The lack of knowledge about biological communities residing in soils, especially those in tropical regions, represents a constraint to management practices to take advantage of the ecological servi... Method summary Soils from cultivated pineapple fields and adjacent forests were sampled and stored in cold and 96% alcohol to study and optimize an eDNA extraction protocol. Three protocols were us...

Introduction. Coffee (Coffea spp.) is the second most traded product globally and is cultivated in over eighty countries. Its cultivation is complex because it belongs to an ecosystem where abiotic and biotic factors interact under various agronomic management conditions. To understand the development of the coffee plant and its influence on the sensory quality of the final product, it is necessary to explore the intricate interactions between the coffee plant and the native microorganisms within the crop environment. Objective. To describe the role of the coffee soil microbiota, specially bacteria and fungi, and how they may contribute to the final quality of the beverage. Development. Soil is one of the most diverse and least studied ecosystems, where crucial ecological functions for plant growth and development take place. Identifying soil microbial components and their interactions with other organisms is important from an agronomic perspective. The soil microbiota can enhance plant physiology; thus, this review aims to connect how the sensory attributes of coffee beverage can be positively influenced by soil microbiota. Articles from ScienceDirect, Scopus, Web of Science, and Google Scholar from 2011 to 2023 were reviewed. The data show the diversity of plant growth-promoting rhizobacteria (PGPR), nitrogen-fixing bacteria (NFB), and arbuscular mycorrhizal fungi (AMF) associated with coffee cultivation. Additionally, microbial compounds play an important role in the formation of sensory attributes and are related to the coffee cup quality. Conclusion. The microbial diversity of soil and on the fruit can synthesize or degrade compounds that affect the sensory profile of the coffee beverage, which could have implications for sustainability and quality.

Introduction. Sustainable farming requires new tools for the control of pathogens, since there is a constant evolution to overcome the current biological and chemical strategies. The information provided by the transcriptomics allows creating new possibilities to tackle the pathogens. It is possible to interrupt the genetic expression of a pathogen and disable it using RNA interference (RNAi). Objective. To perform an analysis of an emerging technology useful for pest control, based on RNA interference. Development. Sustainable farming is measured based through social, economic, and environmental indicators. A key indicator of agriculture is the decrease in inputs for the control of pathogens and the increase in their specificity. Pest control mechanisms based on RNA interference meet both parameters. RNAi is known to have at least two functions, first for gene expression regulation, and secondly as a defense mechanism against pathogens. Consequently, RNAi can be used to protect crops from pathogens by developing genetically modified plants, or by the external application form of an aerosol. The RNAi aerosol is a tool that relies on inactivating the pathogen genes and can complement other agronomic tools available for this purpose. It is possible to design RNAi against tropical pests based on published transcriptomes, although it is necessary to overcome limitations regarding design, degradation, and stability. Conclusion. Interference RNA methods have the potential to be useful tools to control tropical pathogens as an alternative to achieve sustainable farming.