<?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>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952018000400593</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Relación entre productividad y calidad integral del grano en selecciones avanzadas de café Robusta (Coffea canephora) en Ecuador]]></article-title>
<article-title xml:lang="en"><![CDATA[Relationship between productivity and integral bean quality in advanced selections of Robusta coffee (Coffea canephora) in Ecuador]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zambrano-Flores]]></surname>
<given-names><![CDATA[Fanny G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Loor-Solorzano]]></surname>
<given-names><![CDATA[Rey G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Plaza-Avellán]]></surname>
<given-names><![CDATA[Luis F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jaimez-Arellano]]></surname>
<given-names><![CDATA[Ramón E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guerrero-Castillo]]></surname>
<given-names><![CDATA[Hilton E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Casanova-Mendoza]]></surname>
<given-names><![CDATA[Teresa DJ.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[Diana A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodriguez-Zamora]]></surname>
<given-names><![CDATA[Gladys A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Nacional de Investigaciones Agropecuarias Estación Experimental Tropical Pichilingue ]]></institution>
<addr-line><![CDATA[Los Ríos ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Técnica de Manabí  ]]></institution>
<addr-line><![CDATA[Portoviejo ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Los Andes Facultad de Ciencias Forestales y Ambientales Instituto Investigaciones Agropecuarias]]></institution>
<addr-line><![CDATA[ Mérida]]></addr-line>
<country>Venezuela</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>52</volume>
<numero>4</numero>
<fpage>593</fpage>
<lpage>607</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952018000400593&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952018000400593&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952018000400593&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La industria internacional del café soluble ha crecido aceleradamente, por lo que la demanda de los granos de café Robusta (Coffea canephora), una materia prima esencial para este mercado, ha aumentado 3.58 % de 2001 a 2013. En Ecuador, los esfuerzos en el área de mejoramiento genético permitieron identificar genotipos con rendimientos altos, pero la información de las características físicas, químicas y organolépticas de sus frutos es escasa. El objetivo de este estudio fue agrupar selecciones ecuatorianas de C. canephora, mediante variables de producción y características físicas, químicas y organolépticas. Los datos corresponden a tres años de producción de 25 plantas de cinco clones. La unidad experimental fue 1 kg de café oro de cada genotipo. Los resultados mostraron que la tasa de conversión &#8220;café cereza - café oro&#8221; fue estadísticamente similar entre los individuos. Una característica de interés comercial fue el contenido mayor de sacarosa respecto a fructosa y glucosa en todos los genotipos. Los individuos con producción mayor de café cereza presentaron más defectos físicos en los granos de café oro. El análisis multivariable mostró rendimiento de café cereza, porcentaje de humedad, defectos y porcentaje de cafeína como variables con contribución mayor en la diferenciación. Catorce de los veinticinco individuos evaluados mostraron calidad organoléptica alta, lo que permite considerarlos cafés finos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The international industry of instant (or soluble) coffee has had rapid growth and the demand for Robusta (Coffea canephora) coffee beans, an essential raw material for this market, has increased 3.58 % from 2001 to 2013. In Ecuador, efforts in genetic improvement led to identification of high-yielding genotypes. Nevertheless, information about physical, chemical and organoleptic characteristics of the fruits is scarce. The objective of this study was to group selections of Ecuadorian C. canephora by production variables and physical, chemical and organoleptic characteristics. The data used corresponds to 25 plants from five clones in production for three years. The experimental unit was 1 kg green coffee of each genotype. The results showed that the conversion rate from coffee cherry to green coffee was statistically similar among the individuals. One characteristic of commercial interest was the higher content of sucrose, relative to fructose and glucose in all the genotypes. The individuals with higher production of coffee cherries had more physical defects in the green coffee beans. The multivariate analysis showed that coffee cherry, moisture content, defects and percentage caffeine were the variables that contributed most to differentiation. Fourteen of the 25 individuals evaluated had high organoleptic quality and, therefore, are considered fine coffee.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[conversión]]></kwd>
<kwd lng="es"><![CDATA[densidad]]></kwd>
<kwd lng="es"><![CDATA[calidad organoléptica]]></kwd>
<kwd lng="es"><![CDATA[solubles]]></kwd>
<kwd lng="en"><![CDATA[conversion]]></kwd>
<kwd lng="en"><![CDATA[density]]></kwd>
<kwd lng="en"><![CDATA[organoleptic quality]]></kwd>
<kwd lng="en"><![CDATA[soluble coffee]]></kwd>
</kwd-group>
</article-meta>
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