Relationship between Incidence of Brown Eye Spot of Coffee Cherries and the Chemical Composition of Coffee Beans

To study the chemical composition of coffee beans from coffee cherries infected by brown eye spot, two experiments were conducted with coffee cherries from Catuai Amarelo and Acaia Cerrado farms, in the full physiological maturity stage. The coffee cherries were harvested manually, and 20 litres of cherries without visible symptoms of brown eye spot (healthy coffee cherries) and 20 l of cherries with visible symptoms of the disease (diseased coffee cherries) were individually separated. After separation, the cherries were mixed in five different proportions to form the treatments: 0, 25, 50, 75 and 100% of diseased coffee cherries to 100, 75, 50, 25 and 0% of healthy coffee cherries. The experimental design was performed in randomized blocks, with each 8 l of coffee cherries being considered an experimental unit. After drying (humidity 12%), the chemical characteristics were analysed. Polyphenols, potassium leachate and electrical conductivity had a linear increase with the rising of the proportion of diseased coffee cherries. Total sugars, soluble solids and pH decreased linearly with the rising of the proportion of diseased coffee cherries.