Coffee is still one of Ethiopian’s primary agricultural export crops accounting for more than 25% of export earnings. Arsi coffee is known to produce Harar C coffee quality grade and known for its unique flavor and aroma. Therefore, this study was conducted to determine association among coffee bean quality traits and, the direct and indirect effects of bean quality traits on overall quality of coffee. A total of 56 Arsi coffee accessions and four Hararghe coffee varieties were evaluated for bean physical and organoleptic coffee quality traits using Completely Randomized Design with three replications. The analysis of variance results showed significant variation among Arsi coffee accession for all traits except astringency, bitterness, and odor. The overall coffee quality had positive and significant phenotypic and genotype correlations with aromatic intensity, aromatic quality, acidity, body, flavor, overall standard quality and overall cup quality. These traits also had positive direct effects on overall coffee quality however; aromatic intensity and body exerted negligible negative direct effects at genotypic level whereas aromatic quality had negative direct effect at phenotypic level. All these traits through overall standard quality, and aromatic intensity, aromatic quality and acidity via each other and through body and flavor exerted positive direct effects on overall coffee quality at genotypic level. Thus majority of quality traits could be used for indirect selection of genotypes for overall coffee quality.
Published in | Journal of Food and Nutrition Sciences (Volume 12, Issue 4) |
DOI | 10.11648/j.jfns.20241204.14 |
Page(s) | 196-204 |
Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Cup Quality, Correlation, Path Coefficient Analysis
Acc. no. | Collection area | Woreda | Acc. no. | Collection area | Woreda |
---|---|---|---|---|---|
Ar04/11 | Haro | Gololcha | Ar78/11 | Jinka Dhibu | Gololcha |
Ar08/11 | M/laga Buna | Chole | Ar50/11 | Manya Adare | Chole |
Ar40/11 | M/Warqi Darartu | Gololcha | Ar76/11 | Mine Gora | Gololcha |
Ar56 /11 | Mine Gora | Gololcha | Ar23/11 | M/Oda Adi | Chole |
Ar07/11 | M/laga Buna | Chole | Ar30/11 | Darartu | Chole |
Ar82/11 | Jinka Dhibu | Gololcha | Ar119/11 | Mine Gora | Gololcha |
Ar83/11 | Jinka Dhibu | Gololcha | Ar75/11 | Mine Gora | Gololcha |
Ar10/11 | M/laga Buna | Chole | Ar26/11 | M/Oda Adi | Chole |
Ar57/11 | Mine Gora | Gololcha | Ar72/11 | Mine Gora | Gololcha |
Ar53/11 | Manya Adare | Gololcha | Ar28/11 | M/Oda Adi | Chole |
Ar52/11 | Manya Adare | Chole | Ar74/11 | Mine Gora | Gololcha |
Ar63/11 | Mine Gora | Gololcha | Ar36/11 | M/Warqi Darartu | Chole |
Ar64/11 | Mine Gora | Gololcha | Ar44/11 | Manya Adare | Chole |
Ar65/11 | Mine Gora | Chole | Ar115/11 | Mine Gora | Gololcha |
Ar77/11 | Mine Gora | Gololcha | Ar46/11 | Manya Adare | Chole |
Ar87/11 | Jinka Dhibu | Chole | Ar33/11 | M/Warqi Darartu | Chole |
Ar88/11 | Jinka Dhibu | Gololcha | Ar118/11 | Mine Gora | Gololcha |
Ar15/11 | M/laga Buna | Chole | Ar47/11 | Manya Adare | Chole |
Ar18/11 | M/laga Buna | Gololcha | Ar69/11 | Mine Gora | Gololcha |
Ar19 /11 | M/laga Buna | Chole | Ar106/11 | Geda Seka | Chole |
Ar03/11 | Jeda Saqa | Chole | Ar102/11 | Geda Seka | Chole |
Ar84/11 | Jinka Dhibu | Gololcha | Ar95/11 | Geda Seka | Gololcha |
Ar38/11 | Darartu | Chole | Ar12/11 | M/laga Buna | Gololcha |
Ar101/11 | Geda Seka | Gololcha | Ar100/11 | Geda Seka | Gololcha |
Ar11/11 | M/laga Buna | Chole | Ar34/11 | Darartu | Chole |
Ar93/11 | Geda Seka | Gololcha | Ar103/11 | Geda Seka | Gololcha |
Ar21/11 | M/Oda Adi | Chole | Arusa | ||
Ar66/11 | Mine Gora | Gololcha | Mocha | Standard checks | |
Ar37/11 | M/Warqi Darartu | Chole | Mechara-1 | ||
Ar02/11 | Jeda Saqa | Chole | Bultum |
Parameters | Scale | Description of each scale | |||||
---|---|---|---|---|---|---|---|
0 | 1 | 2 | 3 | 4 | 5 | ||
Aromatic intensity | 0-5 | Nil | V. light | Light | Medium | Strong | V. strong |
Aromatic quality | 0-5 | Nil | V. light | Light | Medium | Strong | V. strong |
Bitterness | 0-5 | Nil | V. light | Light | Medium | Strong | V. strong |
Astringency | 0-5 | Nil | V. light | Light | Medium | Strong | V. strong |
Parameters | Scale | Description of each scale | |||||
0 | 2 | 4 | 6 | 8 | 10 | ||
Acidity | 0-10 | Nil | Lacking | Light | Medium | M. pointed | pointed |
Body | 0-10 | Nil | V. light | Light | Medium | M. full | Full |
Flavor | 0-10 | Nil | Bad | Fair | Medium | Good | V. good |
Overall standard | 0-10 | Nil | Bad | Regular | Good | V. good | Excellent |
Shape and make (15%) | Color (15%) | Odor (10%) | |||
---|---|---|---|---|---|
Quality | Points | Quality | points | Quality | Points |
Very good | 15 | Bluish | 15 | Clean | 10 |
Good | 12 | Grayish | 12 | Fair clean | 8 |
Fair good | 10 | Greenish | 10 | Trace | 6 |
Average | 8 | Coated | 8 | Light | 4 |
Mixed | 6 | Faded | 6 | Moderate | 2 |
Small | 4 | White | 4 | Strong | 0 |
Trait | Genotype | EMS | SE | CV% |
---|---|---|---|---|
Acidity | 0.68** | 0.21 | 0.51 | 6.19 |
Aromatic Intensity | 0.22* | 0.15 | 0.42 | 9.44 |
Aromatic Quality | 0.38* | 0.21 | 0.49 | 11.09 |
Astringency | 0.16ns | 0.38 | 0.6 | 14.8 |
Bitterness | 0.22ns | 0.49 | 0.7 | 17 |
Body | 0.44** | 0.18 | 0.46 | 5.66 |
Flavor | 0.84** | 0.12 | 0.37 | 4.8 |
Overall Standard | 0.79** | 0.17 | 0.47 | 5.58 |
Total cup quality | 20.71** | 3.95 | 2.21 | 4.31 |
Bean size | 867.10** | 1.06 | 1.17 | 1.37 |
Color | 0.63* | 0.3 | 0.66 | 4.29 |
Odor | 0.05ns | 0.05 | 0.23 | 2.4 |
Shape and make | 2.85** | 0.42 | 0.68 | 5.44 |
Total raw | 4.31** | 0.88 | 1.12 | 2.71 |
Overall Quality | 25.29** | 4.94 | 2.33 | 2.75 |
AI | AQ | AC | BO | FL | OVS | TC | SHM | CO | TR | BS | OV | |
---|---|---|---|---|---|---|---|---|---|---|---|---|
AI | 1 | 0.79** | 0.62** | 0.58** | 0.67** | 0.59** | 0.74** | 0.07 | -0.2 | 0 | -0.12 | 0.67** |
AQ | 1 | 0.66** | 0.63** | 0.69** | 0.67** | 0.80** | 0.04 | -0.28* | -0.07 | -0.11 | 0.70** | |
AC | 1 | 0.89** | 0.92** | 0.93** | 0.94** | 0.06 | -0.2 | -0.04 | -0.09 | 0.84** | ||
BO | 1 | 0.92** | 0.92** | 0.92** | 0.14 | -0.12 | 0.06 | 0.03 | 0.85** | |||
FL | 1 | 0.94** | 0.96** | 0.1 | -0.16 | 0.01 | -0.05 | 0.87** | ||||
OVS | 1 | 0.95** | 0.06 | -0.15 | -0.01 | -0.07 | 0.86** | |||||
TC | 1 | 0.11 | -0.18 | 0.01 | -0.06 | 0.91** | ||||||
SHM | 1 | 0.35** | 0.92** | 0.78** | 0.48** | |||||||
CO | 1 | 0.66** | 0.25* | 0.11 | ||||||||
TR | 1 | 0.72 | 0.43** | |||||||||
BS | 1 | 0.24* | ||||||||||
OV | 1 |
AI | AQ | AC | BO | FL | OVS | TC | SHM | CO | TR | BS | OV | |
---|---|---|---|---|---|---|---|---|---|---|---|---|
AI | 1 | |||||||||||
AQ | 0.99** | 1 | ||||||||||
AC | 1.19 | 1.035** | 1 | |||||||||
BO | 1.18 | 1.01** | 1.09** | 1 | ||||||||
FL | 1.22 | 1.04** | 1.02** | 1.10* | 1 | |||||||
OVS | 1.07 | 1.05** | 1.02** | 1.06** | 0.99** | 1 | ||||||
TC | 1.05* | 0.98** | 1.04** | 1.07** | 1.02** | 1.01** | 1 | |||||
SHM | 0.13 | 0.04 | 0.02 | 0.14 | 0.09 | 0.05 | 0.11 | 1 | ||||
CO | -0.43 | -0.52 | -0.22 | -0.2 | -0.18 | -0.18 | -0.21 | 0.44* | 1 | |||
TR | 0.02 | -0.11 | -0.07 | 0.05 | 0.01 | -0.03 | 0.01 | 0.96* | 0.68 | 1 | ||
BS | 0.21 | 0.44 | 0.32 | 0.33 | 0.25 | 0.28 | 0.32 | 0.11 | -0.11 | 0.08 | 1 | |
OV | 0.96** | 0.84** | 0.91** | 0.99** | 0.93** | 0.91** | 0.91** | 0.49 | 0.09 | 0.42 | 0.27 | 1 |
AI | AQ | AC | BO | FL | OVS | TC | rp | |
---|---|---|---|---|---|---|---|---|
AI | 0.0007 | -0.0005 | 0.0017 | 0.0015 | -0.0018 | -0.0041 | 0.673 | 0.67** |
AQ | 0.0006 | -0.0007 | 0.0018 | 0.0016 | -0.0018 | -0.0047 | 0.7294 | 0.70** |
AC | 0.0005 | -0.0004 | 0.0027 | 0.0023 | -0.0025 | -0.0064 | 0.8595 | 0.84** |
BO | 0.0004 | -0.0004 | 0.0024 | 0.0026 | -0.0024 | -0.0063 | 0.8346 | 0.85** |
FL | 0.0005 | -0.0005 | 0.0025 | 0.0024 | 0.0027 | -0.0065 | 0.8732 | 0.87** |
OVS | 0.0004 | -0.0005 | 0.0025 | 0.0024 | -0.0025 | 0.0069 | 0.8652 | 0.86** |
TC | 0.0005 | -0.0005 | 0.0025 | 0.0024 | -0.0026 | -0.0066 | 0.9102 | 0.91** |
AI | AQ | AC | BO | FL | OVS | TC | Rg | |
---|---|---|---|---|---|---|---|---|
AI | -0.001 | 0.001 | 0.024 | -0.007 | -0.04 | 0.007 | 0.96 | 0.96** |
AQ | -0.001 | 0.001 | 0.021 | -0.006 | -0.034 | 0.007 | 0.90 | 0.84** |
AC | -0.001 | 0.001 | 0.02 | -0.006 | -0.033 | 0.007 | 0.96 | 0.91** |
BO | -0.001 | 0.001 | 0.022 | -0.006 | -0.036 | 0.007 | 0.98 | 0.99** |
FL | -0.001 | 0.001 | 0.02 | -0.006 | 0.033 | 0.007 | 0.94 | 0.93** |
OVS | -0.001 | 0.001 | 0.02 | -0.006 | -0.032 | 0.007 | 0.93 | 0.91** |
TC | -0.001 | 0.001 | 0.021 | -0.006 | -0.033 | 0.007 | 0.92 | 0.91** |
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APA Style
Girma, S., Mohammed, W., Ayano, A. (2024). Association and Path Coefficient Analysis of Some Arsi Coffee Accesions (Coffea arabica L.) for Quality Traits at Mechara, Ethiopia. Journal of Food and Nutrition Sciences, 12(4), 196-204. https://doi.org/10.11648/j.jfns.20241204.14
ACS Style
Girma, S.; Mohammed, W.; Ayano, A. Association and Path Coefficient Analysis of Some Arsi Coffee Accesions (Coffea arabica L.) for Quality Traits at Mechara, Ethiopia. J. Food Nutr. Sci. 2024, 12(4), 196-204. doi: 10.11648/j.jfns.20241204.14
@article{10.11648/j.jfns.20241204.14, author = {Sintayehu Girma and Wassu Mohammed and Ashenafi Ayano}, title = {Association and Path Coefficient Analysis of Some Arsi Coffee Accesions (Coffea arabica L.) for Quality Traits at Mechara, Ethiopia }, journal = {Journal of Food and Nutrition Sciences}, volume = {12}, number = {4}, pages = {196-204}, doi = {10.11648/j.jfns.20241204.14}, url = {https://doi.org/10.11648/j.jfns.20241204.14}, eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20241204.14}, abstract = {Coffee is still one of Ethiopian’s primary agricultural export crops accounting for more than 25% of export earnings. Arsi coffee is known to produce Harar C coffee quality grade and known for its unique flavor and aroma. Therefore, this study was conducted to determine association among coffee bean quality traits and, the direct and indirect effects of bean quality traits on overall quality of coffee. A total of 56 Arsi coffee accessions and four Hararghe coffee varieties were evaluated for bean physical and organoleptic coffee quality traits using Completely Randomized Design with three replications. The analysis of variance results showed significant variation among Arsi coffee accession for all traits except astringency, bitterness, and odor. The overall coffee quality had positive and significant phenotypic and genotype correlations with aromatic intensity, aromatic quality, acidity, body, flavor, overall standard quality and overall cup quality. These traits also had positive direct effects on overall coffee quality however; aromatic intensity and body exerted negligible negative direct effects at genotypic level whereas aromatic quality had negative direct effect at phenotypic level. All these traits through overall standard quality, and aromatic intensity, aromatic quality and acidity via each other and through body and flavor exerted positive direct effects on overall coffee quality at genotypic level. Thus majority of quality traits could be used for indirect selection of genotypes for overall coffee quality. }, year = {2024} }
TY - JOUR T1 - Association and Path Coefficient Analysis of Some Arsi Coffee Accesions (Coffea arabica L.) for Quality Traits at Mechara, Ethiopia AU - Sintayehu Girma AU - Wassu Mohammed AU - Ashenafi Ayano Y1 - 2024/08/27 PY - 2024 N1 - https://doi.org/10.11648/j.jfns.20241204.14 DO - 10.11648/j.jfns.20241204.14 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 196 EP - 204 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20241204.14 AB - Coffee is still one of Ethiopian’s primary agricultural export crops accounting for more than 25% of export earnings. Arsi coffee is known to produce Harar C coffee quality grade and known for its unique flavor and aroma. Therefore, this study was conducted to determine association among coffee bean quality traits and, the direct and indirect effects of bean quality traits on overall quality of coffee. A total of 56 Arsi coffee accessions and four Hararghe coffee varieties were evaluated for bean physical and organoleptic coffee quality traits using Completely Randomized Design with three replications. The analysis of variance results showed significant variation among Arsi coffee accession for all traits except astringency, bitterness, and odor. The overall coffee quality had positive and significant phenotypic and genotype correlations with aromatic intensity, aromatic quality, acidity, body, flavor, overall standard quality and overall cup quality. These traits also had positive direct effects on overall coffee quality however; aromatic intensity and body exerted negligible negative direct effects at genotypic level whereas aromatic quality had negative direct effect at phenotypic level. All these traits through overall standard quality, and aromatic intensity, aromatic quality and acidity via each other and through body and flavor exerted positive direct effects on overall coffee quality at genotypic level. Thus majority of quality traits could be used for indirect selection of genotypes for overall coffee quality. VL - 12 IS - 4 ER -