Nectar Biology and its Influence on the Pollination of Coffea liberica W. Bull ex Hiern var. liberica

Cleofas  R. Cervancia,; Analinda  Manila-Fajardo,

Nectar Biology and its Influence on the Pollination of Coffea liberica W. Bull ex Hiern var. liberica

Analinda Manila-Fajardo | Cleofas R. Cervancia

Abstract:

In vitro analyses of the nectar biology of Coffea liberica var. liberica in an agroecosystem at Lipa, Batangas, Philippines was performed. Relationship of nectar production with the pollination syndrome was done through field observations. Nectar volume averaged at 9.27 ± 3.90 µL. Its calorie content based on the energy contributed by sucrose was variable and averaged at 1.91 ± 0.80 cal/ µL. Caloric content was highest at 0800H synchronizing with the highest pollen production. Chemical analyses showed the nectar contained high amounts of sugars, phenols, flavonoids, anthocyanidins, and saponins. Alkaloids were absent while antioxidant activity is present. These substances may have influenced the taste of nectar, and eventually the floral characteristics to affect the creation of a possible evolutionary relationship between the visitor and floral species.

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