CHEMICAL AND SENSORY CHARACTERISTICS IN THE SELECTION OF BOURBON GENOTYPES
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.14393/BJ-V37N0A2021-54155 http://hdl.handle.net/11449/223489 |
Resumo: | The evaluation of coffee quality in Brazil for commercialization is conducted mainly through sensory analysis, also known as the cup test, in which professional tasters evaluate and score various attributes. The adoption of chemical methods could complement the sensory classification of beverages, if correlations between these chemical and sensory analyses exist, making classification less subjective. This work aimed to identify the relationships between the chemical and sensorial traits of coffee-beverage quality and to evaluate the use of these traits as criteria for the selection of Bourbon cultivars. Twenty coffee genotypes from the first three harvests across five municipalities of the state of Minas Gerais, Brazil were evaluated. The genotypic values, predicted for each genotype, were used to determine the index based on the sum of ranks from Mulamba and Mock. The genetic correlations among the evaluated traits were also estimated. The presented evaluations were not able to efficiently detect genetic and phenotypic relationships between the chemical and sensorial characteristics of drink quality, but as selection criteria for generation advancement in the beverage quality, it is possible to use these characteristics. Bourbon Amarelo LCJ 9-IAC, Bourbon Amarelo-Procafé, Bourbon Amarelo-Boa Vista, Bourbon Vermelho-São João Batista, and Bourbon Amarelo-Samambaia were the genotypes with the most promising cup quality in the studied regions. Through the selection of these five genotypes, the selection gain was 1.65% for sensory score for beverage quality, when the interaction among the studied environments was removed. The heritability was 92% for improving this trait. |
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CHEMICAL AND SENSORY CHARACTERISTICS IN THE SELECTION OF BOURBON GENOTYPESBLUPCoffea arabicaGenetic correlationGenetic improvementSimultaneous selectionThe evaluation of coffee quality in Brazil for commercialization is conducted mainly through sensory analysis, also known as the cup test, in which professional tasters evaluate and score various attributes. The adoption of chemical methods could complement the sensory classification of beverages, if correlations between these chemical and sensory analyses exist, making classification less subjective. This work aimed to identify the relationships between the chemical and sensorial traits of coffee-beverage quality and to evaluate the use of these traits as criteria for the selection of Bourbon cultivars. Twenty coffee genotypes from the first three harvests across five municipalities of the state of Minas Gerais, Brazil were evaluated. The genotypic values, predicted for each genotype, were used to determine the index based on the sum of ranks from Mulamba and Mock. The genetic correlations among the evaluated traits were also estimated. The presented evaluations were not able to efficiently detect genetic and phenotypic relationships between the chemical and sensorial characteristics of drink quality, but as selection criteria for generation advancement in the beverage quality, it is possible to use these characteristics. Bourbon Amarelo LCJ 9-IAC, Bourbon Amarelo-Procafé, Bourbon Amarelo-Boa Vista, Bourbon Vermelho-São João Batista, and Bourbon Amarelo-Samambaia were the genotypes with the most promising cup quality in the studied regions. Through the selection of these five genotypes, the selection gain was 1.65% for sensory score for beverage quality, when the interaction among the studied environments was removed. The heritability was 92% for improving this trait.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)Embrapa Café Brazilian Agricultural Research Corporation, Distrito FederalEpamig Sul Agricultural Research Company of Minas Gerais, Minas GeraisDepartment of Agriculture São Paulo State UniversityDepartment of Biology Federal University of Lavras, Minas GeraisDepartment of Agriculture São Paulo State UniversityEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Agricultural Research Company of Minas GeraisUniversidade Estadual Paulista (UNESP)Federal University of LavrasFerreira, Andre DominghettiAbrahão, Juliana Costa de RezendeCarvalho, Gladyston Rodriguesde Carvalho, Alex Mendonça [UNESP]Andrade, Vinicius TeixeiraGonçalves, Flavia Maria AvelarMalta, Marcelo Ribeiro2022-04-28T19:50:55Z2022-04-28T19:50:55Z2021-01-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.14393/BJ-V37N0A2021-54155Bioscience Journal, v. 37.1981-31631516-3725http://hdl.handle.net/11449/22348910.14393/BJ-V37N0A2021-541552-s2.0-85124911493Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBioscience Journalinfo:eu-repo/semantics/openAccess2022-04-28T19:50:55Zoai:repositorio.unesp.br:11449/223489Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-28T19:50:55Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
CHEMICAL AND SENSORY CHARACTERISTICS IN THE SELECTION OF BOURBON GENOTYPES |
title |
CHEMICAL AND SENSORY CHARACTERISTICS IN THE SELECTION OF BOURBON GENOTYPES |
spellingShingle |
CHEMICAL AND SENSORY CHARACTERISTICS IN THE SELECTION OF BOURBON GENOTYPES Ferreira, Andre Dominghetti BLUP Coffea arabica Genetic correlation Genetic improvement Simultaneous selection |
title_short |
CHEMICAL AND SENSORY CHARACTERISTICS IN THE SELECTION OF BOURBON GENOTYPES |
title_full |
CHEMICAL AND SENSORY CHARACTERISTICS IN THE SELECTION OF BOURBON GENOTYPES |
title_fullStr |
CHEMICAL AND SENSORY CHARACTERISTICS IN THE SELECTION OF BOURBON GENOTYPES |
title_full_unstemmed |
CHEMICAL AND SENSORY CHARACTERISTICS IN THE SELECTION OF BOURBON GENOTYPES |
title_sort |
CHEMICAL AND SENSORY CHARACTERISTICS IN THE SELECTION OF BOURBON GENOTYPES |
author |
Ferreira, Andre Dominghetti |
author_facet |
Ferreira, Andre Dominghetti Abrahão, Juliana Costa de Rezende Carvalho, Gladyston Rodrigues de Carvalho, Alex Mendonça [UNESP] Andrade, Vinicius Teixeira Gonçalves, Flavia Maria Avelar Malta, Marcelo Ribeiro |
author_role |
author |
author2 |
Abrahão, Juliana Costa de Rezende Carvalho, Gladyston Rodrigues de Carvalho, Alex Mendonça [UNESP] Andrade, Vinicius Teixeira Gonçalves, Flavia Maria Avelar Malta, Marcelo Ribeiro |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) Agricultural Research Company of Minas Gerais Universidade Estadual Paulista (UNESP) Federal University of Lavras |
dc.contributor.author.fl_str_mv |
Ferreira, Andre Dominghetti Abrahão, Juliana Costa de Rezende Carvalho, Gladyston Rodrigues de Carvalho, Alex Mendonça [UNESP] Andrade, Vinicius Teixeira Gonçalves, Flavia Maria Avelar Malta, Marcelo Ribeiro |
dc.subject.por.fl_str_mv |
BLUP Coffea arabica Genetic correlation Genetic improvement Simultaneous selection |
topic |
BLUP Coffea arabica Genetic correlation Genetic improvement Simultaneous selection |
description |
The evaluation of coffee quality in Brazil for commercialization is conducted mainly through sensory analysis, also known as the cup test, in which professional tasters evaluate and score various attributes. The adoption of chemical methods could complement the sensory classification of beverages, if correlations between these chemical and sensory analyses exist, making classification less subjective. This work aimed to identify the relationships between the chemical and sensorial traits of coffee-beverage quality and to evaluate the use of these traits as criteria for the selection of Bourbon cultivars. Twenty coffee genotypes from the first three harvests across five municipalities of the state of Minas Gerais, Brazil were evaluated. The genotypic values, predicted for each genotype, were used to determine the index based on the sum of ranks from Mulamba and Mock. The genetic correlations among the evaluated traits were also estimated. The presented evaluations were not able to efficiently detect genetic and phenotypic relationships between the chemical and sensorial characteristics of drink quality, but as selection criteria for generation advancement in the beverage quality, it is possible to use these characteristics. Bourbon Amarelo LCJ 9-IAC, Bourbon Amarelo-Procafé, Bourbon Amarelo-Boa Vista, Bourbon Vermelho-São João Batista, and Bourbon Amarelo-Samambaia were the genotypes with the most promising cup quality in the studied regions. Through the selection of these five genotypes, the selection gain was 1.65% for sensory score for beverage quality, when the interaction among the studied environments was removed. The heritability was 92% for improving this trait. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-12 2022-04-28T19:50:55Z 2022-04-28T19:50:55Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.14393/BJ-V37N0A2021-54155 Bioscience Journal, v. 37. 1981-3163 1516-3725 http://hdl.handle.net/11449/223489 10.14393/BJ-V37N0A2021-54155 2-s2.0-85124911493 |
url |
http://dx.doi.org/10.14393/BJ-V37N0A2021-54155 http://hdl.handle.net/11449/223489 |
identifier_str_mv |
Bioscience Journal, v. 37. 1981-3163 1516-3725 10.14393/BJ-V37N0A2021-54155 2-s2.0-85124911493 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Bioscience Journal |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
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1803046685543235584 |