Scientific Publications

EVALUATION OF BEVERAGE QUALITY AND GREEN BEAN PHYSICAL CHARACTERISTICS OF SELECTED ARABICA COFFEE GENOTYPES IN KENYA

AUTHOR: Gichimu B.M. and Omondi C.O.

YEAR OF PUBLICATION: 2010

ABSTRACT:

Knowledge of the effects of environment and genotype by environment (GxE) interaction is important to breeders in making decisions regarding the release of new cultivars. Five Coffee arabica lines coded CR8, CR22, CR23, CR27 and CR30 have been developed by Coffee Research Foundation and are currently being tested for release in various coffee growing zones in Kenya. The objective of this study was to determine the performance of the five advanced breeders lines under varying environment and spacing. Two commercial Arabica cultivars, SL28 and Ruiru 11 were included in the study as check cultivars. The trial was established during the long rain season of March/April 2007 at Kitale in Western Kenya and Meru in Eastern Kenya. The sites were laid out in a Randomized Complete Block Design (RCBD) with ten trees per plot planted at varying spacing of 2M x 1.5M and 2.75M x 2.75M and replicated three times. Growth and yield characters were recorded at the end of first and second year after field establishment. The data was subjected to analysis of variance and effects declared significant at 5% level. Duncans Multiple Range Test (DMRT5%) was used to separate the means. Further analysis were conducted by cluster and principle component analysis. Significant location effect was observed on all parameters but spacing effect was not significant in most of the parameters that were measured.

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EVALUATION OF BEVERAGE QUALITY AND GREEN BEAN PHYSICAL CHARACTERISTICS OF SELECTED ARABICA COFFEE GENOTYPES IN KENYA

AUTHOR: CW. Kathurima, BM. Gichimu, GM. Kenji, SM. Muhoho and R. Boulanger

YEAR OF PUBLICATION: 2009

ABSTRACT:

Physical characteristics of green coffee bean have been reported to affect beverage quality to some extent. The objective of this study was to assess the beverage quality and green bean physical characteristics of forty two arabica coffee genotypes and to determine the relationship between the two attributes. Green bean physical characteristics were assesed through actual measurements, grading and weighing while beverage quality was determined by a panel of seven judges using the prescribed sensory evaluation procedures. Sensory data was used to calculate diversity in beverage quality among genotypes and to construct a dendrogram using the unweighted pair-group method with arithmetic average. Data were also subjected to analysis of variance and differences declared significant at 5% level based on Duncan’s Multiple Range Test. Linear correlation was done to compare the relationship between variables. Cluster analysis results demonstrated 0 - 47% diversity in beverage quality among genotypes. There was close similarity among coffee tasters in ranking various beverage quality characteristics of the cultivars indicating that the panel was reliable in assessment of beverage quality. All sensory variables evaluated were positively and significantly correlated. However, correlations between the sensory variables and green bean physical characteristics were non-significant.