Application of the Best Techniques to Reduce the Percentage of Storage Fungi in Peanut Seeds Arachis hypogaea
This study was conducted during the season 2019-2020 with the aim of testing the efficiency of some techniques to eliminate or reduce the frequency of storage fungi, namely Aspergillus flavus, A. niger, and Penicillium italicum naturally contaminating peanuts seeds. The seed sample was treated by s...
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| Format: | Article |
| Language: | English |
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Omar Al-Mukhtar University
2020-12-01
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| Series: | مجلة المختار للعلوم |
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| Online Access: | https://omu.edu.ly/journals/index.php/mjsc/article/view/345 |
| _version_ | 1797758701880213504 |
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| author | Zahra Ibrahim El-Gali Magida Younis El-Kadi |
| author_facet | Zahra Ibrahim El-Gali Magida Younis El-Kadi |
| author_sort | Zahra Ibrahim El-Gali |
| collection | DOAJ |
| description |
This study was conducted during the season 2019-2020 with the aim of testing the efficiency of some techniques to eliminate or reduce the frequency of storage fungi, namely Aspergillus flavus, A. niger, and Penicillium italicum naturally contaminating peanuts seeds. The seed sample was treated by soaking in hot water (50˚c, 60˚c, 70˚c), soaking in salt water at concentrations 10%, 15%, 20%, roasting in an ordinary oven at 150˚c for 10, 20 and 30 min, and roasting in a microwave oven at 100˚c for 1, 3, 5 and 7 min. The frequency of fungi occurrence percentage was estimated in seeds after treatments and incubation on the nutrient medium Potato Sucrose Agar (PSA). The results indicated the efficiency of all the techniques used in reducing the frequency of fungi in the treated seeds, as the fungus P. italicum was the most sensitive fungus under all techniques, and the study proved the superiority of the treatment by microwave roasting over the rest of the techniques, as it eliminated all the fungi carried in the seed by 100% when the duration of time used is 5 minutes.
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| first_indexed | 2024-03-12T18:33:53Z |
| format | Article |
| id | doaj.art-5ef18db188c64a3790ec298d6f824e7c |
| institution | Directory Open Access Journal |
| issn | 2617-2178 2617-2186 |
| language | English |
| last_indexed | 2024-03-12T18:33:53Z |
| publishDate | 2020-12-01 |
| publisher | Omar Al-Mukhtar University |
| record_format | Article |
| series | مجلة المختار للعلوم |
| spelling | doaj.art-5ef18db188c64a3790ec298d6f824e7c2023-08-02T08:08:12ZengOmar Al-Mukhtar Universityمجلة المختار للعلوم2617-21782617-21862020-12-0135410.54172/mjsc.v35i4.345 Application of the Best Techniques to Reduce the Percentage of Storage Fungi in Peanut Seeds Arachis hypogaeaZahra Ibrahim El-Gali0Magida Younis El-Kadi1Department of Plant Protection, Faculty of Agriculture, Omar Almukhtar University, Elbeida-LibyaDepartment of Plant Protection, Faculty of Agriculture, Omar Almukhtar University, Elbeida-Libya This study was conducted during the season 2019-2020 with the aim of testing the efficiency of some techniques to eliminate or reduce the frequency of storage fungi, namely Aspergillus flavus, A. niger, and Penicillium italicum naturally contaminating peanuts seeds. The seed sample was treated by soaking in hot water (50˚c, 60˚c, 70˚c), soaking in salt water at concentrations 10%, 15%, 20%, roasting in an ordinary oven at 150˚c for 10, 20 and 30 min, and roasting in a microwave oven at 100˚c for 1, 3, 5 and 7 min. The frequency of fungi occurrence percentage was estimated in seeds after treatments and incubation on the nutrient medium Potato Sucrose Agar (PSA). The results indicated the efficiency of all the techniques used in reducing the frequency of fungi in the treated seeds, as the fungus P. italicum was the most sensitive fungus under all techniques, and the study proved the superiority of the treatment by microwave roasting over the rest of the techniques, as it eliminated all the fungi carried in the seed by 100% when the duration of time used is 5 minutes. https://omu.edu.ly/journals/index.php/mjsc/article/view/345 Hot WaterSalt Water Dry Heat MicrowaveSeed Borne FungiPeanut |
| spellingShingle | Zahra Ibrahim El-Gali Magida Younis El-Kadi Application of the Best Techniques to Reduce the Percentage of Storage Fungi in Peanut Seeds Arachis hypogaea مجلة المختار للعلوم Hot Water Salt Water Dry Heat Microwave Seed Borne Fungi Peanut |
| title | Application of the Best Techniques to Reduce the Percentage of Storage Fungi in Peanut Seeds Arachis hypogaea |
| title_full | Application of the Best Techniques to Reduce the Percentage of Storage Fungi in Peanut Seeds Arachis hypogaea |
| title_fullStr | Application of the Best Techniques to Reduce the Percentage of Storage Fungi in Peanut Seeds Arachis hypogaea |
| title_full_unstemmed | Application of the Best Techniques to Reduce the Percentage of Storage Fungi in Peanut Seeds Arachis hypogaea |
| title_short | Application of the Best Techniques to Reduce the Percentage of Storage Fungi in Peanut Seeds Arachis hypogaea |
| title_sort | application of the best techniques to reduce the percentage of storage fungi in peanut seeds arachis hypogaea |
| topic | Hot Water Salt Water Dry Heat Microwave Seed Borne Fungi Peanut |
| url | https://omu.edu.ly/journals/index.php/mjsc/article/view/345 |
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