Study of the Effect of Storage Period on the Growth of Fungi in Green Coffee in Open Atmospheres

Abstract

Abstract The aim of the current study is to determine the effect of storing green Brazilian coffee in open conditions on fungal activity. The moisture content of the coffee was adjusted to 5, 10, and 15%, then cardamom was added in the following concentrations: 0, 0.5, and 1.5%. The control treatment was free of cardamom powder. The samples were then stored for periods of 2, 4, and 6 months. The temperature and relative humidity of the samples were measured during the storage periods relative to their monthly averages. The total number of fungi contaminating the type of coffee and their prevalence rates were estimated. There was an increase in the total number of fungi after two months of storage, but prolonging the storage period caused a significant decrease in the total number of fungi, and the roasted coffee of both types was free of the presence of fungi. Aspergillus fungi are prevalent in coffee species, especially A. ochreceus, A. flavus, and A. niger, while Penicillium fungi were found in lower percentages, and yeast was found as a contaminant of Brazilian coffee. The results showed that the monthly averages of temperature and relative humidity during storage periods varied from one month to another and the averages ranged between 28.55 - 38.17 °C and 44.85 - 55.28%.