Hypothenemus hampei: (Coleoptera: Scolytidae): impacto sobre a qualidade dos grãos de café
Data
2019-02-27
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Universidade Federal de Lavras
Resumo
A broca-do-café, Hypothenemus hampei, é a principal praga da cultura do café. Seus danos se iniciam quando a fêmea perfura os frutos ainda na planta. Os furos podem comprometer a qualidade microbiológica e os atributos físicos e químicos dos grãos, os quais têm relação com a qualidade sensorial da bebida e o valor de mercado da commodity. O objetivo, neste estudo, foi identificar fungos associados a grãos brocados, quantificar ocratoxina A e analisar física e quimicamente grãos com diferentes níveis de infestação da broca-do-café. Cafés de duas regiões (Cerrado Mineiro e Sul de Minas) foram coletados e os grãos brocados presentes nas amostras foram classificados quanto ao nível de infestação. Existe relação direta entre o nível de infestação e o aumento do percentual de contaminação por fungos. Foram identificadas 20 espécies de fungos, tendo os gêneros Fusarium e Aspergillus sido os encontrados em maior frequência. Quatro das 20 espécies isoladas apresentaram potencial para a produção de OTA e sua presença foi observada nos níveis de infestação “Sujo I e II” de apenas uma região. Para os parâmetros físico-químicos, o nível “Sujo II” apresentou menor densidade e menores concentrações de açúcares, compostos lipídicos e sólidos solúveis, e maiores valores de cinzas, acidez titulável total, condutividade elétrica, lixiviação de potássio, ácido succínico e acético. As cores dos níveis de infestação “Limpo” e “Sujo II” são diferentes entre si e diferentes dos demais níveis. Os resultados obtidos neste trabalho demonstram que existe uma associação entre a broca-do-café e o aumento do percentual de contaminação por fungos; que os danos físicos aos grãos são expressivos, especialmente do ponto de vista econômico e que as alterações na composição química dos grãos pode ser prejudicial à qualidade da bebida, quando os grãos são submetidos à torração.
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.
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.
Descrição
Tese de Doutorado defendida na Universidade Federal de Lavras
Palavras-chave
Café, Broca-do-café, Qualidade, Ocratoxina A, potencial toxigênico, Fungos, Coffee, Coffee berry borer, Quality, Ochratoxin A, Toxigenic potential, Fungi
Citação
SILVA, Sabrina Alves da. Hypothenemus hampei: (Coleoptera: Scolytidae): impacto sobre a qualidade dos grãos de café. 2019. 70 p. Tese (Doutorado em Ciência dos Alimentos) – Universidade Federal de Lavras, Lavras, 2019.