Models for simulating the frequency of pests and diseases of Coffea arabica L.

Albuquerque

et al. 2023

IJERPH

Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially toxic substances. Among them, polycyclic aromatic hydrocarbons, acrylamide, furan and its derivative compounds, α-dicarbonyls and advanced glycation end products, 4-methylimidazole, and chloropropanols stand out. The objective of this review is to present a current and comprehensive overview of the chemical contaminants formed during coffee roasting, including a discussion of mitigation strategies reported in the literature to decrease the concentration of these toxicants. Although the formation of the contaminants occurs during the roasting step, knowledge of the coffee production chain as a whole is important to understand the main variables that will impact their concentrations in the different coffee products. The precursors and routes of formation are generally different for each contaminant, and the formed concentrations can be quite high for some substances. In addition, the study highlights several mitigation strategies related to decreasing the concentration of precursors, modifying process conditions and eliminating/degrading the formed contaminant. Many of these strategies show promising results, but there are still challenges to be overcome, since little information is available about advantages and disadvantages in relation to aspects such as costs, potential for application on an industrial scale and impacts on sensory properties.

Section: Coffeementioning

confidence: 99%

Thermal Contaminants in Coffee Induced by Roasting: A Review

Albuquerque

et al. 2023

IJERPH

“…Ideally, the first generation of the CLM must be controlled efficiently to prevent a growing population throughout the year. Accurate models, like a new system employing aerial images and terrestrial photogrammetry are being developed to facilitate its detection and estimate levels of infestation in the field [14,15,52].…”

Section: Control and Management Of The Clmmentioning

confidence: 99%

A Comprehensive Review of the Coffee Leaf Miner Leucoptera coffeella (Lepidoptera: Lyonetiidae)—A Major Pest for the Coffee Crop in Brazil and Others Neotropical Countries

Dantas

Motta

Vidal

et al. 2021

Insects

The coffee leaf miner (CLM) Leucoptera coffeella moth is a major threat to coffee production. Insect damage is related to the feeding behavior of the larvae on the leaf. During the immature life stages, the insect feeds in the mesophyll triggering necrosis and causing loss of photosynthetic capacity, defoliation and significant yield loss to coffee crops. Chemical control is used to support the coffee production chain, though market requirements move toward conscious consumption claiming for more sustainable methods. In this overview, we discuss aspects about the CLM concerning biology, history, geographical distribution, economic impacts, and the most relevant control strategies in progress. Insights to develop an integrated approach for a safer and eco-friendly control of the CLM are discussed here, including bio-extracts, nanotechnology, pheromones, and tolerant cultivars.

“…Climate change scenarios predict an increased infestation of CLM due to a greater number of generations per month [17,37]. The impact of climate change on C. arabica production was recently revised [38] Accurate models to estimate CLM levels of infestation are proposed [39].…”

Section: Control and Management Of The Clmmentioning

confidence: 99%

A Comprehensive Review of the Coffee Leaf Miner Leucoptera Coffeella (Lepidoptera: Lyonetiidae), With Special Regard to Neotropical Impacts, Pest Management and Control

Dantas¹,

Motta²,

Vidal³

et al. 2020

Preprint

The coffee leaf miner (CLM) Leucoptera coffeella moth is a major threat to coffee production. Insect damage is related to the feeding behavior of the larvae on the leaf. During the immature life stages, the insect feeds in the mesophyll, triggering necrosis and causing loss of photosynthetic capacity, defoliation, and significant yield loss to coffee crops. Chemical control is mandatory to sustain the coffee production chain, though market requirements move towards conscious consumption, claiming for more sustainable methods. In this overview, we discuss aspects about the CLM concerning biology, history, geographical distribution, economic impacts, and the most relevant control strategies in progress. Insights to develop an integrate approach for a safer and eco-friendly control of the CLM are discussed, including bio-extracts, nanotechnology, pheromones, and tolerant cultivars.