Evaluation of productivity, physical and sensory quality of coffee (Coffea arabica L.), beans in coffee trees grafted on CRUO, Huatusco, Veracruz

Reyes González, F.; Escamilla-Prado, Esteban; Pérez-Portilla, Emiliano; Almaguer-Vargas, Gustavo; Curiel-Rodríguez, Arturo; Hernández-Gómez, J. A.

doi:10.5154/r.rga.2016.56.006

ISSN e:2007-4034 / ISSN print: 2007-4034

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Evaluation of productivity, physical and sensory quality of coffee (Coffea arabica L.), beans in coffee trees grafted on CRUO, Huatusco, Veracruz

Evaluación de productividad, calidad física y sensorial del grano del café (Coffea arabica L.), en cafetos injertados en el CRUO, Huatusco, Veracruz

F. Reyes González; Esteban Escamilla-Prado; Emiliano Pérez-Portilla; Gustavo Almaguer-Vargas; Arturo Curiel-Rodríguez; J. A. Hernández-Gómez

Keywords: aroma, acidity, Coffea canephora P., nematodes, technology transfer.

10.5154/r.rga.2016.56.006

Received: -
Accepted: -
Available online: 2016-08-15
Pages:45-53

Abstract Highlights

This research evaluated the effect of two coffee propagation methods, by ungrafted rootstock and grafting, on agronomic, bean and cup quality. C. arabica is grafted onto the rootstock of C. canephora in order to tolerate nematode infestation, since the latter has a better root system than the former. The research results indicate that in comparing the two propagation methods, in terms of the average coffee bean production per plant, the ungrafted rootstock approach was better; in the diagnosis of the structure of production, the ungrafted rootstock method presented a higher percentage of physical faults than grafting; for bean and cup quality there were differences and the ungrafted rootstock propagation method was better than the grafting one; in aromatic descriptors most varieties differed as a result of the propagation method. Therefore, the propagation methods affected the agronomic, bean and cup qualities of coffee.

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