Genetic Parameters of Conilon Coffee Cultivated Under an Irrigation System in the Cerrado

Coffee beverage quality is determined by a complex interaction of genetic and environmental factors, including specific biochemical characteristics. In this context, the present study aimed to estimate the genetic parameters of elite irrigated Conilon coffee genotypes in the Cerrado over two consecutive years based on the biochemical characteristics of the beans, assessed by near-infrared spectroscopy (NIRS). The research was conducted at the Embrapa Cerrados experimental field, using the unit’s elite collection. Levels of chlorogenic acid (5-ACQ), caffeine, sucrose, citric acid and trigonelline were analyzed in the raw beans of 18 genotypes harvested in two consecutive years. Data were subjected to analysis of variance in a time-subdivided plot design, considering genotypes as plots and years as subplots, with means grouped by the Scott-Knott test at 5% significance. Results showed significant genetic variability for caffeine, sucrose and trigonelline, while chlorogenic and citric acid levels did not differ significantly among genotypes. A significant genotype × year interaction was observed for caffeine, sucrose, and 5-ACQ. Estimated heritabilities were high for caffeine (85.5%), trigonelline (80.1%), sucrose (62%) and citric acid (60%). Selection gains were positive for sucrose (5.58%), citric acid (10.01%) and trigonelline (8.27%), and negative for caffeine (−6.87%) and 5-ACQ (−0.47%). It is concluded that among the compounds evaluated, caffeine shows the greatest potential for selection, enabling effective gains in raw bean composition, while sucrose and trigonelline present moderate potential for genetic improvement.