Influência de Cladosporium cladosporioides na qualidade da bebida do café
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Data
2002
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Universidade Federal de Lavras
Resumo
O café é um dos principais produtos agrícolas da exportação brasileira, destacando-se a região sul do estado de Minas Gerais como produtora de bons cafés. Dentre os fatores que afetam a qualidade, fungos do gênero Aspergillus, Fusarium e Penicillium tem merecido destaque nas últimas décadas tanto por alterações organolépticas, quanto pela produção de toxinas que podem prejudicar a saúde do consumidor. Por outro lado o fungo Cladosporium sp. tem sido relatado associado a cafés de boa qualidade em várias regiões, o que despertou o interesse para o seu uso como agente de antagonista aos fungos deletérios a qualidade do café. Cladosporium é um ascomiceto mitospórico de ampla distribuição geográfica, facilmente cultivado em meio axênico com crescimento rápido e vigoroso. Considerando estes fatores o presente trabalho teve como objetivo caracterizar a espécie de Cladosporium associado ao cafeeiro bem como estudar sua relação com a qualidade da bebida do café. Foi realizado o isolamento do fungo do solo, ar, folhas, frutos e grãos do cafeeiro. os quais foram cultivados em meio de cultura, e identificados como Cladosporium cladosporioides (Link ex. Fries). Para estudar o efeito de C. cladosporioides na fase pré-colheita de frutos e sua dinâmica no campo, plantas de café foram pulverizadas quinzenalmente a partir do mês de outubro com uma suspensão de conídios de C. cladosporioides em diferentes intensidades. O estudo do efeito de C. cladosporioides em pós-colheita foi feito imergindo-se os frutos em uma suspensão de conídios ou pulverizando diariamente no terreiro. Alíquotas de ambos os experimentos foram analisadas quanto a comunidade fúngica, testes químicos da atividade da polifenoloxidase, lixiviação de K, condutividade elétrica e prova de xícara. Na fase pré-colheita não houve diferença entre o número e época de pulverizações sendo as bebidas classificadas como de dura a apenas mole. Na pós-colheita a atividade da PFO foi superior na parcela imersa e pulverizada diariamente. Quanto a bebida todas foram classificadas como dura. Aspergillus ochraceus, A. niger var niger, A. glaucus, A. flavus, A. sclerotiorum, Fusarium stilboides, Fusarium sp., Penicillium sp., Rhyzopus stolonifer e Wallemia sebi foram encontrados nas amostras. W. sebi ainda não foi relatado em grãos de café no Brasil até o momento.
Coffee is one of the most important agricultural commodity of Brazil for export, being the south of the state of Minas Gerais an outstanding area for producing coffee of good quality. Among the factors that affect quality, fungi of the genera Aspergillus, Fusarium and Penicillium have been deserved particular attention in the last decades since they can cause alterations in flavour, as well as produce toxins that can harm the consumer’s health. On the other hand, it is postulated that fungi form the genus Cladosporium could be associated to coffees of good quality, a fact that drew the attention on the possibility to use it as an antagonist against fungi which are deleterious on the quality of coffee. Cladosporium is an anamorph ascomycete genus with species of wide geographical distribution, in general easily cultivated in axenic culture with fast and vigorous growth. In consequence, the present work objectives to characterize species of Cladosporium associated to coffee trees as well as to study its relationship with the quality of the beverage. Cladosporium was isolated from soil and air in yards and from leaves, fruits and grains and grown in axenic culture on malt extract. All isolates were identified as Cladosporium cladosporioides ( Link. ex Fries). To study the effect of C. cladosporioides in the pre-harvest phase of fruits and its dynamics in the field, coffee plants were sprayed with a suspension of conidia of C. cladosporioides in different intensities every 14 days, starting from the month of October. To study the effect of C. cladosporioides on fruits in the post-harvest phase, recently harvested fruits have been treated by immersion in suspensions of conidia or sprayed daily with conidia. Aliquots from both experiments had its fungal community analysed and tests were conducted on the polyphenoloxidase activity, leaching of K, electric conductivity and for the cup quality. It was found that the activity of the polyphenoloxidase was superior in the post-harvest phase in plots of the immerged and daily-sprayed fruits. For the cup quality test, all the treatments showed similar results, classifying the beverage as "hard". For the pre-harvest phase, no difference was detected among the treatments. Aspergillus ochraceus, A. niger var niger, A. glaucus, A. flavus, A. sclerotiorum, Fusarium stilboides, Fusarium sp., Penicillium sp., Rhyzopus stolonifer e Wallemia sebi were found in the samples. Wallemia sebi had not been reported in coffee grains in Brazil so far.
Coffee is one of the most important agricultural commodity of Brazil for export, being the south of the state of Minas Gerais an outstanding area for producing coffee of good quality. Among the factors that affect quality, fungi of the genera Aspergillus, Fusarium and Penicillium have been deserved particular attention in the last decades since they can cause alterations in flavour, as well as produce toxins that can harm the consumer’s health. On the other hand, it is postulated that fungi form the genus Cladosporium could be associated to coffees of good quality, a fact that drew the attention on the possibility to use it as an antagonist against fungi which are deleterious on the quality of coffee. Cladosporium is an anamorph ascomycete genus with species of wide geographical distribution, in general easily cultivated in axenic culture with fast and vigorous growth. In consequence, the present work objectives to characterize species of Cladosporium associated to coffee trees as well as to study its relationship with the quality of the beverage. Cladosporium was isolated from soil and air in yards and from leaves, fruits and grains and grown in axenic culture on malt extract. All isolates were identified as Cladosporium cladosporioides ( Link. ex Fries). To study the effect of C. cladosporioides in the pre-harvest phase of fruits and its dynamics in the field, coffee plants were sprayed with a suspension of conidia of C. cladosporioides in different intensities every 14 days, starting from the month of October. To study the effect of C. cladosporioides on fruits in the post-harvest phase, recently harvested fruits have been treated by immersion in suspensions of conidia or sprayed daily with conidia. Aliquots from both experiments had its fungal community analysed and tests were conducted on the polyphenoloxidase activity, leaching of K, electric conductivity and for the cup quality. It was found that the activity of the polyphenoloxidase was superior in the post-harvest phase in plots of the immerged and daily-sprayed fruits. For the cup quality test, all the treatments showed similar results, classifying the beverage as "hard". For the pre-harvest phase, no difference was detected among the treatments. Aspergillus ochraceus, A. niger var niger, A. glaucus, A. flavus, A. sclerotiorum, Fusarium stilboides, Fusarium sp., Penicillium sp., Rhyzopus stolonifer e Wallemia sebi were found in the samples. Wallemia sebi had not been reported in coffee grains in Brazil so far.
Descrição
Dissertação de Mestrado defendida na Universidade Federal de Lavras
Palavras-chave
Café Qualidade Contaminação Microbiologia Cladosporium cladosporioides, Coffee Quality Contamination Microbiology Cladosporium cladosporioides
Citação
Pereira, Ricardo Tadeu Galvão. Influência de Cladosporium cladosporioides na qualidade da bebida do café. Lavras : UFLA, 2002. 42 p. (Dissertação - Mestrado em Agronomia, área de concentração em Fitopatologia). Orientador: Hilário Antônio de Castro. T 633.73944 P436i 2002