Fungos podem estar envolvidos em fermentações indesejáveis dos frutos der cafeeiro, acarretando o surgimento das bebida Riado e Rio. Neste trabalho avaliou-se o uso de fungicidas na tentativa de controle no campo e no terreiro destes microrganismos. Nenhum tratamento com fungicida ou produto biológico, aplicado no campo e, ou, no terreiro, reduziu a porcentagem de infecção dos frutos por Colletotrichum. Obteve-se zero porcento de infecção pelos fungos estudados em frutos com pericarpo cereja quando nestes foram aplicados benomil + mancozeb e cyproconazole + hidróxido de cobre. Estes mesmos tratamentos não eliminaram Fusarium em frutos verde e passa. Nenhum produto aplicado no terreiro sobressaiu sobre as demais tentativas de controle dos fungos detectados, isto é, não houve consistência de nenhum produto no controle dos fungos. Por outro lado, quando se comparam todos os tratamentos aplicados somente no terreiro com os demais, campo ou campo + terreiro, os tratamentos de terreiro sobressaem-se no controle dos fungos sobre os demais. Os fungos constatados em ordem decrescente nos frutos foram: Colletotrichum gloeosporioides, Fusarium oxysporum, Fusarium lateritium, Cercospora coffeicola e Cladosporium sp.; entretanto quando se completou a secagem no terreno (11% de umidade), nenhum fungo foi isolado tanto da parte externa e interna das sementes. Levando-se em consideração que as amostras de café colhidas dos experimentos nas parcelas testemunha apresentaram mérito para qualidade de bebida igual ou superior aos outros tratamentos avaliados, pode-se afirmar que somente adotando-se uma adequada prática agrícola na cultura cafeeira pode-se obter bebida de qualidade.
Endophytic fungi are probably involved in fermentation process of coffee beans responsable for Riado and Rio kind of beverage. In this work the application of fungicides (cooper hydroxide, mancozeb + benomyl, cyproconazole + copper oxychloride) calcium hydroxide and fegatex were compared to antagonistics bacteria (Streptomyces griseoviridis and Bacillus licheniformis) on coffee trees in the field (from 500 m to 650 m of altitude) and on coffee beans after harvesting during the drying process, in three locations of the Zona da Mata of Minas Gerais. The applications were done in the field either or after
harvesting during the drying process. The endophytic fungi found in the fruits in the field were: Colletotrichum gloeosporioides, Fusarium oxysporum and Fusarium lateritium, Cercospora coffeeicola and Cladosporium sp. After harvesting, during the drying process, C. gloeosporioides, Fusarium lateritium, Cladosporium sp., and C. coffeicola wenther predominant fungi sp. Population of Colletotrichum was not decresead in the fruits by the application of the chemicals or antagonistic bacteria Benomyl + mancozeb and cyproconazole + copper oxychloride completely erradicated the fungi in the mature stage called "cereja" (red fruit). On the other hand, the fungicides did not control Fusarium species in the green and "passa" stages of the coffee fruits. The treatments applied after harvesting, during the drying process, was not efficient to eradicate the fungi on and in the fruits.The comparison of all the treatments applied in the field only, field plus masonry drying yard and masonry drying yard only indicated that the yard only treatments were superior for fungi control. When the percentage of humidity of the fruits on the drying yard reached 11 % it
was not possible isolate to any fungi from the coffee samples. Fungi were not isolated either from field or drying yard samples from the seeds under this condition. Samples from the control plots in the experiments showed drink quality merit equal or superior to the other treatments. They were classified as of hard and soft only drink types.
