Multi-trait selection and the relationship between sensory analysis and post-harvest variables in Coffea arabica

Abstract

We aimed to estimate genetic parameters and multivariate selection in coffee related to quality and postharvest practices. In a population of 59 progeny of Coffea arabica, we analyzed the most important traits related to quality. Our analysis reveals significant genetic variance in all traits. We examined the effectiveness of direct selection and multivariate genetic gain using factor analysis. Our results suggest that genetic gains are achievable by all traits, although to varying degrees. In particular, selection based on the sensory quality factor alone can lead to gains opposite to those desired for traits such as ripening uniformity, bean size, and yield. This result may be due mainly to the way postharvest variables are processed for the standard Specialty Coffee Association of America (SCAA) beverage quality tests. Therefore, under this scenario, selection using factor analysis must be applied with care. These results provide a basis for future genetic selection strategies that will improve the quality of coffee.