小粒种咖啡营养特性的初步研究

Nutritional Characteristics of Arabica Coffee

大田条件下,采集咖啡叶片和果实样品进行氮、磷、钾、钙、镁营养元素含量测定,对小粒种咖啡的营养特性进行初步研究。结果表明:幼果期咖啡叶片氮、磷、钾和镁含量极显著高于初花期、第1批果实成熟期和果实采收末期;第1批果实成熟期叶片钙含量极显著高于初花期、幼果期和果实采收末期;咖啡豆中氮含量极显著高于钾、钙、磷和镁含量,咖啡干果皮中钾含量极显著高于氮、钙、磷和镁含量。

Under field conditions, the samples of coffee leaves and cherries were collected to determine the content of N, P, K, Ca and Mg. The nutrition characteristics of Arabica coffee were preliminarily studied. The results indicated that the content of N, P, K and Mg of the coffee leaves at the stages of young cherries was significantly higher than the content of N, P, K and Mg of the coffee leaves at the stage of early blooming, the first fruit ripeness and the end fruit harvest. The content of calcium of the coffee leaves at the stage of first fi-uit ripeness was significantly higher than the content of coffee leaves at the stage of early blooming, young cherries and the end fruit harvest. The content of N of coffee beans was significantly higher than K, Ca, K and Mg. The content of K of coffee dry peel was significantly higher than N, Ca, P and Mg.