The Characterization and Quality of 14 Accessions of Robusta Coffee

To produce superior varieties, gene sources of high diversity are needed. The study was intended to reveal the diversity of qualitative and quantitative characters and the quality of Robusta coffee germplasm. The study conducted at Pakuwon Experimental Garden, Sukabumi Indonesia, used 14 accessions...

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Autores principales:	Martono Budi, Purwanto Eko Heri
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2021
Materias:	Environmental sciences GE1-350
Acceso en línea:	https://doaj.org/article/8b5e206ef1cd485da4066897f7fa5f3b
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spelling	oai:doaj.org-article:8b5e206ef1cd485da4066897f7fa5f3b2021-11-08T15:19:30ZThe Characterization and Quality of 14 Accessions of Robusta Coffee2267-124210.1051/e3sconf/202131603021https://doaj.org/article/8b5e206ef1cd485da4066897f7fa5f3b2021-01-01T00:00:00Zhttps://www.e3s-conferences.org/articles/e3sconf/pdf/2021/92/e3sconf_iconard2021_03021.pdfhttps://doaj.org/toc/2267-1242To produce superior varieties, gene sources of high diversity are needed. The study was intended to reveal the diversity of qualitative and quantitative characters and the quality of Robusta coffee germplasm. The study conducted at Pakuwon Experimental Garden, Sukabumi Indonesia, used 14 accessions of Robusta coffee grown by a single stem system. The observed characteristics were qualitative and quantitative characteristics, caffeine content, and cup quality. The data were analyzed descriptively and grouped by cluster analysis using the PBSTAT program. The results revealed variations in the angle of insertion of primary branches, stipule shape, immature leaf color, leaf shape, leaf apex shape, young shoot color, mature leaf color, ripe fruit color, and fruit shape. The number of bunches/branch is the characteristic of the highest variation coefficient. Eleven accessions had cupping scores between 80 and 86 with a caffeine content of 1.39 - 2.06%. The accession B4-17-1 had the lowest yield, but its final cupping test score was the highest. At the dissimilarity coefficient of 0.25, 14 accessions of Robusta coffee are divided into two large groups, while at the dissimilarity coefficient of 0.15 they consist of four groups.Martono BudiPurwanto Eko HeriEDP SciencesarticleEnvironmental sciencesGE1-350ENFRE3S Web of Conferences, Vol 316, p 03021 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	Environmental sciences GE1-350
spellingShingle	Environmental sciences GE1-350 Martono Budi Purwanto Eko Heri The Characterization and Quality of 14 Accessions of Robusta Coffee
description	To produce superior varieties, gene sources of high diversity are needed. The study was intended to reveal the diversity of qualitative and quantitative characters and the quality of Robusta coffee germplasm. The study conducted at Pakuwon Experimental Garden, Sukabumi Indonesia, used 14 accessions of Robusta coffee grown by a single stem system. The observed characteristics were qualitative and quantitative characteristics, caffeine content, and cup quality. The data were analyzed descriptively and grouped by cluster analysis using the PBSTAT program. The results revealed variations in the angle of insertion of primary branches, stipule shape, immature leaf color, leaf shape, leaf apex shape, young shoot color, mature leaf color, ripe fruit color, and fruit shape. The number of bunches/branch is the characteristic of the highest variation coefficient. Eleven accessions had cupping scores between 80 and 86 with a caffeine content of 1.39 - 2.06%. The accession B4-17-1 had the lowest yield, but its final cupping test score was the highest. At the dissimilarity coefficient of 0.25, 14 accessions of Robusta coffee are divided into two large groups, while at the dissimilarity coefficient of 0.15 they consist of four groups.
format	article
author	Martono Budi Purwanto Eko Heri
author_facet	Martono Budi Purwanto Eko Heri
author_sort	Martono Budi
title	The Characterization and Quality of 14 Accessions of Robusta Coffee
title_short	The Characterization and Quality of 14 Accessions of Robusta Coffee
title_full	The Characterization and Quality of 14 Accessions of Robusta Coffee
title_fullStr	The Characterization and Quality of 14 Accessions of Robusta Coffee
title_full_unstemmed	The Characterization and Quality of 14 Accessions of Robusta Coffee
title_sort	characterization and quality of 14 accessions of robusta coffee
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/8b5e206ef1cd485da4066897f7fa5f3b
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The Characterization and Quality of 14 Accessions of Robusta Coffee

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