Research Program

Project 3: predictive molecular determinants of the maturity and the organoleptic quality of the coffee

The first phase allowed highlighting a certain number of transcriptions and metabolites which accumulate themselves or are deteriorated in the final phase of maturation of the bean.

For example, certain fatty acids rates are getting lower during the last days of maturation.

These composites are excellent candidates for constituting maturity markers of the bean. The project will test these latter for application in the fields and will search for knew ones at the same time.

3.1. Identifying the candidate genes linked with the maturation by micro array chip.

3.2 Identifying the biochemical markers linked with the maturation by a metabolic approach.

3.3 Spectrum signature NIRS.


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