Green Beans Research Articles

Efficacy of the entomopathogenic fungus Metarhizium anisopliae (Clavicipitaceae: Hypocreales) against the black bean aphid (Aphis fabae Scopoli, 1763) under laboratory conditions

Black bean aphid (BBA) is a serious insect pest that severely significantly impacts French bean production. Over-reliance on synthetic chemicals to reduce economic losses caused by aphids poses serious environmental and human health threats. Biopesticides containing entomopathogenic fungi (EPF) have potential as viable alternatives that can be incorporated into integrated to manage such insect pests. The efficacy of Metarhizium anisopliae against BBA was assessed in the laboratory under a complete randomized design (CRD) design with five replicates. Data was analysed using SAS 9.4 (2021). In part one, Metarhizium anisopliae products caused bean aphid mortality etween 60.1% and 95.5%. Mazao supreme (4×108 spores/ml) and Metarril (4×108 spores/ml) caused the highest mortality (95.5%) and the lowest concentration of irrespective product caused the lowest mortality (60.1%) after treatment application. In part two, alpha-cypermethrin caused the highest aphid mortality (99.3%), followed by Metarril (84.2%), Mazao (80.7%) and biomagic had the lowest (68.4%) mortality after treatment application. Alpha-cypermethrin had the lowest lethatl time (LT50), causing 50% aphid mortality, followed by Metarril, Mazao supreme, and biomagic. Differents treatments had varying effects on nymph numbers. Alpha-cypermethrin caused 50% aphid mortality, followed by Metarril, Mazao supreme, and biomagic, with varying effects on nymph numbers. The study recommends incorporating Metarhizium anisopliae-based biopesticides, particularly Metarril by small holder farmers to offer a cost-effective integrated pest management approach for managing BBA (adults and nymphs) in French bean production while reducing reliance on synthetic chemicals. Keywords: Black bean aphid, biopesticides, French beans

Effect of Chicken Feather Hydrolysate on Growth and Yield of French Bean

Effect of Chicken Feather Hydrolysate on Growth and Yield of French Bean

Green bean seed coagulant for turbidity removal: parameter optimization and modelling

Abstract This study investigates the effectiveness of a natural coagulant derived from green bean (GB) seeds for treating synthetic turbid water. The properties of GB and green bean coagulant (GB-Co) were analysed using FTIR, SEM, and EDX. The study focuses on the interaction between extraction parameters, such as mixing time (MT), mix concentration (MC), and solvent concentration (SC), on turbidity removal and protein concentration. The optimal parameters were determined using response surface methodology (RSM) and desirability functions. The analysis of variance (ANOVA) showed good agreement between experimental data and the proposed model. The quadratic model showed that factors SC and MC significantly influence both responses. The optimum extraction conditions were MT, SC, and MC at 48 min, 1.38 M, and 10 g/L, respectively. The coagulant achieved a turbidity removal of 95.57% and a protein concentration of 1092.11 mg/L. The results suggest that GB-based coagulants can effectively remove turbidity from wastewater.

Efektivitas Ekstrak Daun Kemangi (Ocimum basilicum L.) terhadap Jumlah Hama Serangga yang Menyerang Tanaman Kacang Hijau (Phaseolus radiatus L.)

Pests are a type of plant damage that can have fatal consequences for farmers, therefore pests need to be eradicated so that farmers' yields can increase, especially in green bean plants. Basil is one of the biodiversity that has the potential to be developed as a traditional medicine. This plant is a plant that has many benefits as medicine, vegetable pesticide, essential oil producer, vegetable and refreshing drink. This research aims to determine the effectiveness of basil leaf extract (Ocimu basilicum L.) on the number of insect pests that attack green bean plants (Phaseolus radiatus L.). The parameters observed were the number of insect pests before and after treatment. The object of this research was green bean plants, the number of treatments in this research was 4 treatments (0% basil leaf extract, 10% basil leaf extract, 20% basil leaf extract, and 30% basil leaf extract) and 6 replications. Research data is descriptive data. From the research data, it was found that there was a decrease in the number of insect pests before and after treatment in the K3 treatment, the number of insect pests before treatment was 12 and after treatment there were 11 insect pests. In treatment K1-K2 there was no decrease in the number of insect pests before or after treatment. In treatment K1, the number of insect pests before treatment was 9 and after treatment there were 14 insect pests. In the K2 treatment, the number of insect pests before treatment was 12 and after treatment there were 19 insect pests. The results of the study concluded that administering basil leaf extract (Ocimum basilicum L.) had no significant effect on the number of insect pests attacking green bean plants.

Evaluating Extraction Methods for Caffeine Content in Gayo Arabica Coffee Oil through Gas Chromatography-Mass Spectroscopy

This study aims to determine physicochemical properties, and caffeine analysis of green bean coffee essential oil (GBCEO) and roasted bean coffee essential oil (RBCEO) by maceration and soxhlet extraction methods. The results indicated that RBCEO by maceration method have higher percentage of yield compared to GBCEO. By the same to soxhlet extraction method, RBCEO also showed higher percentage of yield compared to GBCEO. The refractive index of the GBCEOm and GBCEOs have a lower acid value compared to RBCEOm and RBCEOs. The specific gravity obtained for GBCEOm, RBCEOm, GBCEOs, and RBCEOs ranged from 0.87 to 0.97. The results showed that GBCEOm has the highest saponification value followed by RBCEOs. GBCEOm has the highest iodine value followed by RBCEOs, while RBCEOm and GBCEOs have a similar iodine value. The peroxide value showed that GBCEOs, and RBCEOs by soxhlet extraction method have higher peroxide value. The GC-MS analysis revealed that GBCEOm has higher caffeine followed by GBCEOs with the percentages area of 9.31% and 7.36% respectively. Meanwhile RBCEOm has lower caffeine followed by RBCEOs with the percentages area of 7.36% and 4.28% respectively. This finding showed that GBCEO shows higher caffeine compound compared with RBCEO.

Controlled preparation of bamboo charcoal/BiOCl with efficient visible-light-driven photocatalytic activity for organic pollutant degradation using the residues of bamboo processing

In this research, bamboo charcoal (BC)/BiOCl composites were successfully prepared by a simple hydrothermal method, where the BC was derived from the residues of bamboo processing. The BC/BiOCl composites displayed nanosheet structures with tight combination between bamboo charcoal and BiOCl. The oxygen vacancies (OVs) concentration and photoelectric properties of BC/BiOCl composites were boosted with the doped bamboo charcoal. The photocatalytic performance of the composites was evaluated by the degradation of RhB and TCH. Meanwhile, the possible intermediates, degradation pathways and toxicity of the pollutants in the photocatalytic process were elucidated. When the additive dosage of BC and hydrothermal temperature were 5% and 140°C, the 5BC-140 has highest photocatalytic efficiency under visible light irradiation, and the degradation rates of RhB and TCH over the 5BC-140 composite were 97.9% and 69% at 36 min and 120 min, with the kinetic constants of 6.2 times and 2.0 times as high as those of pure BiOCl, respectively. The establishment of Bi-O-C bonds in the BC/BiOCl played a pivotal role in constructing atomic-level interfacial channels to boost the charge carriers’ separation. The enhanced photocatalytic activity was originated from the robust interaction between bamboo charcoal and BiOCl, promoting the rapid transfer of electrons and suppressing the combination of photogenerated electron-hole pairs through the increased oxygen vacancies. In addition, incubation experiments on green beans demonstrated the nontoxicity of contaminant solution degraded by the BC/BiOCl composites.

Production and characterization of craft beers IPA style with addition from malted green beans and babaçu mesocarp

Beer is the most consumed alcoholic drink in the world, and Brazil ranks as the third largest consumer. This work aimed to produce high-fermentation craft beers, IPA style, containing adjuncts, malted beans and babassu mesocarp to incorporate colour, flavour and differentiated aroma into the final product. The beer obtained was subjected to physical-chemical and microbiological characterization. Bean grains and mesocarp contributed significantly to the increased primitive extract and alcohol content of the beers above. In terms of colour, they were classified as light and dark; in terms of bitterness, they were called bitter and very bitter beers. The microbiological results identified the absence of mould and the presence of yeast and mesophilic bacteria. The municipality of Zé Doca-MA has full conditions for producing craft beers using low-cost raw materials capable of generating a quality and well-accepted final product.

Microbiological, Phytochemical Constituents, and Antioxidant Properties of Fermented Green Robusta Coffee Beans

Robusta coffee is one of Malaysia’s most planted species due to its ability to adapt to the local climate. Nonetheless, the coffee species was perceived as having lower quality and economic value due to bitterness and astringency. It is widely believed that higher caffeine and chlorogenic acid contents in Robusta coffee beans contributed to the unfavourable bitter and astringent flavour. Hence, the present study intends to evaluate the effect of spontaneous wet fermentation (SWF) of locally grown Robusta (<i>Coffea canephora</i> L.) coffee towards the microbiological properties, phytochemical constituents, in particular caffeine and chlorogenic acids (CGA), total phenolic content (TPC), and antioxidant properties. The SWF of green Robusta coffee beans from University Agricultural Park (UAP), Universiti Putra Malaysia, Serdang, Selangor, took place at ambient temperatures between 25 to 28°C, and the pH decreased from 5.2 to 3.64 over five days of fermentation. The total plate count, lactic acid bacteria (LAB) and yeasts were significantly increased to approximately 7 Log10 CFU/g. The SWF has reduced caffeine content by 35%, while the CGA has decreased by roughly 20%. The SWF also led to an increase in TPC of approximately 31.5% and an increase in antioxidant activity of approximately 60%.

Effects of geographical origin and post-harvesting processing on the bioactive compounds and sensory quality of Brazilian specialty coffee beans

Specialty coffee beans are those produced, processed, and characterized following the highest quality standards, toward delivering a superior final product. Environmental, climatic, genetic, and processing factors greatly influence the green beans’ chemical profile, which reflects on the quality and pricing. The present study focuses on the assessment of eight major health-beneficial bioactive compounds in green coffee beans aiming to underscore the influence of the geographical origin and post-harvesting processing on the quality of the final beverage. For that, we examined the non-volatile chemical profile of specialty Coffea arabica beans from Minas Gerais state, Brazil. It included samples from Cerrado (Savannah), and Matas de Minas and Sul de Minas (Atlantic Forest) regions, produced by two post-harvesting processing practices. Trigonelline, theobromine, theophylline, chlorogenic acid derivatives, caffeine, caffeic acid, ferulic acid, and p-coumaric acid were quantified in the green beans by high-performance liquid chromatography with diode array detection. Additionally, all samples were roasted and subjected to sensory analysis for coffee grading. Principal component analysis suggested that Cerrado samples tended to set apart from the other geographical locations. Those samples also exhibited higher levels of trigonelline as confirmed by two-way ANOVA analysis. Samples subjected to de-pulping processing showed improved chemical composition and sensory score. Those pulped coffees displayed 5.8% more chlorogenic acid derivatives, with an enhancement of 1.5% in the sensory score compared to unprocessed counterparts. Multivariate logistic regression analysis pointed out altitude, ferulic acid, p-coumaric acid, sweetness, and acidity as predictors distinguishing specialty coffee beans obtained by the two post-harvest processing. These findings demonstrate the influence of regional growth conditions and post-harvest treatments on the chemical and sensory quality of coffee. In summary, the present study underscores the value of integrating target metabolite analysis with statistical tools to augment the characterization of specialty coffee beans, offering novel insights for quality assessment with a focus on their bioactive compounds.

Assessment of Green Manure Crops and their Impacts on Mineralizable Nitrogen and Changes of Nutrient Contents in the Soil

To evaluate the green manure crops those can promote soil properties and the ability of nitrogen (N) mineralization in paddy soil, a pot experiment was conducted at the Department of Agronomy, Yezin Agricultural University, Naypyidaw, Myanmar from April to August 2022. The experimental design was a randomized complete block design with three replications. Ten green manure crops were sown as treatments: soybean (Glycine max (L.) Merr), green gram (Vigna radiata L. Wildzek.), black gram (Vigna mungo L. Hepper.), cowpea (Vigna catjang), cowpea white (Vigna unguiculata (L.) Walp.), lab lab bean (Lablab purpureus (L.) Sweet.), mayflower bean (Phaseolus vulgaris L.), rice bean (Vigna umbellata), sunn hemp (Crotalaria juncea L.), and dhaincha (Sesbania bispinosa (Jacq.)). At the flowering stage, various green manures were incorporated into the soil, and their growth characters were measured along with the mineralizable N, total N, phosphorus (P2O5), and potassium (K2O) contents of the soil. The results indicated that rice bean, sunn hemp, and dhaincha had higher shoot and root length, shoot and root fresh weight, and dry weight compared to other varieties. In addition, they contain a higher percentage of total N content and total P2O5, and consequently, its C:N ratio was lower. After incorporating green manures into the soil, the mineralizable N increased gradually from 0 weeks to 10 weeks and then, the nutrient values decreased. Among green manures, sunn hemp, dhaincha, and rice bean were found to have higher mineralizable N (%) and applicable mineralized N than others. In conclusion, the incorporation of green manures into the soil improves the N, P2O5, and K2O contents of the soil, along with the mineralizable N content. Among green manure crops, dhaincha, rice bean, and sunn hemp were superior to other varieties due to higher biomass yield, mineralizable N (%), and chemical compositions, especially total N content.

Cultivars of green bean for the Northwestern region of Russia

Based on the rules and recommendations of the International Code of Nomenclature for Cultivated Plants, nomenclatural standards were prepared for three green bean cultivars ‘Elizaveta’, ‘Uspekh’, and ‘Rebus’ bred at the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR). The nomenclatural standards were designed as herbarium sheets, three per cultivar for ‘Elizaveta’ and ‘Rebus’, and four sheets for cv. ‘Uspekh’. Each sheet contains parts of one plant supplemented with photographs of beans, seeds and flowers of each green bean cultivar. Nomenclatural standards were registered in the VIR Herbarium database and deposited in the nomenclatural types section of the Herbarium of cultivated plants of the world, their wild relatives and weeds (WIR) and the National Center for Plant Genetic Resources of Russia.

The Effect of Moringa Leaf (Moringa oleifera L.) Liquid Organic Fertilizer with Different Concentrations on the Growth of Beans (Phaseolus vulgaris L.)

One of the efforts to increase the production of chickpea plants to meet market needs is to optimally utilize the waste of Moringa leaves by converting Moringa leaves into liquid organic fertilizer so that it is easier and more practical to apply and easily absorbed by plants. Liquid organic fertilizer plays a role in improving the physical, chemical and biological properties of the soil, which can increase the production of upright bean plants. This study aims to determine the effect of liquid organic fertilizer (POC) of Moringa leaves with different concentrations and to determine the most effective concentration of liquid organic fertilizer (POC) on the growth of green beans (Phaseolus vulgaris L.). The method used is an experimental method with a completely randomized design (CRD). The treatment consisted of a concentration of 16% chicken manure (as a control), POC concentrations of 60%, 65%, 70%, 75% and 80%. The results showed that there was an effect of different concentrations of liquid organic fertilizer (POC) from Moringa oleifera L. on the growth of plant height, number of leaves and wet weight in bean plants (Phaseolus vulgaris L.). The most effective concentration of liquid organic fertilizer (POC) from Moringa leaves is at a concentration of 80% with an average plant height of 41.2 cm, an average number of leaves of 15.25 leaves and an average wet weight of 3.98 grams. number of leaves and fresh weight on chickpea plants (Phaseolus vulgaris L.). The most effective concentration of liquid organic fertilizer (POC) from Moringa leaves is at a concentration of 80% with an average plant height of 41.2 cm, an average number of leaves of 15.25 leaves and an average wet weight of 3.98 grams. number of leaves and fresh weight on chickpea plants (Phaseolus vulgaris L.). The most effective concentration of liquid organic fertilizer (POC) from Moringa leaves is at a concentration of 80% with an average plant height of 41.2 cm, an average number of leaves of 15.25 leaves and an average wet weight of 3.98 grams.

Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables.

This study aimed to determine the effect of the drying method (freeze-drying, air-drying), storage period (12 months), and storage conditions (2-4 °C, 18-22 °C) applied to two legume species: green beans and green peas. The raw and dried materials were determined for selected physical parameters typical of dried vegetables, contents of bioactive components (vitamin C and E, total chlorophyll, total carotenoids, β-carotene, and total polyphenols), antioxidative activity against the DPPH radical, and sensory attributes (overall quality and profiles of color, texture, and palatability). Green beans had a significantly higher content of bioactive components compared to peas. Freeze-drying and cold storage conditions facilitated better retention of these compounds, i.e., by 9-39% and 3-11%, respectively. After 12 months of storage, higher retention of bioactive components, except for total chlorophyll, was determined in peas regardless of the drying method, i.e., by 38-75% in the freeze-dried product and 30-77% in the air-dried product, compared to the raw material.

Breeding Strategies for Simultaneous Improvement in Anthracnose Disease Resistance and Economically Important Traits in French Bean

Background: French bean (Phaseolus vulgaris L.) production in the tropics is threatened by heavy incidence of anthracnose disease causing substantial crop loss when infection is at the early growth stages. Breeding strategies for tolerance against anthracnose disease along with enhanced productivity, and high pod protein content are to be formulated. Methods: Genotypes having broad genetic base and phenotypic diversity in 5 bush and 1 pole types were crossed in a 6 × 6 half diallel mating design to estimate combining ability, mode of gene action, and extent of heterosis for 11 quantitative traits. Result: The additive genetic effect was evident for percent disease index (PDI) of anthracnose and 10 pod weight. Rapid genetic gain can be achieved due to predominance of additive gene action in their control and can therefore be selected in early generation through simple breeding methods. Rest of the economic traits controlled by additive and non-additive gene effects could be improved through biparental mating, reciprocal recurrent selection, or diallel selective mating. Anthracnose disease tolerant and high yielding cultivars of might be developed utilizing parents, ‘Laxmi’, ‘Arka Sharath’ and ‘Vaishnavi-264’ with high gca effects. Although two cross combinations ‘Arka Sharath × Lakshmi’ and ‘Arjun × Arka Sharath’ showed significant heterobeltiosis in desired direction for PDI of anthracnose and other desirable horticultural traits but could not be exploited at commercial level due to complexity in hybridization. Identifying pure lines with tolerance against anthracnose disease and favorable horticultural attributes could be accomplished in segregating generations of the prospective hybrids.

The Characteristics of Urease Enzyme of Green Bean Seeds (Vigna radiata L.) and Its Activity as An Antifungal Against Candida albicans

Urease is an enzyme responsible for catalyzing the hydrolysis reaction of urea into CO2 and NH3. The urease isolated in this study came from green bean seeds. The urease enzyme was then tested for its antifungal activity against Candida albicans. The research aims to extract and characterize the urease enzyme from green bean seeds and explore its potential use as an antifungal agent. Green bean seeds were smoothed with a mortar and pestle, followed by homogenization using a stirrer and cold centrifugation. The crude extract of the urease enzyme was assessed for its activity through the Nessler method and measured by employing a UV-Vis spectrophotometer at a wavelength of 500 nm. The well-diffusion method was conducted to determine the antifungal activity of rough enzyme extracts against C. albicans. Positive controls were 100% ketoconazole, and negative controls used a pH buffer of 7. The characterization of the urease enzyme from green bean seeds revealed the optimum urease activity at a concentration of 0.25 M, pH level of 7, and an incubation temperature of 35°C with a value of 32.115 U/mL. Maximum reaction rate (Vmax) and Michaelis-Menten constant value (KM) were obtained at 56.497 U/mL and 0.215 M, respectively. Antifungal tests of C. albicans resulted in strong inhibitory activity at a concentration of 100% crude urease extract of 12 mm inhibition zone. The inhibitory concentration value grows at least 0.5% by 0.25 mm and positive control of 19.802 mm.

Marker assisted transfer of anthracnose resistance gene Co-5 to elite French bean (Phaseolus vulgaris L.) background

Marker assisted transfer of anthracnose resistance gene Co-5 to elite French bean (Phaseolus vulgaris L.) background

Distribution of minerals in the organs of green pea and snap bean plants that could be used in Industry 4.0

Objective: Know the composition of minerals, essential trace elements and toxic trace elements of the organs of pea (Pisum sativum L.) and snap bean (Phaseolus vulgaris) plants for their possible use in industry 4.0.
 Design/methodology/approach: The concentration of mineral elements was determined through inductively coupled plasma mass spectrometry (ICP-MS) and the relationship of the amount of minerals with the flours of the different organs (root, stem, leaves and fruits of peas (P. sativum L.) and green beans (P. vulgaris).
 Results: The leaves represent an important fraction of the dry matter (30-40%) in the plants evaluated and are rich in minerals (calcium, magnesium, phosphorus, potassium), essential trace elements (manganese, iron, selenium, zinc) , toxic trace elements (aluminum, strontium, boron, tin, ba-rium) and rare earth elements (cerium, yttrium, lanthanum and neodymium).
 Limitations on study/implications: The production condition of the crops is unknown, on which the content of mineral elements largely depends.
 Findings/conclusions: The organs of pea and snap bean plants represent an alternative as raw material in the production of foods and biomaterials enriched with minerals, essential trace elements, toxic trace elements and rare earth elements, since these accumulate and biocontain -focus on these organs and these plants can be used as indicators or as phytoextractors to be selected as inputs in industry 4.0 processes.

Metabolite Formation of Pesticide Isoprocarb in Coffee Beans During Short-Term Storage and Condition

Isoprocarb (IPC) is one of the most important carbamate pesticides for white flea control in coffee plants. The prevalence of isoprocarb pesticide residues in coffee, i.e., green coffee beans, is a cause for concern. Green coffee beans were intentionally contaminated with isoprocarb at concentrations >0.01 mg/kg, which was investigated in this research. Quantitative analysis of isoprocarb with the QuEChERS method and qualitative analysis for metabolite formation was characterized using UV-Vis, FTIR, 1H-NMR, GC-MS, and LC-QTOF-MS. Based on the data, the metabolite formed is o-cumenol through the hydrolysis reaction of o-aryl carbamate with the enzyme carboxylesterase. o-cumenol or 2- isopropylphenol as a phenol derivative. To verify the existence of metabolite analytes that are believed to be there in coffee tainted with isoprocarb, more reliable analytical techniques utilizing analytical standards must be developed. Isoprocarb concentrations decreased along the storage time, especially in unsterilized conditions. As a toxic compound, a quantitative structural activity relationship study (QSAR) was initially carried out through a software application for estimating toxicity (TEST) provided by the US Environmental Protection Agency (EPA). For additional information, based on the LC50 and LD50 data confirmed from the TEST application, it was concluded that isoprocarb is more toxic than o-cumenol.

Effect of Gibberellic Acid and Cytokinin on Growth, Quality and Yield of French Bean (Phaseolus vulgaris L.) cv. Ellora No. 11

The experiment was conducted during Rabi season November – March, 2022-2023 at the Vegetable Research Farm, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology & Sciences, and Prayagraj (UP). The experiment was laid out in Randomized Block Design with 10 treatments and 3 replication to study the “Effect of GA3 and Cytokinin on growth, quality and yield of French bean (Phaseolus vulgaris L.) cv. Ellora No 11.” The treatments which areT0: Control, T1:GA3@200ppm, T2: GA3@400ppm, T3:GA3@600ppm, T4:GA3@800ppm, T5:GA3@1000ppm, T6Cytokinin@250ppm, T7Cytokinin@500ppm, T8Cytokinin@750ppm, T9Cytokinin@1000ppm. The growth regulators were sprayed at 10 D.A.S in French bean. from the above experiment finding it is conclude that all the character viz., growth parameter, earliness parameter yield parameter, qualitative parameters varied significantly. Further, The result showed that the minimum days to first flowering(42.33DAS), first picking (63.33DAS) and days to 50% flowering(53.67 DAS) while the maximum  plant height(52.07cm), no. of branches(13.57), no. of leaves(214.93), number of pod per plant(21.67),pod length(16.50), pod girth(2.63cm) 1 pod weight(5.70g), yield per ha(12.35t/ha), total soluble solids (6.37°BRIX), protein (1.52%), fiber (3.89%), ascorbic acid (11.77mg)and BC ratio (3.1) was found maximum in T1:GA3@200ppm

Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee

BackgroundThe fruity aromatic bouquet of coffee has attracted recent interest to differentiate high value market produce as specialty coffee. Although the volatile compounds present in green and roasted coffee beans have been extensively described, no study has yet linked varietal molecular differences to the greater abundance of specific substances and support the aroma specificity of specialty coffees.ResultsThis study compared four Arabica genotypes including one, Geisha Especial, suggested to generate specialty coffee. Formal sensory evaluations of coffee beverages stressed the importance of coffee genotype in aroma perception and that Geisha Especial-made coffee stood out by having fine fruity, and floral, aromas and a more balanced acidity. Comparative SPME–GC–MS analyses of green and roasted bean volatile compounds indicated that those of Geisha Especial differed by having greater amounts of limonene and 3-methylbutanoic acid in agreement with the coffee cup aroma perception. A search for gene ontology differences of ripening beans transcriptomes of the four varieties revealed that they differed by metabolic processes linked to terpene biosynthesis due to the greater gene expression of prenyl-pyrophosphate biosynthetic genes and terpene synthases. Only one terpene synthase (CaTPS10-like) had an expression pattern that paralleled limonene loss during the final stage of berry ripening and limonene content in the studied four varieties beans. Its functional expression in tobacco leaves confirmed its functioning as a limonene synthase.ConclusionsTaken together, these data indicate that coffee variety genotypic specificities may influence ripe berry chemotype and final coffee aroma unicity. For the specialty coffee variety Geisha Especial, greater expression of terpene biosynthetic genes including CaTPS10-like, a limonene synthase, resulted in the greater abundance of limonene in green beans, roasted beans and a unique citrus note of the coffee drink.