Mycological evaluation of chemically-treated unshelled peanuts.
Food Addit Contam
; 12(3): 343-6, 1995.
Article
em En
| MEDLINE
| ID: mdl-7664925
In the present work, the effect of propionic acid (ammonium salt) at 3000 mg/kg of unshelled peanuts (PA1) and at 5000 mg/kg (PA2), grapefruit seed extract at 5000 mg/kg (GF1) and 10,000 mg/kg (GF2), sodium orthophenylphenate at 2500 mg/kg (SOP1) and at 5000 mg/kg (SOP2) and thiabendazole at 1000 mg/kg (TBZ1) and at 5000 mg/kg (TBZ2) was studied for controlling total and potentially aflatoxigenic fungi in unshelled peanuts (UP). Samples of sound mature UP were moistened by adding water and kept refrigerated till they reached ca 16% moisture. The samples were then sprayed with the chemical solutions and incubated at 30 +/- 2 degrees C for 28 days. Control samples were sprayed with water. An evaluation of total and aflatoxigenic fungi was made, in pods of UP and in kernels obtained aseptically, before and at 7, 14, 21 and 28 days of incubation, by serial dilution in culture media Dichloran Rose Bengal Chloramphenicol (total fungi count) and in Aspergillus flavus parasiticus Agar (potentially aflatoxigenic count). In relation to the period and conditions of this experiment the overall best treatment was PA2, when the lowest average value of total and aflatoxigenic fungi were obtained in UP and were maintained in its kernels. Although SOP2 treatment could control fungal contamination in pods, it was not effective in controlling contamination through the kernels. The other treatments were ineffective.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Arachis
/
Aspergillus
/
Contaminação de Alimentos
/
Fungicidas Industriais
Idioma:
En
Revista:
Food Addit Contam
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
1995
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Reino Unido