Potential of híbrido de timor germplasm and its derived progenies for coffee quality improvement.

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dc.contributorFABRÍCIO MOREIRA SOBREIRA, INCAPER; ANTONIO CARLOS BAIAO DE OLIVEIRA, SAPC; ANTONIO ALVES PEREIRA, SAPC; NEY SUSSUMU SAKYIAMA, UFV.
dc.creatorSOBREIRA, F. M.
dc.creatorOLIVEIRA, A. C. B. de
dc.creatorPEREIRA, A. A.
dc.creatorSAKYIAMA, N. S.
dc.date2016-03-07T11:11:11Z
dc.date2016-03-07T11:11:11Z
dc.date2016-03-07
dc.date2015
dc.date2016-03-07T11:11:11Z
dc.date.accessioned2026-07-01T00:26:09Z
dc.descriptionThis work evaluated the Híbrido de Timor germplasm and the potential of its derivedprogenies as genetic resources to improve coffee quality,with focus on the specialty coffee market. Thirty eight Coffea arabicagenotypes, comprising Híbrido de Timor genotypes, their progenies and traditional cultivars were studied.The study was conducted in a non-replicated design with intercalated checksw here coffee cherry fruits were selectively handpicked and washed. Bean quality (shape and size) was assessed by a set of coffee test screens, while the sensory quality was measured using the attributes of the Specialty Coffee Association of America (SCAA)Cupping Protocols.Simple correlations and principal component analyes(PCA) were applied to analyze the data. There washigh correlation for most of the sensory attributes , mainly between flavor and the final score (0.96). Regarding bean quality variables, the beansieve sizes 19 and 18 correlated positively with the average sieve size (0.84 to 0.93) and negatively with the peaberry sieve (-0.55 to -0.69). The two first principal components illustrated genetic diversity for beans and cup quality. Some Híbrido de Timor and Catimor accessions, including UFV 454-43 and UFV 390-52, respectively, presented greater quality and may meet the interests of coffee breeders. For these, tasters described special nuances related to chocolaty, caramelly, fruity and flowery tastes. The Híbrido de Timor germplasm and its derivatives show potential to be used in coffee breeding programs which seek quality for the specialty coffee market.
dc.identifierAustralian Journal of Crop Science, v. 9, n. 4, p. 289-295, 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1039812
dc.identifier.urihttp://hdl.handle.net/123456789/403963
dc.languageeng
dc.rightsopenAccess
dc.subjectSpecialty coffee
dc.subjectBourbon
dc.subjectCup quality
dc.subjectFlavor
dc.subjectgenetic resources
dc.titlePotential of híbrido de timor germplasm and its derived progenies for coffee quality improvement.
dc.typeArtigo de periódico

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