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Altered expression of the caffeine synthase gene in a naturally caffeine-free mutant of Coffea arabica Genet. Mol. Biol.
Maluf,Mirian Perez; Silva,Carla Cristina da; Oliveira,Michelle de Paula Abreu de; Tavares,Aline Gomes; Silvarolla,Maria Bernadete; Guerreiro Filho,Oliveiro.
In this work, we studied the biosynthesis of caffeine by examining the expression of genes involved in this biosynthetic pathway in coffee fruits containing normal or low levels of this substance. The amplification of gene-specific transcripts during fruit development revealed that low-caffeine fruits had a lower expression of the theobromine synthase and caffeine synthase genes and also contained an extra transcript of the caffeine synthase gene. This extra transcript contained only part of exon 1 and all of exon 3. The sequence of the mutant caffeine synthase gene revealed the substitution of isoleucine for valine in the enzyme active site that probably interfered with enzymatic activity. These findings indicate that the absence of caffeine in these...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffee; Cup quality; Differential expression; Naturally decaffeinated.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572009000400023
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Caracterização física e sensorial do café produzido nas condições topoclimáticas de Jesuitas, Paraná - DOI: 10.4025/actasciagron.v30i3.3513 Agronomy
Dal Molin, Roberto Natal; UNIOESTE; Andreotti, Marcelo; UNESP; Reis, André Rodrigues dos; ESALQ; Furlani Junior, Enes; UNESP; Braga, Gilberto Costa; UNIOESTE; Scholz, Maria Brígida dos Santos; IAPAR.
A variação das condições climáticas interfere na formação e na maturação dos frutos, alterando suas características intrínsecas, as quais podem permitir diferentes qualidades de bebida, com potencial de produção de café especial. O objetivo deste estudo foi verificar o efeito das condições ambientais e da prática de cultivo no aspecto físico e sua conseqüência na qualidade de bebida de cafés da região de Jesuítas, Estado do Paraná. Na mesma safra em que foi realizado este estudo (2002-2003), avaliou-se a qualidade de bebida de cafés paranaenses entre os produtores nos diversos municípios cafeeiros do Estado e verificou-se que 86% das amostras apresentaram bebida classificadas como apenas “mole” e “dura”, e 14% com bebida “riada/rio”. Os resultados obtidos...
Palavras-chave: 5.01.00.00-9 Agronomia Coffea arabica; Qualidade de bebida; Acidez 5.01.03.00-8 Fitotecnia Coffea arabica; Cup quality; Acidity.
Ano: 2008 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/3513
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EFFECT OF THE POSTHARVEST PROCESSING METHOD ON THE BIOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF ARABICA COFFEE REA
Rodriguez,Yeison F. B.; Guzman,Nelson G.; Hernandez,Joel G..
ABSTRACT The objective of this work was to study the influence of two postharvest processing methods on the biochemical composition and sensory analysis of a Colombian specialty coffee. For this purpose, coffee beans (Coffea arabica) of the Castillo variety were collected and processed using the wet and semi-dry methods, and the drying process was conducted in a sun drier prototype with a plastic parabolic cover, with a maximum drying air temperature of 50 °C; green coffee beans were managed according to the official Specialty Coffee Association cupping protocol and roasted to a medium and dark degree. Physicochemical determinations (pH, color, titratable acidity, caffeine content, and chlorogenic acid quantification) in green coffee and roasted coffee...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Caffeine; Coffee roasting; Coffee processing; Cup quality; Chlorogenic acids.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000200177
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Gene expression profile during coffee fruit development and identification of candidate markers for phenological stages PAB
Gaspari-Pezzopane,Cristiana de; Bonturi,Nemailla; Guerreiro Filho,Oliveiro; Favarin,José Laércio; Maluf,Mirian Perez.
The objective of this work was to identify genes that could be used as suitable markers for molecular recognition of phenological stages during coffee (Coffea arabica) fruit development. Four cultivars were evaluated as to their differential expression of genes associated to fruit development and maturation processes. Gene expression was characterized by both semi-quantitative and quantitative RT-PCR, in fruit harvested at seven different developmental stages, during three different seasons. No size polymorphisms or differential expression were observed among the cultivars for the evaluated genes; however, distinct expression profiles along fruit development were determined for each gene. Four out of the 28 evaluated genes exhibited a regular expression...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffea arabica; Cup quality; Differential expression; Fruit phenology; Ripening; QRT-PCR.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012000700014
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