Phenotypic and genotypic correlation among taste attributes and weight of green bean in Arabica coffee (Coffea arabica L.)

Abstract

The coffee taste may primarily affect consumers in choosing coffee to drink. Information on phenotypic and genetic correlation of taste attributes of Arabica coffee is still lacking. The objective of this research was to determine the phenotypic and genotypic correlation among taste attributes and green bean weight of Arabica coffee. In this study, Nested design was used. The taste attributes and green bean weight of 28 genotypes of Arabica coffee growing in North Sumatra Province was analysed. In this research, it is hypothesized that taste attributes and green bean weight have significant phenotypic and genotypic correlation one another. The research result showed that total score performed significant genotypic correlation with fragrance, flavour, aftertaste, acidity, body and overall, respectively. Selection for aftertaste might be the first priority to get higher total score (rG = 0.953∗∗). Sweetness had significant genetic correlation with green bean weight (rG = 0.420∗). Total score of the taste attributes showed the highest phenotypic correlation with acidity (rP = 0.862∗∗). Weight of green bean could not be used as selection parameter for better taste because no taste attribute did show phenotypic correlation with green bean weight. Breeding for taste quality through hybridization could be necessary in future research.