Application of fungal pectic enzymes in coffee curing.

Pectic enlyme concentrate (PEe) obtained from Aspergillus carbonarius (Bainier) Thorn, was employed to break down tbe mucilage ofpulped coffee berries of Robusta and Arabica varieties. Enlymlc treatment reduced the processing time to one bour from 36-48 br required for natural fermentation. Sludies carried oul over three sue<:essive hanest seasons revealed that coffee seeds could be washed free of mucilage, where crushed berries were steeped in 2.0-2.5% (WjV) PEe solution at ambient temperalure (25_30°C), The resulting coffee seeds exhibited almost similar organoleptic quality as those obtained by the traditional method.