1. Carbon dioxide production as an indicator of Aspergillus flavus colonisation and aflatoxins/cyclopiazonic acid contamination in shelled peanuts stored under different interacting abiotic factors.
- Author
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Garcia-Cela, E., Gari Sanchez, F.J., Sulyok, M., Verheecke-Vaessen, C., Medina, A., Krska, R., and Magan, N.
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PEANUTS , *ASPERGILLUS flavus , *CARBON dioxide , *DECISION support systems , *COLONIZATION , *ENVIRONMENTAL mapping , *WOOD decay - Abstract
Aspergillus flavus is the main xerophylic species colonising stored peanuts resulting in contamination with aflatoxins (AFs) and cyclopiazonic acid (CPA). This study evaluated the relationship between storage of shelled peanuts under interacting abiotic conditions on (a) temporal respiration (R) and cumulative CO 2 production, (b) dry matter losses (DMLs) and (c) aflatoxin B 1 (AFB 1) and CPA accumulation. Both naturally contaminated peanuts and those inoculated with A. flavus were stored for 7-days under different water activities (a w ; 0.77–0.95) and temperatures (20–35°C). There was an increase in the temporal CO 2 production rates in wetter and warmer conditions, with the highest respiration at 0.95 a w + A. flavus inoculum at 30°C (2474 mg CO 2 kg−1h−1). The DMLs were modelled to produce contour maps of the environmental conditions resulting in maximum/minimum losses. Maximum mycotoxin contamination was always at 0.95 a w although optimal temperatures were 25-30°C for AFs and 30-35°C for CPA. These results showed a correlation between CO 2 production and mycotoxin accumulation. They also provide valuable information for the creation of a database focused on the development of a post-harvest decision support system to determine the relative risks of contamination with these mycotoxins in stored shelled peanuts. Image 1 • Higher optimum temperature for Aspergillus flavus growth (30–35 °C) than for AFB 1 production (25–30 °C). • Optimum cyclopiazonic acid production was at (30–35 °C), with none at 0.90 a w. • Dry matter losses varied from 0.3 to 17 % at 0.90–0.95 a w in stored peanuts depending on the temperature. • Dry matter losses can be used as a sensitive early indicator of initiation of fungal spoilage. • Dry matter losses due to fungal activity (0.56 %) resulted in aflatoxin contamination exceeding EU limits. [ABSTRACT FROM AUTHOR]
- Published
- 2020
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