarly journals Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing

2019 ◽  
Vol 19 (4) ◽  
pp. 428-435 ◽  
Author(s):  
Ivan de Paiva Barbosa ◽  
Antonio Carlos Baião de Oliveira ◽  
Renato Domiciano Silva Rosado ◽  
Ney Sussumu Sakiyama ◽  
Cosme Damião Cruz ◽  
...  
Keyword(s):  
Coffea Arabica ◽  
Sensory Quality ◽  
Coffea Arabica L ◽  
Postharvest Processing

Exploring the multivariate technique in the discrimination of Coffea arabica L. cultivars regarding the production and quality of grains under the effect of water management

Euphytica ◽  
2021 ◽  
Vol 217 (6) ◽  
Author(s):  
Daniel Soares Ferreira ◽  
Guilherme Bravin Canal ◽  
Moyses Nascimento ◽  
Ana Carolina Campana Nascimento ◽  
João Marcos Soares Ferreira ◽  
...  
Keyword(s):  
Water Management ◽  
Coffea Arabica ◽  
Multivariate Technique ◽  
Effect Of Water ◽  
Coffea Arabica L

scholarly journals Production Process and Quality Testing of Arabica Ground Coffee (Coffee arabica L) Solok Regency, West Sumatera

2020 ◽  
Vol 4 (1) ◽  
pp. 36-55
Author(s):  
Rince Alfia Fadri ◽  
Kesuma Sayuti ◽  
Novizar Nazir ◽  
Irfan Suliansyah
Keyword(s):  
Production Process ◽  
Coffea Arabica ◽  
Arabica Coffee ◽  
Post Harvest ◽  
Coffee Arabica ◽  
Quality Testing ◽  
Harvesting Process ◽  
Coffea Arabica L ◽  
Ground Coffee

One of the types of coffee cultivated in Solok Regency is Arabica Coffee (Coffea Arabica L). The quality of the coffee produced can be influenced by the proper harvesting and post-harvest process so as to produce ground coffee with good quality. This research is done by the method of observation, descriptive, and hedonic test. Ground coffee produced in Solok Regency has a semi-mechanical harvesting process while the post-harvest process begins with the release of the skin and meat of the fruit, subsequent drying, and release of the skin of horns, sorting and grading, roasted, milling and packaging. This research aims to study the processing and quality of Arabica Ground Coffee in Solok Regency.

scholarly journals Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region - Peru

2017 ◽  
Vol 47 (9) ◽  
Author(s):  
Liliana Estrella Gamonal ◽  
Geomar Vallejos-Torres ◽  
Luis Arévalo López
Keyword(s):  
Sensory Quality ◽  
Sensory Characteristics ◽  
Solar Drying ◽  
Coffee Beans ◽  
Significant Difference ◽  
Specialty Coffee ◽  
San Martín ◽  
Coffea Arabica L ◽  
Different Altitudes

ABSTRACT: Sensory characteristics were evaluated such as aroma, taste, aftertaste, acidity, body, consistency, balance, cleanliness of the cup, sweetness and beverage quality of four coffee cultivars (Catuaí, Caturra, Pache and Catimor) harvested from two different attitudes [sic: altitudes] (800-1000 and 1000-1200 meters above sea level) in the Province of San Martin - Peru. The focus of this research was to look for significant differences between sensory characteristics evaluated by 05 professional coffee-tasters certified by the Cooperativa Agraria Cafetalera y de Servicios Oro Verde. Ripe cherries were hand-picked, wet processed with natural fermentation and last of all submitted to solar drying. The roasting and grinding procedures followed those specified by the Specialty Coffee Association of America. The coffee-tasters evaluated the sensory attributes on a scale of 6-10 for each criterion. Our results suggested that the sensory quality of Pache and Caturra coffee beans increases the higher the altitude they are cultivated. Although, there is no significant difference between altitudes, the interaction between these two varieties and altitude favors a greater gain in beverage quality as well as aroma, flavor and acidity for the Caturra variety.

Climate and natural quality of Coffea arabica L. drink

2020 ◽  
Vol 141 (1-2) ◽  
pp. 87-98 ◽  
Author(s):  
Glauco de Souza Rolim ◽  
Lucas Eduardo de Oliveira Aparecido ◽  
Paulo Sérgio de Souza ◽  
Rubens Augusto Camargo Lamparelli ◽  
Éder Ribeiro dos Santos
Keyword(s):  
Coffea Arabica ◽  
Coffea Arabica L

Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions

2005 ◽  
Vol 86 (2) ◽  
pp. 197-204 ◽  
Author(s):  
Philippe Vaast ◽  
Benoit Bertrand ◽  
Jean-Jacques Perriot ◽  
Bernard Guyot ◽  
Michel Génard
Keyword(s):  
Coffea Arabica ◽  
Optimal Conditions ◽  
Fruit Thinning ◽  
Coffea Arabica L

scholarly journals Morphological Variation of Somatic Embryos of Coffea arabica L. During Some Sub-Culture Periods

2017 ◽  
Vol 33 (2) ◽  
pp. 97
Author(s):  
Fitria Ardiyani ◽  
Sulistyani Pancaningtya
Keyword(s):  
Somatic Embryos ◽  
Coffea Arabica ◽  
Histological Analysis ◽  
Culture Media ◽  
Culture Period ◽  
Plant Cultivation ◽  
Morphological Measurement ◽  
Murashige Skoog ◽  
Coffea Arabica L

One of factors that affects the success of a plant cultivation using somatic embryogenesis method is the formation of somatic embryos from embryogenesis callus. This research aimed to study the effect of sub-culture period on quality and quantity of the somatic embryos of Coffea arabica. This research used explants of somatic embryos of Arabica coffee obtained from the leaves of 2K Andungsari clone. The embryos were taken during embryogenes is callus phase using Murashige-Skoog culture media added with B5 vitamin and auxin hormone (2,4dichlorophenoxy acetic acid) 0.5 mg/L and sitokinin (benzyl amino purin) 1 mg/L. Observation on somatic embryos obtained from the sub-culture period of 3, 6, 9, 12 and 15 weeks. The parameters observed in this study included quantity and quality of the somatic embryos during each sub-culture period. Observations on quantity of the somatic embryos were conducted based on number of embryos per cluster, while quality was measured from the percentage of normal embryos, histological analysis, and morphological measurement on weight and size of the normal embryos. The result showed that the best quantity of somatic embryos was obtained from the sub-culture period of nine weeks with 18.4 somatic embryos per cluster. The best quality embryos were also obtained in the sub-culture period of nine weeks with the percentage of normal embryos 71.4%. Histological analysis carried out on the somatic embryos obtained from sub-culture of three weeks period showed that the cells of the embryos were formed by living and solid cells which nucleus were clearly seen in the center of the cell, indicating that the embryos were formed by young tissues. Data of morphological parameters showed that normal embryos during the sub-culture period 3 to 15 weeks weighed around 0.23–0.78 mg and length of around 0.18–0.25 cm. The data can be used to predict number of explants and required time to produce certain number of normal embryos

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