02237naa a2200217 a 450000100080000000500110000800800410001910000200006024501260008026000090020652015870021565000110180265000220181365300120183565300160184765300210186370000260188470000190191070000200192977300700194920398122016-03-07       2015    bl uuuu     u00u1 u    #d1 aSOBREIRA, F. M.  aPotential of híbrido de timor germplasm and its derived progenies for coffee quality improvement.h[electronic resource]  c2015  aThis work evaluated the Híbrido de Timor germplasm and the potential of its derivedprogenies as genetic resources to improve coffee quality,with focus on the specialty coffee market. Thirty eight Coffea arabicagenotypes, comprising Híbrido de Timor genotypes, their progenies and traditional cultivars were studied.The study was conducted in a non-replicated design with intercalated checksw here coffee cherry fruits were selectively handpicked and washed. Bean quality (shape and size) was assessed by a set of coffee test screens, while the sensory quality was measured using the attributes of the Specialty Coffee Association of America (SCAA)Cupping Protocols.Simple correlations and principal component analyes(PCA) were applied to analyze the data. There washigh correlation for most of the sensory attributes , mainly between flavor and the final score (0.96). Regarding bean quality variables, the beansieve sizes 19 and 18 correlated positively with the average sieve size (0.84 to 0.93) and negatively with the peaberry sieve (-0.55 to -0.69). The two first principal components illustrated genetic diversity for beans and cup quality. Some Híbrido de Timor and Catimor accessions, including UFV 454-43 and UFV 390-52, respectively, presented greater quality and may meet the interests of coffee breeders. For these, tasters described special nuances related to chocolaty, caramelly, fruity and flowery tastes. The Híbrido de Timor germplasm and its derivatives show potential to be used in coffee breeding programs which seek quality for the specialty coffee market.  aFlavor  agenetic resources  aBourbon  aCup quality  aSpecialty coffee1 aOLIVEIRA, A. C. B. de1 aPEREIRA, A. A.1 aSAKYIAMA, N. S.  tAustralian Journal of Crop Sciencegv. 9, n. 4, p. 289-295, 2015.