Coffee Science_v.19, 2024
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Item New orthotropic stems induction in arabica coffee by pruning and biostimulant application(Editora UFLA, 2024-11-11) Honda Filho, Cássio Pereira; Coelho, Larissa Sousa; Andrade, Otavio Vitor Souza; Godinho, Emmanuel ZulloPruning are techniques used to renew a coffee tree and promote the growth of a more vigorous plant. Allied to that, the use of biostimulants can help the boost growth and development of the new produced stems. The objective of the present work was to evaluate whether the presence of plagiotropic branches in coffee trees pruned by low pruning and the application of biostimulant would influence the production, growth and vigor of new orthotopic branches in Coffea arabica. The experiment consisted of 10 treatments, arranged in a randomized block design with a 2x5 factorial: two pruning methods (low pruning with and without plagiotropic branches) and five doses of Stimulate® (0, 100, 200, 400 and 800 mL). The traits evaluated were vigor of the orthotropic branches produced vigor, orthotropic branches length, number of orthotropic branches orthotropic and orthotropic branches diameter. The use of low pruning with remaining plagiotropic stems combined with the use of biostimulants at a dose of 400 mL induces the production of vigorous orthotropic stems in Arabica coffee trees.Item Enzymes activity as potential molecular markers for drying tolerance and quality in Coffea arabica seeds(Editora UFLA, 2024-09-19) Freitas, Aline Silva; Pinho, Édila Vilela de Resende Von Pinho; Santos, Heloisa Oliveira dos; Pereira, Elise de Matos; Pereira, Wilson Vicente SouzaAntioxidant enzyme expression plays a vital role in the stress response in plants. This study evaluated the physiological quality and antioxidant enzyme expression of coffee seeds and plants subjected to drying. Coffee seeds were conventionally dried to 40% and 10% water content, representing nonstressed and stressed conditions, respectively. The tests included germination, accelerated aging, and emergence. The expression of enzymes (SOD, CAT, POX, APX, and 1-cys-prx), together with lipid peroxidation, was analysed. The results showed no significant differences in the physiological test results, except for germination in stressed seeds. We found differences in antioxidant system enzymes according to the condition applied to the seeds; however, only for peroxidase, lipid peroxidation, and 1-cys-prx were the observed patterns more strongly correlated with seed germination. Nevertheless, only lipid peroxidation and 1-cys-prx were more strongly correlated with germination, indicating its potential as a marker for coffee seed quality.Item Factors affecting coffee farmers’ production in Jimma Zone, Southwest Ethiopia(Editora UFLA, 2024-09-24) Tamirat, Negese; Tadele, SanaitCoffee yield has good potential in the welfare capabilities of growers in coffee cultivating in Ethiopia in general and particularly in Jimma zone, southwest Ethiopia. Therefore, this study attempts to investigate the factors affecting coffee production in Jimma Zone, Southwest Ethiopia, using cross-sectional field survey data collected from 204 sample coffee growers in the 2023 main growing season. Primary and secondary data were collected in this study. Descriptive and binary logistic regression methods were employed for the data analysis. The results of binary logistic regression analysis showed that age, education status, off-farm activity, landholding, livestock holding, soil fertility, fertilizer use, use of credit, access to extension service, provision of improved seed, access to market information, access to infrastructure, distance to the nearest market and distance to the nearest road were the factors significantly influencing coffee production. Overall, the findings indicate that to enhance and sustain coffee yield in the study area, improved coffee varieties and agronomic practices can be better options to expand coffee yield. Therefore, the concerned bodies should pay considerable attention to coffee production, which is a crucial base for driving food security. The summary of coffee production by policymakers could help to achieve improved living standards for the people in the Jimma Zone.Item Diversity pattern on phytochemical traits of coffee bean skin from various species and harvesting methods(Editora UFLA, 2024-11-12) Maxiselly, Yudithia; Bakti, Citra; Renaldi, Gerry; Sari, Dwi Novanda; Nusifera, Sosiawan; Maulana, HarisCoffee is a well-known beverage consumed widely all around the globe. During its processing, a vast amount of waste was generated that can be utilized due to its bioactive compounds beneficial for human health. This study aimed to investigate the diversity pattern of three coffee pulp species based on phytochemical properties (total phenolic content (TPC), caffeine content, and antioxidant activity using the DPPH assay) exhibited by the skin of three coffee bean species: Coffea arabica (Arabica), Coffea canephora (Robusta), and Coffea liberica (Liberica) harvested with different technique (selective and strip picking). This study revealed that species and harvesting techniques significantly influenced the phytochemical properties of the coffee bean skin (CBS). The diversity pattern is shown by Principal Component Analysis (PCA), which has a correlation between Robusta and TPC and Arabica with Caffeine content. The findings from this study show the possibility of utilizing the waste from the coffee industry, especially the skin, to be used further in the development of products with considerable amounts of bioactive compounds.Item Changes in the Chemical Compound and Sensory Profiles of Liberica Fermentation (Coffea liberica) with Cellulolytic Bacteria Alcaligenes sp and Exiguobacterium indicum(Editora UFLA, 2024-11-14) Tarigan, Indra Lasmana; Adriliana, Zairaini; Putri, Alya Adiningtyas; Febrianto, Noor Ariefandie; Latief, Madyawati; SutrisnoJambi Province, particularly in Tanjung Jabung Barat Regency, Indonesia, is a crucial producer of Liberica coffee known as Liberika Tungkal Komposit (Libtukom). This variety of Liberica coffee (Coffea liberica) thrives in lowland regions, particularly peatlands. It grows best in slightly acidic soil with a pH between 6.0 and 6.5, which helps the plant absorb nutrients and resist pests more effectively. A significant post-harvest method to improve the quality and yield of Liberica coffee involves fermentation using cellulolytic bacteria, Alcaligenes sp. And Exiguobacterium indicum, found in civet digestive tracts. Fermentation enhances the coffe’s flavor, aroma, and quality, mimicking that of civet coffee. The primary objective of this study was to refine the sensory characteristics of Liberica coffee, improve its proximate composition, preserve its bioactive compounds, and boost its antioxidant properties. The fermentation was conducted over 24 hours and 48 hours periods, with roasting temperatures set at light (170 ºC), medium (190 ºC), and dark (210 ºC). The process began with the preparation of bacterial inoculum, followed by fermentation, roasting, and grinding. Sensory evaluation, proximate analysis, and chemical profiling (via FTIR, LC-MS, antioxidant activity, and total phenolic content) were then performed. The findings revealed that fermented Liberica coffee exhibited improved sensory attributes, achieving specialty-grade status at medium roasting temperatures. There was a decrease in moisture and ash content, an increase in fat content, and a reduction in carbohydrate and protein levels. The FTIR analysis showed the preservation of existing compounds, while LC-MS identified bioactive components based on their retention times and molecular weights. Additionally, the fermented coffee demonstrated increased antioxidant activity and total phenolic content compared to non-fermented samples. This study highlights the potential of fermentation technology to enhance the quality and health benefits of Liberica coffee significantly.Item The application of arbuscular mycorrhizal fungi and mycorrhizae helper bacteria combined with compost to reduce the Pratylenchus coffeae population in an Arabica coffee plantation(Editora UFLA, 2024-10-31) Hindersah, Reginawanti; Asyiah, Iis NurArbuscular mycorrhizal fungi (AMF) and mycorrhiza helper bacteria (MHB) are potential biological agents that control Pratylenchus coffeae, a major endoparasitic nematode in coffee plantations. An experiment was conducted to determine the role of AMF and MHB inoculants combined with compost in reducing plant damage and the number of nematodes in the soil and roots, as well as increasing the AMF infection rate in juvenile (JP) and mature (MP) Arabica coffee plants. The field experiment with a randomized block design was conducted with both juvenile (JP) and mature plants, consisting of 8 combination treatments and one control with three replications. The JP and MP plants received 1.5-50 g and 25-100 g AMF inoculant/plant and compost at doses of 5 or 7.5 and 10 or 15 kg/plant, respectively, while the MHB liquid inoculant concentrations were 10 mL and 100 mL, respectively. The control plants were not treated with AMF, MHB, or compost. The AMF and MHB inoculants combined with compost reduced leaf and root damage, but increased the degree of AMF infection in the roots of JP and MP. The nematode populations in roots and shoots of treated JP were reduced by 48.7-74.5% and 56.0 80.5%, respectively; in mature plants, the reductions ranged from 40.5 to 74.4% in roots and 44.0 to 75.4% in the soil. These results suggest that AMF, MHB, and compost effectively reduced P. coffeae infection in Arabica coffee plants under field conditions.Item Free radical scavenging activity-based antioxidant analysis and infrared spectroscopy of peppermint-flavored coffee drink(Editora UFLA, 2024-12-05) Kustyawati, Maria Erna; Nurdin, Samsu Udayana; Thaliarinanta, Angela SarazPeppermint essential oil canserve as a healthy flavoring additive to coffee drinks and provide health benefits by enhancing their antioxidant activity. Hence, this study aimed to examine the antioxidant activity of peppermint-flavored coffee drinks using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylenebenzothiazoline)-6-sulfonic acid (ABTS) free radical scavenging assays. Furthermore, Fourier transform infrared-attenuated total reflectance spectroscopy was performed to investigate the profile of compounds contributing to the antioxidant property. The experiments were conducted using a Complete Randomized Block Design with six replications. Two-factor treatments were as follows: soaking time (S), 0 (S0), 5 (S1), and 10 (S2) min; peppermint essential oil concentration (E), 0 (E0), 0.5 (E1), and 0.75% (E2) (v/v). N otably, both DPPH and ABTS assays revealed increased antioxidant activity of peppermint-flavored coffee drink where the coffee was soaked for 10 min in 0.75% peppermint solution. The coffee soaked for 10 min in 0.5% and 0.75% peppermint solutions showed a high scavenging effect against ABTS free radical, with 93.73 and 94.30% inhibition activity and half-maximal inhibitory concentrations of 0.272 and 0.267 ppm, respectively. Additionally, a new peak was observed at 1640 cm−1in peppermint solution-soaked coffee beans,which corresponded tothe C=C functional group in the limonene spectrum, an antioxidant compound in peppermint. Altogether, the findings show that peppermint essential oil enhanced the antioxidant activity of the coffee.Item Characterization in populations of Coffea arabica L. for resistance to CBD using molecular markers(Editora UFLA, 2024-09-24) López-Monsalve, Luisa F.; Quiroga-Cardona, Julio; López, Natalia Arango; Ramírez-Cardona, Carlos A.; Flórez-Ramos, Claudia P.Coffee berry disease (CBD) is caused by the fungus Colletotrichum kahawae Waller and Bridge. This disease is restricted to the African continent, where it can cause production losses of more than 80% when susceptible varieties are used or when the indicated chemical control is not carried out. For this reason, since 1970, Cenicafé has developed lines resistant to this disease in the absence of the pathogen, a process that has been favored by the discovery and validation of microsatellite markers associated with the Ck-1 gene for resistance to CBD. In this research, 12 populations of Coffea arabica were characterized for their resistance to CBD using the molecular markers Sat235, Sat207 and FR34-6CTG. The molecular markers allowed us to identify that the same allelic form of resistance to CBD is present in lines derived from Timor Hybrid CIFC 1343 (HdT CIFC 1343). Furthermore, the allelic form of resistance associated with the three molecular markers was identified in one line derived from Coffea canephora. In lines derived from Caturra x HdT CIFC 1343 it was evident that, when the plants present the allelic forms of resistance identified by the molecular markers, high percentages of hypocotyls resistant to different isolates of C. kahawae are observed in the progeny.Item Physicochemical and sensory analysis of coffee: A determination in different parts of the plant(Editora UFLA, 2024-07-29) Sousa, Rachel Machado de; Paiva, Leandro CarlosThe quality of the Arabica coffee drink (Coffea arábica L) is the result of the interaction of several factors, such as climatic conditions, terroir, altitude, nutritional factor, management aspects, stage of fruit maturation, harvest, among others. The objective was to evaluate the physical-chemical quality of coffee fruits, through the soluble solids content of coffee beans, in different parts of the plant, in order to define which position/location on the plant presents the best results in relation to sensory attributes of the drink. The analysis of soluble solids (SS) in ºBrix of cherry and raw coffee, mass grains (MMG) and sensory evaluation, the Catuaí IAC 144 variety presented better results in relation to the Paraíso MG 419- 1 variety. Regarding electrical conductivity (EC), total titratable acidity (TTA) of raw coffee, pH, color the results of the two varieties were representative for quality, the values found in the analyzes are within the defined ranges. The experimental design used was randomized blocks and each variety was harvested in three blocks. Each block consisted of a plant, each plant was divided into twelve subdivisions. The treatments were arranged in a 12x2x3 factorial scheme and subjected to analysis of variance (ANOVA) and the means compared using the Scott Knott post hoc test with a significance level (p-value ≤ 0.05). The correlation matrix was used between the variables under study, in order to verify whether there is a linear relationship or not between the variable’s soluble solids ºBrix of cherry and raw coffee, aroma and body of the drink with the final average score of the tasters. Interpreting the generated equation, there is an association between body and final score, when increasing one unit in the body, an increase of 2.21 in the final score is expected. The positions on the coffee plant, upper third and lower third, in relation to the varieties Catuaí IAC 144 and Paraíso MG 419-1, were the most promising from the perspective of the results found in the physical-chemical and sensorial analysis.Item Sensory evaluation and color of Coffea arabica coffee from the Central Mexican Highlands(Editora UFLA, 2024-11-12) Flores, Omar Roberto Vargas; Arriaga, Martín Rubí; Berasain, María Dolores Mariezcurrena; Elías, Guillermo Asdrúb al Vargas; Dávila, José Francisco RamírezCoffee is cultivate d worldwide at an average altitude of 1,500 m worldwide, but in Mexico is typically cultivated around 1,200 m. However, in Temas caltepec, Mexico State, coffee is grownat 2,100 m, resulting in a slower development process that yields a “differentiated quality.” This quality has been nationally recognized atthe “Cup of Excellence” competition, where coffees scoring above ninety points out of a hundred have received the “presidential award.” Thisrecognition has enabled these coffees to be sold as “specialty” coffeeat auction to Europe and Asia, fetching higher prices per pound and thus improving economic returns. In this study, wescientifically validate these claims by evaluating sensory quality in the cup and color ofthe bean. , for which two toasting sta rt temperatures were used. The color in roasted coffee is derived from caramelization due to the high temperatures to which it is subject ed during this process. This characteristic has an intrinsic influence for the taster even though it is not objectively measured during the cupping process. For this reason, it was decided to carry out the measurement in this research. In 2022, Arabica coffee beans of the Caturra variety were harvested from Temascaltepec using a natural process. The coffee was roasted according to the Specialty Coffee Association (SCA) protocol at five time intervals (8, 9, 10, 11, and 12 min) starting fromtwo initial roasting temperatures (210 and 215 °C). The roasted coffee was evaluated using thesensory analysis protocol of the SCA, which assessed fragrance/aroma; flavor, aftertaste, acidity, body, and balance; sweetness, uniformity, and cleanliness. In addition, we quantified the color of the coffee bean using a colorimeter. Sensory evaluation indicated that the best treatment was 215 °C/10min, with a predominant vanilla aroma (balsamic-sweet aromatic family) and an L* value of 13, suggesting a medium roast that may retain its functional properties. All treatments yielded values within proposed standards for a medium roast.