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Effects of Grafting on the Structure and Function of Coffee Rhizosphere Microbiome

Author

Listed:
  • Yan Sun

    (Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Key Laboratory of Genetic Resource Utilization of Spice and Beverage Crops of Ministry of Agriculture and Rural Affairs, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China)

  • Lin Yan

    (Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Key Laboratory of Genetic Resource Utilization of Spice and Beverage Crops of Ministry of Agriculture and Rural Affairs, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China)

  • Ang Zhang

    (Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Key Laboratory of Genetic Resource Utilization of Spice and Beverage Crops of Ministry of Agriculture and Rural Affairs, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China)

  • Jianfeng Yang

    (Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Key Laboratory of Genetic Resource Utilization of Spice and Beverage Crops of Ministry of Agriculture and Rural Affairs, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China)

  • Qingyun Zhao

    (Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Key Laboratory of Genetic Resource Utilization of Spice and Beverage Crops of Ministry of Agriculture and Rural Affairs, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China)

  • Xingjun Lin

    (Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Key Laboratory of Genetic Resource Utilization of Spice and Beverage Crops of Ministry of Agriculture and Rural Affairs, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China)

  • Zixiao Zhang

    (Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Key Laboratory of Genetic Resource Utilization of Spice and Beverage Crops of Ministry of Agriculture and Rural Affairs, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China)

  • Lifang Huang

    (Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Key Laboratory of Genetic Resource Utilization of Spice and Beverage Crops of Ministry of Agriculture and Rural Affairs, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China)

  • Xiao Wang

    (Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Key Laboratory of Genetic Resource Utilization of Spice and Beverage Crops of Ministry of Agriculture and Rural Affairs, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China)

  • Xiaoyang Wang

    (Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
    Key Laboratory of Genetic Resource Utilization of Spice and Beverage Crops of Ministry of Agriculture and Rural Affairs, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China)

Abstract

Heterologous double-root grafting represents an effective strategy to mitigate challenges associated with continuous coffee cropping and reduce soil-borne diseases. However, its specific regulatory mechanism remains unclear. Therefore, a field experiment was conducted including six different grafting combinations for C. canephora cv. Robusta (Robusta) and Coffea Liberica (Liberica): Robusta scion with a homologous double root (R/RR), Liberica scion with a homologous double root (L/LL), Robusta scion with a heterologous double root (R/RL and L/RL), and Liberica scion with a heterologous double root (L/LR and R/LR); these combinations were conducted to clarify the effects of heterologous double-root grafting combinations on the root exudates and soil microbial diversity, structure, and function of Robusta and Liberica. The results demonstrated notable differences in root exudates, rhizosphere microbial structure, and function between Robusta and Liberica. Despite Liberica having lower diversity in its rhizosphere microbial communities and relatively higher levels of potential pathogenic bacteria, it showed stronger resistance to diseases. Roots of Robusta in heterologous double-root coffee seedlings significantly enhanced the secretion of resistance compounds, increased the relative abundance of potentially beneficial bacteria, and reduced the relative abundance of potential pathogenic fungi. This enhances the rhizosphere immunity of Robusta against soil-borne diseases. The results indicated that grafting onto Liberica roots can strengthen resistance mechanisms and enhance the rhizosphere immunity of Robusta, thereby mitigating challenges associated with continuous cropping.

Suggested Citation

  • Yan Sun & Lin Yan & Ang Zhang & Jianfeng Yang & Qingyun Zhao & Xingjun Lin & Zixiao Zhang & Lifang Huang & Xiao Wang & Xiaoyang Wang, 2024. "Effects of Grafting on the Structure and Function of Coffee Rhizosphere Microbiome," Agriculture, MDPI, vol. 14(10), pages 1-20, October.
  • Handle: RePEc:gam:jagris:v:14:y:2024:i:10:p:1854-:d:1503491
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    References listed on IDEAS

    as
    1. Tanomlap Ratchawat & Sureerat Panyatona & Parnhathai Nopchinwong & Amnat Chidthaisong & Siriluk Chiarakorn, 2020. "Carbon and water footprint of Robusta coffee through its production chains in Thailand," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 22(3), pages 2415-2429, March.
    2. Thang Chien Mai & Shamim Shakur & Sue Cassells, 2018. "Testing vertical price transmission for Vietnam's Robusta coffee," Australian Journal of Agricultural and Resource Economics, Australian Agricultural and Resource Economics Society, vol. 62(4), pages 563-575, October.
    3. Mai, Thang Chien & Shakur, Shamim & Cassells, Sue, 2018. "Testing vertical price transmission for Vietnam’s Robusta coffee," Australian Journal of Agricultural and Resource Economics, Australian Agricultural and Resource Economics Society, vol. 62(4), October.
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