Coffee cultivation on dry area lately faces more often drought condition because of global warming effect. One effort to solve the problem is by using tolerant clones or varieties as the rootstocks. The aim of this re...Coffee cultivation on dry area lately faces more often drought condition because of global warming effect. One effort to solve the problem is by using tolerant clones or varieties as the rootstocks. The aim of this research is to observe influence of BP 308, BP 409, and Exelsa as rootstocks, on growth, yield and bean quality of BP 409, BP 534, BP 936 and BP 939 clones as scions. The research was conducted in Temanggung district of Central Java, Indonesia, using randomized complete block design with 5 replications 10 plants per replication. The result showed that rootstock influenced stem height and number of branches, leaf relative water content （RWC） during dry season, but not stem diameter. BP 308 and BP 409 rootstocks supplied water more than Exelsa, it seem RWC scion on both rootstocks were higher （82.0%） than that of Exelsa （80.0%）. Exelsa rootstock cause scion grow more slowly, so bean yield was lower than on BP 308 and BP 409. Yield accumulation until 4 years old on Exelsa was 55% to BP 308, and 52.2% to BP 409 rootstock. Yield of BP 939/BP 308 and BP 409/BP 409 （scion/rootstock） tend to the highest. Rootstocks did not influence percentage of normal and abnormal beans and the outturns. Bean outturn was more influenced by clones. Exelsa rootstock improves caffeine content, body, astringent and bitterness characters of scion cherries, but decreases fragrance and aroma characters of scion yield. It is concluded that farther taxonomical relationship of rootstock, their influence on scion growth, yield and cup test characters are stronger.展开更多
The post-harvest processing of coffee plays a crucial role in developing high-quality beverages with differential sensory attributes.The present study aims to determine the yeast diversity associated with spontaneous ...The post-harvest processing of coffee plays a crucial role in developing high-quality beverages with differential sensory attributes.The present study aims to determine the yeast diversity associated with spontaneous wet fermentation of Colombian coffee and to analyze the composition of green coffee and the sensory quality of the beverage.It was found that the yeast community is made up of 46 species,many of which are reported for the first time in coffee fermentation,as is the case of Kazachstania humilis,which leads the entire fermentation process.The contents of sugars and total soluble proteins in green coffee beans showed a dependence on fermentation time,where glucose and fructose decrease and sucrose and TSP increase.Amino acids generally did not show significant differences with respect to time;however,alanine was the most abundant,followed by glutamic acid and aspartic acid.Finally,the beverages obtained were classified as specialty coffees with distinctive fruity,floral,chocolatey,and sweet attributes,whose quality scores were positively correlated with gamma-aminobutyric acid,TSP,Picha mandshurica,and sucrose.These findings provide new insights into the microbial diversity in coffee fermentation,the content of sugars,proteins,and amino acids in green coffee,and their contribution to the generation of differential sensory profiles.The new yeasts reported in this study may be explored as starter cultures in further studies.展开更多
文摘Coffee cultivation on dry area lately faces more often drought condition because of global warming effect. One effort to solve the problem is by using tolerant clones or varieties as the rootstocks. The aim of this research is to observe influence of BP 308, BP 409, and Exelsa as rootstocks, on growth, yield and bean quality of BP 409, BP 534, BP 936 and BP 939 clones as scions. The research was conducted in Temanggung district of Central Java, Indonesia, using randomized complete block design with 5 replications 10 plants per replication. The result showed that rootstock influenced stem height and number of branches, leaf relative water content （RWC） during dry season, but not stem diameter. BP 308 and BP 409 rootstocks supplied water more than Exelsa, it seem RWC scion on both rootstocks were higher （82.0%） than that of Exelsa （80.0%）. Exelsa rootstock cause scion grow more slowly, so bean yield was lower than on BP 308 and BP 409. Yield accumulation until 4 years old on Exelsa was 55% to BP 308, and 52.2% to BP 409 rootstock. Yield of BP 939/BP 308 and BP 409/BP 409 （scion/rootstock） tend to the highest. Rootstocks did not influence percentage of normal and abnormal beans and the outturns. Bean outturn was more influenced by clones. Exelsa rootstock improves caffeine content, body, astringent and bitterness characters of scion cherries, but decreases fragrance and aroma characters of scion yield. It is concluded that farther taxonomical relationship of rootstock, their influence on scion growth, yield and cup test characters are stronger.
文摘The post-harvest processing of coffee plays a crucial role in developing high-quality beverages with differential sensory attributes.The present study aims to determine the yeast diversity associated with spontaneous wet fermentation of Colombian coffee and to analyze the composition of green coffee and the sensory quality of the beverage.It was found that the yeast community is made up of 46 species,many of which are reported for the first time in coffee fermentation,as is the case of Kazachstania humilis,which leads the entire fermentation process.The contents of sugars and total soluble proteins in green coffee beans showed a dependence on fermentation time,where glucose and fructose decrease and sucrose and TSP increase.Amino acids generally did not show significant differences with respect to time;however,alanine was the most abundant,followed by glutamic acid and aspartic acid.Finally,the beverages obtained were classified as specialty coffees with distinctive fruity,floral,chocolatey,and sweet attributes,whose quality scores were positively correlated with gamma-aminobutyric acid,TSP,Picha mandshurica,and sucrose.These findings provide new insights into the microbial diversity in coffee fermentation,the content of sugars,proteins,and amino acids in green coffee,and their contribution to the generation of differential sensory profiles.The new yeasts reported in this study may be explored as starter cultures in further studies.
