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Improving quality of spices during storage using physical treatment [electronic resource].

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Farag, S.A

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Language: English Summary language: Arabic Description: p.99-108Other title:

تحسين جودة التوابل أثناء التخزين بإستخدام الطرق الطبيعية.‪‪‪‪‪ [Added title page title]

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Annals of agricultural science, 2009 v. 54 (1) [electronic resource

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In: Annals of agricultural science 2009.v.54(1)Summary: Samples of spices (black pepper and cumin) collected from local markets were examined for total fungal contamination (T.F). Different fungal genera and species were isolated and identified.The selected spices were treated separately with physical treatments (Y rays, thermal and washing). The efficiency of these treatments on TF and aflatoxins (AFs) content were investigated. The obtained results revealed that raw marketed spices were contaminated naturally by different species of fungi i.e. Aspergillus parasiticus, Aspergillus flavus, Aspergillus niger, Aspergillus ochraseus, Aspergillus teffeus, Penicillium sp., Mucor sp., Rhizopus sp., Fusarium sp. and Cladosporium sp. at different levels. y-irradiation at dose level 10 kGy completely sterilized the spices samples during the storage period (10 weeks).

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Samples of spices (black pepper and cumin) collected from local markets were examined for total fungal contamination (T.F). Different fungal genera and species were isolated and identified.The selected spices were treated separately with physical treatments (Y rays, thermal and washing). The efficiency of these treatments on TF and aflatoxins (AFs) content were investigated. The obtained results revealed that raw marketed spices were contaminated naturally by different species of fungi i.e. Aspergillus parasiticus, Aspergillus flavus, Aspergillus niger, Aspergillus ochraseus, Aspergillus teffeus, Penicillium sp., Mucor sp., Rhizopus sp., Fusarium sp. and Cladosporium sp. at different levels. y-irradiation at dose level 10 kGy completely sterilized the spices samples during the storage period (10 weeks).

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