Identification and Analysis of Quality Traits of 42 Hainan Coffee Germplasm Resources
In order to solve the problem of lack of high-quality coffee resources in China,in this study,forty-two coffee resources in Hainan were used as experimental materials,and the contents of 11 quality traits were deter-mined by ultrasonic ionization method,Dumas nitrogen analyzer combustion method and UPLC method,and the diversity,correlation,principal component and hierarchical cluster analysis were carried out.The results showed that the variation coefficients of 11 quality traits ranged from 7.42％～29.63％,with 4-feruloylquinic acid(29.63％)being the largest and protein(7.42％)being the smallest.The genetic diversity index ranged from 1.27～2.05,with protein and trigonelline(2.05)being the highest,and isochlorogenic acid B(1.27)being the lowest,showing rich genetic diversity.There was a correlation between the quality traits of the 42 accessions.Fat was negatively correlated with caffeine and isochlorogenic acid A(P＜0.05),caffeine was positively correlated with 7 traits(P＜0.001),and all 7 chlorogenic acids were positively correlated(P＜0.01).Principal component analysis showed that the contribution rate of the first three principal components was 75.32％.The top five idiosyncratic germplasms were 32(5.63),16(2.94),30(1.10),6(0.80)and 10(0.74)respectively.In hierarchical analysis,42 accessions were clustered into four groups,and 32 accessions were the only one.There are differences in the quality of 42 coffee germplasm resources.In the selection and breeding,it is necessary to combine the excellent characters of different germplasm resources by various technical means,so as to obtain excellent coffee germplasm resources.Priority can be given to coffee germplasm with high comprehensive ranking as the basic materials for breeding and improvement.In this study,11 quality traits of 42 coffee germplasm resources were identified and evaluated,and special germplasm resources were screened to provide experimental materials for coffee selection and breeding,and also provide a theoretical basis for coffee identification and evaluation.
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