Quality of yerba-mate leaves originating from male and female plants

Abstract

The aim of this study was to assess the taste of beverage prepared from yerba-mate (Ilex paraguariensis) leaves, originated from male and female plants, by taking into account leaf gas exchange and the content of macro-and-trace-elements. Ecophysiological, chemical and sensorial properties were evaluated in one of the sprouting phases and in two fruit ripening phases. Male and female plants did not differ in fresh and dry matter production per plant, nor in the content of micro- and trace elements. However, female plants showed higher leaf net photosynthesis (A) and stomatal conductance (gs) than male plants. The beverage prepared with male plant leaves was less bitter than that prepared with female plant leaves, especially when leaves from the branch tips were used. The intensity of bitterness was positively correlated with Zn and Mg contents in female plants and with Mn content and gs in male plants. The bitterness of the beverage prepared with male plant leaves was negatively correlated with K content. The idea about "masculinization" of yerba-mate stands appeared as a possible solution for the production of yerba-mate of normal to soft taste.