Studies on mineral nutrition of coffee tree. XXVII. Effect of N, P, K and fertilization on macro and micro nutrients content in the bean and in the quality of the coffee beverage

Abstract

In this third year of work, research was carried out concerning the effect of N, P and K fertilization on the mineral composition of the coffee bean and in the quality of the beverage. The material employed was obtained form a NPK,2³ and NPK,3³ factorial experiment from two different regions. In Piracicaba, Coffea arábica L. var. "Bourbon Vermelho" was the plant source, and "Mundo Novo" in Ribeirão Preto. The main findings are as follows: a) N content in the bean was raised by the application of N in the soil in both regions. The use of K increased the level of K in the bean in Piracicaba but not in Ribeirão Preto. The level of total P was not affecte by P fertilization in both regions. b) The higher doses of KC1 decreased the B and Zn content in the bean. c) Fruits collected in treatments where N and K were used gave significant lower quality beverage in Piracicaba and in Ribeirão Preto. d) It was found a negative and significant correlation (at 1% level) between N content in the bean and the quality of the beverage, for both varieties and regions. For K the correlation was not significant in both regions. It was speculated that probably the chlorine of KC1 may be the factor which affect the quality of the beverage. e) The great increase in production (yield) where N and K were applied compensats economically the small decrease in the quality of the beverage of the pulped coffee.