RESUMO
MacLeish in Aiuruoca, Minas Gerais State, Brazil). Eremanthus erythropappus (DC.) MacLeish is a native species, economically appreciated due to its wood and the extraction of essential oil, whose active ingredient is alphabisabolol, but studies on genetic improvement of this species are still scarce. The aim of this study was to evaluate survival, genetic variability and estimate genetic parameters in E. erythropappus progenies in the field at 15, 22 and 30 months of age. The experiment was set up at Fazenda Guapiara, in Aiuruoca, Minas Gerais State, where seedlings of 15 progenies were planted in a randomized block design with five replications and six plants per plot. Plant height evaluations were performed and genetic studies were carried out in the SELEGEN software using the REML/BLUP method. At 30 months, the percentage of seedling survival was evaluated. Significant differences were observed between progenies, and the highest estimates of h²mp (0.48) and Acprog (0.69) were found at 30 months. Therefore, even in the juvenile stage, it was possible to identify genetic variability and analyze its expression over time, which makes it possible to continue studies of genetic improvement of the species.
MacLeish em Aiuruoca, MG, Brasil). Eremanthus erythropappus (DC.) MacLeish é uma espécie nativa, apreciada economicamente devido a sua madeira e à extração de óleo essencial, cujo princípio ativo é o alfabisabolol, porém os estudos em melhoramento genético dessa espécie ainda são escassos. Objetivou-se com este trabalho avaliar a sobrevivência e estimar parâmetros genéticos em progênies de E. erythropappus em campo aos 15, 22 e 30 meses de idade. O experimento foi instalado na Fazenda Guapiara, em Aiuruoca, MG, onde foram plantadas mudas de 15 progênies em delineamento de blocos casualizados, com cinco repetições e seis plantas por parcela. Foram realizadas avaliações da altura das plantas e procederam-se aos estudos genéticos no software SELEGEN por meio do método REML/BLUP. Aos 30 meses, foi avaliado o percentual de sobrevivência das mudas. Verificou-se diferenças significativas entre as progênies, e as maiores estimativas de h²mp (0,48) e de Acprog (0,69) foram encontradas aos 30 meses. Portanto, mesmo em estágio juvenil, foi possível identificar variabilidade genética e analisar a sua expressão ao longo do tempo, o que possibilita dar continuidade aos estudos visando o melhoramento genético da espécie.
RESUMO
The evaluation of coffee quality in Brazil for commercialization is conducted mainly through sensory analysis, also known as the "cup test", in which professional tasters evaluate and score various attributes. The adoption of chemical methods could complement the sensory classification of beverages, if correlations between these chemical and sensory analyses exist, making classification less subjective. This work aimed to identify the relationships between the chemical and sensorial traits of coffee-beverage quality and to evaluate the use of these traits as criteria for the selection of Bourbon cultivars. Twenty coffee genotypes from the first three harvests across five municipalities of the state of Minas Gerais, Brazil were evaluated. The genotypic values, predicted for each genotype, were used to determine the index based on the sum of ranks from Mulamba and Mock. The genetic correlations among the evaluated traits were also estimated. The presented evaluations were not able to efficiently detect genetic and phenotypic relationships between the chemical and sensorial characteristics of drink quality, but as selection criteria for generation advancement in the beverage quality, it is possible to use these characteristics. Bourbon Amarelo LCJ 9-IAC, Bourbon Amarelo-Procafé, Bourbon Amarelo-Boa Vista, Bourbon Vermelho-São João Batista, and Bourbon Amarelo-Samambaia were the genotypes with the most promising cup quality in the studied regions. Through the selection of these five genotypes, the selection gain was 1.65% for sensory score for beverage quality, when the interaction among the studied environments was removed. The heritability was 92% for improving this trait.
