Abstract
In the last two years, Peruvian coffee production has been affected by the high cost of fertilizers.In the Selva Central region, 25% of coffee plantations are organic.To explore new technologies, a study was conducted to evaluate the effect of humic acids and biofertilizers on the yield and sensory quality of two coffee varieties: Castillo and Catua.The study used an AxB factorial design with 10 repetitions, resulting in 8 treatments.All treatments received lime (200g dolomite/plant) and organic soil fertilization (120N-80P2O5-150K2O kg/ha) using Isla guano and potassium sulfate.The variables evaluated were nodes/plant, number of cherry trees/node, cherry tree yield/plant, dry parchment coffee yield (qq/ha), yield percentage, and sensory quality.The results showed that humic acids positively influence d all evaluated variables in both varieties, with the Castillo variety performing better.Castillo had 12.78 nodes/branch, 20.56 fruits/node, 3.2kg cherry/plant, 53.38qq dry parchment/ha, and 76.13% yield.Catua had similar responses, with 9.00 nodes/branch, 14.33 fruits/node, 2.1kg cherry/plant, 35.07qq dry parchment/ha, and 76.93% yield.Trichoderma positively influenced the weight of 100 cherry trees and yield percentage in both varieties.Sensory quality scores ranged from 81 to 84 points, with the highest scores for Castillo (83.67) and Catua (83.58) when treated with humic acids.The lowest values in both yield and sensory quality were obtained without biofertilizer.In conclusion, organic fertilization complemented with humic acids is a promising technology for improving coffee production and quality in organic plantations.
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Claims 17
Claim · model-written summary
Humic acids positively influenced all evaluated variables in both coffee varieties, with Castillo performing better.
- Treatment
- humic acidse1
- Outcome
- all evaluated variablese1
- Direction
- positivelye1
- Qualifier
- with the Castillo variety performing bettere1
CoffeaNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e1“The results showed that humic acids positively influence d all evaluated variables in both varieties, with the Castillo variety performing better.”
Claim · model-written summary
Castillo had 12.78 nodes per branch under humic acid treatment.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e1“The results showed that humic acids positively influence d all evaluated variables in both varieties, with the Castillo variety performing better.”
e2“Castillo had 12.78 nodes/branch, 20.56 fruits/node, 3.2kg cherry/plant, 53.38qq dry parchment/ha, and 76.13% yield.”
Claim · model-written summary
Castillo had 20.56 fruits per node under humic acid treatment.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e1“The results showed that humic acids positively influence d all evaluated variables in both varieties, with the Castillo variety performing better.”
e2“Castillo had 12.78 nodes/branch, 20.56 fruits/node, 3.2kg cherry/plant, 53.38qq dry parchment/ha, and 76.13% yield.”
Claim · model-written summary
Castillo had 3.2 kg cherry per plant under humic acid treatment.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e1“The results showed that humic acids positively influence d all evaluated variables in both varieties, with the Castillo variety performing better.”
e2“Castillo had 12.78 nodes/branch, 20.56 fruits/node, 3.2kg cherry/plant, 53.38qq dry parchment/ha, and 76.13% yield.”
Claim · model-written summary
Castillo had 53.38 qq dry parchment coffee per hectare under humic acid treatment.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e1“The results showed that humic acids positively influence d all evaluated variables in both varieties, with the Castillo variety performing better.”
e2“Castillo had 12.78 nodes/branch, 20.56 fruits/node, 3.2kg cherry/plant, 53.38qq dry parchment/ha, and 76.13% yield.”
Claim · model-written summary
Castillo had 76.13% yield under humic acid treatment.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e1“The results showed that humic acids positively influence d all evaluated variables in both varieties, with the Castillo variety performing better.”
e2“Castillo had 12.78 nodes/branch, 20.56 fruits/node, 3.2kg cherry/plant, 53.38qq dry parchment/ha, and 76.13% yield.”
Claim · model-written summary
Catua had 9.00 nodes per branch under humic acid treatment.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e1“The results showed that humic acids positively influence d all evaluated variables in both varieties, with the Castillo variety performing better.”
e3“Catua had similar responses, with 9.00 nodes/branch, 14.33 fruits/node, 2.1kg cherry/plant, 35.07qq dry parchment/ha, and 76.93% yield.”
Claim · model-written summary
Catua had 14.33 fruits per node under humic acid treatment.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e1“The results showed that humic acids positively influence d all evaluated variables in both varieties, with the Castillo variety performing better.”
e3“Catua had similar responses, with 9.00 nodes/branch, 14.33 fruits/node, 2.1kg cherry/plant, 35.07qq dry parchment/ha, and 76.93% yield.”
Claim · model-written summary
Catua had 2.1 kg cherry per plant under humic acid treatment.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e1“The results showed that humic acids positively influence d all evaluated variables in both varieties, with the Castillo variety performing better.”
e3“Catua had similar responses, with 9.00 nodes/branch, 14.33 fruits/node, 2.1kg cherry/plant, 35.07qq dry parchment/ha, and 76.93% yield.”
Claim · model-written summary
Catua had 35.07 qq dry parchment coffee per hectare under humic acid treatment.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e1“The results showed that humic acids positively influence d all evaluated variables in both varieties, with the Castillo variety performing better.”
e3“Catua had similar responses, with 9.00 nodes/branch, 14.33 fruits/node, 2.1kg cherry/plant, 35.07qq dry parchment/ha, and 76.93% yield.”
Claim · model-written summary
Catua had 76.93% yield under humic acid treatment.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e1“The results showed that humic acids positively influence d all evaluated variables in both varieties, with the Castillo variety performing better.”
e3“Catua had similar responses, with 9.00 nodes/branch, 14.33 fruits/node, 2.1kg cherry/plant, 35.07qq dry parchment/ha, and 76.93% yield.”
Claim · model-written summary
Trichoderma positively influenced the weight of 100 cherry trees and yield percentage in both coffee varieties.
- Treatment
- Trichodermae4
- Interactor
- Trichoderma
Trichodermae4symbiont - Outcome
- weight of 100 cherry trees and yield percentagee4
- Direction
- positivelye4
- Qualifier
- in both varietiese4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e4“Trichoderma positively influenced the weight of 100 cherry trees and yield percentage in both varieties”
Claim · model-written summary
Sensory quality scores ranged from 81 to 84 points.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e5“Sensory quality scores ranged from 81 to 84 points, with the highest scores for Castillo (83.67) and Catua (83.58) when treated with humic acids.”
Claim · model-written summary
Castillo had the highest sensory quality score (83.67) when treated with humic acids.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e5“Sensory quality scores ranged from 81 to 84 points, with the highest scores for Castillo (83.67) and Catua (83.58) when treated with humic acids.”
Claim · model-written summary
Catua had the highest sensory quality score (83.58) when treated with humic acids.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e5“Sensory quality scores ranged from 81 to 84 points, with the highest scores for Castillo (83.67) and Catua (83.58) when treated with humic acids.”
Claim · model-written summary
The lowest yield and sensory quality values were obtained without biofertilizer.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e6“The lowest values in both yield and sensory quality were obtained without biofertilizer.”
Claim · model-written summary
Organic fertilization complemented with humic acids is a promising technology for improving coffee production and quality in organic plantations.
- Treatment
- organic fertilization complemented with humic acidse7
- Outcome
- coffee production and qualitye7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Organic Coffee Varieties”
e7“organic fertilization complemented with humic acids is a promising technology for improving coffee production and quality in organic plantations”
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