Influence of climatic and soil chemical conditions on the community of fungi and bacteria in coffee crops
Name: TAÍS RIZZO MOREIRA
Publication date: 17/02/2023
Advisor:
Name |
Role |
|---|---|
| ALEXANDRE ROSA DOS SANTOS | Advisor * |
Examining board:
| Name |
Role |
|---|---|
| ALEXANDRE ROSA DOS SANTOS | Advisor * |
| JOSÉ EDUARDO MACEDO PEZZOPANE | Internal Examiner * |
| LUCAS LOUZADA PEREIRA | External Examiner * |
Summary: Coffee is one of the most consumed beverages in the world, with over 11 million hectares globally devoted to its production globally. Brazil is the main producer and exporter of coffee, especially in regions WHERE climatic conditions are suitable for its development. However, these regions are also prone to the occurrence of diseases and pests that limit production, such as rust caused by the fungus Hemileia Vastatrix. The use of rust-resistant varieties is the most efficient and sustainable strategy for its control. Soil quality is also extremely important for more sustainable coffee production and can be evaluated by chemical, physical and biological indicators. Soils encompass a diverse range of physical, chemical and biological conditions that interact and impact
critical ecosystem processes that support plant health. Among soil omponents, the microbiological community functions as an ecological driver of essential processes, being affected by different levels of disturbance, ecological and environmental factors. In this context, the objective of this study was to understand the correlation of environmental, climatic and chemical composition variables with the community of bacteria and fungi present in the soil of coffee plantations and to evaluate the favorability of the occurrence of rust (Hemileia vastatrix) in areas of aptitude climate change for the cultivation of Arabica coffee (Coffea arabica L.). We noticed that in anthropized areas, with dominance of the Coffea arabica species and with a considerable latitude gradient, the beta diversity of the bacterial and fungal community is more affected by climatic variables than by soil chemical variables. On the other
hand, there was a greater correlation between bioclimatic variables and bacterial than fungal diversity in Coffea canephora plantations with smaller spatial distance. Fungal diversity is more correlated with distance from forest fragments and potassium availability on Coffea canephora farms in Espírito Santo. In addition, our results provide a basis for choosing the most suitable cultivars for each region.
Keywords: Climate, environment, bacteria, fungi, coffee
