Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1131362
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dc.contributor.authorSANTOS, D. G. dos
dc.contributor.authorCOELHO, C. C. de S.
dc.contributor.authorFERREIRA, A. B. R.
dc.contributor.authorFREITAS-SILVA, O.
dc.date.accessioned2021-04-19T16:34:14Z-
dc.date.available2021-04-19T16:34:14Z-
dc.date.created2021-04-19
dc.date.issued2021
dc.identifier.citationMicroorganisms, v. 9, n. 4, 858, 2021. p. 1-20.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1131362-
dc.descriptionBrazil holds a series of favorable climatic conditions for agricultural production including the hours and intensity of sunlight, the availability of agricultural land and water resources, as well as diverse climates, soils and biomes. Amidst such diversity, Brazilian coffee producers have obtained various standards of qualities and aromas, between the arabica and robusta species, which each present a wide variety of lineages. However, temperatures in coffee producing municipalities in Brazil have increased by about 0.25 C per decade and annual precipitation has decreased. Therefore, the agricultural sector may face serious challenges in the upcoming decades due to crop sensitivity to water shortages and thermal stress. Furthermore, higher temperatures may reduce the quality of the culture and increase pressure from pests and diseases, reducing worldwide agricultural production. The impacts of climate change directly affect the coffee microbiota. Within the climate change scenario, aflatoxins, which are more toxic than OTA, may become dominant, promoting greater food insecurity surrounding coffee production. Thus, closer attention on the part of authorities is fundamental to stimulate replacement of areas that are apt for coffee production, in line with changes in climate zoning, in order to avoid scarcity of coffee in the world market.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectAquecimento global
dc.titleBrazilian Coffee Production and the Future Microbiome and Mycotoxin Profile Considering the Climate Change Scenario.
dc.typeArtigo de periódico
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroProduto de Origem Vegetal
dc.subject.thesagroCafé
dc.subject.thesagroClima
dc.subject.thesagroMicotoxina
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusCoffee products
dc.subject.nalthesaurusClimate
dc.subject.nalthesaurusGlobal warming
dc.subject.nalthesaurusMycotoxins
dc.description.notesReview.
riaa.ainfo.id1131362
riaa.ainfo.lastupdate2021-04-19
dc.identifier.doihttps://doi.org/10.3390/microorganisms9040858 https://www.mdpi.com/journal/microorganisms
dc.contributor.institutionDEIZIANE GOMES DOS SANTOS, UNIRIO; CAROLINE CORRÊA DE SOUZA COELHO, UNIRIO; ANNA BEATRIZ ROBOTTOM FERREIRA, CTAA; OTNIEL FREITAS SILVA, CTAA.
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