Antioxidant System Differential Regulation is Involved in Coffee Ripening Time at Different Altitudes

Santos, Meline Oliveira; Silveira, Helbert Rezende de Oliveira; Souza, Kamila Rezende Dázio de; Lima, André Almeida; Bôas, Lissa Vasconcellos Vilas; Barbosa, Bárbara Castanheira Ferrara; Barreto, Horllys Gomes; Alves, José Donizeti; Chalfun-Júnior, Antônio

doi:10.1007/s12042-018-9206-2

Cited by 7 publications

(5 citation statements)

References 45 publications

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“…Many explanations could be related to this fact. Amongst the possibilities, the results obtained by Santos et al (2018) noted that researches conducted at the same pilot areas, with the objective of studying the ecophyological seasonal variation of arabica coffee of and metabolic attributes, verified that the altitude was determinant for physiological differences. Also, it was noted that plants located in lower altitudes suffered from a bigger oxidative stress, which decreases the beverage quality.…”

Section: Resultsmentioning

confidence: 99%

Meteorological Variables and Sensorial Quality of Coffee in the Mantiqueira Region of Minas Gerais

Borém

Luz

Sáfadi

et al. 2019

C.Sci.

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<p>The objective of this study was to identify meteorological variables related to the sensorial quality of the coffees from Mantiqueira region in Minas Gerais. Meteorological conditions are strongly related to the coffee’s sensorial characteristics, however, there aren’t many studies quantifying this relation. Air temperature and rainfall data were collected and spatialized for regional analysis. These were associated to the 2007 through 2011 coffees’ beverage scores. The region is stratified according to relief characteristics. The bigger frequency of high scores occurred on the region’s central-south, where coffee cultivation is performed above 900 m altitude. For the <em>in loco </em>study, meteorological data and coffee samples were collected in selected pilot areas. Coffee crops were selected in three altitude ranges: below 1000 m, between 1000 and 1200 m, and over 1200 m. Above 1000 m the meteorological variable that presented the biggest variation was the air temperature. Above 1000 m the smallest thermal amplitude occurred, which provided superior quality coffees. The study demonstrates the importance of the meteorological variable characterization aiming to identify locations with greater vocation to the specialty coffees production.</p>

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Section: Resultsmentioning

confidence: 99%

Meteorological Variables and Sensorial Quality of Coffee in the Mantiqueira Region of Minas Gerais

Borém

Luz

Sáfadi

et al. 2019

C.Sci.

View full text Add to dashboard Cite

show abstract

“…In addition, the environment, such as altitude, soil, daylight hours, and precipitation, is also a potential factor that could affect the ripening of fresh coffee cherries. For instance, coffee cherry has a higher sensory quality when it ripens a month later at higher altitudes than at lower altitudes, [ 42 , 43 ]. The coffee cherry flavor is directly linked to the chemical composition of the raw bean and ultimately affects the flavor property of the coffee product.…”

Section: Resultsmentioning

confidence: 99%

Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries

Zhou

Zheng

et al. 2023

Foods

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The metabolic modulation of major flavor precursors during coffee cherry ripening is critical for the characteristic coffee flavor formation. However, the formation mechanism of flavor precursors during coffee cherry ripening remains unknown. In the present study, a colorimeter was employed to distinguish different maturity stages of coffee cherry based on the coffee cherry skin colors, and proteomics and metabolomics profiles were integrated to comprehensively investigate the flavor precursor dynamics involved in Arabica coffee cherry ripening. The data obtained in the present study provide an integral view of the critical pathways involved in flavor precursor changes during coffee cherry ripening. Moreover, the contributions of critical events in regulating the development of flavor precursors during the four ripening stages of coffee cherries, including the biosynthesis and metabolism pathways of organic acids, amino acids, flavonoids, and sugars, are discussed. Overall, a total of 456 difference express metabolites were selected, and they were identified as being concentrated in the four maturity stages of coffee cherries; furthermore, 76 crucial enzymes from the biosynthesis and metabolism of sugars, organic acids, amino acids, and flavonoids contributed to flavor precursor formation. Among these enzymes, 45 difference express proteins that could regulate 40 primary amino acids and organic acids flavor precursors were confirmed. This confirmation indicates that the metabolic pathways of amino acids and organic acids played a significant role in the flavor formation of Arabica coffee cherries during ripening. These results provide new insights into the protease modulation of flavor precursor changes in Arabica coffee cherry ripening.

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“…Above 1200 m coffee fruit ripening takes place through extended periods on a proper kinetics of ethylene biosynthesis, compared to altitudes below 1000 m (Santos et al. 2018 ). A slower ripening process allows more effects on greater production of phenolic compounds and more intense flavored beans than those grown in lower areas, or under full sunlight (Avelino et al.…”

Section: Influence Of Pre-harvest Factorsmentioning

confidence: 99%

“…At high altitudes, there is a higher precipitation index, compared to lower altitudes, and for each 100 m increment in altitude, there is a temperature decrease around 1 °C; this is beneficial for a more uniform coffee ripening process. Above 1200 m coffee fruit ripening takes place through extended periods on a proper kinetics of ethylene biosynthesis, compared to altitudes below 1000 m (Santos et al 2018). A slower ripening process allows more effects on greater production of phenolic compounds and more intense flavored beans than those grown in lower areas, or under full sunlight (Avelino et al 2007;Joët et al 2010).…”

Section: Altitudementioning

confidence: 99%

Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review

Velásquez

Banchón

2022

J Food Sci Technol

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The coffee quality is affected by 40% pre-harvest, 40% post-harvest, and 20% export handling. Besides, future risks for the coffee industry are related with climate change and increased pathogens. Considering the importance of the aroma profile and unique flavor of Arabica coffee, most literature focuses on this variety because of the high market share; however, nowadays, Robusta coffee stands out for its increasing industrial value and resistance to drought. In this review, both species are emphasized, highlighting sensory aspects of possible new products mixed with a higher proportion of Robusta given market trends for bitter beverages. In the present work, a systematic search of peer-reviewed literature evaluates how the coffee cup quality and physicochemical characteristics of Robusta and Arabica are influenced by environmental, agronomic, and further processing factors.

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Antioxidant System Differential Regulation is Involved in Coffee Ripening Time at Different Altitudes

Cited by 7 publications

References 45 publications

Meteorological Variables and Sensorial Quality of Coffee in the Mantiqueira Region of Minas Gerais

Meteorological Variables and Sensorial Quality of Coffee in the Mantiqueira Region of Minas Gerais

Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries

Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review

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