Stability of sensorial and biochemical traits of different geographical origin ethiopian arabica coffee (Coffea arabica L.) accessions under three contrasting environmental conditions

Getu B., Bayetta Bellachew, Habtamu Z., Labouisse Jean-Pierre, Davrieux Fabrice, Bertrand Benoît. 2008. Stability of sensorial and biochemical traits of different geographical origin ethiopian arabica coffee (Coffea arabica L.) accessions under three contrasting environmental conditions. In : 22nd International Conference on Coffee Science. ASIC. Montpellier : ASIC, 604-607. ISBN 2-9000212-21-9 International Conference on Coffee Science. 22, Campinas, Brésil, 14 Septembre 2008/19 Septembre 2008.

https://www.asic-cafe.org/conference/22nd-international-conference-coffee-science/

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Résumé : Coffee quality is a complex trait that is influenced and determined by genetic, environment and genetic x environment interaction that finally defines both physical, organoleptic and bean biochemical composition quality profile of any ones coffee origin. Genotypic and environmental variations were the main factors that played a great role in the variation of bean biochemical composition quality profile. Organoleptic quality attributes variation was accounted for genetic, environment and genetic x environment interaction in this study. Therefore the presence of strong genotype x environment interaction for arabica coffee quality, limits development of wide adapting varieties, initiates coffee quality mapping, conservation of coffee genetic resources and establishment of core collections with respective origins.

Mots-clés Agrovoc : Coffea arabica, fève de café

Mots-clés géographiques Agrovoc : Éthiopie

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires
F01 - Culture des plantes

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