Sanitary quality of arabica coffee seeds treated with essential oils

Seeds are efficient routes for the dissemination of phytopathogens, mainly fungi. Reducing the water content and treating with fungicides are strategies to prevent these microorganisms from interfering with the quality of stored seeds. However, arabica coffee seeds are sensitive to desiccation and there are no recommended products for controlling fungi during storage. Some essential oils (EOs) have bactericidal, insecticidal and fungicidal action and can be used to treat seeds. The objective of this work was to evaluate the health quality of Arabica coffee seeds treated with different EOs during storage. For the Blotter health test, an experimental block design was adopted, with an 8 × 5 factorial, with six types of essential oil, a synthetic fungicide and a control, for five storage times (0, 3, 6, 9 and 12 months). After being treated, the seeds were packaged in plastic packaging (0.12 mm) and stored in a cold room (13 ±2 °C and 70% relative humidity) for up to 12 months. The genera of fungal flora associated with untreated seeds were Aspergillus, Cladosporium, Fusarium, Penicillium and Rhizopus, showing greater infestation than in seeds treated with OE and TECTO®. Essential oils from Rosmarinus officinalis, Cymbopogon citratus, Cymbopogon winterianus, Syzygium aromaticum, Eucalyptus globulus, and Melaleuca alternifolia partially controlled storage and field fungi in arabica coffee seeds, but were ineffective against Penicillium.