Mutações em Coffea arabica L.

Krug, C. A.

doi:10.1590/s0006-87051949000100001

Cited by 15 publications

(13 citation statements)

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“…The cultivar Caturra is named after the single dwarf mutant derived from the Bourbon stock in Brazil . Mokka is derived from a complete recessive mutant laurina (lr) and an incomplete recessive mutant mokka (mo) with the double-mutant genotype lrlrmomo having small leaves, short internodes, a conical tree shape and the smallest seeds of any cultivar of C. arabica (Krug 1949;Carvalho et al 1965). Maragogipe is derived from a dominant mutant found on a plantation in Maragogipe county, Brazil, in 1870.…”

Section: Discussionmentioning

confidence: 99%

AFLP analysis of genetic diversity within and among Coffea arabica cultivars

et al. 2002

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Genetic diversity of Coffea arabica cultivars was estimated using amplified fragment length polymorphism (AFLP) markers. Sixty one Coffea accessions composed of six arabica cultivars, including Typica, Bourbon, Catimor, Catuai, Caturra and Mokka Hybrid, plus two diploid Coffea species, were analyzed with six EcoRI- MseI primer combinations. A total of 274 informative AFLP markers were generated and scored as binary data. These data were analyzed using cluster methods in the software package NTSYSpc. The differences among cultivars at the DNA level were small, with an average genetic similarity of 0.933. Most accessions within a cultivar formed a cluster, although deviant samples occurred in five of the six cultivars examined due to residual heterozygosity from ancestral materials. Among the six cultivars fingerprinted, the highest level of genetic diversity was found within the cultivar Catimor, with an average genetic similarity of 0.880. The lowest level was found within Caturra accessions, with an average genetic similarity of 0.993. Diversity between C. arabica and two other Coffea species, Coffea canephora and Coffea liberica, was also estimated with average genetic similarities of 0.540 and 0.413, respectively, suggesting that C. canephora is more closely related to C. arabica than is C. liberica. The genetic variation among arabica cultivars was similar to the variation within cultivars, and no cultivar-specific DNA marker was detected. Although arabica cultivars appear to have a narrow genetic base, our results show that sufficient polymorphism can be found among some arabica cultivars with a genetic similarity as low as 0.767 for genetic/QTL mapping and breeding. The assessment of genetic diversity among arabica cultivars provided the necessary information to estimate the potential for using marker-assisted breeding for coffee improvement.

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Section: Discussionmentioning

confidence: 99%

AFLP analysis of genetic diversity within and among Coffea arabica cultivars

et al. 2002

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“…Furthermore, the use of the natural diversity of coffee species available in germplasm collections (Van der Vossen, 2001) for diterpens (de Roos et al, 1997), caffeine (Ky et al, 2001a), trigonelline (Ky et al, 2001a, b;Campa et al, 2004), sucrose (Campa et al, 2004) and chlorogenic acids content (Ky et al, 1999(Ky et al, , 2001a could also be used as a natural source for these screening experiments. The analysis of natural coffee mutants of Arabica, like "Caturra" cultivars which arose from a mutation of "Bourbon" cultivars (Krug, 1949), should also be reinvestigated in the light of this new information. This should facilitate the identification of genes linked to some important traits, like those possibly responsible for caffeine deficiency (Silvarolla et al, 2004).…”

Section: B Coffee Ests: Towards An Acceleration Of Coffee Quality Mmentioning

confidence: 99%

Genetics of coffee quality

Leroy

Ribeyre

Bertrand

et al. 2006

Braz. J. Plant Physiol.

171

157

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Coffee quality, in the present context of overproduction worldwide, has to be considered as a main selection criterion for coffee improvement. After a definition of quality, and an overview of the non genetic factors affecting its variation, this review focuses on the genetic factors involved in the control of coffee quality variation. Regarding the complexity of this trait, the different types of quality are first presented. Then, the great variation within and between coffee species is underlined, mainly for biochemical compounds related to quality (caffeine, sugars, chlorogenic acids, lipids). The ways for breeding quality traits for cultivated species, Coffea arabica and Coffea canephora are discussed, with specific challenges for each species. For C. arabica, maintaining a good quality in F 1 intraspecific hybrids, introgressed lines from Timor hybrid, and grafted varieties are the main challenges. For C. canephora, the improvement is mainly based on intraspecific and interspecific hybrids, using the whole genetic variability available within this species. An improvement is obtained for bean size, with significant genetic gains in current breeding programmes. The content in biochemical compounds related to cup quality is another way to improve Robusta quality. Finally, ongoing programmes towards the understanding of the molecular determinism of coffee quality, particularly using coffee ESTs, are presented. Key words: Coffea spp., biochemical compounds, candidate genes, ESTs, genetic breeding, marker-assisted selection, quality. Genética da qualidade do café:No contexto do excedente de produção mundial, a qualidade do café tem sido considerada o principal critério de seleção no melhoramento dessa cultura. Após definir qualidade e fazer considerações sobre os fatores não genéticos afetando sua variação, esta revisão se concentra sobre os fatores genéticos envolvidos no controle da variação da qualidade do café. Em relação à complexidade desta característica, os diferentes tipos de qualidade são apresentados. Então, a grande variação dentro e entre as espécies de café é discutida, principalmente em relação aos caracteres bioquímicos relacionados com qualidade (cafeína, açúcares, ácidos clorogênicos, lipídeos). As maneiras para melhorar estes caracteres relacionados à qualidade nas espécies cultivadas Coffea arabica e Coffea canephora são discutidas, assim como os desafios específicos a cada espécie. Para C. arabica, manutenção da boa qualidade em híbridos interespecíficos F 1 , linhagens geradas por introgressão a partir do Híbrido do Timor, e enxertia de variedades são os principais desafios. Para C. canephora, o melhoramento é principalmente baseado em híbridos intra e interespecíficos, usando a variabilidade genética disponível nesta espécie. Um avanço é obtido com o tamanho da semente, com significante ganho genético em programas de melhoramento. O conteúdo de compostos bioquímicos relacionados com a qualidade da bebida é uma outra maneira de melhorar a qualidade do café Robusta. Finalmente, são comentados...

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“…Another important aspect concerns the use of EST sequences to analyze the genetic diversity within the Coffea genus, particularly to identify the genes affected in natural coffee mutants, i.e. Moka, Maragogipe (Krug, 1949).…”

Section: General Conclusion and Perspectivesmentioning

confidence: 99%

Cytology, biochemistry and molecular changes during coffee fruit development

Castro

Marraccini

2006

Braz. J. Plant Physiol.

134

130

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In commercial coffee species (Coffea arabica and Coffea canephora), fruit development is a lengthy process, characterized by tissue changes and evolutions. For example, soon after fecundation and up to mid development, the fruit is mainly constituted of the pericarp and perisperm tissue. Thereafter, the perisperm gradually disappears and is progressively replaced by the endosperm (true seed). Initially present in a "liquid" state, the endosperm hardens as it ripens during the maturation phase, as a result of accumulation of storage proteins, sucrose and complex polysaccharides representing the main reserves of the seed. The last step of maturation is characterized by the dehydration of the endosperm and the color change of the pericarp. Important quantitative and qualitative changes accompany fruit growth, highlighting the importance of its study to better understand the final characteristics of coffee beans. Following a description of the coffee fruit tissues, this review presents some data concerning biochemical, enzymatic and gene expression variations observed during the coffee fruit development. The latter will also be analyzed in the light of recent data (electronic expression profiles) arising from the Brazilian Coffee Genome Project. Key words: Coffea spp, bean development, cell cycle, endosperm, EST, gene expression, pericarp, perisperm.Cytology, biochemistry and molecular changes during coffee fruit development: Em espécies comerciais de café (Coffea arabica e Coffea canephora), o desenvolvimento do fruto de café é um processo longo, caracterizado por mudanças e evoluções nos tecidos. Por exemplo, logo após a fecundação e até a metade do desenvolvimento, o fruto é principalmente constituído pelo pericarpo e perisperma. Em seguida, o perisperma gradualmente desaparece e é progressivamente substituído pelo endosperma (semente verdadeira). Inicialmente o endosperma apresenta-se no estado "líquido", o endosperma endurece durante a fase de maturação, como resultado do acúmulo gradual de proteínas de reserva, sacarose e polissacarídeos complexos representando as principais reservas da semente. O último passo da maturação é caracterizado pela desidratação do endosperma e pela mudança de cor do pericarpo. Importantes alterações quantitativas e qualitativas acompanham o crescimento do fruto, ilustrando a importância do seu estudo para melhor compreender as características finais das sementes de café. Seguindo a descrição dos tecidos do fruto de café, esta revisão apresenta alguns dados relativos às variações bioquímicas, enzimáticas e de expressão gênica durante o desenvolvimento do fruto. A expressão de genes será também analisada em função de dados recentes (perfil de expressão eletrônica) oriundos do Projeto Genoma Brasileiro Café. Palavras-chave: Coffea spp, ciclo celular, desenvolvimento da semente, endosperma, EST, expressão gênica, pericarpo, perisperma. INTRODUCTIONThe Coffea genus contains around 100 species (Charrier and Berthaud, 1985). Within these species, C. arabica (Arabica) and C. canephora (Rob...

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Mutações em Coffea arabica L.

Abstract: de 8 a 12 de fevereiro de 1949. As ilustrações apresentadas foram aqui omitidas.

Cited by 15 publications

References 0 publications

AFLP analysis of genetic diversity within and among Coffea arabica cultivars

AFLP analysis of genetic diversity within and among Coffea arabica cultivars

Genetics of coffee quality

Cytology, biochemistry and molecular changes during coffee fruit development

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