Premium
PRODUCTION OF AFLATOXINS DURING STORAGE OF GAMMA—IRRADIATED WHEAT
Author(s) -
BEHERE A. G.,
SHARMA ARUN,
PADWALDESAI S.R.,
NADKARNI G. B.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15243.x
Subject(s) - aflatoxin , aspergillus flavus , mycotoxin , relative humidity , irradiation , conidium , gamma irradiation , moisture , humidity , food science , chemistry , horticulture , agronomy , biology , physics , nuclear physics , organic chemistry , thermodynamics
A correlation between relative humidity (RH) during storage and moisture content was obtained in wheat subjected to gamma irradiation at 20 krad. The samples were assessed for storage up to 6 months with and without artificial loading of grains with conidia of Aspergillus flavus. The mycotoxin production seemed to be determined by a critical level of moisture in the grain (13%) at RH over 80% at 28°± 2°C. The total aflatoxin produced in the irradiated grains was observed to be lower than in the unirradiated controls. The amount of toxin contained in grains, artificially infected with A. flavus before or after irradiation, did not show appreciable differences. The results, while defining the storage conditions with reference to humidity, did not indicate any alterations in wheat relating to aflatoxin producing potential.