บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Development of ochratoxin a during Robusta (Coffea canephora) coffee cherry drying.

BUCHELI, P., KANCHANOMAI, C., MEYER, I. And PITTET, A.

Journal of Agricultural and Food Chemistry 48:1358-1362.

2000

บทคัดย่อ

Development of ochratoxin a during Robusta (Coffea canephora) coffee cherry drying.

The occurrence and formation of ochratoxi A (OA) in Robusta coffee was studied for three consecutive seasons under tropial conditions in Thailand. Sun drying of coffee cherries consistently led to OA formation in the pulp and parchment (husks) of the cherries. Dried coffee beans (green coffee) contained on average OA concentrations that were similar to 1% of those found in husks. OA contamination of green coffee depended on cherry maturity, with green cherries being the least, and overripe cherries the most susceptible. Defects, and in particular the inclusion of husks, are the most important source of OA contamination.