QUALIDADE DE CAFÉ, EM DIFERENTES ESTÁDIOS DE MATURAÇÃO, EM FUNÇÃO DA APLICAÇÃO DE Cladosporium cladosporioides

• Autor(a) principal: Cristina Pereira Francisco, Karoline
• Data de Publicação: 2023
• Outros Autores: Manoel Rezende de Melo, Bruno, Ferreira, Sindynara, Miranda dos Santos, Telma, Marinello Souza, Vítor, Lima Salomão Leme, Raissa
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Nativa (Sinop)
• Texto Completo: https://periodicoscientificos.ufmt.br/ojs/index.php/nativa/article/view/13426
• topic: Controle biológico; Coffea arabica L; bioproteção; cafés especiais

The objective was to evaluate the chemical and sensorial quality of coffee by varying the coffee maturation stage for application of the fungus Cladosporium cladosporioides. The work was carried out between may and august 2019. The experimental design was in randomized blocks, consisting of five treatments, determined according to the stage of maturation for application of Cladosporium: (control (without application with 12% green fruits)), 70 %, 50% and 30% of green fruits and application of cladosporium in the drying yard with 12% green fruits) and five replications. Harvesting and drying of all coffee plots followed the same protocol. The following variables were evaluated: sensory analysis, occurrence of microorganisms and physical-chemical analyses. Data were submitted to analysis of variance and correlation network. There were no significant differences for the attributes evaluated due to the soil and climate conditions of the crop, which were not favorable for the occurrence of fungi deleterious to coffee quality. Therefore, the use of the fungus Cladosporium cladosporioides for bioprotection of coffee quality is not justified in crops where conditions are not favorable for the occurrence of fungi deleterious to coffee quality, such as low humidity and mild temperature.