Genetic-environment interactions and climatic variables effect on bean physical characteristics and chemical composition of Coffea arabica.
bean chemical content
climate change
coffee
genetic-environment interactions
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Jul 2023
Jul 2023
Historique:
revised:
25
02
2023
received:
13
12
2022
accepted:
11
03
2023
medline:
6
6
2023
pubmed:
12
3
2023
entrez:
11
3
2023
Statut:
ppublish
Résumé
The effects of the environment and genotype in the coffee bean chemical composition were studied using nine trials covering an altitudinal gradient [600-1100 m above sea level (a.s.l.)] with three genotypes of Coffea arabica in the northwest mountainous region of Vietnam. The impacts of the climatic conditions on bean physical characteristics and chemical composition were assessed. We showed that the environment had a significant effect on the bean density and on all bean chemical compounds. The environment effect was stronger than the genotype and genotype-environment interaction effects for cafestol, kahweol, arachidic (C20:0), behenic acid (C22:0), 2,3-butanediol, 2-methyl-2-buten-1-ol, benzaldehyde, benzene ethanol, butyrolactone, decane, dodecane, ethanol, pentanoic acid, and phenylacetaldehyde bean content. A 2 °C increase in temperature had more influence on bean chemical compounds than a 100 mm increase in soil water content. Temperature was positively correlated with lipids and volatile compounds. With an innovative method using iterative moving averages, we showed that correlation of temperature, vapour pressure deficit (VPD) and rainfall with lipids and volatiles was higher between the 10th and 20th weeks after flowering highlighting this period as crucial for the synthesis of these chemicals. Genotype specific responses were evidenced and could be considered in future breeding programmes to maintain coffee beverage quality in the midst of climate change. This first study of the effect of the genotype-environment interactions on chemical compounds enhances our understanding of the sensitivity of coffee quality to genotype environment interactions during bean development. This work addresses the growing concern of the effect of climate change on speciality crops and more specifically coffee. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
The effects of the environment and genotype in the coffee bean chemical composition were studied using nine trials covering an altitudinal gradient [600-1100 m above sea level (a.s.l.)] with three genotypes of Coffea arabica in the northwest mountainous region of Vietnam. The impacts of the climatic conditions on bean physical characteristics and chemical composition were assessed.
RESULTS
RESULTS
We showed that the environment had a significant effect on the bean density and on all bean chemical compounds. The environment effect was stronger than the genotype and genotype-environment interaction effects for cafestol, kahweol, arachidic (C20:0), behenic acid (C22:0), 2,3-butanediol, 2-methyl-2-buten-1-ol, benzaldehyde, benzene ethanol, butyrolactone, decane, dodecane, ethanol, pentanoic acid, and phenylacetaldehyde bean content. A 2 °C increase in temperature had more influence on bean chemical compounds than a 100 mm increase in soil water content. Temperature was positively correlated with lipids and volatile compounds. With an innovative method using iterative moving averages, we showed that correlation of temperature, vapour pressure deficit (VPD) and rainfall with lipids and volatiles was higher between the 10th and 20th weeks after flowering highlighting this period as crucial for the synthesis of these chemicals. Genotype specific responses were evidenced and could be considered in future breeding programmes to maintain coffee beverage quality in the midst of climate change.
CONCLUSION
CONCLUSIONS
This first study of the effect of the genotype-environment interactions on chemical compounds enhances our understanding of the sensitivity of coffee quality to genotype environment interactions during bean development. This work addresses the growing concern of the effect of climate change on speciality crops and more specifically coffee. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Substances chimiques
Lipids
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
4692-4703Subventions
Organisme : BREEDCAFS Project Horizon 2020 - Research and Innovation Programme H2020-SFS-2016-2
ID : 727934
Organisme : MetaboHub ANR-11-INBS-0010
Organisme : European Commission
Informations de copyright
© 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Références
Leroy T, Ribeyre F, Bertrand B, Charmetant P, Dufour M, Montagnon C et al., Genetics of coffee quality. Braz J Plant Physiol 18:229-242 (2006).
Decazy F, Avelino J, Guyot B, Perriot JJ, Pineda C and Cilas C, Quality of different Honduran coffees in relation to deveral environments. J Food Sci 68:2356-2361 (2003).
Avelino J, Barboza B, Araya JC, Fonseca C, Davrieux F, Guyot B et al., Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa María de Dota. J Sci Food Agric 85:1865-1876 (2005).
Barbosa MSG, Scholz MBS, Kitzberger CSG and Benassi MT eds, Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews. Food Chem 292:275-280 (2019).
De Castro RD and Marraccini P, Cytology, biochemistry and molecular changes during coffee fruit development. Braz J Plant Physiol 18:175-199 (2006).
Feldman RS, Ryder WS and Kung JT, Importance of nonvolatile compounds to the flavor of coffee. J Agric Food Chem 17:733-739 (1969).
Ky CL, Louarn J, Dussert S, Guyot B, Hamon S and Noirot M, Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions. Food Chem 75:223-230 (2001).
Campa C, Ballester JF, Doulbeau S, Dussert S, Hamon S and Noirot M, Trigonelline and sucrose diversity in wild Coffea species. Food Chem 88:39-43 (2004).
Ashihara H, Metabolism of alkaloids in coffee plants. Braz J Plant Physiol 18:1-8 (2006).
Farah A and Donangelo CM, Phenolic compounds in coffee. Braz J Plant Physiol 18:23-36 (2006).
Toci AT and Farah A, Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators. Food Chem 153:298-314 (2014).
Mutarutwa D, Navarini L, Lonzarich V, Crisafulli P, Compagnone D and Pittia P, Determination of 3-alkyl-2-methoxypyrazines in green coffee: a study to unravel their role on coffee quality. J Agric Food Chem 68:4743-4751 (2020).
Tura D, Failla O, Bassi D, Pedò S and Serraiocco A, Environmental and seasonal influence on virgin olive (Olea europaea L.) oil volatiles in northern Italy. Sci Hortic 122:385-392 (2009).
Pittari E, Moio L and Piombino P, Interactions between polyphenols and volatile compounds in wine: a literature review on physicochemical and sensory insights. Appl Sci 11:1157 (2021).
Bertrand B, Vaast P, Alpizar E, Etienne H, Davrieux F and Charmetant P, Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America. Tree Physiol 26:1239-1248 (2006).
Vaast P, Bertrand B, Perriot JJ, Guyot B and Génard M, Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions. J Sci Food Agric 86:197-204 (2006).
Bertrand B, Villarreal D, Laffargue A, Posada H, Lashermes P and Dussert S, Comparison of the effectiveness of fatty acids, chlorogenic acids, and elements for the chemometric discrimination of coffee (Coffea arabica L.) varieties and growing origins. J Agric Food Chem 56:2273-2280 (2008).
Joët T, Laffargue A, Descroix F, Doulbeau S and Bertrand B, Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans. Food Chem 118:693-701 (2010).
Marie L, Abdallah C, Campa C, Courtel P, Bordeaux M, Navarini L et al., G × E interactions on yield and quality in Coffea arabica: new F1 hybrids outperform American cultivars. Euphytica 216:78 (2020).
da Silva EA, Mazzafera P, Brunini O, Sakai E, Arruda FB, Mattoso LHC et al., The influence of water management and environmental conditions on the chemical composition and beverage quality of coffee beans. Braz J Plant Physiol 17:229-238 (2005).
Villarreal D, Laffargue A, Posada H, Bertrand B, Lashermes P and Dussert S, Genotypic and environmental effects on coffee (Coffea arabica L.) bean fatty acid profile: impact on variety and origin chemometric determination. J Agric Food Chem 57:11321-11327 (2009).
Ramalho JC, Pais IP, Leitão AE, Guerra M, Reboredo FH, Máguas CM et al., Can elevated air [CO2] conditions mitigate the predicted warming impact on the quality of coffee bean? Front Plant Sci 9:287 (2018).
Tesfaye SG, Ismail MR, Kausar H, Marziah M and Ramlan MF, Plant water relations, crop yield and quality of Arabica coffee (Coffea arabica) as affected by supplemental deficit irrigation. Int J Agric Biol 15:8 (2013).
Vinecky F, Davrieux F, Mera AC, Alves GSC, Lavagnini G, Leroy T et al., Controlled irrigation and nitrogen, phosphorous and potassium fertilization affect the biochemical composition and quality of Arabica coffee beans. J Agric Sci 155:902-918 (2017).
Ferreira DS, do Amaral JFT, Pereira LL, Ferreira JMS, Guarçoni RC, Moreira TR et al., Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes. J Agric Sci 159:50-58 (2021).
Somporn C, Kamtuo A, Theerakulpisut P and Siriamornpun S, Effect of shading on yield, sugar content, phenolic acids and antioxidant property of coffee beans (Coffea arabica L. cv. Catimor) harvested from northeastern Thailand. J Sci Food Agric 9:21-1963 (2012).
Bote AD and Vos J, Tree management and environmental conditions affect coffee (Coffea arabica L.) bean quality. NJAS: Wageningen J Life Sci 83:39-46 (2017).
Tsegay G, Redi-Abshiro M, Chandravanshi BS, Ele E, Mohammed AM and Mamo H, Effect of altitude of coffee plants on the composition of fatty acids of green coffee beans. BMC Chem 14:36 (2020).
Bertrand B, Boulanger R, Dussert S, Ribeyre F, Berthiot L, Descroix F et al., Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality. Food Chem 135:2575-2583 (2012).
Piccino S, Boulanger R, Descroix F and Shum Cheong Sing A, Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications. Food Res Int 61:264-271 (2014).
Ahmed S and Stepp JR, Beyond yields: climate change effects on specialty crop quality and agroecological management, in Sci Anthropocene, Vol. 4, University of California Press, ed. by Kapuscinski AR and Méndez E, p. 92 (2016).
Bertrand B, Guyot B, Anthony F and Lashermes P, Impact of the Coffea canephora gene introgression on beverage quality of C. arabica. Theor Appl Genet 107:387-394 (2003).
Dessalegn Y, Labuschagne MT, Osthoff G and Herselman L, Genetic diversity and correlation of bean caffeine content with cup quality and green bean physical characteristics in coffee (Coffea arabica L.). J Sci Food Agric 88:1726-1730 (2008).
van der Vossen H, Bertrand B and Charrier A, Next generation variety development for sustainable production of arabica coffee (Coffea arabica L.): a review. Euphytica 204:243-256 (2015).
Bertrand B, Alpizar E, Lara L, SantaCreo R, Hidalgo M, Quijano JM et al., Performance of Coffea arabica F1 hybrids in agroforestry and full-sun cropping systems in comparison with American pure line cultivars. Euphytica 181:147-158 (2011).
Georget F, Marie L, Alpizar E, Courtel P, Bordeaux M, Hidalgo JM et al., Starmaya: the first Arabica F1 coffee hybrid produced using genetic male sterility. Front Plant Sci 10:1344 (2019).
Bunn C, Läderach P, Ovalle Rivera O and Kirschke D, A bitter cup: climate change profile of global production of Arabica and Robusta coffee. Clim Change 129:89-101 (2015).
Ovalle-Rivera O, Läderach P, Bunn C, Obersteiner M and Schroth G, Projected shifts in Coffea arabica suitability among major global producing regions due to climate change. PLoS One 10:e0124155 (2015).
Etienne H, Breton D, Breitler JC, Bertrand B, Déchamp E, Awada R et al., Coffee somatic embryogenesis: how did research, experience gained and innovations promote the commercial propagation of elite clones from the two cultivated species? Front Plant Sci 9:1630 (2018).
Gueymard CA, REST2: high-performance solar radiation model for cloudless-sky irradiance, illuminance, and photosynthetically active radiation - validation with a benchmark dataset. Sol Energy 82:272-285 (2008).
Bright JM, Solcast: validation of a satellite-derived solar irradiance dataset. Sol Energy 189:435-449 (2019).
Rahn E, Vaast P, Läderach P, van Asten P, Jassogne L and Ghazoul J, Exploring adaptation strategies of coffee production to climate change using a process-based model. Ecol Modell 371:76-89 (2018).
Portaluri V, Thomas F, Guyader S, Jamin E, Bertrand B, Remaud GS et al., Limited genotypic and geographic variability of 16-O-methylated diterpene content in Coffea arabica green beans. Food Chem 329:127-129 (2020).
Folch J, Lees M and Stanley GHS, A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem 226:497-509 (1957).
Ubalde JM, Sort X, Zayas A and Poch RM, Effects of soil and climatic conditions on crape ripening and wine quality of cabernet sauvignon. J Wine Res 21:1-17 (2010).
R Core Team, R: A Language and Environment for Statistical Computing. R Foundation for Statistical Computing, Vienna, Austria (2022) Available online at https://www.R-project.org/.
Florez A, Pujolà M, Valero J, Centelles E, Almirall A and Casañas F, Genetic and environmental effects on chemical composition related to sensory traits in common beans (Phaseolus vulgaris L.). Food Chem 113:950-9566 (2009).
Ribeiro DE, Borem FM, Cirillo MA, Bernardes MV, Ferraz VP, Alves HMR et al., Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. Afr J Agric Res 11:2412-2422 (2016).
Rigal C, Xu J, Hu G, Qiu M and Vaast P, Coffee production during the transition period from monoculture to agroforestry systems in near optimal growing conditions, in Yunnan province. Agric Syst 177:102696 (2020).
Yan W, Kang MS, Ma B, Woods S and Cornelius PL, GGE Biplot vs. AMMI analysis of genotype-by-environment data. Crop Sci 47:643-653 (2007).
van Eeuwijk FA, Bustos-Korts DV and Malosetti M, What should students in plant breeding know about the statistical aspects of genotype × environment interactions? Crop Sci 56:2119-2140 (2016).
Daymond AJ and Hadley P, Differential effects of temperature on fruit development and bean quality of contrasting genotypes of cacao (Theobroma cacao). Ann Appl Biol 153:175-185 (2008).
Lobos GA and Hancock JF, Breeding blueberries for a changing global environment: a review. Front Plant Sci 23:885-899 (2015).
DaMatta FM, Ronchi CP, Maestri M and Barros RS, Ecophysiology of coffee growth and production. Braz J Plant Physiol 19:485-510 (2007).
Franck N and Vaast P, Limitation of coffee leaf photosynthesis by stomatal conductance and light availability under different shade levels. Trees 23:761-769 (2009).
Morais LE, Cavatte PC, Detmann KC, Sanglard LMVP, Ronchi CP and DaMatta FM, Source strength increases with the increasing precociousness of fruit maturation in field-grown clones of conilon coffee (Coffea canephora) trees. Trees 26:1397-1402 (2012).
Kath J, Craparo A, Fong Y, Byrareddy V, Davis AP, King R et al., Vapour pressure deficit determines critical thresholds for global coffee production under climate change. Nat Food 3:871-880 (2022).
Geromel C, Ferreira LP, Davrieux F, Guyot B, Ribeyre F, Scholz MBS et al., Effects of shade on the development and sugar metabolism of coffee (Coffea arabica L.) fruits. Plant Physiol Biochem 46:569-579 (2008).
Sehgal A, Sita K, Siddique KHM, Kumar R, Bhogireddy S, Varshney RK et al., Drought or/and heat-stress effects on seed filling in food crops: impacts on functional biochemistry, seed yields, and nutritional quality. Front Plant Sci 9:1705 (2018).
Vallat A, Gu H and Dorn S, How rainfall, relative humidity and temperature influence volatile emissions from apple trees in situ. Phytochem 66:1540-1550 (2005).