@article{fdi:010086414,
  title = {{S}hade and altitude implications on the physical and chemical attributes of green coffee beans from {G}orongosa {M}ountain, {M}ozambique},
  author = {{C}assamo, {C}. {T}. and {M}angueze, {A}. {V}. {J}. and {L}eitao, {A}. {E}. and {P}ais, {I}. {P}. and {M}oreira, {R}. and {C}ampa, {C}laudine and {C}hiulele, {R}. and {R}eis, {F}. {O}. and {M}arques, {I}. and {S}cotti-{C}ampos, {P}. and {L}idon, {F}. {C}. and {P}artelli, {F}. {L}. and {R}ibeiro-{B}arros, {A}. {I}. and {R}amalho, {J}. {C}.},
  editor = {},
  language = {{ENG}},
  abstract = {{C}offea arabica {L}. is as a tropical crop that can be grown under monocrop or agroforestry ({AFS}) systems, usually at altitudes greater than 600 m, with suitable environmental conditions to bean quality. {T}his study aimed to assess the effect of altitude (650, 825, and 935 m) and light conditions (deep shade-{DS}, and moderate shade-{MS} provided by native trees, and full {S}un-{FS}) on the physical and chemical attributes of green coffee beans produced in the {G}orongosa {M}ountain. {R}egardless of altitude, light conditions (mainly {MS} and {FS}) scarcely affected most of the studied physical and chemical attributes. {A}mong the few exceptions in physical attributes, bean mass tended to lower values under {FS} in all three altitudes, whereas bean density increased under {FS} at 650 m. {A}s regards the chemical compound contents, sporadic changes were found. {T}he rises in trigonelline ({MS} and {FS} at 935 m), soluble sugars ({FS} at 935 m), and the decline in p-coumaric acid ({MS} and {FS} at 825 m), may indicate an improved sensory profile, but the rise in {FQA}s ({FS} at 825 m) could have a negative impact. {T}hese results highlight a relevant uncertainty of the quality changes of the obtained bean. {A}ltitude (from 650 to 935 m) extended the fruit maturation period by four weeks, and altered a larger number of bean attributes. {A}mong physical traits, the average sieve (consistent tendency), bean commercial homogeneity, mass, and density increased at 935 m, whereas the bean became less yellowish and brighter at 825 and 935 m (b*, {C}* colour attributes), pointing to good bean trade quality, usually as compared with beans from 650 m. {F}urthermore, at 935 m trigonelline and 5-{CQA} ({MS} and {FS}) increased, whereas {FQA}s and di{CQA}s isomers declined (in all light conditions). {A}ltogether, these changes likely contributed to improve the sensory cup quality. {C}affeine and p-coumaric acid showed mostly inconsistent variations. {O}verall, light conditions ({FS}, {MS}, or {DS}) did not greatly and consistently altered bean physical and chemical attributes, whereas altitude (likely associated with lower temperature, greater water availability (rainfall/fog), and extended maturation period) was a major driver for bean changes and improved quality.},
  keywords = {agroforestry system ; altitude ; chlorogenic acids ; coffee ; colour ; parameters ; full sun ; green bean ; quality ; shade ; soluble sugars ; {MOZAMBIQUE}},
  booktitle = {},
  journal = {{A}gronomy},
  volume = {12},
  numero = {10},
  pages = {2540 [20 p.]},
  year = {2022},
  DOI = {10.3390/agronomy12102540},
  URL = {https://www.documentation.ird.fr/hor/fdi:010086414},
}