M. Mohammadi Moghadam; Hossein Afshari; Ebrahim Mohammadi Goltapeh; Hossein Hokmabadi; Sina Rad
Abstract
Abstract
In order to evaluate the effect of testa on reduction of fungal growth and aflatoxin B1 producthon, ten cultivars of pistachio were collected from different parts of pistachio belt i-e Rafsanjan, Damghan and Ghazvin of Iran. A section of testa and one mm of endosperm were scraped. 20 gr. of ...
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Abstract
In order to evaluate the effect of testa on reduction of fungal growth and aflatoxin B1 producthon, ten cultivars of pistachio were collected from different parts of pistachio belt i-e Rafsanjan, Damghan and Ghazvin of Iran. A section of testa and one mm of endosperm were scraped. 20 gr. of wounded kernels and 20 gr. of unwounded kernels were surface sterilized and then placed in petri dishes separately (completely randomized design in 3 replications). One ml of the spore suspension of aflatoxigenic Aspergillus flavus was added to each petri dish. (spore suspension was adjusted to contain 2×106 spore per ml ). The plates were placed over water in plastic boxes and these were then placed in an incubator at 26ºC for 2.5, 5 and 8 days. After inoculation, growth rate and colonization of A. flavus on wounded and unwounded pistachio kernels in different cultivars were measured. Also aflatoxin content of inoculated kernels was extracted by BF method and estimated by TLC and densitometer. Average of A. flavus growth percentage on surface of wounded and unwounded kernels was compared with t-student test. The results of this research indicated a significant difference in fungus growth rate and aflatoxin B1 production between wounded and unwounded kernels of pistachio cultivars. In other words, testa in unwounded kernels could be considered as a resistant barrier against the fungus penetration into kernels and reduced A. flavus growth and aflatoxin B1 production as compared with wounded kernels.
Keywords: Pistachio, Cultivar, Aspergillus flavus, Aflatoxin, Testa
Mehdi Mohammadi Moghadam; Adele Sobhanipour; Hossein Hokmabadi
Abstract
Abstract
In order to investigate correlation between the rate (amount) of micro and macro elements and protein percentage in pistachio kernels of six cultivar including: Akbari, Abbasali, Kaleh gouchi, Ahmadaghaie, Ouhadi and Khanjari with Aspergillus flavus growth and aflatoxin B1 production, the ...
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Abstract
In order to investigate correlation between the rate (amount) of micro and macro elements and protein percentage in pistachio kernels of six cultivar including: Akbari, Abbasali, Kaleh gouchi, Ahmadaghaie, Ouhadi and Khanjari with Aspergillus flavus growth and aflatoxin B1 production, the amount of micro and macro elements were measured using atomic absorption, micro-kjeldhal digestion, flame photometric and spectrophotometeric methods. The protein percentage of pistachio kernels was measured using macro-kjeldhal method. In order to calculate the A. flavus growth and aflatoxin B1 production on pistachio kernels, one isolate of aflatoxigenic Aspergillus flavus was used. Twenty gram of pistachio kernels of mentioned cultivars were taken with 3 replications, and were surface sterilized and then inoculated with one ml of spore suspension (2×106 spores/ml) of A. flavus. Eight days after inoculation, growth rate and colonization of A .flavus on pistachio kernels were measured. Aflatoxin content of samples was extracted by BF method and estimated by TLC and densitometer. Correlation coefficient (r) was calculated for elements and protein percentage with A .flavus growth and aflatoxin production, The results indicated that there was a significant relationship between N (negative correlation) and Mn (positive correlation) and A. flavus growth, as well as N, P and Na and aflatoxin B1 production. Also there was a significant correlation between protein percentage and A. flavus growth and aflatoxin production.
Keywords: Pistachio, Aflatoxin, Aspergillus flavus, Cultivar, Elements, Protein
Hossein Afshari; Ali Reza Talaie; Mehdi Mohammadi Moghadam; Bahman Panahi
Abstract
Abstract
In order to study the effect of elements in early splitting and the effect of phenolic compounds and Gallic acid in control of aflatoxin, an experiment was conducted in Rafsanjan pistachio research station. At harvest, from the trees of 3 pistachio’s varieties( Ahmadaghaii, Kalehghuchi, Ohadi) ...
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Abstract
In order to study the effect of elements in early splitting and the effect of phenolic compounds and Gallic acid in control of aflatoxin, an experiment was conducted in Rafsanjan pistachio research station. At harvest, from the trees of 3 pistachio’s varieties( Ahmadaghaii, Kalehghuchi, Ohadi) 15 clusters in each variety collected as randomized and phenolic compounds and Gallic acid in hulls were determined. From all varieties, many fruits of each type such as early split, cracked and true fruits collected and their hulls examined for macro and micro elements. These experiments were performed in 1385 according to complete randomized design and results analyzed in 3 replications by Duncan test with SAS and Sigma plot soft wares. Highest rate of Nitrogen (2.15%) in the intact fruit hulls and lowest rates was in early split and cracked fruit hulls (1.94 & 1.97%). Highest rate of Mg (0.13%) was in the intact fruit hulls and lowest rates were in early split pistachio hulls (10%). Maximum rates of phenolic compound determined in the fruit hulls of Ohadi variety (1398mg/100gr) and the minimum rates measured in the fruit hulls of Ahmadaghaii 1131 mg/100g. Results showed that increase rates of phenolic compound caused to reduction or prevention of aflatoxin in the pistachio’s fruits.
Key Words: Aflatoxin, Pistachio, Hull, Phenolic compound, Gallic acid
