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Genetics of coffee quality Braz. J. Plant Physiol.
Leroy,Thierry; Ribeyre,Fabienne; Bertrand,Benóit; Charmetant,Pierre; Dufour,Magali; Montagnon,Christophe; Marraccini,Pierre; Pot,David.
Coffee quality, in the present context of overproduction worldwide, has to be considered as a main selection criterion for coffee improvement. After a definition of quality, and an overview of the non genetic factors affecting its variation, this review focuses on the genetic factors involved in the control of coffee quality variation. Regarding the complexity of this trait, the different types of quality are first presented. Then, the great variation within and between coffee species is underlined, mainly for biochemical compounds related to quality (caffeine, sugars, chlorogenic acids, lipids). The ways for breeding quality traits for cultivated species, Coffea arabica and Coffea canephora are discussed, with specific challenges for each species. For C....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffea spp.; Biochemical compounds; Candidate genes; ESTs; Genetic breeding; Marker-assisted selection; Quality.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202006000100016
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