Differences in Coffee Quality may be Explained by the Gene Expressions in Coffee Bean During Ripening

Around 70% of coffee consumed worldwide are from the beans of Coffea arabica (Arabica coffee). As the coffee quality is determined by the coffee bean composition, further understanding on the accumulation of bean components is important in coffee quality improvement, especially in response to climate change. 

Through RNA sequencing, researchers from Australia analyzed the gene expressions in coffee bean during the green, yellow, and red ripening stages. They found major lipid and protein accumulation during the green stage and the most number of transcript expression during the yellow stage. Pectin was also found to degrade throughout the ripening process. 

The results of the study provides information on targeted analyses on gene families of interest and will aid the genetic control of these components in coffee. 

For more information, read the article in Nature.