Abstract
This study aimed to evaluate the cup quality of Coffea arabica elite genotypes submitted to wet processing. C. arabica elite genotypes, which were grouped according to their genealogy: Bourbon, Paraíso Germplasm, and Resistant to Rust. Coffees were sent to wet processing to obtain fully washed coffee. After processing and drying the coffees were subjected to cup quality analysis according to the methodology of the Association of Special Coffees (SCA). To characterize and discriminate the genealogical groups the data were submitted to chemometric analysis, Principal Component Method (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA). The PCA was effective in presenting an overview of the data, demonstrating the variables that most contributed to the analysis response. However, the PCA was not efficient to group genotypes according to their genealogical origin, based on chemometric data, as it is an unsupervised analysis. Even though most of the samples were classified correctly, the PLS-DA model created has not yet managed to correctly classify the genotypes of the Paraíso germplasm group. The C. arabica elite genotypes evaluated have the potential to produce special coffees, especially on the genotypes Paraíso 2, H493-1-2-10 and UFV-7158 with scores equal to or above 90 points.
Highlights
The consumption in the world of specialty coffees has been growing in much greater proportions than the consumption of ordinary coffees, mainly due to changes in the behavior of consumers who seek its stimulating effect, and pleasure and satisfaction when tasting the coffee beverage (Fassio et al, 2019a).The beverage quality of the coffee is dependent to the intrinsic quality of the coffee beans (Figueiredo et al, 2013), which is expressed by the chemical composition originated from the interaction between genotype x environment x processing (Borém et al, 2016; Fassio et al, 2019a; Malta et al, 2020)
The beverage quality of the coffee is dependent to the intrinsic quality of the coffee beans (Figueiredo et al, 2013), which is expressed by the chemical composition originated from the interaction between genotype x environment x processing (Borém et al, 2016; Fassio et al, 2019a; Malta et al, 2020)
The three genealogical groups are formed by genotypes that have stood out in relation to the cup quality according to evaluations where protocols of the Association of Special Coffees—SCA were used
Summary
The consumption in the world of specialty coffees has been growing in much greater proportions than the consumption of ordinary coffees, mainly due to changes in the behavior of consumers who seek its stimulating effect, and pleasure and satisfaction when tasting the coffee beverage (Fassio et al, 2019a).The beverage quality of the coffee is dependent to the intrinsic quality of the coffee beans (Figueiredo et al, 2013), which is expressed by the chemical composition originated from the interaction between genotype x environment x processing (Borém et al, 2016; Fassio et al, 2019a; Malta et al, 2020). Several introductions have been made since 1928 and transferred to germplasm banks around the world, used to produce new, more productive cultivars, adapted to growing regions and resistant to diseases (Kathurima et al, 2009; Tessema et al, 2011; Gimase et al, 2014; Scholz et al, 2016). Within this context, several elite progenies are in the final selection phase and will soon be able to constitute new genetic materials available for cultivation
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