Role of Aspergillus spp. in biochemical changes of bean seeds during storage [electronic resource].

Includes reference.

Seeds of various plants harbor a great variety of microflora plonging to funig which are the most prevalent. Isolation trials from naturally diseased bean seeds of 4 cultivars yielded several speices of fungi belonging to8 genera. The most frequent fungal genera was Aspergillus. Storage fungi might act independently or in combination to cause a reduction of bean seed viability and grem discoloration. Seed moisture content (mc) storage temperature and storage period are the main factors affecting the development of storage fungi and hence seed deterioration rate. Storage of infected seeds of two bean cultivers induced several biochemical changes. There was a straight line relationship between the changes in reducing and non-reducing sugar and relative humidity levels. The extent of change in the seeds biochemical composition differed according to the prevailing environmental factors. Infection with each tested fungus caused a noticeable reduction in total dugars, reducing sugars, non-reducing sugars, protein and fat contents accompained by an increase in fat acidity valuse (FAV) if compared with the control treatment. The effect of A. flavus on the fat acidity value was more obvious in comparison with A. ochraceus.

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