Composição microbiana e ocratoxina A no café (Coffea arabica L.) mantido ensacado por diferentes tempos à espera da secagem
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2001
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Cafés (Coffea arabica. L) da cultivar Catuaí vermelho foram colhidos em 1/7/1998 na região de Carmo do Rio Claro, no Estado de Minas Gerais, onde se utilizaram frutos de um mesmo talhão, contendo, em média, 53,89% de cereja, 23,14% seco/passa e 22,96% de frutos verdes. Após colhidos, os frutos foram separados em lotes com 180 litros de frutos para cada tempo de espera e divididos em três repetições com 60 litros de frutos cada uma; esses frutos foram ensacados em sacos de polietileno
trançado e dispostos no terreiro por diferentes tempos, variando em 0, 1, 2, 3, 4, 5, 6 e 7 dias, após o que se procedeu à secagem no próprio terreiro até os grãos atingirem de 11 a 13% de umidade. Em seguida, retirou-se quantidade suficiente de amostra para análises químicas e microbiológicas. A composição microbiana, com a elevação no tempo de espera para secagem, caracterizou-se por aumento na infecção por Fusarium sp., Aspergillus niger e Aspergillus ochraceus nos frutos antes da secagem, diminuição da infecção por Cladosporium sp. nos frutos e grãos, e por Penicillium sp. e Fusarium sp. nos grãos, com
Penicillium sp. Aspergillus niger e Aspergillus ochraceus não mostrando variação definida nos grãos, porém com valores elevados em ambos. Considerando-se os níveis de ochratoxina A, não foi detectada presença em nenhum dos tempos de espera para secagem analisados.
Coffees (Coffea arabica. L) of the Catuaí Vermelho cultivar were harvested on 1/7/1998, in the region of Carmo do Rio Claro in the state of Minas Gerais, where fruits from a same planting field, containing, on the average, 53.89% coffee cherries, 23.14% dry raisin and 22.96% green beans were utilized. After harvest, the fruits were separated in lots with 180 liters of fruits for each waiting time and divided into three replicates with 60 liters each. These fruits were bagged in braided polyethylene bags and put on a flat open terrace for different periods of time, varying in 0, 1, 2, 3, 4, 5, 6 and 7days, afterwards the coffee was dried on the same terrace until the beans reached a moisture content of 11% to 13%. Then, an enough quantity of samples was taken for chemical and microbiologycal analyses. The microbial composition with the rise in the waiting time for drying was characterized by an increase in the infection by Fusarium sp, Aspergillus niger and Aspergillus ochraceus in the fruits before drying, decrease in the infection by Cladosporium sp in the fruits and beans, Penicillium sp and Fusarium sp in the beans; with Penicillium sp, Aspergillus niger and Aspergillus ochraceus not showing definite variation in the beans, but with increased values in both. By considering the levels of ochratoxin A, its presence was not detected in any analyzed waiting times for drying.
Coffees (Coffea arabica. L) of the Catuaí Vermelho cultivar were harvested on 1/7/1998, in the region of Carmo do Rio Claro in the state of Minas Gerais, where fruits from a same planting field, containing, on the average, 53.89% coffee cherries, 23.14% dry raisin and 22.96% green beans were utilized. After harvest, the fruits were separated in lots with 180 liters of fruits for each waiting time and divided into three replicates with 60 liters each. These fruits were bagged in braided polyethylene bags and put on a flat open terrace for different periods of time, varying in 0, 1, 2, 3, 4, 5, 6 and 7days, afterwards the coffee was dried on the same terrace until the beans reached a moisture content of 11% to 13%. Then, an enough quantity of samples was taken for chemical and microbiologycal analyses. The microbial composition with the rise in the waiting time for drying was characterized by an increase in the infection by Fusarium sp, Aspergillus niger and Aspergillus ochraceus in the fruits before drying, decrease in the infection by Cladosporium sp in the fruits and beans, Penicillium sp and Fusarium sp in the beans; with Penicillium sp, Aspergillus niger and Aspergillus ochraceus not showing definite variation in the beans, but with increased values in both. By considering the levels of ochratoxin A, its presence was not detected in any analyzed waiting times for drying.
Descrição
Trabalho apresentado no Simpósio de Pesquisa dos Cafés do Brasil (2. : 2001 : Vitória, ES). Resumos. Brasília, D.F. : Embrapa Café, 2001. 181p. : il.
Palavras-chave
Café Composição microbiana Ocratoxina A Fusarium Aspergillus niger Aspergillus ochraceus Cladosporium Penicillium, Coffee Quality Sensory evaluation Fermentations Chemical composition.
Citação
Pimenta, Carlos José; Vilela, Evódio Ribeiro. Composição microbiana e ocratoxina A no café (Coffea arabica L.) mantido ensacado por diferentes tempos à espera da secagem. In: Simpósio Brasileiro de Pesquisa dos Cafés do Brasil (2. : 2001 : Vitória, ES). Anais. Brasília, D.F. : Embrapa Café, 2001. (CD-ROM), p. 809-814.