Effects of the Different Postharvest Processing Methods on the Occurrence of Ochratoxin A and Cupping Quality of Arabica Coffee

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Andres A. Basalong Von Y. Amado Hazen Lyn B. Talbino


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.

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