Potential of rust-resistant arabica coffee cultivars for specialty coffee production

Tharyn Reichel; Mário Lúcio Vilela de Resende; Denis Henrique Silva Nadaleti; Fábio de Oliveira Santos; Cesar Elias  Botelho

doi:10.14393/BJ-v39n0a2023-66103

Autores

Tharyn Reichel Universidade Federal de Lavras https://orcid.org/0000-0003-2754-0245
Mário Lúcio Vilela de Resende Universidade Federal de Lavras
Denis Henrique Silva Nadaleti Agricultural Research Agency of Minas Gerais (Epamig) https://orcid.org/0000-0003-0104-2352
Fábio de Oliveira Santos Universidade Federal de Lavras
Cesar Elias Botelho Agência de Pesquisa Agropecuária de Minas Gerais https://orcid.org/0000-0001-6143-9875

DOI:

https://doi.org/10.14393/BJ-v39n0a2023-66103

Palavras-chave:

Coffea arabica, Cup quality, Hemileia vastatrix, Physical attributes, Sensorial attributes.

Resumo

Rust is the main disease affecting Coffea arabica, the most economically important coffee species. The objective of this study was to analyze C. arabica cultivars with different levels of rust resistance, including bean size, raw bean appearance, final sensory scores (FSS), and aroma and taste nuances of the coffee cup. The experiment was designed in randomized blocks (RBD) with three replications and 20 treatments (cultivars), totaling 60 experimental plots. The rust-susceptible cultivars IPR 100, Rubi MG 1192, and Topázio MG 1190 were compared with 17 rust-resistant cultivars. Cultivars IPR 103, MGS Aranãs, and Saíra II presented the highest percentages of high sieves, highest scores of raw bean appearance, and low percentages of mocha-type beans. All cultivars had FSS above 82 and were classified as specialty coffees. The cultivars with the highest FSS (Arara and Catiguá MG2) showed a greater diversity of coffee cup aroma and flavor nuances. Rust-resistant Arabica coffee cultivars are promising for the physical quality of beans and have potential for the specialty coffee market.

Downloads

Não há dados estatísticos.

Referências

AVELINO, J., et al. The coffee rust crises in Colombia and Central America (2008–2013): impacts, plausible causes and proposed solutions. Food Security. 2015, 7, 303–321. https://doi.org/10.1007/s12571-015-0446-9

BARBOSA, M. de S.G., et al. Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews. Food Chemistry. 2019, 292, 275–280. https://doi.org/10.1016/j.foodchem.2019.04.072

BARBOSA, I.P., et al. Sensory analysis of arabica coffee: cultivars of rust resistance with potential for the specialty coffee market. Euphytica. 2020, 216(165), 1-12. https://doi.org/10.1007/s10681-020-02704-9

BOLKA, M. and EMIRE, S. Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans. Food Science and Nutrition. 2020, 8, 6120–6130. https://doi.org/10.1002/fsn3.1904

BORÉM, F.M., et al. The relationship between organic acids, sucrose and the quality of specialty coffees. African Journal of Agricultural Research. 2016, 11(8), 709–717. https://doi.org/10.5897/AJAR2015.10569

CAPUCHO, A.S., et al. Chemical control of coffee leaf rust in Coffea canephora cv. conilon. Australasian Plant Pathology. 2013, 42, 667–673. https://doi.org/10.1007/s13313-013-0242-y

CARVALHO, A.M.de., et al. Relationship between the sensory attributes and the quality of coffee in different environments. African Journal of Agricultural Research. 2016, 11(38), 3607–3614. https://doi.org/10.5897/AJAR2016.11545

CHAGAS, S.J. DE R., MALTA, M.R. and PEREIRA, R.G.F.A. Potencial da região sul de Minas Gerais para a produção de cafés especiais (I - Atividade da polifenoloxidase, condutividade elétrica e lixiviação de potássio). Ciência e Agrotecnologia. 2005, 29(3), 590–597. https://doi.org/10.1590/S1413-70542005000300012

CHENG, B., et al. Influence of genotype and environment on coffee quality. Trends in Food Science and Technology. 2016, 57(Part 1), 20–30. https://doi.org/10.1016/j.tifs.2016.09.003

FASSIO, L.de.O., et al. Sensory Description of Cultivars (Coffea arabica L.) Resistant to Rust and Its Correlation with Caffeine, Trigonelline, and Chlorogenic Acid Compounds. Beverages. 2016, 2(1), 1–12. https://doi.org/10.3390/beverages2010001

FREITAS, A.F., et al. Productivity and Beverage Sensory Quality of Arabica Coffee Intercropped with Timber Species. Pesquisa Agropecuaria Brasileira. 2020, 55, 1–10. https://doi.org/10.1590/s1678-3921.pab2020.v55.02240

GAMONAL, L.E., Vallejos-Torres, G. and López, L.A. Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region – Peru. Ciência Rural. 2017, 47(9), 1–5. https://doi.org/10.1590/0103-8478cr20160882

ICO. International Coffee Organization. Crop year production by country. 7–9p, 2010.

KATHURIMA, C., et al. Evaluation of beverage quality and green bean physical characteristics of selected Arabica coffee genotypes in Kenya. African Journal of Food Science. 2009, 3(11), 365–371. https://agritrop.cirad.fr/552843/1/document_552843.pdf

LEROY, T., et al. Genetics of coffee quality. Brazilian Journal of Plant Physiology. 2006, 18(1), 229–242. https://doi.org/10.1590/S1677-04202006000100016

LIMA, M.V., et al. Preparo do café despolpado, cereja descascado e natural na região sudoeste da Bahia. Revista Ceres. 2008, 55(2), 124–130.

LIMA, L.M., et al. Behavioral aspects of the coffee consumer in different countries: The case of Brazil. In de Almeida LF and Spers EE (eds) Coffee Consumption and Industry Strategies in Brazil: A Volume in the Consumer Science and Strategic Marketing Series. Woodhead Publishing, p. 321–341, 2020.

LINGLE, T.R. The coffee cupper’s handbook: a systematic guide to the sensory evaluation of coffee’s flavor. Long Beach, California, 66p., 2011.

LINGLE, T.R. and MENON, S.N. Cupping and Grading-Discovering Character and Quality. The Craft and Science of Coffee. 181–203, 2017.

MAPA. Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa no 8, de 11 de junho de 2003. p. 22 – 29, 2003. Available from: http://www.sapc.embrapa.br/arquivos/consorcio/legislacao/Instrucao_Normativa_n_8.pdf

MORI, E.E.M., et al. Brazil coffee growing regions and quality of natural, pulped natural and washed coffees. Food and Food Ingredients Journal of Japan. 2003, 208, 416–423.

NADALETI, D.H.S., et al. Productivity and Sensory Quality of Arabica Coffee in Response to Pruning Type ‘Esqueletamento.’ Journal of Agricultural Science. 2018, 10(6), 207–216. https://doi.org/10.5539/jas.v10n6p207

OLIVEIRA, E.C.da.S., et al. Chemical and sensory perception of robusta coffees under wet processing. Coffee Science. 2020, 15, 1–8. https://doi.org/10.25186/.v15i.1672

PEREIRA, L.L., et al. The consistency in the sensory analysis of coffees using Q-graders. European Food Research and Technology. 2017, 243, 1545–1554. https://doi.org/10.1007/s00217-017-2863-9

PEREIRA, D.R., et al. Morphoagronomic and sensory performance of coffee cultivars in initial stage of development in Cerrado mineiro. Coffee Science. 2019, 14, 193–205.

PIMENTA, C.J., ANGÉLICO, C.L. and CHALFOUN, S.M. Challengs in coffee quality: Cultural, chemical and microbiological aspects. Ciencia e Agrotecnologia. 2018, 42(4), 337–349. https://doi.org/10.1590/1413-70542018424000118

POLTRONIERI, P. and ROSSI, F. Challenges in Specialty Coffee Processing and Quality Assurance. Challenges. 2016, 7(2), 19. https://doi.org/10.3390/challe7020019

SCAA. Specialty Coffee Association of America. SCAA Protocols- Cupping Specialty Coffee. 10p. 2015. Available from: http://www.scaa.org/PDF/resources/cupping-protocols.pdf

SHIGUEOKA, L.H., et al. Seleção de progênies de café Arábica com resistência à ferrugem alaranjada. Crop Breeding and Applied Biotechnology. 2014, 14(2), 88–93. https://doi.org/10.1590/1984-70332014v14n2a16

SILVEIRA, A.de.S., et al. Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil. Revista Ceres. 2016, 63(4), 436–443. https://doi.org/10.1590/0034-737X201663040002

SOBREIRA, F.M., et al. Sensory quality of arabica coffee (Coffea arabica) genealogic groups using the sensogram and content analysis. Australian Journal of Crop Science. 2015, 9(6) 486–493.

SOBREIRA, F.M., et al. Divergence among arabica coffee genotypes for sensory quality. Australian Journal of Crop Science. 2016, 10(10), 1442–1448. https://doi.org/10.21475/ajcs.2016.10.10.p7430

SUNARHARUM, W.B., WILLIAMS, D.J. and SMYTH, H.E. Complexity of coffee flavor: A compositional and sensory perspective. Food Research International. 2014, 62, 315–325. https://doi.org/10.1016/j.foodres.2014.02.030

TOLEDO, P.R.A.B., et al. Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds. Comprehensive Reviews in Food Science and Food Safety. 2016, 15(4), 705–719. https://doi.org/10.1111/1541-4337.12205

USDA. United States Department of Agriculture Coffee: World Markets and Trade. 9p. 2020.

VELÁSQUEZ, S., et al. Volatile and sensory characterization of roast coffees – Effects of cherry maturity. Food Chemistry. 2019, 274, 137–145. https://doi.org/10.1016/j.foodchem.2018.08.127

ZAMBOLIM, L. Current status and management of coffee leaf rust in Brazil. Tropical Plant Pathology. 2016, 41, 1–8. https://doi.org/10.1007/s40858-016-0065-9