Effects of Different Altitudes on Coffea arabica Rhizospheric Soil Chemical Properties and Soil Microbiota

Abstract

Coffee is one of the most valuable agricultural commodities worldwide, second only to oil in terms of international trade. Coffea arabica L. is a widely cultivated and economically important crop that is responsible for about 90% of the global production of coffee. In this study, we selected five C. arabica cultivation sites at different altitudes to clarify the effects of altitude on rhizospheric soil physical–chemical characteristics and microbial communities. The samples collected at low altitudes were more nutrient-deficient and acidic than the soil samples collected at medium–high altitudes. The Proteobacteria-to-Acidobacteria ratio increased from lower altitudes to medium–high altitudes. Additionally, although Ascomycota was the dominant fungal phylum, it was unaffected by the altitude. Furthermore, the alpha richness and diversity of the bacterial and fungal communities were higher at medium–high altitudes than at low altitudes. Moreover, the redundancy analysis indicated that microbial phyla were closely associated with pH. These findings suggest that C. arabica should be cultivated at medium–high altitudes, which is conducive to sustainable management and the production of high-quality C. arabica beans.

Multi-Omics Analyses Unravel Genetic Relationship of Chinese Coffee Germplasm Resources

“…In 1904, French Catholic missionaries introduced C. arabica from Vietnam to Dali city in Yunnan province, considered to be the birthplace of coffee in China [8]. There are currently numerous large-scale coffee plantations in Yunnan and Hainan provinces, with Yunnan province accounting for 99% of the C. arabica planting area and output in China [9]. Many C. arabica germplasm resources collected from major coffee-producing countries are preserved in Yunnan and Hainan provinces [8].…”

“…Many C. arabica germplasm resources collected from major coffee-producing countries are preserved in Yunnan and Hainan provinces [8]. Compared with C. canephora, C. arabica has been cultivated more extensively in the hilly areas in the tropical and subtropical regions of Yunnan province [9].…”

Effects of Different Altitudes on Castanopsis hystrix, the Top Community-Building Species in Southern Subtropical China: Rhizospheric Soil Chemical Properties and Soil Microbiota

“…Research from the Yu Ge observations indicated that samples gathered from lower elevations were more nutrientpoor and acidic compared to those collected at medium to high elevations. Additionally, there was an increase in the Proteobacteria-to-Acidobacteria ratio as one moved from lower to medium-high altitudes [22]. Meng Zhao Yun's research [23] revealed that as altitude rose, the diversity of fungi associated with Picea crassifolia gradually diminished, although there was no notable variation in the richness of the fungi.…”

Desempenho agronômico e qualidade sensorial de genótipos de Coffea arabica L. cultivados em altitude de transição

“…A qualidade sensorial do café, é decorrente de uma complexa combinação de constituintes químicos que conferem aroma e sabor para a bebida (OLIVEIRA et al;2022;GE et al;DUQUE et al;2022). Essa composição química dos frutos é afetada pela ação conjunta das características genéticas da planta, dos tratos culturais da lavoura, do ambiente no qual o plantio se encontra (terroir), bem como, pelos métodos de colheita, pós colheita, torra e preparo a que os grãos são submetidos BRIOSHI JUNIOR et al;2022;SILVA et al;2022;2022).…”

“…A fermentação por meio da ação de microrganismos, tende a proporcionar ao café notas de sabor adicionais ELHALIS e ZHAO, 2023;SOUZA et al;GE et al;2022), conferindo, deste modo, padrões únicos de sabor a bebida. Ressalta-se que, de maneira geral, em algum momento após a maturação, todos os frutos possivelmente vão passar por algum processo de fermentação 2020a).…”