Limiting temperature and relative humidity for growth and production of aflatoxin and free fatty acids byAspergillus flavusin sterile peanuts

1967 ◽  
Vol 44 (4) ◽  
pp. 259-263 ◽  
Author(s):  
Urban L. Diener ◽  
Norman D. Davis
1985 ◽  
Vol 31 (9) ◽  
pp. 799-803 ◽  
Author(s):  
N. Lisker ◽  
A. Ben-Efraim ◽  
Y. Henis

Application of the fungicide Captan to whole soybean seeds stored at 85% relative humidity did not prevent either the development of the natural fungal population underneath the seed coat or the increase of free fatty acids. At 65 and 75% relative humidity the increase in free fatty acids and fungi development during storage were lower than at 85% relative humidity, but even at these lower levels no differences were observed between Captan-treated and nontreated seeds. In split soybeans, where fungi developed profusely on the unprotected damaged site of the seed, treatment with Captan or thiourea resulted in free fatty acid values significantly lower than those of the untreated controls. The fungi most frequently isolated from stored soybeans were Aspergillus candidus, A. ruber, A. versicolor, and Penicillium cyclopium, all of which showed lipolytic activity. Inoculation of intact soybean seeds with these fungi did not cause an increase in free fatty acids as compared with noninoculated controls, probably because the intact seed coat prevented the penetration of the inoculated fungus. The similar increase in free fatty acids in both the inoculated and the noninoculated controls was probably caused by the internal mycoflora in both treatments. Since fungicide treatments prevented the increase of free fatty acid levels in all cases where the fungicide could reach those sites at which fungi developed, it was concluded that fungi play an important role in the increase of free fatty acids in stored soybeans.


2017 ◽  
Vol 44 (2) ◽  
pp. 111-123 ◽  
Author(s):  
C.L. Butts ◽  
M.C. Lamb ◽  
R.B. Sorensen ◽  
S. Powell ◽  
D. Cowart ◽  
...  

ABSTRACT Studies were conducted in small chambers and commercial storage facilities to evaluate the effect of storing shelled peanuts at 3, 13, and 21 C (38, 55, 70 F) for one year. Shelled medium runner peanuts from the 2014 crop were placed in the three different environments in Feb 2015, sampled at 60-d intervals until Feb 2016 (364 days). Difficulty maintaining the desired relative humidity of 65% in the 3 C unit, led to unacceptable mold growth and severely degraded seed germination. Peanuts stored at 21 C developed an infestation of Indian meal moth after 238 d in storage rendering the samples unsuitable for sensory analysis from that point forward. The infestation most likely occurred due to hatches of eggs that were present in the original samples. Sensory analyses showed very little change in the intensity of the Roasted Peanut flavor characteristic in either storage environments. There were no unacceptable increases in free fatty acids or peroxide values during the 1-yr storage period for peanuts stored at 13 C. The percent free fatty acids in peanuts stored at 13 C remained well below 1% throughout the 1-yr study. Commercial studies were conducted from Feb 2015 through Mar 2016. Six 60-d runs were conducted where three totes of medium runner peanuts from the same manufacturing lot were placed in commercial cold storage facilities maintained at 3 and 13 C. There were no differences in the initial moisture content of peanuts when placed in the two storage environments. However, after 30 and 60-d storage, the peanuts stored at 13 C tended to be an average of 0.3% dryer than those stored at 3 C. The peanuts had the highest increase in moisture between June and August 2015, with the moisture content after 30 and 60 d storage at 3 C averaged 8.1 and 7.7%, respectively. The peanuts stored in the 13 C environment averaged 7.6 and 7.3% moisture content after 30 and 60 d in storage, respectively. This study has shown that shelled peanuts can be stored for up to one year with no detrimental effects at temperatures up to 13 C and relative humidity ranging from 55 to 70%. Based on this research, the recommended temperature for storing shelled peanuts can be increased to 13 C, while maintaining the relative humidity between 55 and 70%.


1965 ◽  
Vol 48 (4) ◽  
pp. 609-618 ◽  
Author(s):  
H. K. Dyster-Aas ◽  
C. E. T. Krakau

ABSTRACT In addition to the previously described permeability disturbance in the blood aqueous barrier of the eye, measured as an increase of the aqueous flare, a series of transitory systemic effects have been recorded following the subcutaneous injection of synthetic α-MSH: marked increase of the free fatty acids in plasma, decrease in the serum calcium level, decrease in the blood pressure, increase in the skin temperature, increased frequency and diminished amplitude of respiration, presence of slow waves in the EEG. There is a correlation between the magnitude of the aqueous flare increase and the increase of free fatty acids in plasma and also between the aqueous flare and the minimum serum calcium level.


Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 1812-P
Author(s):  
MARIA D. HURTADO ◽  
J.D. ADAMS ◽  
MARCELLO C. LAURENTI ◽  
CHIARA DALLA MAN ◽  
CLAUDIO COBELLI ◽  
...  

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 1010-P
Author(s):  
VICTORIA E. PARKER ◽  
DARREN ROBERTSON ◽  
TAO WANG ◽  
DAVID C. HORNIGOLD ◽  
MAXIMILIAN G. POSCH ◽  
...  

Diabetes ◽  
1993 ◽  
Vol 42 (11) ◽  
pp. 1626-1634 ◽  
Author(s):  
A. Avogaro ◽  
P. Beltramello ◽  
L. Gnudi ◽  
A. Maran ◽  
A. Valerio ◽  
...  

Diabetes ◽  
1993 ◽  
Vol 42 (11) ◽  
pp. 1559-1566 ◽  
Author(s):  
C. Saloranta ◽  
M. R. Taskinen ◽  
E. Widen ◽  
M. Harkonen ◽  
A. Melander ◽  
...  
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