Organoleptic quality of coffee under the effect of Yellow Rust (Hemileia vastatrix) in Alto Shamboyacu - Lamas
DOI:
https://doi.org/10.51252/raa.v2i1.260Keywords:
Coffee, organoleptic quality, incidence, yellow rust, gravityAbstract
The objective of this work was to determine the effect on the quality of cup coffee due to the incidence percentage and the degree of severity with which Roya Amarilla (Hemileia vastatrix) affected coffee trees. We identified coffee growing areas in the Alto Shambuyacu hamlet approximately 11 kilometers from the province of Lamas, with an altitude between 800 and 1000 meters above sea level, where 10 plots of no more than 0.5 Ha each were evaluated. The severity of the attack of Roya Amarilla (Hemileia vastatrix) of coffee was found in grade 3 with 21% to 50% of the affected area of the leaves. The incidence of Roya Amarilla (Hemileia vastatrix) of coffe was found around 53.18% infestation, in the studied plots. In the coffee yield, maximum values of 77% and very low values of 59.33% were obtained. The organoleptic quality is an average of 79.3 points, a value below to be considered special coffee. The Roya Amarilla (Hemileia vastatrix) has a sensorial effect on the body of coffee, losing intensity in attributes such as acidity, sweetnes, flavor, residual flavor.
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Copyright (c) 2022 Karen Documet-Petrlik, Arbel Dávila-Rivera, Ángel Chávez-Salazar, Víctor Chappa-Santa María
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