Association and Path Coefficient Analysis of Some Arsi Coffee Accesions (<i>Coffea arabica </i>L.) for Quality Traits at Mechara, Ethiopia

Sintayehu Girma; Wassu Mohammed; Ashenafi Ayano

doi:doi:10.11648/j.jfns.20241204.14

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Association and Path Coefficient Analysis of Some Arsi Coffee Accesions (Coffea arabica L.) for Quality Traits at Mechara, Ethiopia

Sintayehu Girma^*, Wassu Mohammed, Ashenafi Ayano

Published in Journal of Food and Nutrition Sciences (Volume 12, Issue 4)

Received: 11 March 2024 Accepted: 9 August 2024 Published: 27 August 2024

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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.

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

Keywords

Cup Quality, Correlation, Path Coefficient Analysis

References

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[4]	Ashanafi, A. and Lemi, B. 2016. Genetic Variability, Heritability and Genetic Advance for yield and yield components of Limmu coffee (Coffea arabica L.). Middle-East Journal of Scientific Research, 24(6): 1913-1919.
[5]	Charrier, A. and Berthaud, J. 1990. Use and value of genetic resources of Coffea for breeding and their long-term conservation. Mitt Inst. Allg. Bot. Hamburg 23a, 65-72.
[6]	Getachew, W., Sentayehu, A. and Taye, K. 2014. Genotypic correlation and path coefficient analysis of organoleptic quality attributes of some Ethiopian specialty coffee (Coffea arabica L.) accessions. Sky Journal of Agricultural Research Vol. 3(3), pp. 046-052.
[7]	Getachew, W., Sentayehu, A. and Taye, K. 2015. Genetic Diversity Analysis of Some Ethiopian Specialty Coffee (Coffea arabica L.) Accessions for Cup Quality Attributing Traits. ISSN 2224-3208(Paper) ISSN 2225-093X (Online) Vol. 5, No. 5, 2015.
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[13]	Olika Kitila, Sentayehu Alamerew, Taye Kufa and Weyessa Garedew. 2011. Organoleptic Characterization of Some Limu Coffee (Coffea arabica L.) Germplasm at Agaro, Southwestern Ethiopia. International Journal of Agricultural Research, 6: 537-549.
[14]	Robertson, A. 1959. Biometrics. The sampling variance of genetic correlation coefficient. International Biometric Society, Publishers. 469-485.
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[16]	Tadesse Woldemariam Gole. 2015. Coffee: Ethiopia’s Gift to the World: The traditional production systems as living examples of crop domestication, and sustainable production and an assessment of different certification schemes. Environment and Coffee Forest Forum. Addis Abeba, Ethiopia.
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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

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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

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AMA 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

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@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}
}

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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  -

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Author Information

Sintayehu Girma

Mechara Agricultural Research Center, Mechara, Ethiopia

Contact Email
Wassu Mohammed

School of Plant Science, Haramaya University, Haramaya, Ethiopia
Ashenafi Ayano

Jimma Agricultural Research Center, Jimma, Ethiopia

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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

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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

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AMA 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

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@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}
}

Copy | Download

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  -

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