ArticleScientific reports2018
The coffee bean transcriptome explains the accumulation of the major bean components through ripening.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- SeedMatExplorer: the transcriptome atlas of Arabidopsis seed maturation.BMC plant biology · 2026Article
- Genome association of carbohydrate metabolites provides new insights toward functional breeding in coffee.The plant genome · 2026Article
- Climate variability shapes volatile composition and sensory quality in Coffea arabica cultivars.Scientific reports · 2026Article
- Tracing the Evolutionary Dynamics and the Transcriptional Partitioning of Terpene Synthase Gene Family inBioinformatics and biology insights · 2026Article
- Unveiling the Microbial Signatures of Arabica Coffee Cherries: Insights into Ripeness Specific Diversity, Functional Traits, and Implications for Quality and Safety.Foods (Basel, Switzerland) · 2025Article
- Variation in Soluble Sugars in Arabica Coffee Cherry Fruits.Plants (Basel, Switzerland) · 2024Article
- Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee.BMC plant biology · 2024Article
- The genome and population genomics of allopolyploid Coffea arabica reveal the diversification history of modern coffee cultivars.Nature genetics · 2024Article
- Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin.Foods (Basel, Switzerland) · 2023Article
- Comparative transcriptome analysis in peaberry and regular bean coffee to identify bean quality associated genes.BMC genomic data · 2023Article
- Transcriptome and carotenoid profiling of different varieties ofPlant diversity · 2022Article
- From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing.Foods (Basel, Switzerland) · 2021Review
- Slower development of lower canopy beans produces better coffee.Journal of experimental botany · 2020Article
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3 authors.
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Abstract
The composition of the maturing coffee bean determines the processing performance and ultimate quality of the coffee produced from the bean. Analysis of differences in gene expression during bean maturation may explain the basis of genetic and environmental variation in coffee quality. The transcriptome of the coffee bean was analyzed at three stages of development, immature (green), intermediate (yellow) and mature (red). A total of more than 120 million 150 bp paired-end reads were collected by sequencing of transcripts of triplicate samples at each developmental stage. A greater number of transcripts were expressed at the yellow stage. As the beans matured the types of highly expressed transcripts changed from transcripts predominantly associated with galactomannan, triacylglycerol (TAG), TAG lipase, 11 S and 7S-like storage protein and Fasciclin-like arabinogalactan protein 17 (FLA17) in green beans to transcripts related to FLA1 at the yellow stage and TAG storage lipase SDP1, and SDP1-like in red beans. This study provides a genomic resource that can be used to investigate the impact of environment and genotype on the bean transcriptome and develop coffee varieties and production systems that are better adapted to deliver quality coffee despite climate variations.
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