QUALIDADE DE CAFÉ, EM DIFERENTES ESTÁDIOS DE MATURAÇÃO, EM FUNÇÃO DA APLICAÇÃO DE Cladosporium cladosporioides

The objective was to evaluate the chemical and sensorial quality of coffee by varying the coffee maturation stage for application of the fungus Cladosporium cladosporioides. The work was carried out between may and august 2019. The experimental design was in randomized blocks, consisting of five treatments, determined according to the stage of maturation for application of Cladosporium: (control (without application with 12% green fruits)), 70 %, 50% and 30% of green fruits and application of cladosporium in the drying yard with 12% green fruits) and five replications. Harvesting and drying of all coffee plots followed the same protocol. The following variables were evaluated: sensory analysis, occurrence of microorganisms and physical-chemical analyses. Data were submitted to analysis of variance and correlation network. There were no significant differences for the attributes evaluated due to the soil and climate conditions of the crop, which were not favorable for the occurrence of fungi deleterious to coffee quality. Therefore, the use of the fungus Cladosporium cladosporioides for bioprotection of coffee quality is not justified in crops where conditions are not favorable for the occurrence of fungi deleterious to coffee quality, such as low humidity and mild temperature.O objetivo foi avaliar a qualidade química e sensorial do café variando-se o estádio de maturação do café para aplicação do fungo Cladosporium cladosporioides. O trabalho foi desenvolvido entre maio e agosto de 2019. O delineamento experimental foi em blocos casualizados, composto por cinco tratamentos, determinados em função do estádio de maturação para aplicação do Cladosporium: (testemunha (sem aplicação com 12% frutos verdes)), 70%, 50% e 30% de frutos verdes e aplicação do Cladosporium no pátio de secagem com 12% frutos verdes) e cinco repetições. A colheita e secagem de todas as parcelas de cafés seguiram o mesmo protocolo. Foram avaliadas as seguintes variáveis: análise sensorial, ocorrência de microrganismos e análises físicos químicas. Os dados foram submetidos à análise de variância e rede de correlações. Não houve diferenças significativas para os atributos avaliados devido às condições edafoclimáticas da lavoura que não foram favoráveis a ocorrência dos fungos deletérios a qualidade do café. Portanto, o uso do fungo Cladosporium cladosporioides para bioproteção da qualidade do café não se justifica em lavouras onde as condições não são favoráveis à ocorrência de fungos deletérios à qualidade do café, como baixa umidade e temperatura amena. Palavras-chave: Controle biológico; Coffea arábica L.; bioproteção; cafés especiais.   Coffee quality at different maturation stages, due to the application of Cladosporium cladosporioides   ABSTRACT: The objective was to evaluate the chemical and sensorial quality of coffee by varying the coffee maturation stage for application of the fungus Cladosporium cladosporioides. The work was carried out between may and august 2019. The experimental design was in randomized blocks, consisting of five treatments, determined according to the stage of maturation for application of Cladosporium: (control (without application with 12% green fruits)), 70 %, 50% and 30% of green fruits and application of Cladosporium in the drying yard with 12% green fruits) and five replications. Harvesting and drying of all coffee plots followed the same protocol. The following variables were evaluated: sensory analysis, occurrence of microorganisms and physical-chemical analyses. Data were submitted to analysis of variance and correlation network. There were no significant differences for the attributes evaluated due to the soil and climate conditions of the crop, which were not favorable for the occurrence of fungi deleterious to coffee quality. Therefore, the use of the fungus Cladosporium cladosporioides for bioprotection of coffee quality is not justified in crops where conditions are not favorable for the occurrence of fungi deleterious to coffee quality, such as low humidity and mild temperature. Keywords: Biological control; Coffea arabica L.; bioprotection; specialty coffees