Fungos associados a grãos de café (Coffea arabica L.) beneficiados no sudoeste da Bahia

Ferreira, Gabriel Fernandes Pinto; Novaes, Quelmo Silva de; Batista, Luís Roberto; Souza, Sandra Elizabeth de; Azevedo, Gileno Brito de; Silva, Daiani Maria da

doi:10.1590/s0100-54052011000300003

Cited by 5 publications

(6 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The general results of analyses of titratable acidity were different from the results cited in the literature (Fernandes et al, 2003;Siqueira;Abreu, 2006;Ferreira et al, 2011); in those studies, the researchers did not observe TTA differences among the coffees that were wet processed. However, the results of this study corroborate those of Malta, Santos and Melo Silva (2002), in which the authors find differences in the levels of total titratable acidity.…”

Section: Total Titratable Acidity -Ttacontrasting

confidence: 63%

Physicochemical parameters of arabica fermented coffee in different altitudes

Pereira

Guarçoni

Moreli

et al. 2021

View full text Add to dashboard Cite

The coffee quality interacts with different processes, techniques, analyses, and concepts. This study applied six different forms of wet fermentation to coffee from different altitude ranges to understand how coffee quality interacts with the physicochemical profile and its possible relations with sensory variables. Statistical analysis was performed through combined analyses of variance of the experiments, and the means were compared by the Tukey test considering the significance level of 5%. Regression models were tested by the F-test and the parameters by the t-test, followed by Pearson correlation analysis between the sensory and physicochemical characteristics and between physicochemical variables. The results indicate a correlation between sensory and physicochemical variables for total titratable acidity and indicate that these compounds are affected by the manner of fermentation applied as well as the edaphic and climatic conditions.

show abstract

Section: Total Titratable Acidity -Ttacontrasting

confidence: 63%

Physicochemical parameters of arabica fermented coffee in different altitudes

Pereira

Guarçoni

Moreli

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Segundo este autor, a melhor compreensão destes processos de contaminação poderia contribuir para a elaboração de protocolos de colheita e pós-colheita visando produzir bebidas de elevada qualidade de sabores e aromas. Ferreira et al (2011) constatou uma maior infestação de fungos em grãos de café processados por via seca em terreiros de terra batida em detrimento de café despolpado secos em terreiros de concreto. Os fungos constatados neste estudo foram do gênero Aspergilus, Penicillium e Fusarium.…”

Section: Fungos E Micotoxinas Presentes Nos Grãos De Caféunclassified

“…Em relação aos fungos associados a grãos de café em coco foram observados a ocorrência de seis gêneros distintos: Aspergillus, Penicilium, Fusarium, Cladosporium, Colletrotrichum e Alternaria (Figura 14). Potencialmente espécies de Aspergillus e Penicium podem produzir ocratoxina A. Inúmeros trabalhos relacionados a identificação taxonômica de fungos em grãos de café encontraram total ou parcialmente os gêneros listados acima (FERREIRA, 2011;SUÁRES-QUIROZ et al, 2004PASIN et al, 2009, PASIN et al 2011SILVA et al 2008;COMPRI, 2015).…”

Section: Critériosunclassified

See 1 more Smart Citation

Occurrence of ochratoxin A in roasted coffee samples commercialized in Portugal

et al. 2017

View full text Add to dashboard Cite

“…After performing the coffee washing, fruit drying is considered one of the critical points in the quality of the final product. This is because some fungi species may associate with the grains and cause undesirable post-harvest changes (Ferreira et al, 2011). According to Silva et al (2013) and Iamanaka (2014), the most common fungi that cause deterioration of the grains are Aspergillus species, Cladosporium spp.…”

Section: Introductionmentioning

confidence: 99%

Ozonated water in the post-harvest treatment of coffee fruits

Brandão

Biaggioni

Sperotto

et al. 2016

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

Ozone is used in many countries for the treatment of effluents, becoming a viable alternative in sanitation of coffee wastewater. However, the strong ozone oxidation, responsible for its germicidal effect, can also compromise grain and beverage quality. The objective of this study was to evaluate the quality of Arabica coffee in different periods of treatment with ozonated water and its effect after drying. Coffee fruits were subjected to ozonation at regular intervals of 0, 5, 10, 20, and 30 min, with continuous stirring promoted by a recirculating water system at constant rate of 1 ppm of solubilized ozone. The design was completely randomized with five treatments and four replicates. After obtaining the data, the analysis of variance was performed and means were compared by Tukey test (p ≤ 0.05). The results showed a partial reduction of fungi after washing with ozonated water, but the same effect was not observed after drying. For coffee quality analysis, the longest times of exposure to the solubilized gas in the water produced some negative results in electrical conductivity and total and reducing sugars. However, the sensory quality of the beverage was maintained. Água ozonizada no tratamento pós-colheita dos frutos do café R E S U M O O ozônio é utilizado em muitos países para o tratamento de efluentes tornando-se uma alternativa viável no saneamento da água residuária do café porém a forte oxidação do ozônio, responsável pelo seu efeito germicida, também pode comprometer a qualidade do grão e da bebida. Propôs-se, neste trabalho, avaliar a qualidade do café arábica em diferentes períodos de tratamento com água ozonizada e verificar seu efeito após a secagem. Os frutos de café foram submetidos durante 0, 5, 10, 20 e 30 min de ozonização, com agitação contínua promovida pelo sistema de recirculação da água em taxa constante de 1 ppm de ozônio solubilizado. O delineamento foi inteiramente casualizado com 5 tratamentos e 4 repetições. Após obtenção dos dados foi realizada a análise de variância e as médias comparadas pelo teste de Tukey (p ≤ 0,05). Os resultados mostraram a redução parcial de fungos após a lavagem com água ozonizada, porém não foi verificado o mesmo efeito após a secagem. Para as análises de qualidade do café os maiores tempos de exposição ao gás solubilizado na água proporcionaram variações negativas na condutividade elétrica e nos açúcares totais e redutores; entretanto, a qualidade sensorial da bebida se manteve. Key words: Coffea arabica fungi ozone beverage quality Palavras-chave: Coffea arabica fungos ozônio qualidade da bebida

show abstract

Fungos associados a grãos de café (Coffea arabica L.) beneficiados no sudoeste da Bahia

Cited by 5 publications

References 12 publications

Physicochemical parameters of arabica fermented coffee in different altitudes

Physicochemical parameters of arabica fermented coffee in different altitudes

Occurrence of ochratoxin A in roasted coffee samples commercialized in Portugal

Ozonated water in the post-harvest treatment of coffee fruits

Contact Info

Product

Resources

About