| Titles |
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English :
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Effect Of Acetic Acid Fumigation On Controlling Fungal Infection And Chemical Composition Changes Of Some Grains Storage
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Arabic :
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تأثير التبخير بحامض الخليك لمقاومه الإصابات الفطرية والتغيرات المصاحبة للتركيب الكيميائى لبعض الحبوب أثناء التخزين
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| Abstract |
Survey of common storage fungi of some grains i.e. barley rice and white maize indicated that Aspergillus flavus, A. niger and Fusarium moniliforme were the most fungi isolated from barley and white maize while, Penicillium sp from rice. Acetic acid vapors at 6.0µl/l caused inhibition of growth and spore germination of all isolated fungi except A. niger, while acetic acid vapor at 9.0µl/l caused complete inhibition of linear growth and spore germination of all tested fungi. Fumigation of grains markedly reduced percentage of grain germination. Rice was more sensitive to acetic acid vapor, while barley was more tolerant than the maize. Fumigation of grains with acetic acid vapors at 0.25 ml/l caused complete inhibition for associated fungi and protected grains against fungal natural infection during storage up to 90 days.
Chemical composition and mineral content of the treated grains before and after storage for 90 days at room temperature (22+2C) showed slight difference in protein, crude fiber, ash, ether extract and Ca, Fe and Zn at 0.25 ml/l of acetic acid as compared with control while, moisture content decreased after storage. Acetic acid vapor might be safely used commercially as a new approach for protection grains against natural infection and maintain their chemical composition and mineral content without changes during storage.
Key words: acetic acid, fumigation, fungal infection, chemical composition changes.
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| Publication year |
2011
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
6th Environmental Conference
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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