Premium
Studies of the fungicidal activity of allyl alcohol in wheat grains
Author(s) -
Paster Nachman,
Zisman Uzi,
Calderon Moshe
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740450403
Subject(s) - aspergillus ochraceus , aspergillus flavus , fumigation , spore , fungicide , alcohol , allyl alcohol , moho , chemistry , food science , aflatoxin , horticulture , inoculation , mycotoxin , botany , biology , fungi imperfecti , organic chemistry , ochratoxin a , catalysis
The efficiency of allyl alcohol in controlling storage fungi in wheat grains was studied under laboratory conditions. Fumigation for 72 h with allyl alcohol at a concentration of 50 mg litre −1 totally inhibited the growth of the mycoflora naturally present in the grains. When heat‐treated grains were inoculated with spore suspensions of Aspergillus ochraceus or Aspergillus flavus, and subsequently exposed to the material, the minimal concentration needed to inhibit fungal growth (at 3 h exposure) was 15 and 25 mg litre −1 , respectively. In all the above treatments the treated grains were free of moulds even after 6 months' storage at 26° C.