Total Soluble Sugars Dynamics in Coffee Fruits Under Development

Coffee (Coffea arabica L.) fruits are stronger sinks and is known its development may be more than four times higher than that allocated to branch growth during the annual production cycle. However, the origin and carbohydrates distribution used during the fruiting development are not yet known. Four assimilates sources are potentially available for fruit growth: (i) the photoassimilates produced by the fruit itself, (ii) branch reserves, (iii) leaf reserves and (iv) the current photosynthesis that occurs during fruit growth. To better understand the carbohydrate dynamics, its allocation in coffee fruits and to evaluate fruit dependence on other tree parts at the bean-filling stage, four carbohydrates sources were imposed in fully mature trees in Northeast of Sao Paulo State, Brazil. Variables such as total sugar and dry mass were analyzed. We observed that leaves from the nodes are very important for fruit development. Comparison between fruits with leaves and fruits without leaves clearly revealed its influence on dry matter and total sugars accumulation in the fruits. The removal or covering of leaves near fruits limits the development of fruit.