Aflatoxin is a major mycotoxin naturally produced in plants. Various postharvest treatments such as drying, storage materials and storage conditions have shown to influence the accumulation of this toxin in food crops. Beside indigenous processing methods including fermentation, roasting, and cooking have contributed to the reduction in aflatoxin expression. Although these methods are not used in exclusion, each stage has an inherent impact on the levels of aflatoxin in the final products. This chapter reviewed studies on the use of indigenous processing methods in African against aflatoxin occurrences in traditional foods and beverages.
Chilli is an important spice crop and India is one of the leading producer and exporter of chilli in the world. Chilli is widely used around the world in food as a spice both in fresh and dried form which adds flavour to the meal by creating spicy pungent taste. The chemical components of the chilli may vary considerably depending on the location of cultivation and postharvest treatments. Chilli contains polyphenol compounds such as capsaisin capsorubin, zeaxanthin and cryptoxanthin are responsible for colour in Capsicum species that accounts for its characteristic aroma and therapeutic properties. Post harvest losses in chilli are estimated to be 25-35 per cent. Due to post harvest losses farmers lose both in quality and quantity of the chilli. This compromises farmer’s ability to market their produce. The aim of this chapter was to get the best post-harvest handling technology for chilli in the present scenario.
Effect of biopolymer coatings made of zein nanoparticles and ε-polylysine as postharvest treatments on the shelf-life of avocados (Persea americana Mill. Cv. Hass)
