Produção Nacional
Revisado por pares
Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing
2019; Brazilian Society of Plant Breeding; Volume: 19; Issue: 4 Linguagem: Inglês
10.1590/1984-70332019v19n4a60
ISSN1984-7033
AutoresIvan de Paiva Barbosa, A. C. B. de Oliveira, Renato Domiciano Silva Rosado, Ney Sussumu Sakiyama, Cosme Damião Cruz, Antônio Alves Pereira,
Tópico(s)Growth and nutrition in plants
ResumoThe specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify cultivars with the greatest genetic potential for coffee cultivation in the city of Araponga, Minas Gerais, Brazil. The experiment was a randomized complete block design with two replicates and 11 genotypes with different levels of resistance to rust. The sensory profile demonstrated an interaction between the genotype and the processing technique. Five of the genotypes presented total scores above 85 points according to the SCAA protocol. Moreover, two of these genotypes yielded heightened sensory notes after undergoing dry processing. The selection of coffee genotypes should consider the level of technology involved in the drying of the coffee beans, which preserves the potential quality of the beverage.
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