Mycofloral changes and aflatoxin contamination in stored chickpea seeds
作者:
S. K. Ahmad,
P. L. Singh,
期刊:
Food Additives & Contaminants
(Taylor Available online 1991)
卷期:
Volume 8,
issue 6
页码: 723-730
ISSN:0265-203X
年代: 1991
DOI:10.1080/02652039109374030
出版商: Taylor & Francis Group
关键词: chickpea;mycoflora;storage;aflatoxin
数据来源: Taylor
摘要:
Chickpea seeds entering store carry a microflora of ‘field’ and ‘storage’ fungi. Field fungi gradually disappear and storage fungi then predominate. These fungi especiallyAspergillus flavus, A. niger, A. nidulans, A. ochraceusandPenicilliumspp. grow vigorously and initiate grain spoilage and aflatoxin elaboration. The shift in mycofloral spectrum was more rapid in seeds stored in jute bags than those stored in metal bins. Moisture content and aflatoxin contamination in seeds of jute bags was maximum during Sept.‐Oct. The internal environment of metal bins is comparatively less influenced by the external conditions and initially restricts fungal growth and aflatoxin elaboration. Prolonged storage however, increases seed moisture content and aflatoxin is increased in chickpea seeds after six months storage in metal bins.
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