ANTIFUNGAL EFFECT OF ACIDS AND SURFACE ACTIVE COMPOUNDS FOR POST-HARVEST CONTROL OF ASPERGILLUS PARASITICUS GROWTH ON HAZELNUT


Basaran P.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.35, ss.236-246, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 35 Konu: 2
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1745-4549.2009.00442.x
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Sayfa Sayıları: ss.236-246

Özet

Turkey is the world's leading hazelnut producer, and contributes nearly 70% to the total global hazelnut production. Aspergillus spp. are known to produce aflatoxins that can cause a variety of major concerns related to human health and economic losses. The objective of this study was to investigate alternative surface chemical treatment on shelled hazelnuts with an aim toward improving aflatoxic safety. Several surfactants and acids were screened for their antifungal activity against A. parasiticus strain 2929. Benzalkonium chloride, disodium-ethylenediaminetetraacetic acid and sodium hypochlorite were the most effective in combating A. parasiticus growth during storage of hazelnuts, and improved microbial attributes related to nut quality. The effects of chemical treatments on fungal cells and hazelnut were evaluated by Fourier transform infrared spectroscopy and scanning electron microscopy. The results demonstrate that direct spray exposure may provide an effective management process to suppress Aspergillus fungal growth and spore germination on hazelnuts.