Accumulation of Nutrients and the Relation between Fruit, Grain, and Husk of Coffee Robusta Cultivated in Brazilian Amazon

Abstract

Coffee genotypes cultivated in the Amazonian region have been gaining increasing prominence in Brazilian plantations. This study aimed to quantify nutrient accumulation in the fruits, grains, and husks of Robusta coffee genotypes cultivated in the Brazilian Amazon and estimate genetic diversity. The experiment was conducted in Alta Floresta D’Oeste—Rondônia, Brazil. To assess nutrient accumulation, fresh fruits were collected. These were dried, processed, separated into grains and husks, and subjected to chemical analysis. Nutrient accumulation in fruits, grains, and husks, as well as the grain/husk ratio, underwent analysis of variance through the F-test (p < 0.01. For each evaluated trait, the experimental coefficient of 337 variation (CVe), genetic coefficient of variation (CVg), and genotypic determination coefficient (H2) were also estimated. Variability was observed among Robusta coffee genotypes, with VP06, AS4, and AS10 being the most dissimilar. LB080 had the lowest dry fruit weight and the lowest percentage of grains in relation to husks. ZD156 accumulated more K in the grains, while VP06 and AS10 were the genotypes that accumulated more nutrients in the husks. Nutrients N, K, Ca, and P are accumulated in larger quantities, necessitating the calibration of mineral fertilization dosages and distribution.

Nutrient Contribution and Carbon Sequestration of an Agroforestry System of Coffea canephora Cultivated by Conventional and Organic Management in the Ecuadorian Amazon

“…Bezerra et al [62] and Ramírez-Builes and Küsters [21] point out that C. canephora demands more Ca and K when the bean is filling out. Rodríguez et al [23] maintain that the most extracted nutrient in coffee fruits is K, followed by N. Schmidt et al [23] indicate that the nutrients required by coffee in order of importance are as follows: N > K > Ca > Mg. Therefore, this study affirms that the nutrients required by the main crop can be supplied by the accompanying species that are present in the AFS.…”

“…Ramírez and Küsters [21] consider that K and Ca in coffee cultivation are considered nutrients that contribute toward improving the yield, water use efficiency, and adaptation to climate change. In addition, Schmidt et al and Byrareddy et al [22,23] point out that N, K, Ca, and Mg are essential nutrients that affect the vegetative and reproductive growth cycle of coffee, as well as its productivity.…”

Literature Review of Proteomics Approach Associated with Coffee

“…Brazil holds the distinction of being the foremost global producer and exporter of freshly harvested coffee [7]. Coffee plants grown in the Amazonian region are assumed to be the most premium coffee [8]. The quality of coffee beverages is determined by a delicate equilibrium between several circumstances, actions, and decisions, which begin in the field during cultivation and extend to the storage, processing, and roasting of the beans.…”