Hostname: page-component-76d6cb85b7-lcgwf Total loading time: 0 Render date: 2026-07-21T11:48:35.776Z Has data issue: false hasContentIssue false
  • English
  • Français

Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes

Published online by Cambridge University Press:  31 March 2021

D. S. Ferreira Open the ORCID record for D. S. Ferreira [Opens in a new window] ,
J. F. T. do Amaral ,
L. L. Pereira ,
J. M. S. Ferreira ,
R. C. Guarçoni Open the ORCID record for R. C. Guarçoni [Opens in a new window] ,
T. R. Moreira ,
A. C. de Oliveira ,
W. N. Rodrigues ,
S. L. H. de Almeida  and
W. R. Ribeiro
...Show all authors
D. S. Ferreira*
Affiliation:
Department of Agronomy, Federal University of Viçosa, Viçosa, MG, Brazil
J. F. T. do Amaral
Affiliation:
Department of Agronomy and Food Sciences, Federal University of Espirito Santo, Alegre, ES, Brazil
L. L. Pereira
Affiliation:
Federal Institute of Espírito Santo, Venda Nova do Imigrante, ES, Brazil
J. M. S. Ferreira
Affiliation:
Department of Agronomy, Federal University of Viçosa, Viçosa, MG, Brazil
R. C. Guarçoni
Affiliation:
Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Vitória, ES, Brazil
T. R. Moreira
Affiliation:
Department of Agronomy and Food Sciences, Federal University of Espirito Santo, Alegre, ES, Brazil
A. C. de Oliveira
Affiliation:
Federal Institute of Espírito Santo, Venda Nova do Imigrante, ES, Brazil
W. N. Rodrigues
Affiliation:
Department of Agronomy and Food Sciences, Federal University of Espirito Santo, Alegre, ES, Brazil
S. L. H. de Almeida
Affiliation:
Department of Rural Engineering, Faculty of Agricultural and Veterinary Sciences, Paulista State University ‘Júlio de Mesquita Filho’, Jaboticabal, SP, Brazil
W. R. Ribeiro
Affiliation:
Department of Agronomy and Food Sciences, Federal University of Espirito Santo, Alegre, ES, Brazil
M. A. Tomaz
Affiliation:
Department of Agronomy and Food Sciences, Federal University of Espirito Santo, Alegre, ES, Brazil
D. T. Castanheira
Affiliation:
Department of Agronomy, Federal University of Viçosa, Viçosa, MG, Brazil
T. Lima Filho
Affiliation:
Department of Agronomy and Food Sciences, Federal University of Espirito Santo, Alegre, ES, Brazil
*
Author for correspondence: D. S. Ferreira, E-mail: danielccaufes@gmail.com
Get access Rights & Permissions [Opens in a new window]

Abstract

The production of specialty coffee has several factors and parameters that are added up in the course of production, so that the quality is expressed in the act of consumption. Based on this scenario, this study included the analysis of ten genotypes of arabica coffee, the materials being subjected to irrigated and rainfed water regimes, in a low altitude region, to identify responses for sensory and physical–chemical quality. The genotypes were evaluated in a split-plot scheme with a randomized block design, with three replications. Arabica coffee fruits were harvested with 80% cherry seeds and processed by the wet method. Subsequently, the characteristics related to physical–chemical and sensory analyses were evaluated. The genotypes of the Paraíso group showed great variability for the physical–chemical and sensory variables for rainfed and irrigated regimes. The genotypes of the Catuaí group, however, showed less variability for sensory characteristics in both cultivation environments and for physical–chemical characteristics in the irrigated regime. In the sensorial data set, the genotypes Catuaí 144 CCF and Catuaí 144 SFC (when irrigated) and Paraíso H 419-3-3-7-16-2, Paraíso H 419-3-3-7-16-11 and Catucaí 24-137 (rainfed cultivation), are more favourable to the production of specialty coffee at low altitude.

Keywords

Canonical variablegenetic variabilityirrigated coffee plantationspecial coffeetransition altitude

Information

Type
Crops and Soils Research Paper
Information
The Journal of Agricultural Science , Volume 159 , Issue 1-2 , January 2021 , pp. 50 - 58
Check for updates
Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Alves, AL, Pessoa, MS, Souza, PEN, Partelli, FL, Mascon, PS, Silva, EC, Guimarães, AO, Muniz, EP, Pinheiro, PF, Borém, FM and Moraes, PC (2018) Influence of environmental and microclimate factors on the coffee beans quality (Coffea canephora): correlation between chemical analysis and stable free radicals. Agricultural Sciences 9, 1173–1187.CrossRefGoogle Scholar
AOAC- Association of official analytical chemists (1990) Official methods of the association of official analytical chamints. 15. Ed. Washington, D.C., USA, 684p.Google Scholar
Araújo, AV, Partelli, FL, Oliosi, GA and Pezzopane, JMR (2016) Microclimate, development and productivity of Robusta coffee shaded by rubber trees and at full Sun. Revista Ciência Agronômica 47, 700–709.CrossRefGoogle Scholar
Avelino, J, Barboza, B, Araya, JC, Fonseca, C, Davrieux, F and Guyot, B (2005) Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa María de Dota. Journal of the Science of Food and Agriculture 85, 1869–1876.CrossRefGoogle Scholar
Barbosa, IP, Costa, WG, Nascimento, M, Cruz, CD and Oliveira, ACB (2019) Recommendation of Coffea arabica genotypes by factor analysis. Euphytica 215, 178–188.CrossRefGoogle Scholar
Bonomo, P, Cruz, CD, Viana, JMS, Pereira, AA, Oliveira, VR and Carneiro, PCS (2004) Evaluation of coffee progenies from crosses of Catuaí Vermelho and Catuaí Amarelo with ‘Hibrido de Timor’ descentes. Bragantia 63, 207–219.CrossRefGoogle Scholar
Borém, FM, Ribeiro, DM, Pereira, RGFA, Rosa, SDVF and Moraes, AR (2006) Quality of coffee subjected to different temperatures, air flows and pre-drying periods. Coffee Science 1, 55–63.Google Scholar
Caldas, ALD, Lima, EMC, Rezende, FC, Faria, MA, Diotto, AV and Leite Junior, MCR (2018) Productivity and quality of coffee cv. Crossing in response to irrigation and phosphate fertilization. Revista Brasileira de Agricultura Irrigada 12, 357–365.Google Scholar
Carvalho, JPF, Afonso, FO, Abreu, GF and Malta, MR (2019) Quality of peeled and natural cherry coffee in different packaging during storage. Anais do X Simpósio de Pesquisa dos Cafés do Brasil.Google Scholar
Clemente, ACS, Cirilli, MA, Malta, RR, Caixeta, F, Pereira, CC and Rosa, SDVF (2015) Post-harvest operations and physical-chemical and sensory quality of coffees. Coffee Science 10, 233–241.Google Scholar
Clifford, MN (1985) Chemical and physical aspects of green coffee and coffee products. In Clifford, MN, Wilson, KC (eds), Coffee Botany, Biochemistry and Production of Beans and Beverage. Beckenham: (Kent), Croom helm, cap. 13, pp. 305–3374.Google Scholar
Cruz, CD (2013) GENES – a software package for analysis in experimental statistics and quantitative genetics. Acta Scientiarum 35, 271–276.Google Scholar
Cruz, CD, Regazzi, AJ and Carneiro, PCS (2012) Biometric models applied to genetic improvement. Viçosa: UFV, Imprensa universitária, 1.Google Scholar
DaMatta, FM, Ronchi, CP, Maestri, M and Barros, RS (2007) Ecophysiology of coffee growth and production. Brazilian Journal of Plant Physiology 19, 485–510.CrossRefGoogle Scholar
Dessalegn, Y, Labuschagne, MT, Osthoff, G and Herselman, L (2008) Genetic diversity and correlation of bean caffeine content with cup quality and green bean physical characteristics in coffee (Coffea arabica L.). Journal of the Science of Food and Agriculture 88, 1726–1730.CrossRefGoogle Scholar
Fagan, EB, Souza, CHE, Pereira, NMB and Machado, VJ (2011) Effect of coffee bean formation time (Coffea sp.) on beverage quality. Bioscience Journal 27, 729–738.Google Scholar
Falconer, DD (1981) Introduction to quantitative genetics. Viçosa, MG: UFV. 279 p.Google Scholar
Ferreira, DF (2018) Multivariate Statistics, 3 edn, Lavras-MG: Editora UFLA, 642p.Google Scholar
Geromel, C, Ferreira, LP, Davrieux, F, Guyot, B, Ribeyre, F, Scholz, MBS, Pereira, LFP, Vasst, P, Pot, D, Leroy, T, Androcioli Filho, A, Vieira, LGE, Mazzafera, P and Marraccini, P (2008) Effects of shade on the development and sugar metabolism of coffee (Coffea arabica L.) fruits. Plant Physiology and Biochemistry 46, 569–579.CrossRefGoogle ScholarPubMed
Guimarães, EV, Catro Junior, LG and Andrade, HCC (2016) The third wave of coffee in Minas Gerais. Rural and Agroindustrial Organizations 18, 214–227.Google Scholar
Guimarães, EV, Leme, PHMV, Rezende, DC, Pereira, SP and Santos, AC (2018) The brand new Brazilian specialty coffee market. Journal of Food Products Marketing 25, 49–71.CrossRefGoogle Scholar
Isquierdo, EP, Borém, FM, Cirillo, M, Oliveira, PD, Cardoso, RA and Fortunato, VA (2011) Quality of demucilated cherry coffee submitted to drying installments. Coffee Science 6, 83–90.Google Scholar
Joët, T, Salmona, J, Laffargue, A, Descroix, F and Dussert, S (2010) Use of the growing environment as a source of variation to identify the quantitative trait transcripts and modules of co-expressed genes that determine chlorogenic acid accumulation. Plant, Cell and Environment 33, 1220–1233.Google ScholarPubMed
Kathurima, CW, Gichimu, BM, Kenji, GM, Muhoho, SM and Boulanger, R (2009) Evaluation of beverage quality and green bean physical characteristics of selected Arabica coffee genotypes in Kenya. African Journal of Food Science 3, 365–371.Google Scholar
Lages, MP (2017) L'avancée de la consommation gourmet au Brésil : notes ethnographiques sur le cas des cafés de spécialité. Brésil – Sciences Humaines et Sociales 12, 1–19.Google Scholar
Laviola, BG, Mauri, AL, Martinez, HEP, Araujo, EF and Neves, YP (2007) Influence of fertilization on the formation of mocha beans and the size of coffee beans (Coffea arabica L.). Coffee Science 1, 36–42.Google Scholar
Lemos, MF, Perez, C, Cunha, PHP, Filgueiras, PR, Pereira, LL, Fonseca, AFA, Ifa, DR and Scherer, S (2019) Chemical and sensory profile of new genotypes of Brazilian Coffea canephora. Food Chemistry. 310, 1–35.Google ScholarPubMed
Malta, MR, Santos, ML and Silva, FAM (2002) Grain quality of different coffee cultivars (Coffea arabica L. Acta Scientiarum 24, 1385–1290.CrossRefGoogle Scholar
Marques, ER, Borém, FM, Pereira, R, Alvarenga, GF and Biaggioni, MAM (2008) Effectiveness of the grease acidity test in evaluating the quality of arabica coffee (Coffea arabica L.) submitted to different drying periods and temperatures. Ciência e Agrotecnologia 32, 1557–1562.CrossRefGoogle Scholar
Marschner, P (2012) Mineral Nutrition of Higher Plants, 3rd edn, New York: Academic Press, 651p.Google Scholar
Martinez, HE, Clemente, JM, Lacerda, JS, Neves, YP and Pedrosa, AW (2014) Nutrição mineral do cafeeiro e qualidade da bebida. Revista Ceres 61, 838–848.CrossRefGoogle Scholar
Martins, E, Aparecido, LEO, Santos, LPS, Mendonça, JMA and Souza, OS (2015) Influence of climatic conditions on the productivity and quality of coffee produced in the southern region of Minas Gerais. Coffee Science 10, 499–506.Google Scholar
Martins, LD, Ferreira, DS, Rodrigues, WN, Colodetti, TV, Brinate, SVB, Côgo, AD, Barros, VMS, Partelli, FL, Amaral, JFT and Tomaz, MA (2019) Exploring the nutritional efficiency of genotypes of Coffea arabica L. from different parental lineages in contrasting environments for N availability. African Journal of Biotechnology 18, 435–443.Google Scholar
Molin, RND, Andreotti, M, Reis, AR, Furlani Junior, E, Braga, GC and Scholz, MBS (2008) Physical and sensory characterization of coffee produced in the topoclimatic conditions of Jesuitas. Paraná. Acta Scientiarum 30, 353–358.Google Scholar
Nobre, GW, Borém, FM, Isquierdo, EP, Pereira, RGFA and Oliveira, PD (2011) Chemical composition of immature Arabica coffee (Coffea arabica L) fruits processed dry and wet. Coffee Science 6, 107–113.Google Scholar
Pereira, LL (2017) New approaches for producing specialty coffees from wet processing, 200f. Tese de doutorado. Universidade Federal do Rio Grande do Sul.Google Scholar
Pereira, MC, Chalfoun, SM, Carvalho, GRD and Savian, TV (2010) Multivariate analysis of sensory characteristics of coffee grains (Coffea arabica L.) in the region of upper Paranaíba. Acta Scientiarum 32, 635–641.Google Scholar
Pereira, LL, Guarçoni, R, Souza, GS, Brioschi Junior, D, Moreira, TR and Caten, CTS (2018) Propositions on the optimal number of Q-graders and R-graders. Journal of Food Quality 2018, 1–7.CrossRefGoogle Scholar
Pereira, LL, Guarçoni, RC, Moreira, TR, Brioschi Junior, D, Marcate, JPP, De Sousa, LHBP, Moreli, AP, Debona, DG and Caten, CST (2019) Sensory profile of fermented arabica coffee in the perception of American cupping tasters. Agricultural Sciences 10, 321–329.CrossRefGoogle Scholar
Pimenta, CJ and Vilela, EV (2002) Coffee quality. Ciência Agrotécnica. Edição Especial, pp. 1481–1491.Google Scholar
Prete, CEC and Abrahão, JTM (1996) Electrical conductivity of coffee bean exudate (Coffea arábica L.). II. Effect of degree of moisture and grain size. SEMINA 17, 18–21.Google Scholar
Ribeiro, FC, Borém, FM, Giomo, GS, Lima, RR, Malta, MR and Figueiredo, LP (2011) Storage of green coffee in hermetic packing injected with CO2. Journal of Stored Products Research 47, 341–348.CrossRefGoogle Scholar
Rodrigues, WN, Tomaz, MA, Ferrão, MAG, Martins, LD, Colodetti, TV, Brinate, SBV, Amaral, JFT, Sobreira, FM and Apostólico, MA (2016) Biometry and diversity of Arabica coffee genotypes cultivated in a high density plant system. Genetics and Molecular Research 15, 1–12.CrossRefGoogle Scholar
Rodrigues, WN, Brinate, SBV, Martins, LD, Colodetti, TV and Tomaz, MA (2017) Genetic variability and expression of agromorphological traits among genotypes of Coffea arabica being promoted by supplementary irrigation. Genetics and Molecular Research 16, 1–12.CrossRefGoogle Scholar
Romero, JCP, Romero, JP and Gomes, FP (2003) Electrical conductivity (CE) of Coffea arabica grain exudate in 18 cultivars analysed from 1993 to 2002. Revista de Agricultura 78, 293–302.Google Scholar
Sakiyama, NS, Martinez, HEP, Tomaz, MA and Borém, A (2015) Arabica coffee from planting to harvest. Editora UFV, 316p.Google Scholar
Sala, PIA, Celestino, SMC, Amabile, RF, Brige, FAA, Fagioli, M, Veiga, AD, Gonçalves, DMA, Delvico, FMS, Ramos, SDR, Rocha, SKS and Thomé, RD (2019) Chemical characteristics related to the quality of conilon coffee drink under irrigation in the central plateau savannah. X Simpósio de Pesquisa dos Cafés do Brasil. Vitória-ES.Google Scholar
SCAA (2013) Specialty Coffee Association of American. Protocols 23, Disponível em. Available at http://www.scaa.org/PDF/resources/cupping-protocols.pdf. Acesso em: 15/February/2020. 2013.Google Scholar
Silva, AS, Queiroz, DM, Ferreira, WP and Rufino, JL (2016) Mapping the potential beverage quality of coffee produced in the Zona da Mata, Minas Gerais, Brazil. Journal of the Science of Food and Agriculture 97, 3098–3108.CrossRefGoogle Scholar
Siqueira, HH and Abreu, CMP (2006) Physico-chemical composition and quality of coffee submitted to two types of roasting and with different forms of processing. Ciência e Agrotecnologia, v 30, 112–117.CrossRefGoogle Scholar
Sivetz, M and Desrosier, NW (1979) Coffee technology. Westport: avi, 716 p.Google Scholar
Smith, AW (1985) Introduction. In Clarke, RJ and Macrae, R (eds). Coffee: Chemistry, vol. 1. London: Elsevier Applied Science, pp. 1–41.Google Scholar
Sobreira, FM, Oliveira, ACB, Pereira, AA, Gonçalves, MA and Sakiiyama, NS (2016) Divergence among arabica coffee genotypes for sensory quality. Australian Journal of Crop Science 10, 1442–1448.CrossRefGoogle Scholar
Tolessa, K, D'heer, J, Duchateau, L and Boeckx, P (2017) Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee. Journal of the Science of Food and Agriculture 97, 2849–2857.CrossRefGoogle ScholarPubMed
Vaast, P, Bertrand, B, Perriot, JJ, Guyot, B and Gérnad, M (2006) Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions. Journal of the Science of Food and Agriculture 86, 197–204.CrossRefGoogle Scholar
Venancio, LP, Cunha, FF and Mantovani, EC (2016) Water demand of Conilon coffee irrigated by different irrigation systems. Revista Brasileira de Agricultura Irrigada 10, 767–776.CrossRefGoogle Scholar
Viana, TRV, Guedes, JM, Mauri, J, Silva, EA, Castanheira, DT and Gama, TCP (2018) Genetic variability in rust-resistant coffee genotypes used in breeding programs. Scientia Agraria Paranaensis 17, 80–89.Google Scholar
Worku, M, Meulenaer, B, Duchateau, L and Boeckx, P (2018) Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. Food Research International 105, 278–285.CrossRefGoogle ScholarPubMed
Zaidan, UR, Corrêa, PC, Ferreira, WPM and Cecon, PR (2017) Environment and varieties influence the quality of coffees in Matas de Minas. Coffee Science 12, 240–247.CrossRefGoogle Scholar