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URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352
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Item Amazonian Robustas - new Coffea canephora coffee cultivars for the Western Brazilian Amazon(Crop Breeding and Applied Biotechnology, 2020) Teixeira, Alexsandro Lara; Rocha, Rodrigo Barros; Espindula, Marcelo Curitiba; Ramalho, André Rostand; Vieira Júnior, José Roberto; Alves, Enrique Anastácio; Lunz, Aureny Maria Pereira; Souza, Flávio de França; Costa, José Nilton Medeiros; Fernandes, Cleberson de FreitasAmazonian Robustas are ten new clones of high yield potential with characteristics typical of the botanical varieties conilon and robusta. With individual registration, the new cultivars were developed to be grown together with other clones, with flexibility of composition of the crops according to the preference of the producer.Item Beverage quality of Coffea canephora genotypes in the western Amazon, Brazil(Editora da Universidade Estadual de Maringá - EDUEM, 2021) Morais, Johnnescley Anes de; Rocha, Rodrigo Barros; Alves, Enrique Anastácio; Espindula, Marcelo Curitiba; Teixeira, Alexsandro Lara; Souza, Carolina Augusto deThis study aimed to evaluate the beverage quality of Coffea canephora genotypes in different environments of the western Amazon to assist plant selection and new cultivar development. To analyze beverage quality, samples of cherry coffee beans were collected separately for each genotype from clonal competition trials installed in the municipalities of Ouro Preto do Oeste, Alta Floresta do Oeste, Porto Velho, and Ariquemes in Rondônia State and Rio Branco in Acre State (Brazil). The beverage quality was assessed using the Robusta Cupping Protocol, which attribute to each genotype a score in a range from 0 to 100, highlighting nuances. Analysis of variance and principal components using reference points were used to quantify genotype x environment interaction (G x E). The analysis of variance indicated that genotypic and G x E interaction effects were significant (p < 0.01). By using a centroid dispersion method, we could identify four clones of low, eight of specific (to favorable or unfavorable environments), and seven of broad adaptability to the environments. The clones BRS 2314, 11, and 17 had average quality scores above 80 in all environments, with potential for specialty coffee production. The clones BRS 1216, BRS 3220, and BRS 3193 presented unstable behavior, with beans of higher quality in some of the evaluated environments. Such inconsistency in clone behavior is caused by unpredictable changes in plant performance in different environments. Our results indicate that both genotypic (clones) and G x E interaction effects are important for the expression of coffee beverage quality. However, the clones BRS 3213, BRS 3210, and BRS 2299 had less prominent nuances, with lower potential for specialty coffee production.Item Beverage quality of most cultivated Coffea canephora clones in the Western Amazon(Editora UFLA, 2020) Dalazen, Janderson Rodrigues; Rocha, Rodrigo Barros; Pereira, Lucas Louzada; Alves, Enrique Anastácio; Espindula, Marcelo Curitiba; Souza, Carolina Augusto deMost of the Western Amazon coffee production is made from growing unregistered clones, selected by the coffee growers themselves. The aim of this study is to evaluate the sensory profile and genetic diversity of the most cultivated Coffea canephora clones in the Western Amazon. Coffee samples at cherry stage of the clones 03, 05, 08, 25 and 66 were collected at eight municipalities in the main coffee growing zones, with altitudes ranging from 86 to 381 meters. Beverage quality was evaluated according to the Robusta Cupping Protocols and estimates of the genotype × environment interaction (GE) were made interpreting non-parametric and multivariate methods. The GE interaction was significant and the genetic component was also important to the expression of beverage quality (h2=82,23). The clones 25 and 05 have good attributes and mean score near 80 points. Sweetness was the sensory descriptor with the greatest impact on beverage quality of these two clones. Harshness was the descriptor that had the greatest negative impact on beverage quality of clone 66. The clones had complexities that differed and that were not necessarily associated with greater beverage quality. Despite the differences in their beverage attributes, these clones that are grown for their high productivity presented low genetic diversity of the beverage quality.Item Characterization of beverage quality in Coffea canephora Pierre ex A. Froehner(Editora UFLA, 2018-04) Souza, Carolina Augusto de; Rocha, Rodrigo Barros; Alves, Enrique Anastácio; Teixeira, Alexsandro Lara; Dalazen, Janderson Rodrigues; Fonseca, Aymbiré Francisco Almeida daDifferentiation of coffee according to its quality can result in added value. Both the coffee genotype and the environment influence beverage quality. The main species grown in the Amazon region is C. canephora, which includes two distinct botanical varieties: Conilon and Robusta. The aim of this study was to characterize beverage quality in C. canephora and distinguish the Conilon and Robusta botanical varieties and intervarietal hybrids. We evaluated the beverage quality of 130 superior clones from samples of hulled coffee collected in the experimental field of Embrapa Rondônia in the municipality of Ouro Preto do Oeste, RO, Brazil. The beverage was classified according to the Robusta Cupping Protocols, which also considers the nuances of the beverage, described as neutral, fruit-like, exotic, refined, and mild. The final mean values classified the Robusta botanical variety and the intervarietal hybrids as coffees with a premium beverage, and the Conilon botanical variety as usual good quality. The nuances of the Conilon botanical variety were found to be predominantly neutral (78%), as compared to the Robusta botanical variety and the intervarietal hybrids, which exhibited 50% and 44% of their beverages, respectively, with fruit-like, exotic, or mild nuances. The genetic parameters indicate that the genetic component was more important than the environmental in expression of coffee quality attributes. Genetic variability was observed in the population evaluated, except for the Uniform Cup and Clean Cup beverage attributes.Item Componentes genéticos do desenvolvimento e maturação de frutos de Coffea canephora Pierre ex A. Froehner(Editora UFLA, 2017-07) Souza, Carolina Augusto de; Rocha, Rodrigo Barros; Alves, Enrique Anastácio; Espindula, Marcelo Curitiba; Ramalho, André Rostand; Teixeira, Alexsandro Lara; Ferrão, Maria Amélia GavaO ciclo de maturação dos frutos do cafeeiro Coffea canephora é uma característica de herança complexa, de expressão governada por vários genes influenciados pelo ambiente, o que resulta em uma característica quantitativa de distribuição contínua. O objetivo desse trabalho foi caracterizar os componentes genéticos do ciclo de maturação dos frutos de C. canephora visando caracterizar o mecanismo de herança e a influência do ambiente na expressão dessa característica. Para isso foram avaliados o número de dias e a soma térmica para a maturação dos frutos de 130 clones, avaliados ao longo de 36 meses, em delineamento de blocos ao acaso com seis repetições de quatro plantas por parcela no município de Ouro Preto do Oeste - RO. Os valores genotípicos e os componentes de variância foram estimados utilizando-se métodos de Máxima Verossimilhança Restrita (REML) e Melhor Predição Linear Não Viesada (BLUP) e a dissimilaridade entre os genótipos quantificada utilizando técnicas de agrupamento hierárquico. As estimativas dos parâmetros genéticos indicam maior acurácia da soma térmica para estimar o ciclo de maturação dos frutos, e uma predominância do efeito genotípico na expressão dessa característica. No dendrograma foi possível observar três grupos de maturação distintos que se mantiveram ao longo do tempo. Também foram observados genótipos (20%) que apresentaram mudanças em sua classificação devido à ação do ambiente. A quantificação da eficiência da seleção e o agrupamento dos clones de ciclo de maturação semelhante subsidiam o desenvolvimento de novas variedades de maior uniformidade de maturação de frutos.