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. 2023 Jul;103(9):4692-4703.
doi: 10.1002/jsfa.12544. Epub 2023 Mar 31.

Genetic-environment interactions and climatic variables effect on bean physical characteristics and chemical composition of Coffea arabica

Thuan Sarzynski  1   2   3 , Benoît Bertrand  1   2 , Clément Rigal  4   5   6 , Pierre Marraccini  1   2   7 , Philippe Vaast  6   8 , Frédéric Georget  1   2 , Claudine Campa  2   9 , Cécile Abdallah  2   9 , Chang Thi Quynh Nguyen  3 , Hung Phi Nguyen  3 , Hai Thi Thanh Nguyen  3   10 , Quyen Luu Ngoc  10 , Giang Khong Ngan  7 , Thang Vu Viet  11 , Luciano Navarini  12 , Valentina Lonzarich  12 , Laurent Bossolasco  13 , Hervé Etienne  1   2
Affiliations

Genetic-environment interactions and climatic variables effect on bean physical characteristics and chemical composition of Coffea arabica

Thuan Sarzynski et al. J Sci Food Agric. 2023 Jul.

Abstract

Background: The effects of the environment and genotype in the coffee bean chemical composition were studied using nine trials covering an altitudinal gradient [600-1100 m above sea level (a.s.l.)] with three genotypes of Coffea arabica in the northwest mountainous region of Vietnam. The impacts of the climatic conditions on bean physical characteristics and chemical composition were assessed.

Results: We showed that the environment had a significant effect on the bean density and on all bean chemical compounds. The environment effect was stronger than the genotype and genotype-environment interaction effects for cafestol, kahweol, arachidic (C20:0), behenic acid (C22:0), 2,3-butanediol, 2-methyl-2-buten-1-ol, benzaldehyde, benzene ethanol, butyrolactone, decane, dodecane, ethanol, pentanoic acid, and phenylacetaldehyde bean content. A 2 °C increase in temperature had more influence on bean chemical compounds than a 100 mm increase in soil water content. Temperature was positively correlated with lipids and volatile compounds. With an innovative method using iterative moving averages, we showed that correlation of temperature, vapour pressure deficit (VPD) and rainfall with lipids and volatiles was higher between the 10th and 20th weeks after flowering highlighting this period as crucial for the synthesis of these chemicals. Genotype specific responses were evidenced and could be considered in future breeding programmes to maintain coffee beverage quality in the midst of climate change.

Conclusion: This first study of the effect of the genotype-environment interactions on chemical compounds enhances our understanding of the sensitivity of coffee quality to genotype environment interactions during bean development. This work addresses the growing concern of the effect of climate change on speciality crops and more specifically coffee. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Keywords: bean chemical content; climate change; coffee; genetic-environment interactions.

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