Climate and natural quality of Coffea arabica L. drink

One of the types of coffee cultivated in Solok Regency is Arabica Coffee (Coffea Arabica L). The quality of the coffee produced can be influenced by the proper harvesting and post-harvest process so as to produce ground coffee with good quality. This research is done by the method of observation, descriptive, and hedonic test. Ground coffee produced in Solok Regency has a semi-mechanical harvesting process while the post-harvest process begins with the release of the skin and meat of the fruit, subsequent drying, and release of the skin of horns, sorting and grading, roasted, milling and packaging. This research aims to study the processing and quality of Arabica Ground Coffee in Solok Regency.

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Influence of harvesting and postharvest processing methods on the quality of Arabica coffee (Coffea arabica L.) in Eastern Ethiopia

ISABB Journal of Food and Agricultural Sciences ◽

10.5897/isabb-jfas2016.0051 ◽

2017 ◽

Vol 7 (1) ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Amin Ameyu Mohammedsani

Keyword(s):

Coffea Arabica ◽

Eastern Ethiopia ◽

Processing Methods ◽

Arabica Coffee ◽

Coffea Arabica L ◽

Postharvest Processing

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Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2338 ◽

2005 ◽

Vol 86 (2) ◽

pp. 197-204 ◽

Cited By ~ 159

Author(s):

Philippe Vaast ◽

Benoit Bertrand ◽

Jean-Jacques Perriot ◽

Bernard Guyot ◽

Michel Génard

Keyword(s):

Coffea Arabica ◽

Optimal Conditions ◽

Fruit Thinning ◽

Coffea Arabica L

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Effect of Drying Methods on Cup Quality of Selected Cultivars of Arabica Coffee (<i>Coffea arabica L</i>.) Grown in South West, Ethiopia

Agriculture Forestry and Fisheries ◽

10.11648/j.aff.20211002.13 ◽

2021 ◽

Vol 10 (2) ◽

pp. 52

Author(s):

Mikru Tesfa ◽

Solomon Abera ◽

Abrar Sualeh

Keyword(s):

Coffea Arabica ◽

Drying Methods ◽

Arabica Coffee ◽

South West ◽

South West Ethiopia ◽

Coffea Arabica L ◽

Cup Quality

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Morphological Variation of Somatic Embryos of Coffea arabica L. During Some Sub-Culture Periods

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v33i2.263 ◽

2017 ◽

Vol 33 (2) ◽

pp. 97

Author(s):

Fitria Ardiyani ◽

Sulistyani Pancaningtya

Keyword(s):

Somatic Embryos ◽

Coffea Arabica ◽

Histological Analysis ◽

Culture Media ◽

Culture Period ◽

Plant Cultivation ◽

Morphological Measurement ◽

Murashige Skoog ◽

Coffea Arabica L

One of factors that affects the success of a plant cultivation using somatic embryogenesis method is the formation of somatic embryos from embryogenesis callus. This research aimed to study the effect of sub-culture period on quality and quantity of the somatic embryos of Coffea arabica. This research used explants of somatic embryos of Arabica coffee obtained from the leaves of 2K Andungsari clone. The embryos were taken during embryogenes is callus phase using Murashige-Skoog culture media added with B5 vitamin and auxin hormone (2,4dichlorophenoxy acetic acid) 0.5 mg/L and sitokinin (benzyl amino purin) 1 mg/L. Observation on somatic embryos obtained from the sub-culture period of 3, 6, 9, 12 and 15 weeks. The parameters observed in this study included quantity and quality of the somatic embryos during each sub-culture period. Observations on quantity of the somatic embryos were conducted based on number of embryos per cluster, while quality was measured from the percentage of normal embryos, histological analysis, and morphological measurement on weight and size of the normal embryos. The result showed that the best quantity of somatic embryos was obtained from the sub-culture period of nine weeks with 18.4 somatic embryos per cluster. The best quality embryos were also obtained in the sub-culture period of nine weeks with the percentage of normal embryos 71.4%. Histological analysis carried out on the somatic embryos obtained from sub-culture of three weeks period showed that the cells of the embryos were formed by living and solid cells which nucleus were clearly seen in the center of the cell, indicating that the embryos were formed by young tissues. Data of morphological parameters showed that normal embryos during the sub-culture period 3 to 15 weeks weighed around 0.23–0.78 mg and length of around 0.18–0.25 cm. The data can be used to predict number of explants and required time to produce certain number of normal embryos

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Exudate coloring test suitability for assessing the viability of coffee seeds ( Coffea arabica L.)

Journal of Seed Science ◽

10.1590/2317-1545v38n3162923 ◽

2016 ◽

Vol 38 (3) ◽

pp. 212-218 ◽

Cited By ~ 1

Author(s):

Paulo César Hilst ◽

Denise Cunha Fernandes dos Santos Dias ◽

Guilherme Fontes Valory Gama ◽

Joyce de Oliveira Araújo

Keyword(s):

Moisture Content ◽

Water Content ◽

Coffea Arabica ◽

Test Results ◽

Germination Test ◽

Paper Towel ◽

Coffea Arabica L ◽

Water Contents

Abstract: The exudate coloring test has been promising in order to quickly evaluate the quality of coffee seeds. The objective of the research was to adjust the coloring exudate test for coffee seeds and to evaluate the influence of the water content of seeds and of the imbibition period on the test results. Seeds from five lots of 'Catuaí 44' were used, with the following water contents: 30%, 20% and 12%. For the exudate coloring test, the parchment and silver skin (spermoderm) from the seeds were removed. Then, the seeds were distributed on a paper towel, moistened with water, and kept in a germinator at 25 °C for 24, 48, 72, 96 and 120 h. Four classes of coloring intensity were established: absence of color (A), light (L), medium (M) and strong (S) intensities, assigning the values 0, 3, 5 and 10 for each class, respectively. The Viability Index (VI) was calculated by the equation VI=100-(0xA)-(3xL)-(5xM)-(10xS). The exudate coloring test may be recommended to estimate the viability of coffee seeds, providing results correlated to the germination test. The best results were obtained for the seeds with 12% moisture content imbibed for 72, 96 and 120 h and seeds with 30% moisture content after 72 and 120 h of imbibition.

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Fatty Acids Profile of Coffea arabica L. Resistant to Leaf Rust Grown in Two Environments of Minas Gerais, Brazil

Journal of Agricultural Science ◽

10.5539/jas.v9n12p88 ◽

2017 ◽

Vol 9 (12) ◽

pp. 88

Author(s):

L. O. Fassio ◽

M. R. Malta ◽

G. R. Carvalho ◽

G. R. Liska ◽

P. M. Lima ◽

...

Keyword(s):

Fatty Acids ◽

Leaf Rust ◽

Coffea Arabica ◽

Minas Gerais ◽

Fatty Acids Profile ◽

Specialty Coffee ◽

Sensorial Quality ◽

Sensorial Attributes ◽

Coffea Arabica L

The quality of the coffee drink is defined by its sensorial attributes which are developed through the chemical predecessors found on raw grains. Due to this relation, this present work had a goal evaluating the sensorial characteristics of resistant coffee cultivars to leaf rust for the production of specialty coffee and correlate them with the profile of fatty acids present on raw grains, enabling the distinction of cultivars in two environments of Minas Gerais. For this purpose, seven cultivars of Coffea arabica resistance to leaf rust were evaluated and two susceptible cultivars, in two growing environments: Lavras, in the South of Minas Gerais and Patrocínio, in the Cerrado of Minas Gerais. The C16:0, C16:1, C18:0, C18:1, C18:2 w-6, C18:3 w-3 fatty acids common in coffee grains, were identified in the cultivars. The presence of an acid uncommon in coffee grains, the gamma linolenic acid (C18:3 w-6, GLA) was also detected. The palmitic and alpha linolenic fatty acids presented correlation with the sensorial quality of the drink. The linoleic, palmitic, alpha linolenic and gamma linolenic fatty acids were capable to differentiate the Patrocinio and Lavras environments. The profile of the fatty acids permitted differentiate the leaf rust resistant cultivars, the environments as also the interaction between these two matters related to the sensorial quality.

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