Occurrence and alternative control of fungi in organic coffee seeds

Abstract

Disease control on coffee seeds is among the main challenges aiming the seed quality for seedling production. The objective of this study was to evaluate the incidence of fungi and alternative control methods in coffee seeds produced in organic system. The seeds were submitted to different treatments: chemical based on Tiram; thermotherapy; macerated ginger solution; ginger infusion solution; Tahiti lime macerated bark solution; Tahiti lime bark infusion solution and control. The health potential and fungi percentage were determined for each genus found. It was found Penicillium sp., Aspergillus sp. and Fusarium sp. and the incidence of Penicillium sp. and Aspergillus sp. was higher in seeds submitted to plant extracts. Macerated ginger acts in the reduction of Fusarium sp. and thermotherapy in the reduction of Penicillium sp., being alternatives to fungi control in organic production.