Review on Genetic, Environment and Their Interaction (G x E) for Stability of Coffee Quality

Abstract

Coffee (Coffea arabica L.) is a highly valuable export commodity in the world. More than 50 developing countries, 25 of them in Africa. The labor intensive tree crop also provides much employment in rural areas. However, international market has always been fluctuating affected mainly by Genetic, environment and its’ interaction. Diversity of coffee quality due to G x E, result from influences on the biochemical components of the coffee bean accumulated during seed development. Assessment of coffee quality is usually focused on factors that influence utilization of the final product with consumer preferences being assessed in three primary ways: physical (e.g. bean size), sensorial (cup quality) and chemical analysis. Previous studies on coffee have shown that there is a differential response of quality when grown under different conditions and environments. Nevertheless, further research is important with understanding of coffee metabolism, different genotypes or environment impacts on coffee metabolism and how gene, environment and their interaction affects coffee quality.

DOI: 10.7176/JBAH/9-21-04

Publication date: November 30^th 2019