Estudos sôbre a alimentação mineral do cafeeiro: XXI. efeito da adubação N, P, K e orgânica na composição mineral do grão e na qualidade da bebida. (2a. Nota)

Resumos

In this second year of work, research was carried out concerning, the effect of N, P, K and organic fertilization on the mineral composition of the coffee bean and in the quality of the beverage. The material employed was obtained from a NxPxK, 2³ , factorial experiment with split plot (with and without organic matter). The test area is located in poor, deep and, sandy soil; Coffea Arabica L., Var. "Bourbon Vermelho" is the plant source. The main findings are as follows: a) N content in the bean was raised by the application of N in the soil. The use of K increases the level of K in the bean. The level of total P and soluble P was not affected by P fertilization. No treatment affected the S level in the bean. The level of the elements analysed was not affected significantly by the organic matter applied to the soil. b) Fruits collected in treatments where N and K were used gave significantly lower quality beverage. The quality of beverage wasn't affected by the organic matter. c) It was found a negative and significant (1%) correlation between N level in the bean and quality of beverage (r = -0,642). For K the correlation was found to be r - -0,449, significant at 10% of probability. No similar correlation was found with respect to P.

Estudos sôbre a alimentação mineral do cafeeiro. XXI. efeito da adubação N, P, K e orgânica na composição mineral do grão e na qualidade da bebida. (2a. Nota)^*

H.V. de Amorim L.C. Scoton^II; A. de Castilho^III; F. Pimentel Gomes^IV; E. Malavolta^V

^IBolsista do CNPq

^IIBolsista da FAPESP

^IIISecretaria de Agricultura do E. S. Paulo

^IVCadeira de Matemática e Estatística da ESALQ

^VCadeira de Química Biológica da ESALQ

RESUMO

O efeito da adubaçao NPK e da matéria orgânica na composição mineral do grão e na qualidade da bebida (prova de xícara) foi estudado.

Verificou-se que a adubação fosfatada e o uso da matéria orgânica não influiram nas características mencionadas.

A adubação nitrogenada e potássica aumentou o teor dos elementos correspondentes no grão e prejudicou pouco mas, significativamente a qualidade da bebida.

Esses dados devem ser encarados com cautela e tidos apenas como preliminares.

SUMMARY

In this second year of work, research was carried out concerning, the effect of N, P, K and organic fertilization on the mineral composition of the coffee bean and in the quality of the beverage.

The material employed was obtained from a NxPxK, 2³ , factorial experiment with split plot (with and without organic matter). The test area is located in poor, deep and, sandy soil; Coffea Arabica L., Var. "Bourbon Vermelho" is the plant source.

The main findings are as follows:

a) N content in the bean was raised by the application of N in the soil. The use of K increases the level of K in the bean. The level of total P and soluble P was not affected by P fertilization. No treatment affected the S level in the bean. The level of the elements analysed was not affected significantly by the organic matter applied to the soil.

b) Fruits collected in treatments where N and K were used gave significantly lower quality beverage. The quality of beverage wasn't affected by the organic matter.

c) It was found a negative and significant (1%) correlation between N level in the bean and quality of beverage (r = -0,642). For K the correlation was found to be r - -0,449, significant at 10% of probability. No similar correlation was found with respect to P.

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LITERATURA CITADA

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Recebido p/ publicação em 16/10/67.

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*

Realizado com auxílio do IBC, CNPq e Fundação Rockefeller. Agradecimentos a C. Godoy Jr., M.O.C. Brasil Sobrº., Vivaldo F. Cruz e Acad. D.A. Banzatto da ESALQ; A. Teixeira e L.S.P. Pereira da Secret. de Agricultura; à equipe de degustação do IBC de S. Paulo.

Datas de Publicação

• Publicação nesta coleção
  13 Jun 2012
• Data do Fascículo
  1967