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Microscopic study of several types of defective coffee: black, whitish, waxy and "ardidos" grains.

Dentan, E.;

13th International scientific colloquium on coffee, Paipa (Colombia) 21-25 August 1989. Year: 1990 Pages: 283-301 Ref: 6 ref.

1990

บทคัดย่อ

Microscopic study of several types of defective coffee: black, whitish, waxy and "ardidos" grains.

Black beans were shown to be the result of 3 factors : (1) immature beans which did not support the drying process, no infection found; (2)overfermentation of mature or immature beans, infected by yeast cells; and (3) infection by Colletotrichum responsible for anthracnose, with secondary infection by other fungi. In all these cases, characteristic alterations of the internal parenchyma of the beans were observed. Examination of whitish beans showed that the discoloration of the surface was due to fermentation by Streptococcus spp., without noticeable alteration of the parenchyma. Discoloration and a waxy surface were due to fermentation by rod-type bacteria. The ardidos beans were probably infected by moulds after the drying process. It is suggested that better control of postharvest processes and storage could reduce the number of defective beans.