Effects of coffee maturation regulators

Revista Brasileira de Engenharia de Biossistemas Pub Date : 2022-05-17 DOI:10.18011/bioeng.2022.v16.1060

Douglas da Silva Carvalho, Kleso Silva Franco Júnior, Giselle Prado Brigante, M. Dias

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Abstract

The maturation of coffee fruits is a concern of coffee growers, as it directly influences the efficiency of the harvest and can interfere with the quality of the product. Therefore, the use of maturation regulators that act by controlling the speed of maturation are being increasingly used. As such, the objective of this work was to evaluate the effects of the regulators Ethrel® and MathuryTM, in 4 treatments composed by the control, application of Ethrel®, application of MathuryTM, application of the combination of Ethrel® followed by the application of MathuryTM. Thus, the maturation stage of the fruits, the type, and the final grade regarding the quality of the drink were evaluated. After that, the data of the evaluated characteristics were submitted to statistical analysis by the Scott-Knott test at 5% probability. The maturation regulators used in this experiment did not interfere with the quality of the product and the classification of the coffee. However, treatments with application of Ethrel® alone or combined with MathuryTM provided anticipation and uniformity of coffee fruits.

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咖啡成熟调节剂的作用

咖啡果实的成熟是咖啡种植者关心的问题，因为它直接影响到收获的效率，并可能干扰产品的质量。因此，通过控制成熟速度的成熟调节因子的使用正被越来越多地使用。因此，本研究的目的是评估调节剂Ethrel®和MathuryTM在4个处理中的效果，4个处理由对照、应用Ethrel®、应用MathuryTM、Ethrel®联合应用和应用MathuryTM组成。因此，水果的成熟阶段，类型和饮料质量的最终等级进行了评估。之后，对评价特征的数据进行5%概率的Scott-Knott检验进行统计分析。在这个实验中使用的成熟调节剂不会影响产品的质量和咖啡的分类。然而，单独应用Ethrel®或与MathuryTM联合使用的处理提供了预期和均匀的咖啡果实。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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