Premium
Effect of carbon dioxide, temperature, and relative humidity on production of aflatoxin in peanuts
Author(s) -
Sanders T. H.,
Davis N. D.,
Diener U. L.
Publication year - 1968
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541257
Subject(s) - aflatoxin , relative humidity , carbon dioxide , aspergillus flavus , chemistry , inoculation , food science , zoology , horticulture , biology , organic chemistry , physics , thermodynamics
Effects of carbon dioxide (CO 2 ) in combination with reduced relative humidities (RH) and temperatures on growth and aflatoxin production by Aspergillus flavus in peanuts were investigated. Sound mature kernels of Early Runner peanuts were surface disinfested, inoculated with A. flavus, and incubated at various temperatures, RH, and CO 2 concentrations. Visible growth, aflatoxin production, and free fatty acid (FFA) formation by A. flavus was inhibited at approximately 86% RH by 20% CO 2 at 17C and by 60 and 40% CO 2 at 25C. Aflatoxin and FFA levels decreased as RH decreased from approximately 99% to 92% to 86%. At a constant temperature, an increase in CO 2 concentration caused a decrease in aflatoxin and percentage FFA; and, at a given CO 2 concentration, lowering the temperature resulted in a decrease in aflatoxin and percentage FFA.