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Rust and thinning management effect on cup quality and plant performance for two cultivars of Coffea arabica L

Echeverria-Beirute F., Murray S.C., Klein P.E., Kerth C., Miller R., Bertrand B.. 2017. Journal of Agricultural and Food Chemistry : 12 p..

Beverage quality is a complex attribute of coffee (Coffea arabica L.). Genotype (G), environment (E), management (M), postharvest processing, and roasting are all involved. However, little is known about how G × M interactions influence beverage quality. We investigated how yield and coffee leaf rust (CLR) disease (caused by Hemileia vastatrix Berk. et Br.) management affect cup quality and plant performance, in two coffee cultivars. Sensory and chemical analyses revealed that 10 of 70 attributes and 18 of 154 chemical volatile compounds were significantly affected by G and M. Remarkably, acetaminophen was found for the first time in roasted coffee and in higher concentrations under more stressful conditions. A principal component analysis described 87% of the variation in quality and plant overall performance. This study is a first step in understanding the complexity of the physiological, metabolic, and molecular changes in coffee production, which will be useful for the improvement of coffee cultivars.

Mots-clés : intéraction génotype environnement; composé de la flaveur; flaveur; composition chimique; coffea arabica

Thématique : Composition des produits alimentaires; Génétique et amélioration des plantes

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