Fungos associados ao café (Coffea arabica L.) nas fases de pré e pós-colheita em lavouras da regiao de Lavras
The quality of coffee beverage depends on several factors as the fungal populations developed in its berries, before and after harvest. This work was done trying to stablish the average population of fungi in both phases of the coffee berries, before and after the harvest. The berries were collected from coffee plantations in Lavras, Minas Gerais, Brazil. One of those plantations was known as a producer of good coffee and another of poor coffee, according to the beverage they supplied Samples of 1 kg were collected from each plantation during the stages of cane-green, red berry, raisin, dried on the plant, on the ground and processed. One hundred beans and berries from each sample were plated according to the method "Blotter Test" and seven days later they were observed under the stereomicroscopice. Colletotrichum sp. and Phoma sp. were found on the cane-green coffee berries and red coffee berries whereas Cercospora sp. was found only in cane-green coffee berries. Fusarium, Cladosporium and Penicillium were found in all maturation phases and Fusarium was more frequent in red berries, raisins, dried berries, either on the plant or on the ground. In raisins and dried berries on the plants Cladosporium was the predominant fungus whereas Penicillium was the most common one in processed coffee. Higher incidence of Aspergillus niger and A. ochraceus were observed in the processed coffee from raisins. There was a positive correlation between fungus occurrence and cultivation areas.
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| Format: | biblioteca |
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| Subjects: | COFFEA ARABICA, ENFERMEDADES FUNGOSAS, FISIOLOGIA POSTCOSECHA, MADURACION, CONTROL DE PLAGAS (POSTCOSECHA), |
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