Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions

By P. Vaast, B. Bertrand, J. Perriot, B. Guyot, M. Génard. 2006

437 citations recorded by the source corpus.

Subfields: Forestry, Horticulture, Pharmacology

View Paper: https://www.semanticscholar.org/paper/f00aeddde78b7a2af2c08b0a10506942f843ed96

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Horticulture

1. R. D. Castro
2. G. Schroth
3. P. Marraccini
4. F. Damatta

In Pharmacology

1. R. Barros
2. C. Ronchi
3. M. Maestri
4. R. D. Castro
5. P. Marraccini
6. F. Damatta

Citations in the corpus

• Climate change adaptation, mitigation and livelihood benefits in coffee production: where are the synergies? (2014, background): “The coffee plant is highly sensitive to climate with respect to productivity and quality (DaMatta 2004; Vaast et al. 2006; Läderach et al. 2011a).”
• Ecophysiology of coffee growth and production (2007, background): “Also, shade may positively affect bean size and composition as well as beverage quality (lesser bitterness and astringency) by delaying and synchronizing berry flesh ripening (Muschler, 2001; Vaast et al., 2006).”
• Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee (2016, background): “…temperatures recurring in higher altitudes, associated with physiological events such as longer periods of beans filling, are reported in the literature and provide evidence to explain the differences found in the chemical variables (Fagan et al., 2011; Geromel et al., 2008; Vaast et al., 2006).”
• Ecosystem services by birds and bees to coffee in a changing climate: A review of coffee berry borer control and pollination (2019, background): “Higher temperatures also result in faster and shorter ripening of the berries which translates into poorer bean quality (Vaast et al., 2006; dos Santos et al., 2015).”
• Genetics of coffee quality (2006, background): “Indeed it was found that tree age, location of the fruits within the tree, and fruits-to-leaves ratio had a strong influence on the chemical content of green beans (Bertrand, 2002; Vaast et al., 2006).”
• The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality (2019, background): “[8] have reported that various physiological changes occur in grains during fermentation, such as decreases in water content and simple sugars and the development of aroma and flavour precursors.”
• Effects of Inga densiflora on the microclimate of coffee (Coffea arabica L.) and overall biomass under optimal growing conditions in Costa Rica (2010, background): “Furthermore, this reduction can be financially compensated by the premium paid for improved quality (i.e., larger bean size and higher cup quality) as demonstrated in suboptimal and optimal conditions of Central America (Guyot et al. 1996; Vaast et al. 2005a, 2006).”
• Shaded Coffee and Cocoa : Double Dividend for Biodiversity and Small-scale Farmers (2017, background): “The price of shade-produced coffee or cocoa can be potentially higher due to increased quality and therefore suitability for specialty markets (Muschler, 2001; Vaast et al., 2006) as well as price premiums from environmental certification schemes.”
• Cytology, biochemistry and molecular changes during coffee fruit development (2006, background): “…maintenance of high hexose to sucrose ratio for a longer period in the shade plant, favoring cell division and elongation in young perisperm and endosperm tissues, this could explain the larger bean size observed for coffee plants cultivated under this condition (Muschler, 2001; Vaast et al, 2006).”
• The influence of shade trees on coffee quality in small holder coffee agroforestry systems in Southern Colombia (2009, background): “Vaast et al. (2006) and Guyot et al. (1996) found similar positive effects of shade and altitude on bean size.”
• A Review of Ecosystem Services, Farmer Livelihoods, and Value Chains in Shade Coffee Agroecosystems (2011, background): “Drought resistant varieties, irrigation, and shade cover are all useful practices that can be implemented; shade cover can decrease average temperatures by up to 4°C (Vaast et al. 2006).”