Genome-wide identification and expression analysis of the U-box gene family related to biotic and abiotic stresses in Coffea canephora L.

Plant U-box genes play an important role in the regulation of plant hormone signal transduction, stress tolerance, and pathogen resistance; however, their functions in coffee (Coffea canephora L.) remain largely unexplored. In this study, we identified 47 CcPUB genes in the C. canephora L. genome, clustering them into nine groups via phylogenetic tree. The CcPUB genes were unevenly distributed across the 11 chromosomes of C. canephora L., with the majority (11) on chromosome 2 and none on chromosome 8. The cis-acting elements analysis showed that CcPUB genes were involved in abiotic and biotic stresses, phytohormone responsive, and plant growth and development. RNA-seq data revealed diverse expression patterns of CcPUB genes across leaves, stems, and fruits tissues. qRT-PCR analyses under dehydration, low temperature, SA, and Colletotrichum stresses showed significant up-regulation of CcPUB2, CcPUB24, CcPUB34, and CcPUB40 in leaves. Furthermore, subcellular localization showed CcPUB2 and CcPUB34 were located in the plasma membrane and nucleus, and CcPUB24 and CcPUB40 were located in the nucleus. This study provides valuable insights into the roles of PUB genes in stress responses and phytohormone signaling in C. canephora L., and provided basis for functional characterization of PUB genes in C. canephora L.

Gene isolation and enzymatic characterization of UDP-glycosyltransferases of terpene glucoside biosynthesis involved in linalyl-glycoside accumulation in Coffea arabica.

Terpenes, one of the secondary metabolites produced by plants, have diverse physiological functions. They are volatile compounds with physiological bioactivities (e.g., insect repellent, attracting enemies, and interacting with other plants). Terpenoids are also essential for flavor and aroma in plant-derived foods. In coffee, its aroma decides the value of coffee beans. Linalool, one of the volatile terpene compounds, is dominant in the coffee aroma. Coffee, with its good flavor and aroma, has high demand worldwide. Because terpenoids generally accumulate as glycosides in plant cells, glycosylation is catalyzed by UDP-glycosyltransferases (UGTs). Two linalyl-diglycosides have been identified: terpenoids reflected as necessary for coffee flavor. However, these UGTs and their action mechanisms are unknown in the Coffea genus. To obtain knowledge of terpene UGTs and elucidate the mechanism of terpene glycosylation in coffee, this study isolated terpene UGT genes and analyzed their functions. In silico screening based on the sequence of UGT85K11, which catalyzes terpene glycosylation from Camellia sinensis, was performed to obtain sequence information on five candidate UGT genes (CaUGT4, CaUGT5, CaUGT10, CaUGT15, and CaUGT20). These genes were isolated by reverse transcription-polymerase chain reaction, and the recombinant enzymes were produced with the Escherichia coli expression system. In functional analysis using radioisotopes, CaUGT4 showed critical activity against linalool, which had a higher affinity for its substrate than that of UGT85A84 from Osmanthus fragrans. Liquid chromatography-tandem mass spectrometry also revealed that CaUGT4 mainly produces linalyl glucoside. In this study, the first linalyl UGT was isolated from coffee. These findings can be used to elucidate the fundamental mechanism of the chemical defense in plants and apply aroma precursors for the plant-derived food industry in the future.

Transcriptomic Analyses Reveal That Coffea arabica and Coffea canephora Have More Complex Responses under Combined Heat and Drought than under Individual Stressors.

Increasing exposure to unfavorable temperatures and water deficit imposes major constraints on most crops worldwide. Despite several studies regarding coffee responses to abiotic stresses, transcriptome modulation due to simultaneous stresses remains poorly understood. This study unravels transcriptomic responses under the combined action of drought and temperature in leaves from the two most traded species: Coffea canephora cv. Conilon Clone 153 (CL153) and C. arabica cv. Icatu. Substantial transcriptomic changes were found, especially in response to the combination of stresses that cannot be explained by an additive effect. A large number of genes were involved in stress responses, with photosynthesis and other physiologically related genes usually being negatively affected. In both genotypes, genes encoding for protective proteins, such as dehydrins and heat shock proteins, were positively regulated. Transcription factors (TFs), including MADS-box genes, were down-regulated, although responses were genotype-dependent. In contrast to Icatu, only a few drought- and heat-responsive DEGs were recorded in CL153, which also reacted more significantly in terms of the number of DEGs and enriched GO terms, suggesting a high ability to cope with stresses. This research provides novel insights into the molecular mechanisms underlying leaf Coffea responses to drought and heat, revealing their influence on gene expression.

Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model.

BACKGROUND: The large quantities of by-products generated in the coffee industry are a problem. Studies related to the biological potential of organic coffee husks are still limited. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate their potential as a source of bioactive dietary components. RESULTS: To achieve this objective, three extracts were prepared, namely extractable polyphenols (EPs), hydrolyzable non-extractable polyphenols (H-NEPs), and non-extractable polyphenols (NEPs). These extracts were characterized and evaluated for their bioactive properties after simulated gastrointestinal digestion. The results show that the extraction process affected the occurrence of phenols from coffee peels, especially for caffeic acid, gallic acid, and chlorogenic acid. The free and bound polyphenols found in the extracts and digests not only showed antioxidant properties against 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals but were also strongly bioavailable and had good anticoagulant potential. CONCLUSION: These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Yeasts are essential for mucilage degradation of coffee beans during wet fermentation.

During wet fermentation, mucilage layers in coffee cherries must be removed completely. To explain mucilage degradation, several controversial hypotheses have been proposed. The aim of this work was to improve our understanding of the kinetics of mucilage breakdown. Pulped coffee beans were wet fermented with seven different treatments for 36 h. Endogenous bacteria and yeasts are selectively suppressed, and pectinases or lactic acid are added. They also involve maintaining the beans at pH 7 throughout fermentation and using spontaneous fermentation without additives as a control. During spontaneous fermentation, yeast and lactic acid bacteria were detected and significantly increased to 5.5 log colony-forming units (CFU)/mL and 5.2 log CFU/mL, respectively. In the first 12 h of fermentation, there was a significant degree of endogenous pectinolytic activity, which resulted in partly destroyed beans in the absence of microorganisms. By adding pectinase and lactic acid to the fermentation mass, the breakdown process was accelerated in less than 8 h. When yeast was present throughout the fermentation, complete degradation was achieved. Bacteria played no critical role in the degradation. Klebsiella pneumoniae and Erwinia soli were found in a lower population and showed weaker pectinolytic activities compared to Hanseniaspora uvarum and Pichia kudriavzevii. During wet fermentation, mucilage degradation appears to be mediated by endogenous enzymes at the early stage, whereas microbial contributions, mainly yeasts, occur subsequently. H. uvarum and P. kudriavzevii may be promising candidates to be tested in future studies as coffee starter cultures to better control the mucilage degradation process.

Identification, analysis, and modeling of the YUCCA protein family genome-wide in Coffea canephora.

Auxin is involved in almost every aspect of plant growth and development, from embryogenesis to senescence. Indole-3-acetic acid (IAA) is the main known natural auxin that is synthesized by enzymes tryptophan aminotransferase of arabidopsis (TAA) and YUCCA (YUC) of the flavin-containing monooxygenases family (FMO) from one of the tryptophan-dependent pathways. Genome-wide identification and comprehensive analysis of the YUC-protein family have been conducted in Coffea canephora in the present study. A total of 10 members CcYUC gene family were identified in C. canephora. Phylogenetic analysis revealed that the CcYUC protein family is evolutionarily conserved, and they consist of four groups. In contrast, bioinformatic analysis predicted a hydrophobic transmembrane helix (TMH) for one CcYUC (YUC10) member only. Isoelectric point (pI), molecular mass (Ms), signal peptide, subcellular localization, and phosphorylation sites were predicted for CcYUC proteins. YUC enzymes require the prosthetic group flavin adenine dinucleotide (FAD) and the cofactor nicotinamide adenine dinucleotide phosphate (NADPH) for their enzymatic activity. Therefore, we include the molecular docking for CcYUC2-FAD-NADPH-IPyA and yucasin, which is a specific inhibitor for YUC activity. The docking results showed FAD and NADPH binding at the big and small domain sites, respectively, in CcYUC2. IPyA binds very close to FAD along the big domain, and yucasin competes for the same site as IPA, blocking IAA production. Furthermore, in silico point mutations affect the stability of the CcYUC2-4 proteins.

SNP markers identification by genome wide association study for chemical quality traits of coffee (Coffea spp.) Germplasm.

BACKGROUND: Coffee quality is an important selection criterion for coffee breeding. Metabolite profiling and Genome-Wide Association Studies (GWAS) effectively dissect the genetic background of complex traits such as metabolites content (caffeine, trigonelline, and 5-caffeoylquinic acid (5-CQA)) in coffee that affect quality. Therefore, it is important to determine the metabolic profiles of Coffea spp. genotypes. This study aimed to identify Single Nucleotide Polymorphisms (SNPs) within Coffea spp. genotypes through GWAS and associate these significant SNPs to the metabolic profiles of the different genotypes. METHODS AND RESULTS: A total of 1,739 SNP markers were obtained from 80 genotypes using the DArTseq™ method. Caffeine, trigonelline, and 5-CQA content were determined in coffee leaves using Ultra-Performance Liquid Chromatography/tandem mass spectrometry (UPLC-MS/MS) analyses. The GWAS was carried out using the Genome Association and Prediction Integrated Tool (GAPIT) software and a compressed mixed linear model. Finally, a total of three significant SNP markers out of ten were identified. One SNP, located in the coffee chromosome (Chr) 8, was significantly associated with caffeine. The two remaining SNPs, located in Chr 4 and 5, were significantly associated with trigonelline and six SNPs markers were associated with 5-CQA in Chr 1, 5 and 10, but these six markers were not significant. CONCLUSIONS: These significant SNP sequences were associated with protein ubiquitination, assimilation, and wall receptor kinases. Therefore, these SNPs might be useful hits in subsequent quality coffee breeding programs.

Mechanistic insights from plant heteromannan synthesis in yeast.

Heteromannan (HM) is one of the most ancient cell wall polymers in the plant kingdom, consisting of ß-(1-4)-linked backbones of glucose (Glc) and mannose (Man) units. Despite the widespread distribution of HM polysaccharides, their biosynthesis remains mechanistically unclear. HM is elongated by glycosyltransferases (GTs) from the cellulose synthase-like A (CSLA) family. MANNAN-SYNTHESIS RELATED (MSR) putative GTs have also been implicated in (gluco)mannan synthesis, but their roles have been difficult to decipher in planta and in vitro. To further characterize the products of the HM synthases and accessory proteins, we chose a synthetic biology approach to synthesize plant HM in yeast. The expression of a CSLA protein in Pichia pastoris led to the abundant production of plant HM: up to 30% of glycans in the yeast cell wall. Based on sequential chemical and enzymatic extractions, followed by detailed structural analyses, the newly produced HM polymers were unbranched and could be larger than 270 kDa. Using CSLAs from different species, we programmed yeast cells to produce an HM backbone composed exclusively of Man or also incorporating Glc. We demonstrate that specific MSR cofactors were indispensable for mannan synthase activity of a coffee CSLA or modulated a functional CSLA enzyme to produce glucomannan instead of mannan. Therefore, this powerful platform yields functional insight into the molecular machinery required for HM biosynthesis in plants.

Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics.

This work aimed to evaluate Coffea canephora's microbiological, chemical, and sensory characteristics at 300 and 600 m elevation plantations processed by the natural method inoculated with yeasts. The coffee was spread on suspended terraces and sprayed with approximately 107 cfu/mL of Meyerozyma caribbica CCMA 1738 or Pichia kluyveri CCMA 1743, separately. Cherries containing bark and parchment were collected during fermentation for microbial groups counting, qPCR, quantification of organic acids, and sugars (HPLC). Volatile compounds (GC-MS) and sensory analyses, cupping test with expert coffee tasters and triangular test with consumers, were performed on roasted coffee beans. The inoculated yeasts persisted during the entire fermentation process. M. caribbica reduced the filamentous fungal population by 63% and 90% in the 300- and 600-m coffees, respectively. The 300-m coffee fruits showed higher concentrations of organic acids in all fermentation times when compared to the 600-m reaching out to 8 times more. Twenty-four volatile compounds were identified in the roasted coffee beans, with the predominance of pyrazines. The 600-m coffee inoculated with M. caribbica showed an increase of more than one point in the score given by certified tasters. Consumers noticed the M. caribbica inoculation in the 300- and 600-m-elevation coffees. M. caribbica is a promising starter culture for Conilon coffee with the potential to increase the beverage quality.

Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics.

In this study, the aroma profile of 10 single origin Arabica coffees originating from eight different growing locations, from Central America to Indonesia, was analyzed using Headspace SPME-GC-MS as the analytical method. Their roasting was performed under temperature-time conditions, customized for each sample to reach specific sensory brew characteristics in an attempt to underline the customization of roast profiles and implementation of separate roastings followed by subsequent blending as a means to tailor cup quality. A total of 138 volatile compounds were identified in all coffee samples, mainly furan (~24-41%) and pyrazine (~25-39%) derivatives, many of which are recognized as coffee key odorants, while the main formation mechanism was the Maillard reaction. Volatile compounds' composition data were also chemometrically processed using the HCA Heatmap, PCA and HCA aiming to explore if they meet the expected aroma quality attributes and if they can be an indicator of coffee origin. The desired brew characteristics of the samples were satisfactorily captured from the volatile compounds formed, contributing to the aroma potential of each sample. Furthermore, the volatile compounds presented a strong variation with the applied roasting conditions, meaning lighter roasted samples were efficiently differentiated from darker roasted samples, while roasting degree exceeded the geographical origin of the coffee. The coffee samples were distinguished into two groups, with the first two PCs accounting for 73.66% of the total variation, attributed mainly to the presence of higher quantities of furans and pyrazines, as well as to other chemical classes (e.g., dihydrofuranone and phenol derivatives), while HCA confirmed the above results rendering roasting conditions as the underlying criterion for differentiation.

Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists.

BACKGROUND: This study was carried out in order to investigate the role of post-harvest methods and roasting degree on the sensory profile of Turkish coffees and to compare the results between two sensory panels: Turkey and Brazil. Bourbon variety of Arabica coffee beans processed by three different post-harvest methods (natural, pulped natural and fully washed) and roasted at three different roasting degrees (light, medium and dark). RESULTS: Ground coffee in powder size was heated with cold water and prepared in a Turkish coffee machine. Twenty assessors - ten Turkish and ten Brazilian - were selected and trained to assess 20 flavor attributes of nine Turkish coffee samples. Sensory evaluation results showed that the effects of roasting method on flavor development were perceived more dominantly than effects of post-harvest methods. For the first time, this study highlighted the sensory analysis of Turkish coffees assessed by Turkish and Brazilian assessors. CONCLUSION: Turkish coffee flavor profiles were significantly influenced by roasting method and no significant effects of post-harvest method were observed. Sensorial properties of Turkish coffee were affected by several factors, such as geographical origin and techniques used for preparation of coffee beans, cultural tradition, lifestyle, social behavior and habit. © 2021 Society of Chemical Industry.

Technique for order of preference by similarity to ideal solution (TOPSIS) method for the generation of external preference mapping using rapid sensometric techniques.

BACKGROUND: External preference mapping is a powerful tool to explain consumer preference or rejection. Combining the technique for order of preference by similarity to ideal solution (TOPSIS) multicriteria analysis with rapid descriptive techniques can improve preference map (PREFMAP) results. This study was conducted to compare the PREFMAPs generated with rapid descriptive flash profile (FP), check-all-that-apply (CATA), and Napping® versus PREFMAPs constructed with FP-TOPSIS, CATA-TOPSIS, and Napping-TOPSIS. RESULTS: Only 38.46%, 63.66%, and 42% of sensory attributes initially generated by FP, CATA, and Napping techniques respectively were considered for the determination of their weight W and allocation as positive or negative in the TOPSIS technique. The PREFMAPs constructed with FP-TOPSIS, CATA-TOPSIS, and Napping-TOPSIS presented a better explanation of the preference and rejection than the PREFMAPs directly generated with rapid sensory techniques. The results of the multiple factor analysis and coefficient Rv indicated similarities in the sensory vocabularies used after the TOPSIS technique. CONCLUSION: The combination of the TOPSIS technique with rapid sensory techniques is a reliable alternative for the construction of PREFMAPs in order to identify the sensory attributes responsible for preference and rejection of food products. © 2020 Society of Chemical Industry.

Humic acid as foliar and soil application improve the growth, yield and quality of coffee (cv. C × R) in Western Ghats of India.

BACKGROUND: Humic acid is a promising natural resource to be utilized as an alternative for increasing soil fertility and crop production. A field experiment was conducted on the loamy sand soil at the Central Coffee Research Institute research farm, Karnataka, India for 2 years to evaluate the influence of humic acid on yield and bean quality of coffee with six treatments. The treatments comprised of recommended dose of fertilizer (RDF), humic acid soil application and foliar spray along with nutrient mixture and growth hormones. RESULTS: The data of the yield attributes of coffee revealed that the highest total nodes per branch, crop nodes per branch, flower buds, total number of fruits per branch and fruit set percentage of 17.45, 9.4, 208.65, 153.31 and 3.28, respectively, were recorded by T6 , which consists of RDF + humic acid granules at 10 kg acre-1 + nutrient mixture spray (1 kg urea, 1 kg SSP, 0.75 kg MOP, 1 kg ZnSO4 + 75 mL Planofix 200 L-1 + humic acid at 600 mL 200 L-1 as foliar application 25 days after blossom) during the both years of study. Humic acid application significantly improved the yield in both seasons of research. The same trend was observed in coffee bean quality and tree nutrients status. Postharvest nutrient status in the soil did not show any significance. CONCLUSIONS: The study emphasized that application of humic acid as soil and foliar application improves the yield attributes, yield and quality of coffee apart from the economic profitability. © 2020 Society of Chemical Industry.

Fertiactyl® in mixture with glyphosate decreases herbicide absorption and translocation in coffee seedlings.

The application of glyphosate to coffee crops can cause injuries to plants. Fertiactyl® foliar fertilizer reduces injuries when mixed with glyphosate; however, it is important to establish which mechanisms are responsible for this protective action. This study aimed to evaluate the absorption and translocation of glyphosate applied separately and in mixture with Fertiactyl® in coffee seedlings. Absorption and translocation were performed with 14C-glyphosate applied separately and in mixture with Fertiactyl® at 0, 6, 12, 24, 48, 96, and 144 hours after application (HAA). Most of the 14C-glyphosate applied to coffee seedlings was not absorbed. The 14C-glyphosate applied separately had a higher absorption by coffee seedlings (6.5%) than in a mixture with Fertiactyl® (2.7%) at 144 HAA. The maximum translocation of the 14C-glyphosate applied separately was 0.69% at 81.2 HAA and in mixture with Fertiactyl® was 0.41% at 41.2 HAA. The treated leaves retained a higher percentage of 14C-glyphosate when applied separately (5.6% at 144 HAA) than in a mixture with Fertiactyl® (2.2% at 144 HAA). Low translocation (<1%) for the rest of the plant shoots was observed both for the 14C-glyphosate applied separately and in combination with Fertiactyl®. Therefore, Fertiactyl® decreased the absorption and translocation of 14C-glyphosate in coffee seedlings.

Coffea arabica seedlings genotypes are tolerant to high induced selenium stress: Evidence from physiological plant responses and antioxidative performance.

Selenium (Se) is considered a beneficial element to higher plants based on its regulation of antioxidative system under abiotic or biotic stresses. However, the limit of beneficial and toxic physiological effects of Se is very narrow. In the present study, the antioxidant performance, nutritional composition, long-distance transport of Se, photosynthetic pigments, and growth of Coffea arabica genotypes in response to Se concentration in solution were evaluated. Five Coffea arabica genotypes (Obatã, IPR99, IAC125, IPR100 and Catucaí) were used, which were grown in the absence and presence of Se (0 and 1.0 mmol L-1) in nutrient solution. The application of 1 mmol L-1 Se promoted root browning in all genotypes. There were no visual symptoms of leaf toxicity, but there was a reduction in the concentration of phosphorus and sulfur in the shoots of plants exposed to high Se concentration. Except for genotype Obatã, the coffee seedlings presented strategies for regulating Se uptake by reducing long-distance transport of Se from roots to shoots. The concentrations of total chlorophyll, total pheophytin, and carotenoids were negatively affected in genotypes Obatã, IPR99, and IAC125 upon exposure to Se at 1 mmol L-1. H2O2 production was reduced in genotypes IPR99, IPR100, and IAC125 upon exposure to Se, resulting in lower activity of superoxide dismutase (SOD), and catalase (CAT). These results suggest that antioxidant metabolism was effective in regulating oxidative stress in plants treated with Se. The increase in sucrose, and decrease in SOD, CAT and ascorbate peroxidase (APX) activities, as well as Se compartmentalization in the roots, were the main biochemical and physiological modulatory effects of coffee seedlings under stress conditions due to excess of Se.

Transcriptomic Leaf Profiling Reveals Differential Responses of the Two Most Traded Coffee Species to Elevated [CO2].

As atmospheric [CO2] continues to rise to unprecedented levels, understanding its impact on plants is imperative to improve crop performance and sustainability under future climate conditions. In this context, transcriptional changes promoted by elevated CO2 (eCO2) were studied in genotypes from the two major traded coffee species: the allopolyploid Coffea arabica (Icatu) and its diploid parent, C. canephora (CL153). While Icatu expressed more genes than CL153, a higher number of differentially expressed genes were found in CL153 as a response to eCO2. Although many genes were found to be commonly expressed by the two genotypes under eCO2, unique genes and pathways differed between them, with CL153 showing more enriched GO terms and metabolic pathways than Icatu. Divergent functional categories and significantly enriched pathways were found in these genotypes, which altogether supports contrasting responses to eCO2. A considerable number of genes linked to coffee physiological and biochemical responses were found to be affected by eCO2 with the significant upregulation of photosynthetic, antioxidant, and lipidic genes. This supports the absence of photosynthesis down-regulation and, therefore, the maintenance of increased photosynthetic potential promoted by eCO2 in these coffee genotypes.

YUCCA-Mediated Biosynthesis of the Auxin IAA Is Required during the Somatic Embryogenic Induction Process in Coffea canephora.

Despite the existence of considerable research on somatic embryogenesis (SE), the molecular mechanism that regulates the biosynthesis of auxins during the SE induction process remains unknown. Indole-3-acetic acid (IAA) is an auxin that is synthesized in plants through five pathways. The biosynthetic pathway most frequently used in this synthesis is the conversion of tryptophan to indol-3-pyruvic acid (IPA) by tryptophan aminotransferase of Arabidopsis (TAA) followed by the conversion of IPA to IAA by enzymes encoded by YUCCA (YUC) genes of the flavin monooxygenase family; however, it is unclear whether YUC-mediated IAA biosynthesis is involved in SE induction. In this study, we report that the increase of IAA observed during SE pre-treatment (plants in MS medium supplemented with 1-naphthaleneacetic acid (NAA) 0.54 µM and kinetin (Kin) 2.32 µM for 14 days) was due to its de novo biosynthesis. By qRT-PCR, we demonstrated that YUC gene expression was consistent with the free IAA signal found in the explants during the induction of SE. In addition, the use of yucasin to inhibit the activity of YUC enzymes reduced the signal of free IAA in the leaf explants and dramatically decreased the induction of SE. The exogenous addition of IAA restored the SE process in explants treated with yucasin. Our findings suggest that the biosynthesis and localization of IAA play an essential role during the induction process of SE in Coffea canephora.

Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage.

The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green coffee beans was predicted using the Arrhenius model. The acid value, iodine value, peroxide value, total oxidation value, thiobarbituric acid reactive substances, and free fatty acid content increased throughout storage, while the moisture content, p-anisidine value, and unsaturated fatty acid content decreased, which suggests that lipid oxidation occurred during accelerated storage. The predicted shelf life of green coffee bean samples were 57.39 days, 44.44 days, and 23.12 days when stored at 40 °C, 50 °C, and 60 °C, respectively. This study provided scientific evidence of the impact of lipid oxidation on the loss of quality during the accelerated storage of green coffee beans.

On the soil-bean-cup relationships in Coffea arabica L.

BACKGROUND: The relationships between soil and coffee beans variables were evaluated and then the influence of bean composition on cup quality attributes was computed by means of relation studies. A total of 139 coffee and soil samples were collected directly from the same number of coffee plantations in Chiapas, Mexico. RESULTS: In the elemental composition, only phosphorus, potassium, calcium, and copper in coffee beans had a significant (P < 0.05) relationship with the content of the same elements in soil. The level of macro- and microelements in the coffee bean affected some of the cup quality attributes, but variables such as texture, titratable acidity, and pH of water in soil had a major influence on those attributes. Caffeine, trigonelline, and 5-caffeoylquinic acid in green coffee beans also had a significant influence (P < 0.05) on the sensory attributes of the beverage. CONCLUSION: The elemental composition of soil and coffee beans was important in explaining the cup quality attributes, but the most important variables influencing the sensory quality of coffee were altitude of plantations and moisture of coffee beans. © 2020 Society of Chemical Industry.

Genome-wide analysis, transcription factor network approach and gene expression profile of GH3 genes over early somatic embryogenesis in Coffea spp.

BACKGROUND: Coffee production relies on plantations with varieties from Coffea arabica and Coffea canephora species. The first, the most representative in terms of coffee consumption, is mostly propagated by seeds, which leads to management problems regarding the plantations maintenance, harvest and processing of grains. Therefore, an efficient clonal propagation process is required for this species cultivation, which is possible by reaching a scalable and cost-effective somatic embryogenesis protocol. A key process on somatic embryogenesis induction is the auxin homeostasis performed by Gretchen Hagen 3 (GH3) proteins through amino acid conjugation. In this study, the GH3 family members were identified on C. canephora genome, and by performing analysis related to gene and protein structure and transcriptomic profile on embryogenic tissues, we point a GH3 gene as a potential regulator of auxin homeostasis during early somatic embryogenesis in C. arabica plants. RESULTS: We have searched within the published C. canephora genome and found 17 GH3 family members. We checked the conserved domains for GH3 proteins and clustered the members in three main groups according to phylogenetic relationships. We identified amino acids sets in four GH3 proteins that are related to acidic amino acid conjugation to auxin, and using a transcription factor (TF) network approach followed by RT-qPCR we analyzed their possible transcriptional regulators and expression profiles in cells with contrasting embryogenic potential in C. arabica. The CaGH3.15 expression pattern is the most correlated with embryogenic potential and with CaBBM, a C. arabica ortholog of a major somatic embryogenesis regulator. CONCLUSION: Therefore, one out of the GH3 members may be influencing on coffee somatic embryogenesis by auxin conjugation with acidic amino acids, which leads to the phytohormone degradation. It is an indicative that this gene can serve as a molecular marker for coffee cells with embryogenic potential and needs to be further studied on how much determinant it is for this process. This work, together with future studies, can support the improvement of coffee clonal propagation through in vitro derived somatic embryos.