The Brazilian coffee industry is undergoing a great transformation in order to serve a
consumer market that is becoming increasingly demanding with regard to quality …

The ratio of nitrogen (N) to potassium (K) is important in the production of specialty coffees
because the relative amounts of N and K can either suppress the formation or increase the …

During coffee drying, different temperatures applied to the beans with varied humidity
content levels can interfere in the membranes integrity, germination, organic acid and …

The use of rock powders is an agricultural practice that facilitates the agroecological
transition and autonomy of many farmers. These inputs should be used in conjunction with …

Coffee quality is the main factor for its valorization, several factors influence the final product,
however it is the chemical constituents that attribute the final flavor and aroma to the coffee …

In Brazil,'Coffea canephora'coffee is generally cultivated in hot climate regions and at
altitudes below 400-450 m. There is little information on'C. canephora'cultivation at higher …

The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic
activity, and must then undergo a drying process for better preservation of the bean and its …

The objective of this study was to evaluate the correlation between a group of physiological
variables (electrical conductivity, potassium leaching, and germination percentage) and a …

The simultaneous analysis of the maximum number of chemical elements present in plant
tissues provides more comprehensive information about their chemical constitution and …

O objetivo deste trabalho foi avaliar os perfis proteicos e o desempenho fisiológico de
sementes de café submetidas a diferentes métodos de processamento e secagem. Foram …