Determinacao da forca requerida para o desprendimento dos frutos de café em diferentes estádios de maturacao
This work had as its aim to settle the necessary strength force for the detachment of the coffee fruit in the five varieties most commercially cultivated in Brazil. It was tested the effects of the maturation period and varieties different in the plant. The determination of the strength force to the coffee fruits detachment was carried adapting the Test Model Universal apparatus, TA Hdi Texture Analyser. The stics analysis of the results showed that it does exists significant difference in the strength force for the studied varieties. It was concluded that the fruits of the "CONILLON" variety needs less force for its detachment. To the studied factors the "MUNDO NOVO" variety it was the one that had demanded the major strength force for the remotion of the green fruits of the plant and the "CATIMOR" and "CATUAI VERMELHO" varieties were the ones that demanded the highest detachment force for cherry-green fruits. The "MUNDO NOVO" and "CATIMOR" varieties were the ones that needed highest detachment forces for the cherry fruits.
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2001
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Subjects: | CAFE, COSECHA, DESEMPEÑO DE LA MAQUINARIA, RECOLECCION, |
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KOHA-OAI-BVE:884732020-01-23T21:12:48ZDeterminacao da forca requerida para o desprendimento dos frutos de café em diferentes estádios de maturacao 115513 Sampaio, C.P. 59214 Corréa, P.C. 107725 Queiroz, D.M. de 119093 Silva, J.N. da 2001This work had as its aim to settle the necessary strength force for the detachment of the coffee fruit in the five varieties most commercially cultivated in Brazil. It was tested the effects of the maturation period and varieties different in the plant. The determination of the strength force to the coffee fruits detachment was carried adapting the Test Model Universal apparatus, TA Hdi Texture Analyser. The stics analysis of the results showed that it does exists significant difference in the strength force for the studied varieties. It was concluded that the fruits of the "CONILLON" variety needs less force for its detachment. To the studied factors the "MUNDO NOVO" variety it was the one that had demanded the major strength force for the remotion of the green fruits of the plant and the "CATIMOR" and "CATUAI VERMELHO" varieties were the ones that demanded the highest detachment force for cherry-green fruits. The "MUNDO NOVO" and "CATIMOR" varieties were the ones that needed highest detachment forces for the cherry fruits.This work had as its aim to settle the necessary strength force for the detachment of the coffee fruit in the five varieties most commercially cultivated in Brazil. It was tested the effects of the maturation period and varieties different in the plant. The determination of the strength force to the coffee fruits detachment was carried adapting the Test Model Universal apparatus, TA Hdi Texture Analyser. The stics analysis of the results showed that it does exists significant difference in the strength force for the studied varieties. It was concluded that the fruits of the "CONILLON" variety needs less force for its detachment. To the studied factors the "MUNDO NOVO" variety it was the one that had demanded the major strength force for the remotion of the green fruits of the plant and the "CATIMOR" and "CATUAI VERMELHO" varieties were the ones that demanded the highest detachment force for cherry-green fruits. The "MUNDO NOVO" and "CATIMOR" varieties were the ones that needed highest detachment forces for the cherry fruits.CAFECOSECHADESEMPEÑO DE LA MAQUINARIARECOLECCIONRevista Brasileira de Armazenamento (Brasil) |
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CAFE COSECHA DESEMPEÑO DE LA MAQUINARIA RECOLECCION CAFE COSECHA DESEMPEÑO DE LA MAQUINARIA RECOLECCION |
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CAFE COSECHA DESEMPEÑO DE LA MAQUINARIA RECOLECCION CAFE COSECHA DESEMPEÑO DE LA MAQUINARIA RECOLECCION 115513 Sampaio, C.P. 59214 Corréa, P.C. 107725 Queiroz, D.M. de 119093 Silva, J.N. da Determinacao da forca requerida para o desprendimento dos frutos de café em diferentes estádios de maturacao |
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This work had as its aim to settle the necessary strength force for the detachment of the coffee fruit in the five varieties most commercially cultivated in Brazil. It was tested the effects of the maturation period and varieties different in the plant. The determination of the strength force to the coffee fruits detachment was carried adapting the Test Model Universal apparatus, TA Hdi Texture Analyser. The stics analysis of the results showed that it does exists significant difference in the strength force for the studied varieties. It was concluded that the fruits of the "CONILLON" variety needs less force for its detachment. To the studied factors the "MUNDO NOVO" variety it was the one that had demanded the major strength force for the remotion of the green fruits of the plant and the "CATIMOR" and "CATUAI VERMELHO" varieties were the ones that demanded the highest detachment force for cherry-green fruits. The "MUNDO NOVO" and "CATIMOR" varieties were the ones that needed highest detachment forces for the cherry fruits. |
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CAFE COSECHA DESEMPEÑO DE LA MAQUINARIA RECOLECCION |
author |
115513 Sampaio, C.P. 59214 Corréa, P.C. 107725 Queiroz, D.M. de 119093 Silva, J.N. da |
author_facet |
115513 Sampaio, C.P. 59214 Corréa, P.C. 107725 Queiroz, D.M. de 119093 Silva, J.N. da |
author_sort |
115513 Sampaio, C.P. |
title |
Determinacao da forca requerida para o desprendimento dos frutos de café em diferentes estádios de maturacao |
title_short |
Determinacao da forca requerida para o desprendimento dos frutos de café em diferentes estádios de maturacao |
title_full |
Determinacao da forca requerida para o desprendimento dos frutos de café em diferentes estádios de maturacao |
title_fullStr |
Determinacao da forca requerida para o desprendimento dos frutos de café em diferentes estádios de maturacao |
title_full_unstemmed |
Determinacao da forca requerida para o desprendimento dos frutos de café em diferentes estádios de maturacao |
title_sort |
determinacao da forca requerida para o desprendimento dos frutos de café em diferentes estádios de maturacao |
publishDate |
2001 |
work_keys_str_mv |
AT 115513sampaiocp determinacaodaforcarequeridaparaodesprendimentodosfrutosdecafeemdiferentesestadiosdematuracao AT 59214correapc determinacaodaforcarequeridaparaodesprendimentodosfrutosdecafeemdiferentesestadiosdematuracao AT 107725queirozdmde determinacaodaforcarequeridaparaodesprendimentodosfrutosdecafeemdiferentesestadiosdematuracao AT 119093silvajnda determinacaodaforcarequeridaparaodesprendimentodosfrutosdecafeemdiferentesestadiosdematuracao |
_version_ |
1756059824664084480 |