Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees

Detalhes bibliográficos
Autor(a) principal: Romano, Lucicleia Souza [UNESP]
Data de Publicação: 2022
Outros Autores: Giomo, Gerson Silva, Coelho, Anderson Prates [UNESP], Filla, Vinicius Augusto [UNESP], Lemos, Leandro Borges [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/1678-4499.20210236
http://hdl.handle.net/11449/242151
Resumo: The demand for specialty coffees in the national and international market grows and generates an excellent opportunity for the exploration of new business. The cup quality of coffee is defined by the genetic predisposition of varietal groups, effects of the production environment, crop management, and form of post-harvest processing. Genotypes of Yellow Bourbon have already shown a predisposition to the production of excellent cup quality, but it may differ in sensory attributes and cup quality. The aim of this article was to evaluate the agronomic and qualitative performance of Yellow Bourbon strains from the Active Germplasm Bank of the Agronomic Institute of Campinas, in order to identify the best genotypes for the production of specialty coffees. The experiment was conducted in São Sebastião da Grama, SP, Brazil, at 1,100 meters of altitude in a medium-textured Ultisol. Treatments consisted of 14 strains of Yellow Bourbon, arranged in a randomized block design with three replicates. Field, post-harvest and laboratory evaluations were carried out. The strains IAC J3-1, IAC J9-16 and IAC J19-18-10 stood out in terms of yield values and sensory quality above the average of the studied group. The strains IAC J9-16 and IAC J19-18-10 showed predominance of floral and honey nuances, respectively, indicating that they may have high potential to express these characteristics in the beverage. The results suggested that there are Yellow Bourbon strains suitable for production and with superior cup quality, which highlights the importance of the appropriate choice of genotypes for the production of differentiated specialty coffees.
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spelling Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffeesbeverage sensory profileCoffea arabica LgenotypeslineagesyieldThe demand for specialty coffees in the national and international market grows and generates an excellent opportunity for the exploration of new business. The cup quality of coffee is defined by the genetic predisposition of varietal groups, effects of the production environment, crop management, and form of post-harvest processing. Genotypes of Yellow Bourbon have already shown a predisposition to the production of excellent cup quality, but it may differ in sensory attributes and cup quality. The aim of this article was to evaluate the agronomic and qualitative performance of Yellow Bourbon strains from the Active Germplasm Bank of the Agronomic Institute of Campinas, in order to identify the best genotypes for the production of specialty coffees. The experiment was conducted in São Sebastião da Grama, SP, Brazil, at 1,100 meters of altitude in a medium-textured Ultisol. Treatments consisted of 14 strains of Yellow Bourbon, arranged in a randomized block design with three replicates. Field, post-harvest and laboratory evaluations were carried out. The strains IAC J3-1, IAC J9-16 and IAC J19-18-10 stood out in terms of yield values and sensory quality above the average of the studied group. The strains IAC J9-16 and IAC J19-18-10 showed predominance of floral and honey nuances, respectively, indicating that they may have high potential to express these characteristics in the beverage. The results suggested that there are Yellow Bourbon strains suitable for production and with superior cup quality, which highlights the importance of the appropriate choice of genotypes for the production of differentiated specialty coffees.Universidade Estadual Paulista “Júlio de Mesquita Filho” Faculdade de Ciências Agrárias e Veterinárias Departamento de Ciências da Produção Agrícola, SPInstituto Agronômico, Centro de Café, SPUniversidade Estadual Paulista “Júlio de Mesquita Filho” Faculdade de Ciências Agrárias e Veterinárias Departamento de Ciências da Produção Agrícola, SPUniversidade Estadual Paulista (UNESP)Instituto AgronômicoRomano, Lucicleia Souza [UNESP]Giomo, Gerson SilvaCoelho, Anderson Prates [UNESP]Filla, Vinicius Augusto [UNESP]Lemos, Leandro Borges [UNESP]2023-03-02T10:25:25Z2023-03-02T10:25:25Z2022-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1590/1678-4499.20210236Bragantia, v. 81.1678-44990006-8705http://hdl.handle.net/11449/24215110.1590/1678-4499.202102362-s2.0-85135921006Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBragantiainfo:eu-repo/semantics/openAccess2024-06-07T13:53:14Zoai:repositorio.unesp.br:11449/242151Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T13:57:59.306354Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees
title Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees
spellingShingle Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees
Romano, Lucicleia Souza [UNESP]
beverage sensory profile
Coffea arabica L
genotypes
lineages
yield
title_short Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees
title_full Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees
title_fullStr Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees
title_full_unstemmed Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees
title_sort Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees
author Romano, Lucicleia Souza [UNESP]
author_facet Romano, Lucicleia Souza [UNESP]
Giomo, Gerson Silva
Coelho, Anderson Prates [UNESP]
Filla, Vinicius Augusto [UNESP]
Lemos, Leandro Borges [UNESP]
author_role author
author2 Giomo, Gerson Silva
Coelho, Anderson Prates [UNESP]
Filla, Vinicius Augusto [UNESP]
Lemos, Leandro Borges [UNESP]
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
Instituto Agronômico
dc.contributor.author.fl_str_mv Romano, Lucicleia Souza [UNESP]
Giomo, Gerson Silva
Coelho, Anderson Prates [UNESP]
Filla, Vinicius Augusto [UNESP]
Lemos, Leandro Borges [UNESP]
dc.subject.por.fl_str_mv beverage sensory profile
Coffea arabica L
genotypes
lineages
yield
topic beverage sensory profile
Coffea arabica L
genotypes
lineages
yield
description The demand for specialty coffees in the national and international market grows and generates an excellent opportunity for the exploration of new business. The cup quality of coffee is defined by the genetic predisposition of varietal groups, effects of the production environment, crop management, and form of post-harvest processing. Genotypes of Yellow Bourbon have already shown a predisposition to the production of excellent cup quality, but it may differ in sensory attributes and cup quality. The aim of this article was to evaluate the agronomic and qualitative performance of Yellow Bourbon strains from the Active Germplasm Bank of the Agronomic Institute of Campinas, in order to identify the best genotypes for the production of specialty coffees. The experiment was conducted in São Sebastião da Grama, SP, Brazil, at 1,100 meters of altitude in a medium-textured Ultisol. Treatments consisted of 14 strains of Yellow Bourbon, arranged in a randomized block design with three replicates. Field, post-harvest and laboratory evaluations were carried out. The strains IAC J3-1, IAC J9-16 and IAC J19-18-10 stood out in terms of yield values and sensory quality above the average of the studied group. The strains IAC J9-16 and IAC J19-18-10 showed predominance of floral and honey nuances, respectively, indicating that they may have high potential to express these characteristics in the beverage. The results suggested that there are Yellow Bourbon strains suitable for production and with superior cup quality, which highlights the importance of the appropriate choice of genotypes for the production of differentiated specialty coffees.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
2023-03-02T10:25:25Z
2023-03-02T10:25:25Z
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/10.1590/1678-4499.20210236
Bragantia, v. 81.
1678-4499
0006-8705
http://hdl.handle.net/11449/242151
10.1590/1678-4499.20210236
2-s2.0-85135921006
url http://dx.doi.org/10.1590/1678-4499.20210236
http://hdl.handle.net/11449/242151
identifier_str_mv Bragantia, v. 81.
1678-4499
0006-8705
10.1590/1678-4499.20210236
2-s2.0-85135921006
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Bragantia
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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