Bertrand Benoit, Vaast Philippe, Alpizar Edgardo, Etienne Hervé, Davrieux Fabrice, Charmetant Pierre
Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR DGPC, TA80/PS3, 34398 Montpellier, Cedex 5, France.
Tree Physiol. 2006 Sep;26(9):1239-48. doi: 10.1093/treephys/26.9.1239.
For buyers of Arabica coffee (Coffea arabica L.) in Central America, elevation and variety are important indicators of quality. We compared coffee produced by three types of varieties established in various trials at elevations ranging from 700-1600 m in three countries (El Salvador, Costa Rica and Honduras). Arabica hybrids resulting from crosses of Sudanese-Ethiopian origins with either traditional varieties or with introgressed lines derived from the hybrid of Timor (C. arabica x Coffea canephora Pierre ex Froehn) were compared with traditional cultivars (TC). Effects of elevation and variety on bean biochemical composition (caffeine, chlorogenic acid, trigonelline, fat and sucrose) were evaluated by predictive models based on calibration of near-infrared (NIR) spectra and by chemometric analysis of the global NIR spectrum. Beverage quality tests were performed by a panel of ten professional cup-tasters. Experiment 1 was carried out on the slopes of the Poas volcano (Costa Rica) with the traditional cultivar 'Caturra'. Experiment 2 compared the three varieties in a network of trials established in three countries of Central America. Significant linear regressions with elevation were observed in Experiment 1 with Caturra and in Experiment 2 for the traditional cultivars, and trends were established relating variation in biochemical compounds and cup quality to elevation. Convergence or divergence of the new hybrids in relation to these trends was observed. For the traditional cultivars, elevation had a significant effect on bean biochemical composition, with chlorogenic acid and fat concentrations increasing with increasing elevation. For the Arabica hybrids, elevation explained little of the variation in chlorogenic acid concentration and none of the variation in fat concentration. Nevertheless, Arabica hybrids had 10-20% higher fat concentrations than the traditional varieties at low elevations and similar fat concentrations at high elevations. The samples could be discriminated according to elevation based on NIR spectra; however, the spectra of the TC varieties were more strongly modified by elevation than the spectra of the hybrids. Nonetheless, this analysis confirmed homeostasis of the hybrids for which bean biochemical composition was less affected by elevation than that of the traditional varieties. The organoleptic evaluation, performed on samples originating from high elevations, showed no significant differences between Arabica hybrids and traditional cultivars. The new hybrid varieties with high beverage quality and productivity potential should act as a catalyst in increasing the economic viability of coffee agroforestry systems being developed in Central America.
对于中美洲的阿拉比卡咖啡（Coffea arabica L.）买家而言，海拔和品种是重要的品质指标。我们比较了在三个国家（萨尔瓦多、哥斯达黎加和洪都拉斯）海拔700 - 1600米的不同试验中种植的三种类型品种所产的咖啡。将源自苏丹 - 埃塞俄比亚的杂交种与传统品种或与帝汶杂交种（C. arabica x Coffea canephora Pierre ex Froehn）的渗入系杂交产生的阿拉比卡杂交种与传统品种（TC）进行了比较。基于近红外（NIR）光谱校准的预测模型以及对整体NIR光谱的化学计量分析，评估了海拔和品种对咖啡豆生化成分（咖啡因、绿原酸、胡芦巴碱、脂肪和蔗糖）的影响。由十名专业咖啡品鉴师组成的小组进行了饮品质量测试。实验1在波阿斯火山（哥斯达黎加）的山坡上使用传统品种“卡杜拉”进行。实验2在中美洲三个国家建立的一系列试验中比较了这三个品种。在实验1中，卡杜拉以及实验2中的传统品种与海拔呈现出显著的线性回归关系，并确定了生化成分变化和杯测质量与海拔之间的关联趋势。观察到了新杂交种相对于这些趋势的趋同或分歧情况。对于传统品种，海拔对咖啡豆生化成分有显著影响，绿原酸和脂肪浓度随海拔升高而增加。对于阿拉比卡杂交种，海拔对绿原酸浓度变化的解释很少，对脂肪浓度变化则毫无解释作用。然而，在低海拔地区，阿拉比卡杂交种的脂肪浓度比传统品种高10 - 20%，在高海拔地区脂肪浓度相似。基于近红外光谱可以根据海拔对样品进行区分；然而，传统品种的光谱比杂交种的光谱受海拔影响更大。尽管如此，该分析证实了杂交种的内稳态，即咖啡豆生化成分受海拔的影响小于传统品种。对源自高海拔地区的样品进行的感官评价表明，阿拉比卡杂交种和传统品种之间没有显著差异。具有高饮品质量和生产潜力的新杂交品种应成为提高中美洲正在发展的咖啡农林业系统经济可行性的催化剂。
