Purpose To determine the soil characteristics and green coffee bean quality characteristics of different producing regions in Hainan, clarify the intrinsic relationship between physicochemical properties and the main flavor substances of green coffee beans, and preliminarily elucidate the key driving factors regulating the main quality of green coffee beans.
Methods Five main producing regions of Wanning, Qionghai, Chengmai, Baisha and Qiongzhong were selected in Hainan to conduct field experiments. By measuring the physicochemical properties of soil and the main quality indicators of green coffee beans from various producing regions, key driving factors regulating the main quality of green coffee beans were identified through correlation analysis and redundancy analysis.
Results The soil organic matter, total nitrogen, available copper and soil temperature in Qionghai producing region were higher than other producing regions. Compared with other producing regions, the contents of trigonelline, total sugar, starch and protein in green coffee beans in Qionghai were higher, but the content of caffeine was lower. There was a significant correlation between the soil temperature, soil humidity, the content of available potassium, available copper, exchangeable magnesium and organic matter and the main quality indicators of coffee.
Conclusion There are differences in soil and green coffee bean quality in different producing regions of Hainan. The protein and starch contents of green coffee beans in Qionghai are higher, the caffeine content is lower, and the overall quality of green coffee beans is better. Soil temperature and humidity, available potassium, available copper, exchangeable magnesium, and organic matter are the key soil physicochemical factors that affect the main quality of coffee. The research findings lay a theoretical foundation for optimizing the nutrient management measures in Hainan coffee gardens and promoting the green and high-quality of coffee.
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