Genetic Variability of Ethiopian Coffee (Coffea arabica L.) Accessions Collected from East Wollega Zone for Bean Biochemical Constituents

xH}eT bb# ZRAac mµkL AlW yAE×k@¸µL Wh#iC YzT tlAYnT yb# _‰T X E:MN bmrE b¥AqL l¥ssL kFt¾ ycn -q»¬ XNAlW Y¬w”LÝÝ ngR GN bxg‰CN yz!H ›Ynt$ mr© bbqE h#n@¬ xlmn„ b_QM §Y xlmel# yb# _‰T btflgW dr© §lmDrs# XNd MKNAT k¸ns#T CGeC mµkL beÂnT Y-quLÝÝ Slz!H YHNN CGR kGMT WS_ b¥SgAET x‰T bB/@‰eE dr© ytlqq$ XNA!h#M 101 kMS‰Q wlU yb# xB”Y xµAEb!aC ytsbsb# bDM„ 105 yb# ZRAaCN bFEAcW WS_ y¸gs#TN yAE×k@¸µL Wh#iC tlAYnT lmgMgM b¥lM YH Nk‰ tµ£A*LÝÝ Nk‰WM ytµydW baGmNTD A!²YN s!cN bXQC msrT yT‰Y¯nl!N½ yKlOejn!K xs!DS ½ yµðN½ y-Q§§ PetEN½ y-Q§§ SB½ y-Q§§ ሚn@‰L/x> XNA!h#M yD‰Y ¥tR YzTN mr© bmWsD yTNt S‰ tkÂW•LÝÝ bS¶ANS TNt W-@T kD‰Y ¥tR YzT bStqR h#l#M AE?¶AT bZRAaC mµkL kFt¾ ycn tlAYnT mn„N l¥wQ tC§*LÝÝ yP¶NS­L ÷M±nNT TNt W-@T ymjm¶AW ÷M±nNT BO 47.9በመቶ y¸cnWN L†nT Auy s!cN  ye¬L KlOejn!K xs!DS X y-Q§§ ySB m-N bkFt¾ dr© mlAAT bZRAac$ mµkL l¬yW tlAYnT yxNbuWN DRs ¥bRk¬cWN bGL{ xmLKaLÝÝ yK§StR TNt W-@T dGa b_Ât$ ytµtt$ 105 ZRAaCN bSDST yK§StR b#DC bh#lT Bc¾ b#DnC kF§*ceLÝÝ YHM W-@T bZRAaC mµµL L†nT mn„N bt=¥¶ xrUGE*LÝÝ yjntEK AYvRjNS TNtÂM bxB²®c$  b#DnC mµkL kFt¾ ycn RqT mn„N k¥uyt$M b§Y yt-qs#TN Wh#iC YzT b¥AqL ¥ssL y¸OL mcn#N xm§KaLÝÝ bx-”§Y bz!H _ÂT w-@T y¬yW yAE×k@¸µL Wh#iC YzT tlAYnT wdðT yZRAac$N yAE×k@¸µL Wh#iC YzT bmrE b¥AqL l¥ssL kFt¾ ycn XDL mn„N xrUGE*LÝÝ ngR GN bz!H _ÂT y¬yWN W-@T ybl- l¥-ÂkR -QlL Al DMA» §Y  lmDrS Xnz!HN ZRAaC btlA† xµAEb!aC mgMgM XNA!h#M ytlAYnt$N S‰ balOk!†§R dr© mS‰T xSf§g! YcÂLÝÝ      Abstract Variability for coffee bean biochemical composition among the coffee accessions is vital for further quality improvement. However, lack of this information has been one of the major bottlenecks for any coffee quality improvement program. The current study was, therefore, conducted to evaluate the level of variability in green bean biochemical composition of coffee accessions collected from east Wollega coffee growing areas. Four standard checks and 101 Arabica coffee accessions were used for the study. The study was conducted using augmented design and data were collected on trigonelline, total chlorogenic acid, caffeine, crude protein, crude fat, crude ash and dry matter contents. Both univariate and multivariate analyses were employed to see the variability of biochemical constituents among the accessions. Analysis of variance showed significant differences (P<0.05) among the accessions for all biochemical attributes except for bean dry matter content. The principal component analysis revealed that the first four principal components accounted for 96.9 % of the total variability. The first PC, with Eigenvalue greater than one, alone accounted for 47.9% of the total variation mainly due to the variation in total chlorogenic acid and crude fat content, suggesting that these traits are the major contributors for the observed variability. Besides, clustering grouped the accessions into six distinct clusters and two solitaries regardless of the collection sites indicating the existence of variability among the accessions. Genetic divergence analyses based on Mahalanobis statistics (D2) showed significant inter cluster distance, implying that there is a chance to improve these biochemical compounds through hybridization. In general, the observed variability for bean biochemical compounds indicating a great opportunity for genetic improvement of east Wollega coffee for biochemical contents through selection and hybridization. However, the variability observed in this study should be further confirmed by conducting the experiment in different locations as well as using molecular techniques.