Analysis of Agronomic and Genetic Components of Conilon Clones in an Irrigated Production System in the Central Cerrado

Canephora coffee genotypes developed in other growing regions, with traits of interest such as drought tolerance and high coffee bean yield, need to be introduced and characterized in other locations to check adaptability. The aim of this study was to check the agronomic performance and determine the genetic parameters of the clonal canephora coffee cultivar Marilândia ES 8143, composed by twelve genotypes, developed by the Capixaba Institute of Research, Technical Assistance and Rural Extension (Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural—Incaper), in an irrigated system of the Central Cerrado region of Brazil. The study was conducted in the experimental areas of Embrapa Cerrados at 1050 m altitude in a center pivot irrigation system using a management system with water stress controlled for around 65 days. A randomized block experimental design was used with three replications, and each plot consisted of eight plants. The clones were planted in February 2019 and in 2021 and 2022. Phenotyping was carried out to evaluate the following traits: coffee bean yields, sieve retention percentages, plant height, canopy projection, number of pairs of plagiotropic branches, and frost damage using a scoring scale. Clone 5 stood out in mean value in the two years evaluated for bean yield. Clones 5, 6, 7, 8, and 9 had higher mean values for flat-type coffee beans in both years. Clones 1 and 5 exhibited mean values indicating good vegetative development. Clones 5 and 12 showed no visible symptoms for low air temperatures and frost effects. Highly significant differences were observed among the genotypes for all the morphoagronomic traits evaluated, and high values of heritability, genetic coefficients of variation, and selective accuracy showed conditions favorable to the selection of clones for the agronomic traits analyzed. Clones 1, 2 and 6 have values in lower groups for chlorogenic acids and caffeine, and in higher groups for protein and soluble solids, thus showing greater potential for obtaining quality beverages.