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Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

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Abstract

The narrow genetic base of commercial arabica resulting from intensive selection for quality during domestication and self-pollination has been well documented, raising the need for new diverse germplasm sources. Beans of 232 diverse arabica coffee accessions originating from 27 countries were harvested from the germplasm collection at CATIE, Costa Rica. Substantial variation was observed for bean morphology including 100 bean weight, bean length, width, thickness and bulk density. Non-volatiles including caffeine and trigonelline were analysed and showed larger variation in range than has previously been reported. Results of targeted analysis of 18 volatiles from 35 accessions also showed significant variation, with coefficients of variation from 140% for 4-vinylguaiacol to 62% for geraniol. There were strong correlations between some volatile compounds, suggesting that representative volatiles used in selection would save analytical costs. However, no strong correlation was found between bean morphology and the levels of non-volatile or volatile compounds, implying that it is difficult to select for low or high composition of these compounds based on bean physical characteristics. Utilizing the large variation observed for bean morphology and biochemical traits, it should be possible to select for desirable combinations of traits in arabica coffee breeding.

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Acknowledgements

The authors would like to acknowledge the Tropical Agricultural Research and Higher Education Center (CATIE) for research germplasm, Peter Wolff—Wolff Coffee—for bean roasting and Wenny Sunarharum, Steve Fuller and Kent Fanning for advice and laboratory analysis.

Data archiving statement

The list of germplasm used in the manuscript was provided in the supplement data. Data on volatile compounds of 35 accessions used in the manuscript were also provided in the supplement data.

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Authors and Affiliations

  1. Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD, 4072, Australia

    Hue T. M. Tran, L. Slade Lee, Agnelo Furtado, Heather Smyth & Robert Henry

  2. Western Highlands Agriculture & Forestry Science Institute (WASI), Daklak, Vietnam

    Hue T. M. Tran

  3. Centro Agronómico Tropical de Investigación y Enseñanza (CATIE), Turrialba, 30501, Costa Rica

    Carlos Alberto Cordero Vargas

  4. Southern Cross University, Lismore, NSW, 2480, Australia

    L. Slade Lee

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  1. Hue T. M. Tran
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  2. Carlos Alberto Cordero Vargas
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  3. L. Slade Lee
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  4. Agnelo Furtado
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Contributions

Tran, H. T.M. and Henry, R. J. conceptualized and outlined the manuscript and wrote the manuscript. Tran, H. T.M. and Vargas, C.A.C. collected coffee samples. Tran, H. T.M. carried out bean measurement and sample preparation for HPLC and GCMS analysis and performed data analyses. Smyth, H. conducted the volatile compound identification and quatification. Lee, L. S. and Furtado, A. contributed to the completion of the manuscript. All authors reviewed and approved the final manuscript.

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Correspondence to Hue T. M. Tran or Robert Henry.

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The authors declare that they have no conflict of interest.

Funding

This project is jointly supported by the Australian Research Council (ARC) and Green Cauldron.

Additional information

Communicated by A. M. Dandekar

Key message: There is substantial variation for bean morphology, non-volatile and volatile compounds in arabica coffee germplasm. These traits have no significant correlation indicating the potential for independent selection.

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Tran, H.T.M., Vargas, C.A.C., Slade Lee, L. et al. Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.). Tree Genetics & Genomes 13, 54 (2017). https://doi.org/10.1007/s11295-017-1138-8

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  • DOI: https://doi.org/10.1007/s11295-017-1138-8

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