Thisresearch revealed that most of the organoleptic qualities had low genotypic and phenotypic variations.Fragrance/aroma, flavor, aftertaste, acidity, body, uniformity, balance, sweetness, overall and total scoreshowed low heritability and low genetic advance.
📌 3 Key Takeaways
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Objective & Hypothesis:Beverage quality of coffee is the most important for consumers.
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Key Findings & Data:The organoleptic quality of 28 genotypes was analyzed.
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Conclusion & Impact:Thisresearch revealed that most of the organoleptic qualities had low genotypic and phenotypic variations.Fragrance/aroma, flavor, aftertaste, acidity, body, uniformity, balance, sweetness, overall and total scoreshowed low heritability and low genetic advance.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
Beverage quality of coffee is the most important for consumers. The objective of this research was todetermine the genotypic and phenotypic variability of Arabica coffee (Coffea arabica L.). Nesteddesign with three factors was used. The organoleptic quality of 28 genotypes was analyzed. Thisresearch revealed that most of the organoleptic qualities had low genotypic and phenotypic variations.Fragrance/aroma, flavor, aftertaste, acidity, body, uniformity, balance, sweetness, overall and total scoreshowed low heritability and low genetic advance.
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Cite This Article
MALAU, S., SIAGIAN, A., SIRAIT, B., AMBARITA, H., SIHOTANG, M. R., SIMANJUNTAK, R., NAIBAHO, B., PANDIANGAN, S. (2022). Variability of organoleptic quality of genotypes of Arabica coffee. Anadolu Tarım Bilimleri Dergisi, Cilt: 33 - Sayı: 3, 241–245. https://ajindex.com/articles/437934
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