1. RI UFLA
  2. Escola de Ciências Agrárias de Lavras - ESAL
  3. Departamento de Agricultura - DAG
  4. DAG - Artigos publicados em periódicos
Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/48122
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Campo DCValorIdioma
dc.creatorPereira, Dyanna R.-
dc.creatorNadaleti, Denis H. S.-
dc.creatorRodrigues, Eduardo C.-
dc.creatorSilva, Ackson D. da-
dc.creatorMalta, Marcelo R.-
dc.creatorCarvalho, Samuel P. de-
dc.creatorCarvalho, Gladyston R.-
dc.date.accessioned2021-09-14T17:32:48Z-
dc.date.available2021-09-14T17:32:48Z-
dc.date.issued2021-05-
dc.identifier.citationPEREIRA, D. R. et al. Genetic and chemical control of coffee rust (Hemileia vastatrix Berk et Br.): impacts on coffee (Coffea arabica L.) quality. Journal of the Science of Food and Agriculture, London, v. 101, n. 7, p. 2836-2845, May 2021. DOI: 10.1002/jsfa.10914.pt_BR
dc.identifier.urihttps://doi.org/10.1002/jsfa.10914pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/48122-
dc.description.abstractBACKGROUND The occurrence of diseases can alter coffee (Coffea arabica L.) metabolism, causing changes in the composition of coffee beans and beverage quality. However, little is known about which aspects of coffee quality are actually altered by rust (Hemileia vastatrix Berk et Br.) and by its main control methods. The effect of chemical and genetic methods for the control of coffee rust on the quality of coffee beans and beverage was investigated. RESULTS Both genetic and chemical control reduce the damage caused by the disease in the composition of coffee beans. Genotypes with resistant ancestry, even with resistance breakdown, respond better to chemical control. The combination of genetic and chemical control favors an increase in the sugar content in the beans. CONCLUSIONS Despite the fact that both genetic and chemical control are effective in reducing disease damage regarding the chemical composition of beans, the quality potential of Timor Hybrid genotypes associated with the cancellation of rust expression through the joint action of genetic and chemical control favors the composition of beans and, consequently, the quantitative assessment of sensory attributes, adding value to the final product. © 2020 Society of Chemical Industrypt_BR
dc.languageen_USpt_BR
dc.publisherSociety of Chemical Industrypt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of the Science of Food and Agriculturept_BR
dc.subjectCoffee - Rustpt_BR
dc.subjectHemileia vastatrixpt_BR
dc.subjectPhysicochemical characterizationpt_BR
dc.subjectTriazolept_BR
dc.subjectTimor hybridpt_BR
dc.subjectCafeeiro - Ferrugempt_BR
dc.subjectCaracterização físico-químicapt_BR
dc.subjectHíbrido timorensept_BR
dc.titleGenetic and chemical control of coffee rust (Hemileia vastatrix Berk et Br.): impacts on coffee (Coffea arabica L.) qualitypt_BR
dc.typeArtigopt_BR
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