Physiological and molecular analyses of early and late Coffea arabica cultivars at different stages of fruit ripening

Lima, André Almeida; Barreto, Horllys Gomes; Carvalho, C. H. S.; Paiva, Luciano Vilela; Chalfun-Júnior, Antônio

doi:10.1007/s11738-013-1342-6

Cited by 15 publications

(10 citation statements)

References 30 publications

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“…In coffee, it has been shown that ethylene concentration rose from a basal level at 140 DAF to a 6 times increase at 200 DAF . Recent study also demonstrated this pattern and suggested that ethylene evolution is strongly related to the fruit maturation time in coffee cultivars . MeSe accumulation at 60 DAF was detected only in IPR59 (spot 5 (1)) and was more abundant in IPR59 at 90 DAF compared to IPR59-GDO (spot 9 (6)).…”

Section: Resultsmentioning

confidence: 86%

Differentially Accumulated Proteins in Coffea arabica Seeds during Perisperm Tissue Development and Their Relationship to Coffee Grain Size

Alves

Magalhães

Labate

et al. 2016

J. Agric. Food Chem.

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Coffee is one of the most important crops for developing countries. Coffee classification for trading is related to several factors, including grain size. Larger grains have higher market value then smaller ones. Coffee grain size is determined by the development of the perisperm, a transient tissue with a highly active metabolism, which is replaced by the endosperm during seed development. In this study, a proteomics approach was used to identify differentially accumulated proteins during perisperm development in two genotypes with regular (IPR59) and large grain sizes (IPR59-Graudo) in three developmental stages. Twenty-four spots were identified by MALDI-TOF/TOF-MS, corresponding to 15 proteins. We grouped them into categories as follows: storage (11S), methionine metabolism, cell division and elongation, metabolic processes (mainly redox), and energy. Our data enabled us to show that perisperm metabolism in IPR59 occurs at a higher rate than in IPR59-Graudo, which is supported by the accumulation of energy and detoxification-related proteins. We hypothesized that grain and fruit size divergences between the two coffee genotypes may be due to the comparatively earlier triggering of seed development processes in IPR59. We also demonstrated for the first time that the 11S protein is accumulated in the coffee perisperm.

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Section: Resultsmentioning

confidence: 86%

Differentially Accumulated Proteins in Coffea arabica Seeds during Perisperm Tissue Development and Their Relationship to Coffee Grain Size

Alves

Magalhães

Labate

et al. 2016

J. Agric. Food Chem.

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“…It is assumed that bad weather events have led to a lower moisture content due to prolonged maturing times. An analysis of the moisture content during the ripening period revealed that the relative water content in the coffee cherries decreased constantly during fruit development [ 28 ].…”

Section: Discussionmentioning

confidence: 99%

Production of Coffee Cherry Spirits from Coffea arabica Varieties

Blumenthal

Steger²,

Bellucci³

et al. 2022

Foods

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Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from coffee pulp using three different Coffea arabica varieties as a substrate. Coffee pulp was fermented for 72 h with a selected yeast strain (Saccharomyces cerevisiae L.), acid, pectin lyase, and water. Several parameters, such as temperature, pH, sugar concentration and alcoholic strength were measured to monitor the fermentation process. Subsequently, the alcoholic mashes were double distilled with stainless steel pot stills and a sensory evaluation of the products was conducted. Furthermore, the chemical composition of fermented mashes and produced distillates were evaluated. It showed that elevated methanol concentrations (>1.3 g/L) were present in mashes and products of all three varieties. The sensory evaluation found the major aroma descriptor for the coffee pulp spirits as being stone fruit. The fermentation and distillation experiments revealed that coffee pulp can be successfully used as a raw material for the production of fruit spirits. However, the spirit quality and its flavour characteristics can be improved with optimised process parameters and distillation equipment.

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“…Cultivares precoces apresentam maior uniformidade de maturação em relação as cultivares de ciclo intermediários e tardios (SÁGIO et al, 2013). Essa característica é muito interessante do ponto de vista da colheita, pois aumenta o rendimento da derriça evitando que a mesma seja realizada várias vezes.…”

Section: Methodsunclassified

Ciclo precoce de maturação dos frutos e produtividade em genótipos de café derivadas de C1195-5-6-2

Andreazi

Carducci²,

Sera³

et al. 2017

C.Sci.

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O objetivo desse estudo foi identificar cafeeiros com ciclo de maturação precoce e muito precoce com alta produtividade, em progênies de café arábica portadoras de genes de C. racemosa. O experimento de campo foi instalado no IAPAR, em setembro de 2007, em Londrina, PR, Brasil. O delineamento experimental foi em blocos ao acaso, com três repetições e parcelas de cinco plantas no espaçamento de 2,5 x 0,5 m. Foram avaliadas 17 progênies F1RC6 derivadas de retrocruzamentos de diferentes genótipos de café arábica com uma planta F2 do genótipo C1195-5-6-2. Como padrões comparativos foram utilizadas as cultivares IAPAR 59, IPR 99 e Catuaí Vermelho IAC 81 que possuem, respectivamente, ciclos de maturação semiprecoce, semitardio e tardio. Foram avaliadas as características produção, vigor vegetativo e ciclo de maturação dos frutos. As avaliações de maturação e vigor foram realizadas através de escala de notas e a produtividade em volume de frutos. As progênies H0509, H0501, H0518, H0513, H0508, H0510, H0505, H0506, H0514 e H0504 foram mais precoces do que seus parentais. Entre elas, as progênies H0518, H0507 e H0508 foram mais produtivos do que as testemunhas e não diferiram estatisticamente quanto ao vigor vegetativo. Foram identificadas 10 progênies F1RC6 de café arábica, portadoras de genes de C. racemosa com potencial para se tornarem cultivares com ciclo precoce e muito precoce. A característica de ciclo precoce de maturação dos frutos de C. racemosa, presente no C1195-5-6-2, permaneceu após os diversos ciclos de cruzamento com C. arabica.

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Physiological and molecular analyses of early and late Coffea arabica cultivars at different stages of fruit ripening

Cited by 15 publications

References 30 publications

Differentially Accumulated Proteins in Coffea arabica Seeds during Perisperm Tissue Development and Their Relationship to Coffee Grain Size

Differentially Accumulated Proteins in Coffea arabica Seeds during Perisperm Tissue Development and Their Relationship to Coffee Grain Size

Production of Coffee Cherry Spirits from Coffea arabica Varieties

Ciclo precoce de maturação dos frutos e produtividade em genótipos de café derivadas de C1195-5-6-2

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