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 Maddede Bu Makale
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Amaç & Hipotez:Beverage quality of coffee is the most important for consumers.
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Temel Bulgular & Veri:The organoleptic quality of 28 genotypes was analyzed.
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Sonuç & Katkı: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.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri
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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Bu Makaleye Atıf Yap
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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Breeding field crops. AVI Publ. Co., Inc. Westport. 724p. Quinn, G.P., Keough, M.J., 2002. Experimental design and data analysis for biologists. Cambridge Univ. Press, NY. 537p. SCAA. 2009. Specialty Coffee Association of America Cupping Protocols (Revised: November 21, 2009). Available at https://www.scaa.org/PDF/PR%20- %20CUPPING%20 PROTOCOLS%20V.21NOV2009A.pdf Sobreira, F.M., Oliveira, A.C.B.D., Pereira, A.A., Guarçoni, M.G., Sakiyama, N.S., 2016. Divergence among Arabica coffee genotypes for sensory quality. AJCS 10(10):1442-1448. DOI: 10.21475/ajcs.2016.10.10.p7430 Tessema, A., Alamerew, S., Kufa, T., Garedew, W., 2011. Variability and a