10836 - Avaliação de produtos vegetais naturais, produtos químicos e biofungicidas para controle de contaminações fúngicas em sementes de café Evaluation of natural plant products, chemicals and biofungicides to control fungal contamination in coffee beans

The conservation of coffee beans has been the subject of research in order to prolong their viability. One factor that limits the quality of seed is contaminated with filamentous fungi. The aim of this study was to evaluate the efficiency of biofungicides, natural botanicals and chemicals for controlling the growth of fungi in coffee seeds for storage. The seeds of coffee Coffea arabica L., Catuai Vermelho IAC 44 were dried in the sun until natural moisture of approximately 35% and treated with organic fungicides, natural products and chemicals. Treatment was carried out in parallel control. After, were packed in multiwall kraft paper bags and stored at room temperature for 180 days. The count of filamentous fungi and yeast samples was carried with 0, 3 and 6 months. It was found a higher efficiency of treatment of seeds with cloves, Trichodermil and benzoate. This result indicated the possibility of the use of safe products in the production of coffee beans as an alternative to using toxic chemicals to human health and the environment, the