Resistencia genética a la Enfermedad de la Cereza del Café en variedades cultivadas en Colombia.

Maldonado, Carlos Ernesto; Ángel-Giraldo, Lucia

doi:10.38141/10778/1121

Cited by 12 publications

(7 citation statements)

References 19 publications

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“…Souza et al [66] found that up to 10% of coffee hulls can be included in the diet without decreasing the DM digestibility, OM, CP, NDF, total carbohydrates, nonfibrous carbohydrates, or total nutrients. However, Maldonado and Benezra [67], using coffee pulp in sheep diets, found differences in digestibility. Salinas-Ríos et al [9] used 8 and 16% coffee pulp in sheep diets and found responses in the OM, CP, and NDF digestibility similar to those in our study.…”

Section: Discussionmentioning

confidence: 95%

Growth Performance, Rumen Fermentation, In Vivo Digestibility, and Meat Quality of Pelibuey Lambs Fed a Diet with Ensiled Coffee Pulp

Munguía-Ameca,

Ortega-Cerrilla,

Herrera-Haro

et al. 2023

Animals

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Coffee pulp has been included in ruminant diets; but until now, little has been known about how the addition of ensiled coffee pulp (ECP) affects the growth performance of lambs. This study explores the diet’s antioxidant capacity, tannins, and caffeine concentration and its effect on water intake, growth performance, rumen variables, in vivo digestibility, nitrogen balance, and carcass and meat characteristics of lambs fed ECP. Thirty-six male Pelibuey lambs were distributed randomly to one of three treatments (n = 12): without ECP0; diet with 10% ECP10, and diet with 20% ECP20. The diets’ antioxidant capacity, tannins, and caffeine concentration were similar (p > 0.05) for all treatments. The diets’ antioxidant compounds and the blood serum’s antioxidant capacity were affected (p < 0.05). Dry matter and water intake, body-weight gain, and feed conversion were not significant (p > 0.05). No differences (p > 0.05) were found in the rumen variables or the nitrogen balance. However, the in vivo digestibility of crude protein was affected (p < 0.05). Carcass and meat quality were not affected (p > 0.05) by the inclusion of ECP, except temperature and redness (a*) at seven days of storage, respectively. Including up to 20% of ECP in the diet of lambs did not affect the growth performance, rumen variables, or nitrogen balance; however, the antioxidant compounds of the diets, the antioxidant capacity in blood serum, and the in vivo digestibility of crude protein were different. There was an increase in the redness (a*) and lower temperature in the Longissimus dorsi muscle, keeping lightness (L*), yellowness (b*), water-holding capacity, and texture at seven storage days.

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Section: Discussionmentioning

confidence: 95%

Growth Performance, Rumen Fermentation, In Vivo Digestibility, and Meat Quality of Pelibuey Lambs Fed a Diet with Ensiled Coffee Pulp

Munguía-Ameca,

Ortega-Cerrilla,

Herrera-Haro

et al. 2023

Animals

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“…Additionally, the drying process was controlled to avoid alterations in the quality of the beans during this stage [30]. The varieties of the Arabica species evaluated in this study are crosses of the Caturra variety, with different sources of resistance of the natural Timor hybrid (C. arabica × C. canephora), to obtain genes with resistance to rust and to maintain good quality features [17,31]. This strategy also results in similar characteristics among the Castillo, Cenicafé1 and Tabi varieties (Table 1), for which there were no differences in the effects of the fermentation treatments or in the final quality of the coffee beverage.…”

Section: Discussionmentioning

confidence: 99%

Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (Coffea arabica L.)

Peñuela-Martínez,

García-Duque,

Sanz-Uribe

2023

Fermentation

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Temperature control is the starting point for the development of controlled fermentation and improving coffee quality. The characteristics of coffee varieties can influence fermentation behavior. To evaluate the effect of the coffee variety on the behavior of controlled fermentation and on coffee quality, a completely randomized design was used with three varieties (Castillo, Cenicafé1 and Tabi) and two control temperatures (15 and 30 °C). Spontaneous fermentation was the control for each controlled process. The fermentation time, pH, glucose and lactic acid contents, as well as, the count of mesophiles, yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB), were assessed. The sensory quality of the coffee was classified as very good and excellent based on the variety, with averages above 82 Specialty Coffee Association (SCA) points. The highest values were for the Cenicafé1 variety. Fermentation behaviors were similar among varieties but not based on the given condition. Compared with spontaneous fermentation, the treatment at 15 °C prolonged the degradation of mucilage in more than 24 h; additionally, there were differences in the final pH values, less than 3.5 and close to 4.0, respectively. Quality was not significantly different between the controlled fermentation and the spontaneous fermentation (Wilcoxon test p > 0.05) or between fermentation temperatures (Kruskal–Wallis test p > 0.05).

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“…The variety is resistant to coffee leaf rust (Hemilia vastratix) and coffee berry disease-CBD (Colletotrichum kahawae) (Maldonado and Giraldo, 2020). Plants were selected at an approximate age of three years after establishment in the field, at which one of Colombia's most abundant annual crop harvests occurs (Rendón, 2020).…”

Section: Climate Plant Material and Treatmentsmentioning

confidence: 99%

“…In Colombia, coffee farming there has been outstanding improvement in highly productive varieties, with fruit set percentages that can reach up to 80%, along with agronomic attributes such as genetic resistance to coffee leaf rust (Hemilia vastratix) and coffee berry disease-CBD (Colletotrichum kahawae) that enhance the production capacity of the plants (Maldonado and Giraldo, 2020;National Coffee Research Center-Cenicafé, 2021). According to reports on these cultivars, the shoot's vegetative growth is continuous throughout the year and of greater magnitude, synchronizing with increases in water availability and decreasing in intensity during the main harvest periods (Arcila, 2007;Jaramillo, 2018).…”

Section: Introductionmentioning

confidence: 99%

Increased fruit load influences vegetative growth, dry mass partitioning, and bean quality attributes in full-sun coffee cultivation

León-Burgos,

Sáenz,

Quinchua

et al. 2024

Front. Sustain. Food Syst.

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Coffee fruits are highly competitive compared to other functional sink organs. This can affect the vegetative growth of the shoot, dry mass partitioning, and the size and amount of healthy beans. Therefore, this research aimed to evaluate changes in vegetative growth, physical and sensory attributes of the coffee bean, and total crop yield in response to varying fruit load at the tree level established under full-sun cultivation. The experiment was carried out for two consecutive years under field conditions with coffee trees of the cultivar “Cenicafé 1.” Nine different fruit load intensities at the whole-plant level of 20, 30, 40, 50, 60, 70, 80, 90, and 100% were evaluated. The vegetative growth of leaves and branches, leaf area-to-fruit ratio, and dry mass accumulation were evaluated, and growth indices were calculated. Total coffee fruit production, size and distribution of healthy beans, and sensory analysis were determined. As expected, for coffee trees with a 100% fruit load, we found significant decreases in the total number of leaves, leaf area-to-fruit ratio, and branch growth; less dry mass allocated to leaves and branches with a negative correlation between this and the fruit dry mass accumulation; and lower distribution of large and healthy beans. Unexpectedly, annual and accumulated patterns of total production and sensory quality of coffee beverage were not affected by the high fruit load. The findings suggest that increased fruit load in coffee trees of the “Cenicafé 1” variety led to changes in vegetative growth, dry mass partitioning, and physical quality of the beans. However, there was no impact on production patterns and sensory attributes.

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Resistencia genética a la Enfermedad de la Cereza del Café en variedades cultivadas en Colombia.

Cited by 12 publications

References 19 publications

Growth Performance, Rumen Fermentation, In Vivo Digestibility, and Meat Quality of Pelibuey Lambs Fed a Diet with Ensiled Coffee Pulp

Growth Performance, Rumen Fermentation, In Vivo Digestibility, and Meat Quality of Pelibuey Lambs Fed a Diet with Ensiled Coffee Pulp

Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (Coffea arabica L.)

Increased fruit load influences vegetative growth, dry mass partitioning, and bean quality attributes in full-sun coffee cultivation

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