Genetic Diversity Analysis for Quality Attributes of Some Promising Coffea arabica Germplasm Collections in Southwestern Ethiopia

Tessema, Abeyot; Alamerew, Sentayehu; Kufa, Taye; Garedew, Weyessa

doi:10.3923/jbs.2011.236.244

Cited by 17 publications

(17 citation statements)

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“…Fatty acid and CGAs were used as indicators to differentiate arabica varieties . Similarly, Tessema et al . also found that the quality traits (organoleptic quality) and biochemical constituents (sucrose, fat, crude protein and minerals) were diverse in the arabica germplasm collections from Ethiopia.…”

Section: Biochemical Control Of Coffee Quality and Its Variationmentioning

confidence: 94%

Advances in genomics for the improvement of quality in coffee

et al. 2016

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Coffee is an important crop that provides a livelihood to millions of people living in developing countries. Production of genotypes with improved coffee quality attributes is a primary target of coffee genetic improvement programs. Advances in genomics are providing new tools for analysis of coffee quality at the molecular level. The recent report of a genomic sequence for robusta coffee, Coffea canephora, is a major development. However, a reference genome sequence for the genetically more complex arabica coffee (C. arabica) will also be required to fully define the molecular determinants controlling quality in coffee produced from this high quality coffee species. Genes responsible for control of the levels of the major biochemical components in the coffee bean that are known to be important in determining coffee quality can now be identified by association analysis. However, the narrow genetic base of arabica coffee suggests that genomics analysis of the wild relatives of coffee (Coffea spp.) may be required to find the phenotypic diversity required for effective association genetic analysis. The genomic resources available for the study of coffee quality are described and the potential for the application of next generation sequencing and association genetic analysis to advance coffee quality research are explored.Key words: Coffee quality, genetics, genomics, biochemical compounds, next generation sequencing, association studies.This article is protected by copyright. All rights reserved. Accepted Article GENERAL INTRODUCTIONCoffee is an important crop and the second most traded commodity in the world (after petroleum) providing a living to more than 125 million people .Commercial coffee production is dominated by only two species belonging to the Coffea genus: C. arabica and C. canephora (the latter generally referred to as robusta coffee). All coffee species are diploid (2n=2x=22) and generally self-incompatible, except for C. arabica which is a self-fertile tetraploid (2n=4x=44) derived from a spontaneous hybridization between C. canephora (as paternal progenitor) and C.eugenioides (as maternal progenitor) 8 9.Although C. arabica is considered to have better cupping quality than C. canephora, improving the quality of both commercial species remains a target for most coffee improvement programs. With advances in genomic and sequencing technology, it is feasible to understand the coffee genome and the molecular inheritance underlying coffee quality, thereby helping improve the efficiency of breeding programs.This review will discuss current knowledge regarding the genetics of those biochemical compounds which are considered quality determinants, for use as a foundation for improving coffee quality by breeding. Available genomic resources for the study of the genetics of biochemical compounds that are likely to be playing a role in coffee flavour will also be discussed. In addition, the potential value of the study of genetics of coffee This article is protected by copyright. All rights reserved.Ac...

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Section: Biochemical Control Of Coffee Quality and Its Variationmentioning

confidence: 94%

Advances in genomics for the improvement of quality in coffee

et al. 2016

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“…Based on studies about the quality of coffee beverages, flavor and aroma are organoleptic properties essentially determined by genotype, in addition to serving as selection criteria in studies focused on Arabica coffee quality improvement (Tessema, Alamerew, Garedew, Kufa, & Garedew, ). However, in addition to environmental, genetic and other factors associated with coffee crop management, differences in the quality of coffee beverages have also been directly associated with changes in the coffee beans during different processing stages (Avelino et al, ; Bytof et al, ; Bytof, Knopp, Schieberle, Teutsch, & Selmar, ; Duarte, Pereira, & Farah, ; Knopp, Bytof, & Selmar, ; Selmar, Bytof, Knopp, & Breitenstein, ).…”

Section: Introductionmentioning

confidence: 99%

Coffee sensory quality study based on spatial distribution in the Mantiqueira mountain region of Brazil

Borém

Cirillo

Alves

et al. 2019

Journal of Sensory Studies

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The aim of the study was to determine the sensory quality of the coffee cultivated in the Mantiqueira region of Brazil (Minas Gerais State) and to identify its main descriptors. The sensory quality of red and yellow coffee fruit varieties (Coffea arabica L.) grown in environments with different slopes, at altitudes ranging from 932 to 1,391 m, was analyzed in three different crop seasons. The dry processing method and the wet processing method, based on mechanical removal of skin and mucilage, were used. The variables were analyzed through correspondence analysis. There was no correspondence with sample discrimination between the direction the slope face and coffee sensory profile. The sensory characteristics of coffee such as flavor, acidity, body and sweetness correspond to the cultivation environment with altitudes above 1,050 m. However, for the red coffee fruit varieties, that correspondence only occurred when subjected to a wet‐processing method. The quality of the coffee as a micro‐region product was identified in this study at altitudes above 1,050 m. This effect was not found in natural red coffee fruit varieties. Practical Applications Environmental aspects such as latitude, longitude, altitude and slope, as well as different coffee varieties and processing methods were analyzed in consecutive crop seasons, based on multivariate logistic regression and correspondence analysis techniques. The impacts of different methods of coffee production and processing on beverage quality have been debated for years and will surely continue to be studied in the coming decades, mainly because it is a phenomenon of high complexity. The variations in the sensory profile of coffee produced in different countries or microregions, or even at different planting sites, are noteworthy.

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“…The genetic component has an important influence on the definition of taste and aroma of coffee. The species Coffea arabica is the one that has the greatest potential to produce superior quality coffees within the genus Coffea (Teressa et al, 2010;Tessema et al, 2011). C. arabica is native to Ethiopia and has been propagated and disseminated worldwide from a small number of plants, which has led to a narrow genetic basis within this specie (Scholz et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…C. arabica is native to Ethiopia and has been propagated and disseminated worldwide from a small number of plants, which has led to a narrow genetic basis within this specie (Scholz et al, 2016). Seeking to increase genetic variability, several introductions have been carried out since 1928 and transferred to germplasm collections around the world, maintained to the present day and used for the production of new and more productive cultivars, adapted to regions and resistant to diseases (Scholz et al, 2016;Tessema et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Sensory Profile of Arabica Coffee Accesses of the Germplasm Collection of Minas Gerais – Brazil

Fassio¹,

Pereira²,

Malta

et al. 2019

C.Sci.

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This study was developed to determine the beverage quality and the sensory profile of <em>Coffea arabica</em> accesses of the Germplasm Collection of Minas Gerais State in two consecutive harvests. Mature coffee fruits from 49 accesses were selectively harvested in the 2015 and 2016 harvests, and after processing and drying they were sensorially evaluated by a team of trained judges in accordance to the protocols of the Specialty Coffee Association. The data were analyzed by Principal Component Analysis, Cluster Hierarchical Analysis, and Content Analysis. The year of harvest influences the scores of the sensory attributes of the beverage of some coffee accesses. The access 27 (Pacamara) stood out with the highest sensory score seen in the first year of harvest. The accesses 36 (Timor Hybrid UFV376-52) and 43 (BE5 WushWush) stood out for the final sensory score in the two years of evaluation. All accesses belonging to the Timor Hybrid Germplasm stood out in the beverage quality in the second year of harvest. A total of 139 sensory attribute descriptors were identified, and the content analysis showed different levels for the frequency of terms in each access group formed as a function of quality. The Germplasm Collection of Minas Gerais has a wide variability for the production of superior quality coffees, and the year of harvest influences to a greater or lesser degree the potential of quality of the accesses.

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Genetic Diversity Analysis for Quality Attributes of Some Promising Coffea arabica Germplasm Collections in Southwestern Ethiopia

Cited by 17 publications

References 5 publications

Advances in genomics for the improvement of quality in coffee

Advances in genomics for the improvement of quality in coffee

Coffee sensory quality study based on spatial distribution in the Mantiqueira mountain region of Brazil

Sensory Profile of Arabica Coffee Accesses of the Germplasm Collection of Minas Gerais – Brazil

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