Achieving sustainable cultivation of coffee : breeding and quality traits / edited by Dr Philippe Lashermes, Institut de Recherche pour le Développement (IRD), France.

Format:

Book

Contributor:

Lashermes, Philippe, editor.

Series:

Burleigh Dodds series in agricultural science ; Number 39.

Burleigh Dodds Series in Agricultural Science ; Number 39

Language:

English

Subjects (All):

Coffee.

Coffee--Growth.

Coffee--Breeding.

Coffee--Sustainable development.

Physical Description:

1 online resource (xviii, 392 pages) : illustrations, maps.

Edition:

1st ed.

Place of Publication:

Cambridge, England : Burleigh Dodds, Science Publishing, 2017.

Summary:

Coffee is one of the most widely-traded commodities in the world. This volume summarises research addressing key challenges in coffee cultivation, including genetic diversity and breeding improved varieties. Other chapters discuss how to measure and improve quality traits.

Contents:

Cover-Page

Halftitle

Series

Title

Copyright

Contents

Series list

Introduction

Part 1 Plant physiology and breeding

1 Diversity and genome evolution in coffee

1 Introduction

2 Coffee diversity

3 Reproduction biology

4 Genome organization and evolution

5 Arabica origin and diversification

6 Future trends and conclusion

7 Where to look for further information

8 References

2 Coffee tree growth and environmental acclimation

2 The coffee tree at work: root growth, shoot growth and flowering

3 The coffee tree at work: fruiting and competition between vegetative and reproductive growth

4 Acclimation to environmental factors: irradiance

5 Acclimation to environmental factors: water

6 Acclimation to environmental factors: temperature

7 Conclusions

8 Where to look for further information

9 Abbreviations

10 References

3 Environmental and genetic effects on coffee seed biochemical composition and quality

2 Seed chemical composition and coffee quality

3 Biosynthetic genes and metabolic pathways

4 Genetic variation for seed chemical composition

5 Chemometric discrimination of Arabica and Robusta

6 Environmental effects

7 Environmental influence on transcriptional regulations

8 Chemometrics for coffee origin authentication

9 Case study: coffee Bourbon Pointu of La Réunion Island

10 Future trends and conclusion

11 Where to look for further information

12 References

4 Ensuring the genetic diversity of coffee

2 Coffee genetic resources

3 Case study: conservation of wild Coffea spp. in Madagascar

4 Future trends and conclusion

5 Where to look for further information

6 References

5 Developing varieties of Arabica coffee

2 Genetic resources.

3 Breeding strategies

4 Major Arabica coffee-breeding programmes

5 Preconditions to successful next-generation cultivars of Arabica coffee: genetic variation and resistance to diseases and pests

6 Preconditions to successful next-generation cultivars of Arabica coffee: further issues

6 Developing varieties of Robusta coffee

2 Coffee species and their commercial development

3 Growth habits and agronomical characteristics of Robusta coffee

4 Breeding behaviour of C. canephora

5 Genetic resources and diversity of C. canephora

6 Cultivation of C. canephora: historical perspective

7 Genetic structure of base populations and phenotypic variability

8 Development of improved varieties in Robusta: initial efforts

9 Breeding methods followed and Robusta varieties developed

10 Limiting factors to sustained breeding initiatives

11 Breeding priorities: a rapidly-changing situation

12 Developing new varieties of Robusta: scope, limitations and pragmatic strategies

13 Future trends and conclusion

14 Where to look for further information

15 Acknowledgements

16 References

7 Developments in molecular breeding techniques in Robusta coffee

2 Molecular markers

3 Genetic diversity

4 Candidate genes and QTLs

5 Molecular breeding

8 Breeding caffeine-free coffee beans

2 Caffeine levels among coffee species

3 Low- and non-caffeine coffee varieties: production and characteristics

4 Challenges of large-scale cultivation

5 Summary and future trends

6 Where to look for further information

7 Acknowledgements

8 References.

9 Disseminating improved coffee varieties for sustainable production

2 General strategy for validation of varieties

3 Physiological and organizational constraints

4 Statistical methods for multi-location and farmer trials

5 Case studies

6 Propagation methods

7 Legal aspects

8 Conclusion

9 Future trends

10 Where to look for further information

11 References

Part 2 Quality traits

10 Chemical composition of coffee beans: an overview

2 Overall composition of green coffee

3 Roasting and the associated transformations

4 Chlorogenic acids in green coffee beans

5 Chlorogenic acids in roasted coffee beans, instant coffee and beverage

6 Caffeine

7 Trigonelline

8 Diterpenes

9 Melanoidins

10 Production of volatiles

11 Conclusion and future trends

12 Where to look for further information

13 References

11 Bioactive compounds in coffee beans with beneficial health properties

2 Health benefits of caffeine

3 Health benefits of phenolics

4 Coffee Maillard reaction products

5 Health benefits of trigonelline

6 Health benefits of cafestol and kahweol

7 Clinical studies of effects of coffee consumption on human health

8 Conclusion and future trends

9 References

12 Beneficial compounds from coffee leaves

2 Characterization of leaf metabolites in cultivated coffee plants

3 Beneficial compounds for coffee plants

4 Beneficial compounds for humans

5 Case study: Wize Monkey

6 Conclusion

7 Future trends

13 Nutritional and health effects of coffee

2 Nutrients and bioactive compounds of coffee

3 Main benefi cial health effects of coffee

4 Potential side effects of coffee drinking

5 Final considerations.

6 Acknowledgements

14 Advances in research on coffee flavour compounds

2 Chemical composition of green coffee beans

3 The roasting process

4 Chemical composition of roasted coffee

5 Brewing and incidental constituents of coffee

6 Coffee processing and its impact on aroma profile

7 Determination of key volatile aroma compounds in coffee

8 Conclusions

15 Harmful compounds in coffee

2 Pesticide residues

3 Ochratoxin A

4 Polycyclic aromatic hydrocarbons

5 Acrylamide

7 References

16 Flavour as the common thread for coffee quality along the value chain

2 The evolution of cupping over the last 15 years

3 The SCAA cupping protocol

4 Cupping as a tool for quality-based decisions

5 Other meaningful quality parameters in coffee processing

17 Metabolomics as a powerful tool for coffee authentication

2 Quality and authenticity evaluation of food and agricultural products

3 The power of metabolomics for discriminating food products

4 The metabolomics approach for coffee authentication

5 Case study: applying GC/MS- and GC/FID-based metabolomics to authenticate Asian palm civet coffee

18 Life cycle analysis and the carbon footprint of coffee value chains

2 Life cycle analysis

3 Valuing coffee quality and sustainability

4 Coffee value chain carbon footprint performance

5 Using carbon footprint performances to upgrade coffee value chains

6 Case study: green coffee in Haiti

7 Carbon footprint and green labelling

8 Conclusion.

9 Where to look for further information

Index.

Notes:

Includes bibliographical references and index.

Description based on print version record.

Description based on publisher supplied metadata and other sources.

ISBN:

1-78676-154-8

OCLC:

1038483087