|Judul||: Variability of organoleptic quality of genotypes of Arabica coffee|
|Penulis||: Sabam Malau, Samse Pandiangan, Maria Rumondang Sihotang, Benika Naibaho, Rosnawyta Simanjuntak|
|Tahun Terbit||: 2018|
Beverage quality of coffee is the most important for consumers. The objective of this research was to determine the genotypic and phenotypic variability of Arabica coffee (Coffea arabica L.). Nested design with three factors was used. The organoleptic quality of 28 genotypes was analyzed. This research revealed that most of the organoleptic qualities had low genotypic and phenotypic variations. Fragrance/aroma, flavor, aftertaste, acidity, body, uniformity, balance, sweetness, overall and total score showed low heritability and low genetic advance.
Keywords: Genetic advance, Genotype, Heritability, Phenotype, Taste
Variability of organoleptic quality of genotypes of Arabica coffee - Anadolu Journal of Agricultural Sciences Vol. 33 (2018), p-ISSN 1308-8750, e-ISSN 1308-8769
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