Coffee Coffea Arabica Research Articles

First record of occurrence and injury of Anomala testaceipennis Blanchard, 1851 (Coleoptera: Scarabaeidae: Rutelinae) in arabica coffee in Brazil

The objective of this study is to record the injury of Anomala testaceipennis Blanchard, 1851 (Coleoptera: Scarabaeidae: Rutelinae) adults in coffee Coffea arabica L. in municipality of Piumhi, Minas Gerais, Brazil. This is the first reported of the A. testaceipennis attacking coffee.

Spatial and dynamic distribution of Chrysoperla spp. and Leucoptera coffeella populations in coffee Coffea arabica L

Spatial and dynamic distribution of Chrysoperla spp. and Leucoptera coffeella populations in coffee Coffea arabica L

The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (Coffea arabica Typica)

Coffee is one of the main economic crops in the world and is now widely grown throughout Taiwan. The process of roasting coffee begins with the heating and smooth expansion of raw beans, which leads to changes in appearance and color while affecting the flavor and taste of coffee. So far, most coffee manufacturers have used visual inspection or colorimeter methods to identify differences in coffee quality. Moreover, there is no literature discussing the correlation of roasted bean color with caffeine and chlorogenic acid content. Therefore, the purpose of this experiment was to analyze the chlorogenic acid and caffeine content and their correlation with bean color under different roasting degrees and from different sources to establish basic data for the rapid identification of coffee quality in the future. In this experiment, the coffee Coffea arabica typica from Dongshan, Gukeng, and Sumatra’s Indonesian rainforest was used, and the beans were roasted into four degrees: raw bean, light, medium, and dark roast, to investigate the appearance of the coffee beans and its correlation with caffeine and chlorogenic acid content. The results showed that with a higher roasting degree, caffeine content increased gradually, except for Indonesian beans, but the chlorogenic acid content in all samples showed a declining trend with the increase in roasting degree. The correlation between the chlorogenic acid content and the color space value of the coffee bean color shows that L*, a*, and h° in both ground and unground coffee are highly correlated. The C* value of the ground and unground coffee showed a correlation coefficient of r = 0.159 ns and 0.299 ns, respectively. The correlation between the caffeine content and the color space value of the unground coffee bean shows that the a*, b*, and C* value is highly correlated with the caffeine content. The color space values of ground coffee beans show no correlation with caffeine.

Effect of the fermentation process using a consortium of probiotic bacteria on the taste of Arabica coffee (Coffea arabica)

The research about the fermentation of coffee Coffea arabica using a consortium of probiotic bacteria has been carried out. This study aims to determine the flavor of arabica coffee C. arabica and its chemical composition after the fermentation process. The fermentation time was divided into 3 times, consists of 24 hours, 36 hours, and 48 hours using a container measuring 10 L, each containing 1.5 kg of coffee and 75 mL of rejuvenated probiotic bacteria cultures. Organoleptic testing was carried out to see the panelists preference for the taste of coffee after fermentation. The results showed that coffee with a fermentation time of 48 hours had the best taste. The GC-MS test results showed several compounds were detected after the fermentation process including furan, phenol, propanoate acid, quinic acid, purine, palmitic acid, pyrol, ascorbic acid, linoleic acid, stearic acid, oleic acid, amines, piran, purines, aldehydes, vitamin E, benzadrex, hexene, tocophenols and arachidic acid.

Fermentation of Arabica coffee seeds (Coffea arabica) using probiotic bacteria from domestic chickens Gallus domesticus

The research about fermentation of coffee Coffea arabica using a consortium of probiotic bacteria which is a collection from the microbiology laboratory of the Faculty of Mathematics and Natural Sciences, Hasanuddin University has been carried out on. This study aims to determine the flavor of arabica coffee C. arabica and its chemical composition after the fermentation process. The length of fermentation time was divided into 2 times, namely 24 hours and 36 hours, fermentation using a consortium of probiotic bacteria that had been rejuvenated on coffee peel media for 2 × 24 hours. Organoleptic testing was carried out to see the panellists preference for the taste, color and aroma of coffee after fermentation. The results showed that coffee with a 24-hour fermentation time with the addition of probiotic bacteria was the most liked by the panellists with the category slightly less acidic taste, slightly black color, and normal aroma. The GC-MS test results showed organic compounds formed after the fermentation process. In the 24-hour control sample there were 14 types of organic compounds, the sample with the addition of a consortium of probiotic bacteria contained 11 types of organic compounds, the 36-hour control sample contained 11 types of organic compounds, and samples with the addition of a consortium of probiotic bacteria contained 13 types of organic compounds.

Osmotic stress-induced somatic embryo maturation of coffee Coffea arabica L., shoot and root apical meristems development and robustness

Somatic embryogenesis (SE) is the most important plant biotechnology process for plant regeneration, propagation, genetic transformation and genome editing of coffee, Coffea arabica L. Somatic embryo (SEs) conversion to plantlets is the principal bottleneck for basic and applied use of this process. In this study we focus on the maturation of SEs of C. arabica var. Typica. SEs conversion to plantlet up to 95.9% was achieved under osmotic stress, using 9 g/L gelrite, as compared with only 39.34% in non-osmotic stress. Mature SEs induced in osmotic stress developed shoot and root apical meristems, while untreated SEs were unable to do it. C. arabica regenerated plants from osmotic stress were robust, with higher leaf and root area and internode length. To understand a possible regulatory mechanism, gene expression of key genes of C. arabica, homologous to sequences in the Arabidopsis thaliana genome, were analyzed. A set of two component system and cytokinin signaling-related coding genes (AHK1, AHK3, AHP4 and ARR1) which interact with WUSCHEL and WOX5 homedomains and morphogenic genes, BABY-BOOM, LEC1, FUS3 and AGL15, underwent significant changes during maturation of SEs of C. arabica var. Typica. This protocol is currently being applied in genetic transformation with high rate of success.

Effect of Brewing Methods and Time on Secondary Metabolites, Total Flavonoid and Phenolic Content of Green and Roasted coffee Coffea arabica, Coffea canephora and Monsooned Malabar

Effect of Brewing Methods and Time on Secondary Metabolites, Total Flavonoid and Phenolic Content of Green and Roasted coffee Coffea arabica, Coffea canephora and Monsooned Malabar

Liberación de CO2 a la atmósfera por actividad rizosférica de diferentes cultivos en zona cafetera del departamento del Cauca

La cuantificación del CO2 generado por los cultivos agrícolas permite obtener una mirada real del aporte de la agricultura a dichas emisiones. En esta investigación se buscó establecer la cantidad de CO2 liberada y el comportamiento de la biomasa microbiana en función del manejo de cultivos de café Coffea arabica L. yuca Manihot esculenta Crantz, fríjol Phaseolus vulgaris L. y lechuga Lactuca sativa L. determinar cuál de ellos causó el mayor aporte dependiendo del tipo de manejo, tanto tecnificado o tradicional. Para cuantificar el CO2 producido en campo, se utilizó el método propuesto para determinar la cantidad de biomasa se utilizó el método de estimación (biomasa microbiana), en función del carbono microbiano y el método fumigación–extracción. El cultivo que presentó mayor liberación de CO2 fue el café. La modalidad de manejo del cultivo no tuvo influencia en la liberación de CO2. Por su parte las condiciones climáticas influyeron sobre las tasas de respiración entre cultivos, indicando que el café en época de poca lluvia respiró más que los otros cultivos.

Multifunctional shade-tree management in tropical agroforestry landscapes - a review

Summary 1. Agricultural intensification reduces ecological resilience of land-use systems, whereas paradoxically, environmental change and climate extremes require a higher response capacity than ever. Adaptation strategies to environmental change include maintenance of shade trees in tropical agroforestry, but conversion of shaded to unshaded systems is common practice to increase short-term yield. 2. In this paper, we review the short-term and long-term ecological benefits of shade trees in coffee Coffea arabica, C. canephora and cacao Theobroma cacao agroforestry and emphasize the poorly understood, multifunctional role of shade trees for farmers and conservation alike. 3. Both coffee and cacao are tropical understorey plants. Shade trees in agroforestry enhance functional biodiversity, carbon sequestration, soil fertility, drought resistance as well as weed and biological pest control. However, shade is needed for young cacao trees only and is less important in older cacao plantations. This changing response to shade regime with cacao plantation age often results in a transient role for shade and associated biodiversity in agroforestry. 4. Abandonment of old, unshaded cacao in favour of planting young cacao in new, thinned forest sites can be named ‘short-term cacao boom-and-bust cycle’, which counteracts tropical forest conservation. In a ‘long-term cacao boom-and-bust cycle’, cacao boom can be followed by cacao bust due to unmanageable pest and pathogen levels (e.g. in Brazil and Malaysia). Higher pest densities can result from physiological stress in unshaded cacao and from the larger cacao area planted. Risk-averse farmers avoid long-term vulnerability of their agroforestry systems by keeping shade as an insurance against insect pest outbreaks, whereas yield-maximizing farmers reduce shade and aim at short-term monetary benefits. 5. Synthesis and applications. Sustainable agroforestry management needs to conserve or create a diverse layer of multi-purpose shade trees that can be pruned rather than removed when crops mature. Incentives from payment-for-ecosystem services and certification schemes encourage farmers to keep high to medium shade tree cover. Reducing pesticide spraying protects functional

Aluminium induces changes in organic acids metabolism in Coffea arabica suspension cells with differential Al-tolerance

The primary Al-tolerance mechanism in plants involves exudation and/or accumulation of specific organic acid species, which form non-phytotoxic complexes with Al 3+ under physiological conditions. An evaluation was done of the role of organic acids in the tolerance mechanism of a cell suspension line of coffee Coffea arabica that exhibits Al-tolerance (LAMt) but for which the metabolic tolerance mechanism remains unknown. Significant differences existed in malate dehydrogenase and citrate synthase activities (key enzymes in organic acids metabolism) between protein extracts (day 7 of culture cycle) of the L2 (Al-sensitive) and LAMt (Al-tolerant) cells when cell suspensions were treated with 100 μM AlCl 3. HPLC analysis showed that the suspension cells of both lines exudate malate when incubated in a minimal solution but that exudation was not enhanced by treatment with AlCl 3 (100 μM). This is the first study demonstrating that plant Al-tolerance may be associated with down-regulation of malate dehydrogenase and citrate synthase activities.

Farmers’ Perceptions, Knowledge, and Management of Coffee Pests and Diseases and Their Natural Enemies in Chiapas, Mexico

Small farmers' perceptions of coffee Coffea arabica L. herbivores and their natural enemies, how those perceptions relate to field infestation levels, and pest management practices being implemented by members from two organic and nonorganic coffee grower organizations in the Soconusco region, southeastern Mexico, were analyzed through an interview survey, diagnostic workshops, and field sampling. The terms pest, disease, and damage were commonly used as synonyms. The major phytophagous species, as perceived by the interviewees, were Hypothenemus hampei (Ferrari), and to a lesser extent the fungi Corticium koleroga Cooke (Höhnel) and Hemileia vastatrix Berkeley & Broome. Among the nonorganic farmers, other nonpest-related constraints were regarded as more important. Awareness of the existence of natural enemies was low, despite more organic farmers have used the ectoparasitoid bethylid Cephalonomia stephanoderis Betrem against H. hampei. Labor supplied by household members was most frequent for pest control; only organic farmers exchanged labor for this purpose. The levels of infestation by H. hampei, Leucoptera coffeella Guérin-Méneville, and C. koleroga were lower within the organic coffee stands. However, a low effectiveness for pest control was commonly perceived, probably due to a feeling, among the organic farmers, of a low impact of their pest management extension service, whereas a lack of motivation was prevalent among the nonorganic farmers, shown by a concern with their low coffee yields and the emigration of youth. The importance of understanding farmers' perceptions and knowledge of pests and their natural enemies and the need for participatory pest management approaches, are discussed.

Copper contamination of a 68-year-old coffee Coffea arabica L. Plantation

The fate of continued applications of copper, sprayed as a fungicide, on a 68-year-old large-scale coffee plantation in Kenya was examined. Samples of root, trunk, stem, foliage and fruit were analysed for Cu, together with surface litter and soil to a depth of 40 cm. Leaf concentrations of 330–500 μg g −1 dry wt wt were recorded, although 50% of this was wasily removed by washing the foliage prior to analysis. Highest concentrations were recorded in the surface litter (about 2000 μg g −1 dry wt) and old bark (1122 μg g −1 dry wt). Copper in the soil was found in greatest concentrations in the surface 10-cm (236 μg g −1 dry wt). Concentrations of copper in the fruit were variable, being highest in the epicarp (75 μg g −1 dry wt), but concentrations in coffee beans were unexceptional (16–17 μg g −1 dry wt).