Hypothenemus hampei: (Coleoptera: Scolytidae): impacto sobre a qualidade dos grãos de café

• Autor(a) principal: Silva, Sabrina Alves da
• Data de Publicação: 2019
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/33787
• topic: Café; Broca-do-café; Qualidade; Ocratoxina A; Potencial toxigênico; Fungos; Coffee; Coffee berry borer; Quality; Ochratoxin A; Toxigenic potential; Fungi; Tecnologia de Produtos de Origem Vegetal

The coffee berry borer, Hypothenemus hampei, is the main pest of the coffee culture. The damage begins when the female beetles bore the fruits when they are still in the plant. The holes can compromise the microbiological quality and the physical and chemical attributes of the beans, which are related to the sensorial quality of the beverage and commodity market value. The aim of this study was to identify fungi associated with inset demage beans, to quantify ochratoxin A and to analyze physically and chemically beans with different levels of coffee borer infestation. Coffees from two regions (Cerrado Mineiro and South of Minas) were collected and the inset demage beans present in the samples were classified when at the infestation level. There is a direct relationship between the level of infestation and the increase of the percent of fungus contamination. Twenty species of fungi were identified, with the genera Fusarium and Aspergillus being found at higher frequency. Four of the twenty isolated species presented potential for OTA production and their presence was observed in the levels of "Dirty I and Dirty II" infestation of only one region. For the physico-chemical parameters, the level "Dirty II" presented lower density and lower concentrations of sugars, lipids and soluble solids; and higher ash values, total titratable acidity, electrical conductivity, potassium leaching, succinic and acetic acid. The color of the "Clean" and "Dirty II" infestation levels are different from each other and different from the other levels. The results of this work show that there is an association between coffee berry borer and increased percentage of fungus contamination; the physical damages to the beans are expressive, especially from the economic point of view; and changes in the chemical composition of the beans may be detrimental to the cup quality, when the beans are subjected to roasting.