Chloride Applied via Fertilizer Affects Plant Nutrition and Coffee Quality

The present study had the objective to evaluate the effect of blends of KCl and K(2)SO(4) fertilizers and their influence on the yield and the nutritional state of coffee plants, as well as on the chemical composition and quality of the coffee beverage. The experimental design was in randomized blocks with four repetitions and six treatments (T1: 100% KCl; T2: 75% KCl + 25% K(2)SO(4); T3: 50% KCl + 50% K(2)SO(4); T4: 25% KCl + 75% K(2)SO(4); T5: 100% K(2)SO(4); and a control, without application of K). The following analyses were performed: K and Cl content in the leaves and the soil, stocks of Cl in soil, yield, removal of K and Cl with the beans, cup quality of the beverage, polyphenol oxidase activity (PPO), electric conductivity (EC), potassium leaching (KL), the content of phenolic compounds, the content of total sugars (TS), and total titratable acidity (TTA). The stocks of Cl in the soil decreased as the proportion of KCl in the fertilizer was reduced. The fertilization with KCl reduces the cup quality and the activity of the polyphenol oxidase, probably due to the ion Cl. The increase in the application of Cl directly relates to the increase in potassium leaching, electric conductivity, and titratable acidity. Indirectly, these variables indicate damages to the cells by the use of Cl in the fertilizer. The activity of the polyphenol oxidase enzyme and the cup quality indicate that the ion Cl- reduces the quality of the coffee beverage. K content in the leaves was not influenced by the application of blends of K fertilizer while Cl content increased linearly with KCl applied. The application of KCl and K(2)SO(4) blends influenced coffee yield and the optimum proportion was 25% of KCl and 75% of K(2)SO(4). The highest score in the cup quality test was observed with 100% K(2)SO(4).