BACKGROUND The occurrence of diseases can alter coffee (Coffea arabica L.) metabolism, causing changes in the composition of coffee beans and beverage quality. However, little is known about which aspects of coffee quality are actually altered by rust (Hemileia vastatrix Berk et Br.) and by its main control methods. The effect of chemical and genetic methods for the control of coffee rust on the quality of coffee beans and beverage was investigated. RESULTS Both genetic and chemical control reduce the damage caused by the disease in the composition of coffee beans. Genotypes with resistant ancestry, even with resistance breakdown, respond better to chemical control. The combination of genetic and chemical control favors an increase in the sugar content in the beans. CONCLUSION Despite the fact that both genetic and chemical control are effective in reducing disease damage regarding the chemical composition of beans, the quality potential of TH genotypes associated with the cancellation of rust expression through the joint action of genetic and chemical control, favors the composition of beans and, consequently, the quantitative assessment of sensory attributes, adding value to the final product. This article is protected by copyright. All rights reserved.

中文翻译：

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咖啡锈病的遗传和化学控制 (Hemileiavastatrix Berk et Br.)：对咖啡 (Coffea arabica L.) 质量的影响

背景技术疾病的发生会改变咖啡（Coffea arabica L.）的代谢，引起咖啡豆成分和饮料品质的变化。然而，关于咖啡品质的哪些方面实际上会因锈病（Hemileiavastatrix Berk et Br.）及其主要控制方法而改变，我们知之甚少。研究了控制咖啡锈病的化学和遗传方法对咖啡豆和饮料质量的影响。结果 遗传和化学控制都减少了疾病对咖啡豆成分造成的损害。具有抗性血统的基因型，即使抗性崩溃，对化学控制的反应也更好。遗传和化学控制的结合有利于增加豆类中的糖含量。结论 尽管遗传和化学控制均能有效减少豆类化学成分的病害损害，但与通过遗传和化学控制的联合作用消除锈病表达相关的 TH 基因型的质量潜力有利于豆类的组成豆，因此，对感官属性进行定量评估，为最终产品增加价值。本文受版权保护。版权所有。本文受版权保护。版权所有。本文受版权保护。版权所有。