Banca de DEFESA: RHYAN CARLOS MARQUES CAVALCANTI

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : RHYAN CARLOS MARQUES CAVALCANTI
DATE: 29/08/2025
TIME: 15:00
LOCAL: meet.google.com/hqq- iuhi-ixs
TITLE:

Physical and biological soil attributes under conventional and agroforestry management of Coffea arabica L. and their relationships with sensory variables

KEY WORDS:

Coffee production; Sustainable management; Soil properties; Sensory quality

PAGES: 100
BIG AREA: Engenharias
AREA: Engenharia Sanitária
SUMMARY:

Coffee cultivation plays a strategic role in the economy of several developing countries. In Brazil, itstands out as one of the main agricultural activities, with broad socioeconomic relevance. However, thepredominant use of conventional practices in the cultivation of Coffea arabica L. has raised concernsabout system sustainability, especially due to its impacts on soil attributes and the final beverage quality.This study aimed to evaluate the effects of conventional and agroforestry management on the physicaland biological attributes of the soil, as well as on the sensory variables of coffee, in the state ofPernambuco. The experiment was conducted in Garanhuns, PE, in two coffee-growing areas: one underan agroforestry system (shaded) and the other under a conventional system (full sun), using a gridsampling design with 36 points per area. Soil physical attributes were assessed, including particle sizedistribution, water-dispersible clay, flocculation degree, field-saturated hydraulic conductivity, bulk andparticle density, total and distributed porosity, penetration resistance, tensile strength, and aggregatestability. Biological attributes included microbial biomass carbon and nitrogen, basal respiration,microbial, metabolic and mineralization quotients, as well as organic matter and total organic carboncontents, in addition to soil chemical characterization. Regarding the coffee, analyses includedphysicochemical parameters (pH, titratable acidity, and total soluble solids), chromatic compounds (L*,a*, b*, C*, Hº), bioactive compounds (polyphenols, flavonoids, tannins, flavonols, and anthocyanins),and sensory characteristics, assessed by trained tasters (Network Method) and 120 consumers (CATAmethod). Results showed that the agroforestry system promoted more favorable soil conditions, withhigher macroporosity, greater saturated hydraulic conductivity, and lower penetration resistance at the15–30 cm layer, in addition to higher gravimetric moisture. Although the conventional system had greatertotal porosity, it did not exhibit better moisture conservation. Biologically, the agroforestry system hadhigher levels of microbial biomass carbon and total organic carbon, indicating a more active and efficientmicrobiota and greater carbon accumulation. Principal Component Analysis supported this distinction,associating agroforestry management with improved physical and biological soil conditions. Regardingcoffee quality, the agroforestry system resulted in beans with higher titratable acidity, trigonelline, andcaffeic acid, which positively influenced sensory notes such as "cane molasses" and "earthy aroma."Conversely, coffee from the conventional system had higher levels of caffeine and 5-CQA. Despitespecific differences in certain compounds, no marked sensory differences or differences in overallconsumer acceptance were observed between management systems. In conclusion, the agroforestrysystem stands out for promoting better physical and biological soil conditions and favoring the presenceof relevant bioactive compounds in the beverage. Although sensory impacts did not reveal clearsuperiority across all evaluated aspects, the agroforestry approach represents a sustainable and viablealternative for coffee production, with potential for further research to strengthen this recommendation.

 

COMMITTEE MEMBERS:
Presidente - BRIVALDO GOMES DE ALMEIDA
Externo à Instituição - FELIPE JOSÉ CURY FRACETTO - UFRPE
Interno - MARCUS METRI CORREA