Coffee production, quality and chemistry

873 Pages·2019·38.031 MB·English

by  Farah, Adriana

Coffee
Production, Quality and Chemistry
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Coffee
Production, Quality and Chemistry
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17 Edited by
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3 Adriana Farah
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oi: Email: [email protected]
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10. Print ISBN: 978-1-78262-004-4
doi: Two-volume set print ISBN: 978-1-78262-106-5
g | PDF ISBN: 978-1-78262-243-7
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c. EPUB ISBN: 978-1-78801-658-2
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ub A catalogue record for this book is available from the British Library
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ps:// © The Royal Society of Chemistry 2019
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2 Apart from fair dealing for the purposes of research for non-commercial purposes or for
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ar private study, criticism or review, as permitted under the Copyright, Designs and Patents
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an Act 1988 and the Copyright and Related Rights Regulations 2003, this publication may
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1 not be reproduced, stored or transmitted, in any form or by any means, without the prior
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on permission in writing of The Royal Society of Chemistry or the copyright owner, or in
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43 Preface
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10. Since coffee started its Journey from Africa through the world more than
doi: thousand years ago so much knowledge has evolved around it. The unveil-
g | ing of its chemical composition, the development of new agricultural and
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c. industrial technologies, the study of its physiological effects and so forth
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bs.r came to reveal coffee's enormous hidden potential both for flavor and
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9 These books are far from containing all that is known about coffee, which
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2 would be an impossible task, but they contains a good compilation of the
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ar most important technological and scientific data produced to date involv-
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an ing production, chemistry, quality and health implications. The handpicked
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11 authors are experienced scientists in their respective fields, with their post
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o graduate students, and industry/market professionals. I would like to take
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he the opportunity to thank all of them immensely for their precious contribu-
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bli tion to making good quality scientific and technical knowledge available to
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academics and the general public. We tried to deliver this complex knowl-
edge in a way that anyone can understand or at least have a good idea of the
coffee world.
Adriana Farah

Coffee: Production, Quality and Chemistry
Edited by Adriana Farah
© The Royal Society of Chemistry 2019
Published by the Royal Society of Chemistry, www.rsc.org
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43 Contents
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39/ Coffee: Production, Quality and Chemistry
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oi: Part I: Coffee Production
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sc. Chapter 1 Introduction to Coffee Plant and Genetics 3
bs.r Thiago Ferreira, Joel Shuler, Rubens Guimarães
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s:// and Adriana Farah
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n 1.1 Introduction 3
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19 1.2 The Genus Coffea 4
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ar Coffea in Africa 6
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1 1.4.1 Root System 10
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d o 1.4.2 Orthotropic and Plagiotropic Branches 12
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1.4.5 The Fruit 17
Acknowledgements 22
References 22
Chapter 2 Coffee Growing and Post-harvest Processing 26
Rubens José Guimarães, Flávio Meira Borém, Joel Shuler,
Adriana Farah and João Carlos Peres Romero
2.1 Introduction 26
2.2 Adaptation and Improvements of the Main
Commercial Species 27

Coffee: Production, Quality and Chemistry
Edited by Adriana Farah
© The Royal Society of Chemistry 2019
Published by the Royal Society of Chemistry, www.rsc.org
vii
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viii Contents
2.3 The Basics of Coffee Plant Growth 28
2.4 Coffee Plant Propagation Techniques 31
2.5 Planting the Coffee Crop 39
2.6 Crop Management 45
7 2.7 Coffee Cultivation in Agroforestry Systems 50
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2 2.10 Pests, Diseases, and Nematodes in
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2 Coffee Cultivation 56
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1 2.10.1 Identification of Signs and
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9 Symptoms in Plants for Accurate
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c. 2.11 Coffee Harvesting: Manual Selective, Manual
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ps:// 2.11.2 Manual Strip Picking 66
htt 2.11.3 Mechanized Harvesting 66
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1 2.12.3 The Wet Processing Method 76
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References 83
Chapter 3 Breeding Strategies 89
Oliveiro Guerreiro-Filho and Mirian Perez Maluf
3.1 Introduction: Coffea Species 89
3.2 Biological Aspects of Coffea arabica and
Coffea canephora 90
3.3 Genetics Aspects Associated with Fruit
Development and Cup Quality 91
3.4 The Importance of Germoplasm Collections 92
3.4.1 Natural Genetic Variability of Coffee
Fruits and Seeds 93
3.4.2 Use of Natural Genetic Resources in
Breeding for Quality 93
3.4.3 Naturally Caffeine-free Mutant – a
Success Case of Wild-type Resource Use 95
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Contents ix
3.4.4 Selection of High-Oil Plants 95
3.4.5 Genetic Diversity for Fat Components 96
References 97
7 Chapter 4 Coffee Plant Biochemistry 100
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2 4.2 Carbohydrate Metabolism in Coffee 101
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ps:// 4.4.5 Occurrence of Caffeine in Coffea Plants 122
htt 4.4.6 Physiological Aspects of Caffeine
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Nicotinic Acid 134
4.5.5 Metabolism of Trigonelline in Coffea
Plants 134
4.5.6 Occurrence of Trigonelline in Coffea
Plants 135
4.5.7 Physiological Aspects of Trigonelline
Metabolism in Coffea Plants 135
4.5.8 In Planta Function of Trigonelline in
Coffea Plants 139
4.6 Biosynthesis of Chlorogenic Acids 139
4.6.1 Biosynthetic Pathways of Chlorogenic
Acids 141
4.6.2 Enzymes Involved in the Caffeoylquinic
Acids Biosynthesis in Coffea Plants 143
4.6.3 Shikimic Acid Pathway in Plants 145
4.6.4 Metabolism of Chlorogenic Acids in
Coffea Plants 147
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4.6.5 Occurrence of Chlorogenic Acids in
Coffea Plants 147
4.6.6 Physiological Aspects of Chlorogenic
Acid Biosynthesis in Coffea Plants 150
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9 Chapter 5 Mineral Nutrition and Fertilization 163
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03 H. E. P. Martinez, J. C. L. Neves, V. H. Alvarez V.
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c. 5.2 Nutrient Accumulation and Exportation 164
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htt Beneficial and Toxic Elements: Their
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5.5.2 Diagnosis Based on Tissue Analysis 179
5.6 Soil Requirements for Coffee Plant 191
5.6.1 Physical Characteristics 191
5.6.2 Chemical Characteristics 192
5.7 Liming 194
5.8 Gypsum Use 195
5.9 Fertilization 196
5.9.1 Crop Settlement 196
5.9.2 Crop Formation 196
5.9.3 Crop Production 197
5.9.4 Fertilization with Micronutrients 197
References 199
Chapter 6 Coffee Grading and Marketing 202
Carlos Henrique Jorge Brando
6.1 Introduction 202
6.2 Cleaning 203