Physiological and Agronomic Performance of the Coffee Crop in the Context of Climate Change and Global Warming: A ReviewClick to copy article linkArticle link copied!
- Fábio M. DaMatta*Fábio M. DaMatta*Phone: +55 3138991291. E-mail: [email protected]Departamento de Biologia Vegetal, Universidade Federal Viçosa, 36570-900 Viçosa, Minas Gerais, BrazilMore by Fábio M. DaMatta
- Rodrigo T. AvilaRodrigo T. AvilaDepartamento de Biologia Vegetal, Universidade Federal Viçosa, 36570-900 Viçosa, Minas Gerais, BrazilMore by Rodrigo T. Avila
- Amanda A. CardosoAmanda A. CardosoDepartamento de Biologia Vegetal, Universidade Federal Viçosa, 36570-900 Viçosa, Minas Gerais, BrazilMore by Amanda A. Cardoso
- Samuel C. V. MartinsSamuel C. V. MartinsDepartamento de Biologia Vegetal, Universidade Federal Viçosa, 36570-900 Viçosa, Minas Gerais, BrazilMore by Samuel C. V. Martins
- José C. RamalhoJosé C. RamalhoInterações Planta-Ambiente & Biodiversidade Lab (Plant Stress & Biodiversity), Linking Landscape, Environment, Agriculture and Food, (LEAF), Departamento de Recursos Naturais, Ambiente e Território (DRAT), Instituto Superior de Agronomia (ISA), Universidade de Lisboa (ULisboa), Av. República, 2784-505 Oeiras, PortugalGeoBioTec, Faculdade de Ciências Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, PortugalMore by José C. Ramalho
Abstract

Coffee is one of the most important global crops and provides a livelihood to millions of people living in developing countries. Coffee species have been described as being highly sensitive to climate change, as largely deduced from modeling studies based on predictions of rising temperatures and changing rainfall patterns. Here, we discuss the physiological responses of the coffee tree in the context of present and ongoing climate changes, including drought, heat, and light stresses, and interactions between these factors. We also summarize recent insights on the physiological and agronomic performance of coffee at elevated atmospheric CO2 concentrations and highlight the key role of CO2 in mitigating the harmful effects of heat stress. Evidence is shown suggesting that warming, per se, may be less harmful to coffee suitability than previously estimated, at least under the conditions of an adequate water supply. Finally, we discuss several mitigation strategies to improve crop performance in a changing world.
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