Seletividade de fungicidas cúpricos e sistêmicos sobre o fungo Cladosporium cladosporioides em cafeeiro

Chalfoun, Sara Maria; Cunha, Rodrigo Luz da; Carvalho, Vicente Luiz de; Nogueira, Denismar Alves

doi:10.1590/s0100-54052007000100016

Cited by 11 publications

(7 citation statements)

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“…Throughout the research developed to verify the role of microorganisms in the quality, it was observed that, contrary to the other ones, the genus Cladosporium was associated to good quality beverages (Chalfoun et al, 2007). This relation, confirmed by other researches and later observations, raised interest for its usage as an antagonist agent against fungi deleterious to quality of the coffee (Figure 2 A B C Ciênc.…”

Section: Fungus Associated To Coffee Grains and Fruitsmentioning

confidence: 83%

“…de Vries. The main distinctive characteristics that allowed the identification of the species (Figure 3), were the prominent conidial scars, conidiophores without nodules, conidia without septa or only a common septum, and ellipsoidal or lemon-shaped format (Chalfoun et al, 2007).…”

Section: Fungus Associated To Coffee Grains and Fruitsmentioning

confidence: 99%

“…It is estimated that 30% of the national coffee production (today consisting of 25 millions of hectares and 300.000 coffee growers), is in this condition. Added to this is the fact that in coffee plantations subjected to some types of management (Chalfoun et al, 2007), Cladosporium cladosporioides is drastically reduced or eradicated, not playing its natural role as bioprotector of coffee quality.…”

Section: Products Of Biological Origin -Development Of An Encapsulatementioning

confidence: 99%

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Biological control and bioactive microbial metabolites: a coffee quality perspective

Chalfoun¹

2010

Ciênc. agrotec.

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The improvement of techniques of biological control and the use of metabolites produced by microorganisms to obtain products that can be applied in various fields, is getting stronger in face of the undeniable advantages in relation to the models currently in adopted. This review, besides general considerations about the principles and the application of measures of biological control and usage of metabolites produced by microorganisms as sustainable alternatives for the agrochemical segment, among others, reports the experience lived by the author and the institutions to which she is associated, concerning identification, characterization and development of a biological fungicide resulting from the encapsulation of the fungus Cladosporium cladosporioides (Fres.) de Vries, after proving its bioprotecting action on the quality of the coffee. The possibility of using microorganisms as a source of metabolites obtained from biological extracts, with applications in various fields, is also presented and discussed.Index terms: Biological fungicides, fungus metabolites, coffee, Cladosporium cladosporioides (Fres.) de Vries. RESUMOO aprimoramento das técnicas de controle biológico e o aproveitamento de metabólitos produzidos por microrganismos para obtenção de produtos aplicáveis em várias áreas do conhecimento humano, vem se fortalecendo diante de inegáveis vantagens em relação aos modelos hoje adotados. A presente revisão, além de considerações gerais sobre princípios e aplicações de medidas de controle biológico e de aproveitamento de metabólitos produzidos por microrganismos como alternativas de sustentabilidade para o segmento de agroquímicos entre outros, relata a experiência vivenciada pela autora e instituições às quais encontra-se associada com relação à identificação, caracterização e desenvolvimento de um fungicida biológico resultante do encapsulamento do fungo Cladosporium cladosporioides (Fres.) de Vries, após a comprovação de sua ação bioprotetora sobre a qualidade do café. A possibilidade da utilização de microrganismos como fonte de metabólitos obtidos de extratos biológicos, com aplicações em vários setores do conhecimento, também é apresentada e discutida. Fungus associated to coffee grains and fruitsVarious fungi are found associated to coffee grains and fruits throughout the productive cycle and may, under specific conditions, cause loss of quality, producing foul odors and unpleasant flavor. They can sometimes produce toxic metabolites (micotoxins), compromising the safety of the final product.The first reports of the influence of fungi on the quality of coffee date from 1936, when Krug (1940a) noticed, using a pocket magnifier, the presence of a reddish mycelial fungus initially identified as belonging to the Fusarium genus. Thenceforth he began a series of works about the origin of hard coffees. He initially studied the influence of coffee picked from the ground on the quality of the beverage. He found a relation between bad quality beverage and the presence of grains picked from the gro...

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Section: Fungus Associated To Coffee Grains and Fruitsmentioning

confidence: 83%

Section: Fungus Associated To Coffee Grains and Fruitsmentioning

confidence: 99%

Section: Products Of Biological Origin -Development Of An Encapsulatementioning

confidence: 99%

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Biological control and bioactive microbial metabolites: a coffee quality perspective

Chalfoun¹

2010

Ciênc. agrotec.

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“…As médias da incidência do gênero Cladosporium foram de 69,921,4 e de 81,314,2% para as secagens com e sem inversão do sentido do fluxo de ar, respectivamente. Research, Society and Development, v. 9, n. 7, e34973197, 2020 (CC BY O gênero Cladosporium é correlatado na literatura à cafés de melhor qualidade (Chalfoun et al, 2007). Foi identificado por outros autores que cafés classificados como bebida mole possuem maior incidência deste gênero, comparado à bebidas de qualidade inferior (Alves 1996).…”

Section: Análise Microbiológicaunclassified

Secador de camada fixa: uma adaptação para melhorar a secagem de café natural no Brasil

Oliveira

Andrade

Moreira

et al. 2020

RSD

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The drying of coffee by means of fixed layer dryers has been widely used by Brazilian coffee growers. However, high gradients of water content formed in these dryers are frequently reported, as well as the presence of microorganisms. The present work was developed with the purpose of monitoring the performance of these dryers and their effect on the final quality of the product, comparing to an adaptation made in conventional fixed layer dryers. During drying, the following characteristics were monitored at various points in the drying chamber: temperature of drying air, intergranular air, exhaust air, and ambient air; relative humidity of the drying air, the ambient air, and the exhaust air and the water content of the product at different points and heights in the drying chamber (0.12; 0.36 and 0.60 m). Among the dry product evaluations, color analysis and microbiological analysis were performed. According to the results obtained, drying with inversion of the airflow resulted in a water content gradient of 0.4% (b.u.), while conventional drying caused a gradient of 8% (b.u.). Regarding the color of the product in the different drying managements, drying with airflow inversion resulted in lighter products. For the microbiological analysis, fungi of the genera Cladosporium, Fusarium, and Aspergillus were found, among others. The average incidence of these fungi was higher in conventional drying samples than in fixed layer drying with inversion of airflow.

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“…Thus, both the fl owering plant species and the honeydew secreted by aphids may have infl uenced the bee attraction for the fungus sources. Another factor that may have infl uenced the occurrence and collection of Cladosporium over this period was the presence of coffee plantations near the apiary during fruit ripening, because of the commonness of the coffee berry contamination by fungi (Chalfoun et al 2007).…”

Section: May -June 2009mentioning

confidence: 99%

Saprophytic fungus collection by africanized bees in Brazil

Modro¹,

Silva

Message

et al. 2009

Neotrop. entomol.

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Seletividade de fungicidas cúpricos e sistêmicos sobre o fungo Cladosporium cladosporioides em cafeeiro

Cited by 11 publications

References 0 publications

Biological control and bioactive microbial metabolites: a coffee quality perspective

Biological control and bioactive microbial metabolites: a coffee quality perspective

Secador de camada fixa: uma adaptação para melhorar a secagem de café natural no Brasil

Saprophytic fungus collection by africanized bees in Brazil

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