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Effect of lindane on the liquor of Arabica coffee as evaluated by different liquorers



Effect of lindane on the liquor of Arabica coffee as evaluated by different liquorers



East Afr Agr Forest J 30(1): 40-45



Six 45/50 tree plots of Kent's Arabica coffee at Bugusege Experiment Station, North Bugisu, were used for a trial of the tainting properties of a new deoderized lindane formulated as a 20% liquid concentrate. Single and double applications, of 0.24 g approximately active ingredient per tree, were made of the new formulation on 2 plots for comparison with similar applications of the same dosage of a standard commercial formulation of lindane and a double application of malathion sprayed at 0.60 active ingredient per tree. Some plots were sprayed once only 68 days before harvesting, others were sprayed twice, the first application 68 and the second 39 days before harvesting, which occurred over a period of 119 days. Six replicated samples of parchment from each plot and from an untreated plot were sent to 5 coffee liquorers. Three samples of parchment were also sprayed with 1.0% deodorized lindane at 1 fl. oz. per 20 lb. Only 1 of the 5 liquorers detected BHC taint ("bricky" flavor) in all 12 samples of the coffee from the 2 plots sprayed twice with the standard and deodorized lindane. This liquorer was exceptionally experienced and may in addition be acutely sensitive to BHC taint. It was concluded that the deodorized lindane, used at the strengths tried, can taint the coffee when applied in 2 applications if the second is within 40 days of the start of harvesting, but not, apparently, if applied once within 70 days of picking. There was no tainting when 1.0% deodorized lindane was sprayed on parchment coffee at a rate of 1 fl. oz. per 20 lb. After prolonged storage the "bricky" taint could not be detected.

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