PLOT SIZE FOR EVALUATION OF AGRONOMIC AND SENSORIAL CHARACTERISTICS OF ARABICA COFFEE

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Published: Mar 28, 2020
DOI: https://doi.org/10.28951/rbb.v38i1.426

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Rogério Carvalho GUARÇONI
Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural
Fabiano Tristão ALIXANDRE
Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural
Douglas Gonzaga SOUSA
Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural
Lucas Louzada PEREIRA
Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo
Dério BRIOSCHI JUNIOR
Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo
Luiz Henrique Bozzi Pimenta de SOUSA
Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo
Luiz Fernando FAVARATO
Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural
João Paulo Pereira MARCATE
Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo

Abstract

Coffee cultivation is of great socioeconomic importance for the Espírito Santo State, generating, in addition to direct and indirect jobs, financial resources. According to the first survey of the 2019 crop of CONAB, it is expected a production between 12.5 to 14.7 million of benefited bags. Research on coffee cultivation has contributed to the development of new technologies, but the size of plots for experiments with coffee is variable and based mostly on the researcher's experience. Thus, the objective of this work was to determine the optimal sizes of experimental plots to evaluate the pre-harvest, production and sensory characteristics of arabica coffee. The modeling applied in this study allows concluding that according to the data tested, it is possible to recommend the optimum size of experimental plots for arabica coffee, for these edaphoclimatic conditions and variety. The conclusions are as follows: it is recommended to use seven or more arabica coffee plants to evaluate the pre-harvest and harvest characteristics (plant height, plant diameter, vigor, and wet mass), and use, at least, seven plants of arabica coffee to evaluate sensory characteristics (fragrance, flavor, aftertaste, acidity, body, uniformity, balance, clean cup, sweetness, overall, and total score).

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How to Cite
GUARÇONI, R. C., ALIXANDRE, F. T., SOUSA, D. G., PEREIRA, L. L., BRIOSCHI JUNIOR, D., SOUSA, L. H. B. P. de, FAVARATO, L. F., & MARCATE, J. P. P. (2020). PLOT SIZE FOR EVALUATION OF AGRONOMIC AND SENSORIAL CHARACTERISTICS OF ARABICA COFFEE. Brazilian Journal of Biometrics, 38(1), 57–68. https://doi.org/10.28951/rbb.v38i1.426
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Vol. 38 No. 1 (2020)
Section
Articles

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