Genetics of coffee quality
Coffee quality, in the present context of overproduction worldwide, has to be considered as a main selection criterion for coffee improvement. After a definition of quality, and an overview of the non genetic factors affecting its variation, this review focuses on the genetic factors involved in the control of coffee quality variation. Regarding the complexity of this trait, the different types of quality are first presented. Then, the great variation within and between coffee species is underlined, mainly for biochemical compounds related to quality (caffeine, sugars, chlorogenic acids, lipids). The ways for breeding quality traits for cultivated species. Coffea arabica and Coffea canephora are discussed, with specific challenges for each species. For C. arabica, maintaining a good quality in F1 intraspecific hybrids, introgressed lines from Timor hybrid, and grafted varieties are the main challenges. For C. canephora. the improvement is mainly based on intraspecific and interspecific hybrids, using the whole genetic variability available within this species. An improvement is obtained for bean size, with significant genetic gains in current breeding programmes. The content in biochemical compounds related to cup quality is another way to improve Robusta quality. Finally, ongoing programmes towards the understanding of the molecular determinism of coffee quality, particularly using coffee ESTs, are presented.
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dig-cirad-fr-5323822024-01-28T14:33:56Z http://agritrop.cirad.fr/532382/ http://agritrop.cirad.fr/532382/ Genetics of coffee quality. Leroy Thierry, Ribeyre Fabienne, Bertrand Benoît, Charmetant Pierre, Dufour Magali, Montagnon Christophe, Marraccini Pierre, Pot David. 2006. Brazilian Journal of Plant Physiology, 18 (1) : 229-242. Genetics of coffee quality Leroy, Thierry Ribeyre, Fabienne Bertrand, Benoît Charmetant, Pierre Dufour, Magali Montagnon, Christophe Marraccini, Pierre Pot, David eng 2006 Brazilian Journal of Plant Physiology F30 - Génétique et amélioration des plantes Q04 - Composition des produits alimentaires Coffea arabica Coffea canephora Coffea liberica hybride qualité composition chimique caféine acide chlorogénique lipide sucres sélection greffage propriété physicochimique propriété organoleptique paramètre génétique http://aims.fao.org/aos/agrovoc/c_1721 http://aims.fao.org/aos/agrovoc/c_1723 http://aims.fao.org/aos/agrovoc/c_1727 http://aims.fao.org/aos/agrovoc/c_3707 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1183 http://aims.fao.org/aos/agrovoc/c_36179 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_7507 http://aims.fao.org/aos/agrovoc/c_6951 http://aims.fao.org/aos/agrovoc/c_3344 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_24847 Coffee quality, in the present context of overproduction worldwide, has to be considered as a main selection criterion for coffee improvement. After a definition of quality, and an overview of the non genetic factors affecting its variation, this review focuses on the genetic factors involved in the control of coffee quality variation. Regarding the complexity of this trait, the different types of quality are first presented. Then, the great variation within and between coffee species is underlined, mainly for biochemical compounds related to quality (caffeine, sugars, chlorogenic acids, lipids). The ways for breeding quality traits for cultivated species. Coffea arabica and Coffea canephora are discussed, with specific challenges for each species. For C. arabica, maintaining a good quality in F1 intraspecific hybrids, introgressed lines from Timor hybrid, and grafted varieties are the main challenges. For C. canephora. the improvement is mainly based on intraspecific and interspecific hybrids, using the whole genetic variability available within this species. An improvement is obtained for bean size, with significant genetic gains in current breeding programmes. The content in biochemical compounds related to cup quality is another way to improve Robusta quality. Finally, ongoing programmes towards the understanding of the molecular determinism of coffee quality, particularly using coffee ESTs, are presented. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/532382/1/document_532382.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html |
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F30 - Génétique et amélioration des plantes Q04 - Composition des produits alimentaires Coffea arabica Coffea canephora Coffea liberica hybride qualité composition chimique caféine acide chlorogénique lipide sucres sélection greffage propriété physicochimique propriété organoleptique paramètre génétique http://aims.fao.org/aos/agrovoc/c_1721 http://aims.fao.org/aos/agrovoc/c_1723 http://aims.fao.org/aos/agrovoc/c_1727 http://aims.fao.org/aos/agrovoc/c_3707 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1183 http://aims.fao.org/aos/agrovoc/c_36179 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_7507 http://aims.fao.org/aos/agrovoc/c_6951 http://aims.fao.org/aos/agrovoc/c_3344 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_24847 F30 - Génétique et amélioration des plantes Q04 - Composition des produits alimentaires Coffea arabica Coffea canephora Coffea liberica hybride qualité composition chimique caféine acide chlorogénique lipide sucres sélection greffage propriété physicochimique propriété organoleptique paramètre génétique http://aims.fao.org/aos/agrovoc/c_1721 http://aims.fao.org/aos/agrovoc/c_1723 http://aims.fao.org/aos/agrovoc/c_1727 http://aims.fao.org/aos/agrovoc/c_3707 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1183 http://aims.fao.org/aos/agrovoc/c_36179 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_7507 http://aims.fao.org/aos/agrovoc/c_6951 http://aims.fao.org/aos/agrovoc/c_3344 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_24847 |
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F30 - Génétique et amélioration des plantes Q04 - Composition des produits alimentaires Coffea arabica Coffea canephora Coffea liberica hybride qualité composition chimique caféine acide chlorogénique lipide sucres sélection greffage propriété physicochimique propriété organoleptique paramètre génétique http://aims.fao.org/aos/agrovoc/c_1721 http://aims.fao.org/aos/agrovoc/c_1723 http://aims.fao.org/aos/agrovoc/c_1727 http://aims.fao.org/aos/agrovoc/c_3707 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1183 http://aims.fao.org/aos/agrovoc/c_36179 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_7507 http://aims.fao.org/aos/agrovoc/c_6951 http://aims.fao.org/aos/agrovoc/c_3344 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_24847 F30 - Génétique et amélioration des plantes Q04 - Composition des produits alimentaires Coffea arabica Coffea canephora Coffea liberica hybride qualité composition chimique caféine acide chlorogénique lipide sucres sélection greffage propriété physicochimique propriété organoleptique paramètre génétique http://aims.fao.org/aos/agrovoc/c_1721 http://aims.fao.org/aos/agrovoc/c_1723 http://aims.fao.org/aos/agrovoc/c_1727 http://aims.fao.org/aos/agrovoc/c_3707 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1183 http://aims.fao.org/aos/agrovoc/c_36179 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_7507 http://aims.fao.org/aos/agrovoc/c_6951 http://aims.fao.org/aos/agrovoc/c_3344 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_24847 Leroy, Thierry Ribeyre, Fabienne Bertrand, Benoît Charmetant, Pierre Dufour, Magali Montagnon, Christophe Marraccini, Pierre Pot, David Genetics of coffee quality |
description |
Coffee quality, in the present context of overproduction worldwide, has to be considered as a main selection criterion for coffee improvement. After a definition of quality, and an overview of the non genetic factors affecting its variation, this review focuses on the genetic factors involved in the control of coffee quality variation. Regarding the complexity of this trait, the different types of quality are first presented. Then, the great variation within and between coffee species is underlined, mainly for biochemical compounds related to quality (caffeine, sugars, chlorogenic acids, lipids). The ways for breeding quality traits for cultivated species. Coffea arabica and Coffea canephora are discussed, with specific challenges for each species. For C. arabica, maintaining a good quality in F1 intraspecific hybrids, introgressed lines from Timor hybrid, and grafted varieties are the main challenges. For C. canephora. the improvement is mainly based on intraspecific and interspecific hybrids, using the whole genetic variability available within this species. An improvement is obtained for bean size, with significant genetic gains in current breeding programmes. The content in biochemical compounds related to cup quality is another way to improve Robusta quality. Finally, ongoing programmes towards the understanding of the molecular determinism of coffee quality, particularly using coffee ESTs, are presented. |
format |
article |
topic_facet |
F30 - Génétique et amélioration des plantes Q04 - Composition des produits alimentaires Coffea arabica Coffea canephora Coffea liberica hybride qualité composition chimique caféine acide chlorogénique lipide sucres sélection greffage propriété physicochimique propriété organoleptique paramètre génétique http://aims.fao.org/aos/agrovoc/c_1721 http://aims.fao.org/aos/agrovoc/c_1723 http://aims.fao.org/aos/agrovoc/c_1727 http://aims.fao.org/aos/agrovoc/c_3707 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1183 http://aims.fao.org/aos/agrovoc/c_36179 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_7507 http://aims.fao.org/aos/agrovoc/c_6951 http://aims.fao.org/aos/agrovoc/c_3344 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_24847 |
author |
Leroy, Thierry Ribeyre, Fabienne Bertrand, Benoît Charmetant, Pierre Dufour, Magali Montagnon, Christophe Marraccini, Pierre Pot, David |
author_facet |
Leroy, Thierry Ribeyre, Fabienne Bertrand, Benoît Charmetant, Pierre Dufour, Magali Montagnon, Christophe Marraccini, Pierre Pot, David |
author_sort |
Leroy, Thierry |
title |
Genetics of coffee quality |
title_short |
Genetics of coffee quality |
title_full |
Genetics of coffee quality |
title_fullStr |
Genetics of coffee quality |
title_full_unstemmed |
Genetics of coffee quality |
title_sort |
genetics of coffee quality |
url |
http://agritrop.cirad.fr/532382/ http://agritrop.cirad.fr/532382/1/document_532382.pdf |
work_keys_str_mv |
AT leroythierry geneticsofcoffeequality AT ribeyrefabienne geneticsofcoffeequality AT bertrandbenoit geneticsofcoffeequality AT charmetantpierre geneticsofcoffeequality AT dufourmagali geneticsofcoffeequality AT montagnonchristophe geneticsofcoffeequality AT marraccinipierre geneticsofcoffeequality AT potdavid geneticsofcoffeequality |
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1792496462611873792 |