also matter in deciding the final beverage quality but any direct study relating the
quality of irrigation water and cup quality is still missing from the scientific database.
However, application of treated waste water resulted in the insufficient supply of
nutrients due to causing poor soil infiltration, reducing SOM and CEC, and increasing soil sodicity [188]. Surface irrigation, overhead irrigation, and ground level
irrigation are the basic kind of irrigation systems with their own pros and cons
related to operation, cost, energy, labor requirement, crop protection, evaporation,
and soil texture effects [60]. However, drip irrigation (in trickle level irrigation) is
considered superior than others due to fewer chances of rust occurrences,
maintaining high nutrition and phytosanitary conditions, high productivity,
35–70% high plant growth, height, and dilated plant crown [187]. As this section
of review will only discuss the irrigation role on the yield and physical quality of
fruits and final beverage quality by supplementing the soil moisture deficit, so detail
discussion on irrigation methodologies is not proper here. After different irrigational
techniques, there are also different schemes of providing this supplemental irrigation
water among which deficit supplemental or deficit irrigation scheme is a conventional approach to avoid drastic reduction in yield and physical and cupping quality
of coffee with tremendous up to 20–50% water use efficiency for crop yield [190,
191]. Shimber and his coworkers [190] also discovered that raw and physical quality
of green beans in terms of size, shape, color, odor, and conformity highly improved
by a recent kind of deficit irrigation type called partial root drying (PRD) as
compared to well water and normal deficit irrigation. The sensory and other organoleptic characteristics of brew from PRD were also found significantly better than
from well water and normal deficit irrigation’s coffee beans. This improvement may
be linked with altered hormonal changes and higher total soluble solid contents;
however, author did not specify the other climatology factors (e.g., precipitation rate,
fertilization, mean sunlight value and temperature, shade, altitude, slope, topography, soil texture). Partially, this deficiency, recently, has been made up by the work of
Liu et al. [192] by discovering the relationship of different rate deficit irrigation (DI)
and nitrogen fertilization on yield and beverage quality. Liu and his colleagues
revealed that 80% to 40% DI (80% to 40% of full irrigation, FI) reduced the tree
height, branch length, and trunk diameter by 5.6–21.2%, 5.7–16.5%, and 5.1–8.3%,
respectively. The short stature and short length of branches means less number of
flowering and fruits which definitely will produced altered sized berry seeds worsening both the physical and brew quality. The rate of nitrogen from low to high
(N H , 140 g N plant
À1 ), middle N (N M , 100 g N plant
À1 ), and low N (N L , 60 g N
plant
À1 ) increased the tree and branch length 5.1–8.5% and 9.1–9.8%, respectively.
The DI (low to high) cut the annual dry beans yield up to 60% and N fertilization rate
(low, medium high) ameliorates the dry beans yield by up to 46.2%. The counter
effect of N (till 0.2 g kg
À1 ,) on DI, in improving quality traits and yield, may occur
due to changes in carbon assimilation and no stomatal conductance [193]. Continuous or well water irrigation also hinders the coffee maturation and ripening process
and it is well documented that these irrigation schemes produced immature coffee
berries [194] presenting a serious quality threat towards whole upcoming process
activities [195]. The pattern of irrigation, in combination with other environmental
674
A. Hameed et al.
quality of irrigation water and cup quality is still missing from the scientific database.
However, application of treated waste water resulted in the insufficient supply of
nutrients due to causing poor soil infiltration, reducing SOM and CEC, and increasing soil sodicity [188]. Surface irrigation, overhead irrigation, and ground level
irrigation are the basic kind of irrigation systems with their own pros and cons
related to operation, cost, energy, labor requirement, crop protection, evaporation,
and soil texture effects [60]. However, drip irrigation (in trickle level irrigation) is
considered superior than others due to fewer chances of rust occurrences,
maintaining high nutrition and phytosanitary conditions, high productivity,
35–70% high plant growth, height, and dilated plant crown [187]. As this section
of review will only discuss the irrigation role on the yield and physical quality of
fruits and final beverage quality by supplementing the soil moisture deficit, so detail
discussion on irrigation methodologies is not proper here. After different irrigational
techniques, there are also different schemes of providing this supplemental irrigation
water among which deficit supplemental or deficit irrigation scheme is a conventional approach to avoid drastic reduction in yield and physical and cupping quality
of coffee with tremendous up to 20–50% water use efficiency for crop yield [190,
191]. Shimber and his coworkers [190] also discovered that raw and physical quality
of green beans in terms of size, shape, color, odor, and conformity highly improved
by a recent kind of deficit irrigation type called partial root drying (PRD) as
compared to well water and normal deficit irrigation. The sensory and other organoleptic characteristics of brew from PRD were also found significantly better than
from well water and normal deficit irrigation’s coffee beans. This improvement may
be linked with altered hormonal changes and higher total soluble solid contents;
however, author did not specify the other climatology factors (e.g., precipitation rate,
fertilization, mean sunlight value and temperature, shade, altitude, slope, topography, soil texture). Partially, this deficiency, recently, has been made up by the work of
Liu et al. [192] by discovering the relationship of different rate deficit irrigation (DI)
and nitrogen fertilization on yield and beverage quality. Liu and his colleagues
revealed that 80% to 40% DI (80% to 40% of full irrigation, FI) reduced the tree
height, branch length, and trunk diameter by 5.6–21.2%, 5.7–16.5%, and 5.1–8.3%,
respectively. The short stature and short length of branches means less number of
flowering and fruits which definitely will produced altered sized berry seeds worsening both the physical and brew quality. The rate of nitrogen from low to high
(N H , 140 g N plant
À1 ), middle N (N M , 100 g N plant
À1 ), and low N (N L , 60 g N
plant
À1 ) increased the tree and branch length 5.1–8.5% and 9.1–9.8%, respectively.
The DI (low to high) cut the annual dry beans yield up to 60% and N fertilization rate
(low, medium high) ameliorates the dry beans yield by up to 46.2%. The counter
effect of N (till 0.2 g kg
À1 ,) on DI, in improving quality traits and yield, may occur
due to changes in carbon assimilation and no stomatal conductance [193]. Continuous or well water irrigation also hinders the coffee maturation and ripening process
and it is well documented that these irrigation schemes produced immature coffee
berries [194] presenting a serious quality threat towards whole upcoming process
activities [195]. The pattern of irrigation, in combination with other environmental
674
A. Hameed et al.