ANÁLISE DE MÉTODOS DE TRANSFORMAÇÃO DO CAFÉ E SUA POSSÍVEL EFICÁCIA NO RAMO AGRÍCOLA

Biotechnology studies the manipulation of genetic material in order to achieve the characteristics sought for a particular organism. Modification in food seeks to enhance quality and strength while maintaining important sensory characteristics of that product in order to add commercial value. In coffee crops, gene isolation seeks to increase species productivity and quality. Currently in Brazil, the most cultivated species are C. arabica and C. canephora, with characteristics of low genetic variability and great geographic extensibility, respectively. The objective of the following study was, through bibliographic reviews, the current genetic manipulations applied to coffee cultivars of Coffea canephora (Robusta and Conilon) and Coffea arabica (Arábica) species, as well as to study the consequences of such modifications in the crops. For this work we used scientific articles and patents found on the following data platforms: Web of Science Scielo, Researchgate, Springer and Agritop; the determined chronology was from 2015 to 2019, totaling 10 articles and one patent. The results showed that the most used transformation methods were through Agrobacterium mediation, particle bombardment and propagation of plants in vitro, whose direction proposes the development of species in order to boost the economy and propagate coffee species with shorter planting time. . It is concluded that the most used method is through Agrobacterium mediation, with emphasis on A. tumefaciens species. However, there are new methods under study whose potential is to increase the acceptability and practicality of coffee crop production.