Premium
EFFECT OF SOME PRESERVATIVES AND FUNGICIDES IN ARRESTING FUNGAL INFESTATION OVER MARKETED BETEL NUT ( ARECA CATECHU L.)
Author(s) -
MISRA J. K.
Publication year - 1989
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1989.tb00002.x
Subject(s) - areca , fungicide , betel , infestation , catechu , biology , preservative , toxicology , horticulture , nut , traditional medicine , food science , medicine , structural engineering , engineering
ABSTRACT Betel nut, a common masticatory, extensively chewed in India and other countries, is usually infested by a number of fungi. Many of them produce toxins. Attempts were made to control the fungal infestation of betel nuts by temperature treatment, and the use of preservatives and fungicides. Varying degrees of control of fungal infestation were seen. A temperature treatment of 60°C for 6 h totally inhibited fungi. Boric and propionic acids at 5% and 1%, respectively, were effective in completely suppressing the fungal growth on nuts in 4 weeks. Except for potassium metabisulphite, which inhibited fungal populations up to 80%, other salts at .5% to 1% inhibited fungal infestation 50 to 70%. Among the fungicides, Dithane M‐45 was quite effective at 0.2%, and was totally inhibitory at 5% in four weeks.