<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0187-7380</journal-id>
<journal-title><![CDATA[Revista fitotecnia mexicana]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. fitotec. mex]]></abbrev-journal-title>
<issn>0187-7380</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Mexicana de Fitogenética A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-73802022000200235</article-id>
<article-id pub-id-type="doi">10.35196/rfm.2022.2.235</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Influence of fermentation time on the sensory quality of arabica coffee genotypes in Guatemala]]></article-title>
<article-title xml:lang="es"><![CDATA[Influencia del tiempo de fermentación en la calidad sensorial de genotipos de café arabica en Guatemala]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[Jean dos Santos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nadaleti]]></surname>
<given-names><![CDATA[Denis Henrique Silva]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mendonça]]></surname>
<given-names><![CDATA[José Marcos Angélico de]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carvalho]]></surname>
<given-names><![CDATA[Gladyston Rodrigues]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Botelho]]></surname>
<given-names><![CDATA[Cesar Elias]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Malta]]></surname>
<given-names><![CDATA[Marcelo Ribeiro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Coto-Markus]]></surname>
<given-names><![CDATA[Stuardo Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Coto-Osorio]]></surname>
<given-names><![CDATA[Samuel Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Federal de Lavras Departamento de Agricultura ]]></institution>
<addr-line><![CDATA[Lavras Minas Gerais]]></addr-line>
<country>Brasil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Empresa de Pesquisa Agropecuária de Minas Gerais  ]]></institution>
<addr-line><![CDATA[Lavras Minas Gerais]]></addr-line>
<country>Brasil</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Federal do Sul de Minas Departamento de Cafeicultura ]]></institution>
<addr-line><![CDATA[Muzambinho Minas Gerais]]></addr-line>
<country>Brasil</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,EPAMIG  ]]></institution>
<addr-line><![CDATA[Lavras Minas Gerais]]></addr-line>
<country>Brasil</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Agrícola Exclusiva S.A.  ]]></institution>
<addr-line><![CDATA[Ciudad de Guatemala ]]></addr-line>
<country>Guatemala</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<volume>45</volume>
<numero>2</numero>
<fpage>235</fpage>
<lpage>242</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-73802022000200235&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-73802022000200235&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-73802022000200235&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[SUMMARY In recent years, the Guatemalan coffee plantations have suffered a decline in its yield as a result of coffee rust. The use of cultivars resistant to this disease and with the potential to produce coffee with good drinking quality is essential for the sustainability of coffee cultivation in the country. The aim of this study was to analyze bean quality potential and the sensory profile of rust-resistant Arabica coffee genotypes as a function of different times of biological fermentation. The experiment was carried out in July 2014, at El Panorama farm, located in the municipality of San Rafael Pie de La Cuesta, Department of San Marcos, Guatemala. Eight rust resistant F5 progenies were tested and cultivars Marsellesa and Bourbon Amarelo were used as controls. Each genotype was subjected to two times of biological fermentation in water, after peeling (24 and 72 h). The experimental design was randomized complete blocks with three replications, in a 10 (genotypes) × 2 (times) factorial scheme, totaling 60 experimental units. The quality, sensory profile and granulometry of the treatments were evaluated. All the rust-resistant genotypes studied showed potential to produce specialty coffees in Guatemala and a superior granulometry in relation to Bourbon Amarelo. Marsellesa and Bourbon Amarelo obtained higher final scores and the attributes flavor, aftertaste, acidity, body, balance and overall were more accentuated. The time of biological fermentation did not influence the final score of the coffee (total score in the SCA protocol); however, there was a change in the sensory profile, with emphasis on cultivar Marsellesa, which increased the frequency of fruity notes and reduced caramel notes with longer fermentation time.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN En los últimos años el cultivo de café guatemalteco ha sufrido declinación en su rendimiento como resultado de la roya del café. El uso de cultivares resistentes a esta enfermedad y con potencial para producir cafés con buena calidad de bebida es fundamental para la sustentabilidad del cultivo en el país. El objetivo de este estudio fue analizar el potencial de calidad del grano y el perfil sensorial de genotipos de café Arábica resistentes a la roya, en función de diferentes tiempos de fermentación biológica. El experimento se implementó en julio de 2014, en la finca El Panorama, ubicada en el municipio de San Rafael Pie de La Cuesta, Departamento de San Marcos, Guatemala. Se probaron ocho progenies F5 resistentes a la roya y se utilizaron como controles los cultivares Marsellesa y Bourbon Amarelo. Cada genotipo fue sometido a dos tiempos de fermentación biológica en agua, después del pelado (24 y 72 h). El diseño experimental fue bloques completos al azar con tres repeticiones en un esquema factorial 10 (genotipos) × 2 (tiempos), totalizando 60 unidades experimentales. Se evaluó la calidad, perfil sensorial y granulometría de los tratamientos. Todos los genotipos estudiados resistentes a la roya mostraron potencial para la producción de cafés especiales en Guatemala y una granulometría superior en relación al Bourbon Amarelo. Marsellesa y Bourbon Amarelo obtuvieron puntajes finales más altos y los atributos de sabor, regusto, acidez, cuerpo, equilibrio y en general, fueron más acentuados. El tiempo de fermentación biológica no influyó en la puntuación final del café (pontuación total en el protocolo SCA); sin embargo, hubo un cambio en el perfil sensorial, con énfasis en el cultivar Marsellesa, que aumentó la frecuencia de notas frutales y redujo las notas de caramelo con mayor tiempo de fermentación.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Coffea arabica L.]]></kwd>
<kwd lng="en"><![CDATA[fermentation]]></kwd>
<kwd lng="en"><![CDATA[sensory profile]]></kwd>
<kwd lng="en"><![CDATA[specialty coffees]]></kwd>
<kwd lng="es"><![CDATA[Coffea arabica L.]]></kwd>
<kwd lng="es"><![CDATA[cafés especiales]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[perfil sensorial]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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