Effects of the Different Postharvest Processing Methods on the Occurrence of Ochratoxin A and Cupping Quality of Arabica Coffee
Article Sidebar
Published
Jul 3, 2020
Main Article Content
Abstract
Postharvest processing methods of Arabica coffee affect the occurrence of fungal contaminants and green bean qualities. The common fungal contaminants on parchment coffee from the wet and honey methods and dried berries from the dry method were Cladosporium cladosporioides, Fusarium oxysporum, Fusarium xylarioides, and Penicillium spp. Saccharomyces cerevisiae was associated only to the wet and honey method, while Aspergillus niger was found only on dried berries. The remaining contaminants of green coffee beans were Cladosporium cladosporioides, Saccharomyces cerevisiae, and Penicillium spp. from wet method; Saccharomyces cerevisiae and Penicillium spp. on the honey method; and Cladosporium cladosporioides, Fusarium oxysporum, and Fusarium xylarioides on the dry method. Ochratoxin A contamination was detected only on the dry berries from the dry method. The wet and honey processed coffee attained the specialty quality standard, a superior overall cup quality than the dry-processed coffee. Moreover, the financial analysis revealed that higher returns could be obtained following the wet or honey process.
Article Details
Section
Articles
References
Agate, A.D., & Bhat, J.V. (1966). Role of pectinolytic
yeasts in the degradation of mucilage layer of
Coffea robusta cherries. Appl. Microbiol., 14:
256-260.
Bureau of Agriculture and Fisheries Standards.
(2015). Philippine National Standards.
Code of practice for the prevention and reduction
of Ochratoxin A contamination in coffee.
Department of Agriculture, Philippines.
Braun, U., & Schubert, K. (2007). Taxonomic revision
of the genus Cladosporium s. lat. 7. Descriptions
of new species, a new combination and further
new data. Schlechtendalia, 16: 61-76.
Bressani, R., Estrada, E., & Jarquin, R. (1972). Pulpa y
pergamino de cafe. I. Composicion quimica y
contenido de aminoacidos de la proteina de la pulpa.
Turrialba (Costa Rica), 22(3), 229-304. In:
Braham, J., & Bressani, R. (1979). Coffee pulp:
composition, technology, and utilization.
International Development Research Centre.
Ottawa, Ont.
Culliao, A., & Barcelo, J. (2015): Fungal and
mycotoxin contamination of coffee beans in
Benguet province, Philippines. Food Additives
& Contaminants: Part A Chem Anal Control Expo
Risk Assess, 32(2):250-60. http://udr.slu.edu.
Culliao.Barcelo.Fungal%20and%20mycotoxin
%20contamination%20of%20coffee%20beans.
pdf
Food and Agirculture Organization [FAO]. (2010).
Introduction to coffee drying. Good hygiene
practices in the primary production of coffee.
Frisvad, J., & Samson, R. (2004). Polyphasic
taxonomy of Penicillium subgenus Penicillium. A
guide to identification of food and air-borne
terverticillate Penicillia and their mycotoxins.
Studies in Mycology, 49: 1-174.
Ghosh, P., & Venkatachalapathy, N. (2014). Processing
and Drying of Coffee-A Review. International
Journal of Engineering Research and Technology,
3(12): 784-794. https://www.ijert.org/research
/processing-and-drying-of-coffee-a-review-
IJERTV3IS120482.pdf
International Trade Center. (2002). Product
and market development, coffee: an exporter guide.
International Trade Center (ITC), Geneva:
UNCTA/WTO. 243-289.
Klich, M.A. (2003). Identification of common
Aspergillus species. Mycologist, 17(3):128.
https://doi.org/10.1017/S0269915X03243123
Kurtzman, C., Fell, J., Boekhout, T., & Robert, V.
(2011). The Yeasts: A Taxonomic Study.
Chapter 7: Methods for Isolation, Phenotypic
Characterization and Maintenance of Yeasts.
https://doi.org/10.1016/B978-0-444-52149-
1.00007-0
Leslie J., & Summerell, B. (2006). The Fusarium
laboratory manual. 1st ed. Blackwell Publishing
Ltd; Oxford, London.
Mamma, D., Kourtoglou, E., & Christakopoulos, P.
(2008). Fungal multienzyme production on
industrial by-products of the citrus processing
industry. Bioresour. Technol., 99(7): 2373-2383.
Masoud, W., Cesar, L.B., Jespersen, L., & Jakobsen,
M. (2004). Yeast involved in fermentation of
Coffea arabica in East Africa determined by genotyping
and by direct denaturating gradient
gel electrophoresis. Yeast, 21(7): 549-556.
https://pubmed.ncbi.nlm.nih.gov/15164358/
Mazzafera, P., & Padilha-Purcino, R. (2004).
Post harvest processing methods and
physiological alterations in the coffee fruit.
In Proceedings of 20th International Scientific
Colloquium on Coffee, ASIC, Bangalore, India.
Poltronieri, P., & Rossi, F. (2016). Challenges in
specialty coffee processing and quality assurance.
Challenges, 7(2): 19. https://doi.org/10.3390/
challe7020019
Silva, C.F., Schwan, R.F., Sousa, E.D. & Wheals, A.E.
(2000). Microbial diversity during maturation
and natural processing of coffee cherries of
Coffea arabica in Brazil. Int. J. Food Microbiol. 60:
251-260.
Silva, C.F., Batista, L.R., & Schwan, R.F. (2008).
Incidence and distribution of filamentous fungi
during fermentation, drying and storage of coffee
(Coffea Arabica L.) beans. Braz. J. Microbiol., 39:
521-526.
Suarez-Quiroz, M., Rios, O., Barel, M., Guyot, B.,
Schorr-Galindo, S., & Guiraud, J. (2004). Study
of ochratoxin A-producing strains in coffee
processing. International Journal of Food Science
and Technology, 39(5): 501-507. https://ifst.
onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-
2621.2004.00810.x
Subedi, R.N. (2011). Comparative analysis of dry and
wet processing of coffee with respect to quality
and cost in Kavre District, Nepal: A case
of Panchkhal Village. Larenstein University
of Professional Education. Project Paper. Master
of Agricultural Production Chain Management,
specialization in Post-Harvest Technology and
Logistics. https://www.semanticscholar.org/
paper/COMPARATIVE-ANALYSIS-OF-DRY-
AND-WET-PROCESSING-OF-A-Subedi/c82fa4
954e48c548aa69bf139d92343bd300436a#pap
er-header.
Tad-awan, B., Amado, V., & Doco, J. (2013). Growing
areas and traditional production practices of
Arabica coffee in Benguet. Benguet State
University Research Journal, 70: 50-54.
Tiwari, H.B. (2009). Value Chain Development of
Coffee in Nepal. Paper presented at a seminar
on coffee development organized at Tea and
Coffee Development Section, Department of
Agriculture, Kirtipur, 9-10 February, 2009.
Van Der Vossen, H.A.M. (2009) The cup quality
of disease resistant cultivars of arabica coffee
(Coffeaarabica). Experimental Agriculture, 45(3):
323–332.
Walker, R., & Larsen, J.C. (2005) Ochratoxin A:
Previous risk assessments and issues arising,
Food Additives and Contaminants, 22(1), 6-9,
https://doi.org/10.1080/02652030500309343
yeasts in the degradation of mucilage layer of
Coffea robusta cherries. Appl. Microbiol., 14:
256-260.
Bureau of Agriculture and Fisheries Standards.
(2015). Philippine National Standards.
Code of practice for the prevention and reduction
of Ochratoxin A contamination in coffee.
Department of Agriculture, Philippines.
Braun, U., & Schubert, K. (2007). Taxonomic revision
of the genus Cladosporium s. lat. 7. Descriptions
of new species, a new combination and further
new data. Schlechtendalia, 16: 61-76.
Bressani, R., Estrada, E., & Jarquin, R. (1972). Pulpa y
pergamino de cafe. I. Composicion quimica y
contenido de aminoacidos de la proteina de la pulpa.
Turrialba (Costa Rica), 22(3), 229-304. In:
Braham, J., & Bressani, R. (1979). Coffee pulp:
composition, technology, and utilization.
International Development Research Centre.
Ottawa, Ont.
Culliao, A., & Barcelo, J. (2015): Fungal and
mycotoxin contamination of coffee beans in
Benguet province, Philippines. Food Additives
& Contaminants: Part A Chem Anal Control Expo
Risk Assess, 32(2):250-60. http://udr.slu.edu.
Culliao.Barcelo.Fungal%20and%20mycotoxin
%20contamination%20of%20coffee%20beans.
Food and Agirculture Organization [FAO]. (2010).
Introduction to coffee drying. Good hygiene
practices in the primary production of coffee.
Frisvad, J., & Samson, R. (2004). Polyphasic
taxonomy of Penicillium subgenus Penicillium. A
guide to identification of food and air-borne
terverticillate Penicillia and their mycotoxins.
Studies in Mycology, 49: 1-174.
Ghosh, P., & Venkatachalapathy, N. (2014). Processing
and Drying of Coffee-A Review. International
Journal of Engineering Research and Technology,
3(12): 784-794. https://www.ijert.org/research
/processing-and-drying-of-coffee-a-review-
IJERTV3IS120482.pdf
International Trade Center. (2002). Product
and market development, coffee: an exporter guide.
International Trade Center (ITC), Geneva:
UNCTA/WTO. 243-289.
Klich, M.A. (2003). Identification of common
Aspergillus species. Mycologist, 17(3):128.
https://doi.org/10.1017/S0269915X03243123
Kurtzman, C., Fell, J., Boekhout, T., & Robert, V.
(2011). The Yeasts: A Taxonomic Study.
Chapter 7: Methods for Isolation, Phenotypic
Characterization and Maintenance of Yeasts.
https://doi.org/10.1016/B978-0-444-52149-
1.00007-0
Leslie J., & Summerell, B. (2006). The Fusarium
laboratory manual. 1st ed. Blackwell Publishing
Ltd; Oxford, London.
Mamma, D., Kourtoglou, E., & Christakopoulos, P.
(2008). Fungal multienzyme production on
industrial by-products of the citrus processing
industry. Bioresour. Technol., 99(7): 2373-2383.
Masoud, W., Cesar, L.B., Jespersen, L., & Jakobsen,
M. (2004). Yeast involved in fermentation of
Coffea arabica in East Africa determined by genotyping
and by direct denaturating gradient
gel electrophoresis. Yeast, 21(7): 549-556.
https://pubmed.ncbi.nlm.nih.gov/15164358/
Mazzafera, P., & Padilha-Purcino, R. (2004).
Post harvest processing methods and
physiological alterations in the coffee fruit.
In Proceedings of 20th International Scientific
Colloquium on Coffee, ASIC, Bangalore, India.
Poltronieri, P., & Rossi, F. (2016). Challenges in
specialty coffee processing and quality assurance.
Challenges, 7(2): 19. https://doi.org/10.3390/
challe7020019
Silva, C.F., Schwan, R.F., Sousa, E.D. & Wheals, A.E.
(2000). Microbial diversity during maturation
and natural processing of coffee cherries of
Coffea arabica in Brazil. Int. J. Food Microbiol. 60:
251-260.
Silva, C.F., Batista, L.R., & Schwan, R.F. (2008).
Incidence and distribution of filamentous fungi
during fermentation, drying and storage of coffee
(Coffea Arabica L.) beans. Braz. J. Microbiol., 39:
521-526.
Suarez-Quiroz, M., Rios, O., Barel, M., Guyot, B.,
Schorr-Galindo, S., & Guiraud, J. (2004). Study
of ochratoxin A-producing strains in coffee
processing. International Journal of Food Science
and Technology, 39(5): 501-507. https://ifst.
onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-
2621.2004.00810.x
Subedi, R.N. (2011). Comparative analysis of dry and
wet processing of coffee with respect to quality
and cost in Kavre District, Nepal: A case
of Panchkhal Village. Larenstein University
of Professional Education. Project Paper. Master
of Agricultural Production Chain Management,
specialization in Post-Harvest Technology and
Logistics. https://www.semanticscholar.org/
paper/COMPARATIVE-ANALYSIS-OF-DRY-
AND-WET-PROCESSING-OF-A-Subedi/c82fa4
954e48c548aa69bf139d92343bd300436a#pap
er-header.
Tad-awan, B., Amado, V., & Doco, J. (2013). Growing
areas and traditional production practices of
Arabica coffee in Benguet. Benguet State
University Research Journal, 70: 50-54.
Tiwari, H.B. (2009). Value Chain Development of
Coffee in Nepal. Paper presented at a seminar
on coffee development organized at Tea and
Coffee Development Section, Department of
Agriculture, Kirtipur, 9-10 February, 2009.
Van Der Vossen, H.A.M. (2009) The cup quality
of disease resistant cultivars of arabica coffee
(Coffeaarabica). Experimental Agriculture, 45(3):
323–332.
Walker, R., & Larsen, J.C. (2005) Ochratoxin A:
Previous risk assessments and issues arising,
Food Additives and Contaminants, 22(1), 6-9,
https://doi.org/10.1080/02652030500309343