Li Rongmei, Cheng Jinhuan, Liu Xiaogang, Wang Zhihui, Li Huiyong, Guo Jinjin, Wang Haidong, Cui Ningbo, Zhao Lu
Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, China.
Tropical and Subtropical Economic Crops Institute, Yunnan Academy of Agricultural Sciences, Baoshan, China.
Front Plant Sci. 2023 Jun 2;14:1148616. doi: 10.3389/fpls.2023.1148616. eCollection 2023.
How to improve and regulate coffee bean yield and quality through split fertilization in the whole life cycle of coffee is still unclear and deserves further study. A field experiment of 5-year-old Arabica coffee trees was conducted for 2 consecutive years from 2020 to 2022. The fertilizer (750 kg ha year, N-PO-KO:20%-20%-20%) was split in three times at early flowering (FL), the berry expansion (BE), and the berry ripening (BR). Taking equal fertilization throughout the growth cycle (FLBEBR) as the control check, variable fertilizations including FLBEBR, FLBEBR, FLBEBR, FLBEBR, FLBEBR, and FLBEBR. Leaf net photosynthetic rate ( ), stomatal conductance ( ), transpiration rate ( ), leaf water use efficiency (LWUE), carboxylation efficiency (CE), partial factor productivity of fertilizer (PFP), bean yield, crop water use efficiency (WUE), bean nutrients, volatile compounds and cup quality, and the correlation of nutrients with volatile compounds and cup quality was evaluated. FLBEBR had the maximum and , followed by FLBEBR. The highest dry bean yield and WUE were obtained from FLBEBR, which increased by 8.86% and 8.47% compared with FLBEBR in two-year average. The ash, total sugar, fat, protein, caffeine and chlorogenic acid in FLBEBR were 6.47%, 9.48%, 3.60%, 14.02%, 4.85% and 15.42% higher than FLBEBR. Cluster analysis indicated FLBEBR, FLBEBR, FLBEBR and FLBEBR under medium roasted degree increased pyrazines, esters, ketones and furans, FLBEBR and FLBEBR under dark roasted degree increased ketones and furans. The aroma, flavor, acidity and overall score of medium roasted coffee were higher than dark roasted coffee, while the body score of dark roasted coffee was higher than medium roasted coffee. The nutrient contents were correlated with the volatile compounds and cup quality. TOPSIS indicated that FLBEBR was the optimal fertilization mode in the xerothermic regions. The obtained optimum fertilization mode can provide a scientific basis for coffee fertilization optimization and management.
如何通过咖啡全生命周期的分期施肥来提高和调控咖啡豆产量及品质尚不清楚，值得进一步研究。对5年生阿拉比卡咖啡树进行了田间试验，从2020年至2022年连续进行了两年。肥料（750千克/公顷·年，N-P₂O₅-K₂O：20%-20%-20%）在初花期（FL）、浆果膨大期（BE）和浆果成熟期（BR）分三次施用。以整个生长周期等量施肥（FLBEBR）作为对照，设置了不同的施肥处理，包括FLBEBR、FLBEBR、FLBEBR、FLBEBR、FLBEBR和FLBEBR。测定了叶片净光合速率（ ）、气孔导度（ ）、蒸腾速率（ ）、叶片水分利用效率（LWUE）、羧化效率（CE）、肥料偏生产力（PFP）、咖啡豆产量、作物水分利用效率（WUE）、咖啡豆养分、挥发性化合物和杯测品质，以及养分与挥发性化合物和杯测品质的相关性。FLBEBR处理的 和 最大，其次是FLBEBR。FLBEBR处理获得了最高的干豆产量和WUE，两年平均较FLBEBR分别提高了8.86%和8.47%。FLBEBR处理的咖啡豆灰分、总糖、脂肪、蛋白质、咖啡因和绿原酸含量分别比FLBEBR高6.47%、9.48%、3.60%、14.02%、4.85%和15.42%。聚类分析表明，中度烘焙度下的FLBEBR、FLBEBR、FLBEBR和FLBEBR处理增加了吡嗪类、酯类、酮类和呋喃类化合物；深度烘焙度下的FLBEBR和FLBEBR处理增加了酮类和呋喃类化合物。中度烘焙咖啡的香气、风味、酸度和总体评分高于深度烘焙咖啡，而深度烘焙咖啡的醇厚度评分高于中度烘焙咖啡。养分含量与挥发性化合物和杯测品质相关。TOPSIS法表明，FLBEBR是干热地区的最佳施肥模式。所得的最佳施肥模式可为咖啡施肥优化和管理提供科学依据。
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