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微胶囊食品级抗氧化剂作为一种花生种子质量的保鲜剂在微宇宙和中试规模试验中的应用。

Microencapsulated food-grade antioxidant applied as a preservative of peanut seed quality in microcosm- and pilot-scale trials.

机构信息

Laboratorio de Ecología Microbiana, Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico Químicas y Naturales, Universidad Nacional de Río Cuarto, Río Cuarto, Argentina.

Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina.

出版信息

J Sci Food Agric. 2019 Mar 30;99(5):2473-2480. doi: 10.1002/jsfa.9456. Epub 2018 Dec 23.

DOI:10.1002/jsfa.9456
PMID:30367496
Abstract

BACKGROUND

In Argentina, peanuts are stored for 3-6 months. It is important to avoid proliferation of fungi and insect pests during this period. In this study, the potential of butylated hydroxyanisole (BHA) microcapsules to conserve peanut kernels was evaluated in microcosms and on a pilot scale.

RESULTS

In microcosm assays, microcapsules containing BHA at a dose of 1802 µg g reduced 37% of total fungal count. Higher reductions (77-100%) were obtained with a combined treatment with BHA formulation (1802 µg g ) plus fungicide (methyl thiophanate 0.0100 g L  and metalaxyl 0.0133 g L ). However, germination levels of peanut seeds treated with the BHA formulation were less than 6% throughout the incubation time. In pilot-scale trials, the storage conditions allowed the control of fungal development and insect proliferation. Quantifiable levels of BHA were also detected throughout the entire storage period. The combined treatment significantly reduced fungal contamination at 2 months of storage (C1-2015: 37.41%; C1-2016: 28.48%; C2-2016: 45.02%). Seed germination of unshelled stored peanuts was not affected by the formulation.

CONCLUSION

The application of the BHA formulation during storage combined with pre-seeding treatment could be an appropriate strategy to maintain the quality of the peanut kernels destined for seed. © 2018 Society of Chemical Industry.

摘要

背景

在阿根廷,花生通常要储存 3-6 个月。在此期间,防止真菌和害虫的滋生尤为重要。本研究旨在评估丁基羟基茴香醚(BHA)微胶囊在微环境和中试规模下对花生仁的保鲜效果。

结果

在微宇宙实验中,剂量为 1802μg/g 的 BHA 微胶囊能使真菌总数减少 37%。而采用 BHA 制剂(1802μg/g)与杀菌剂(甲基硫菌灵 0.0100g/L 和代森锰锌 0.0133g/L)联合处理,真菌总数减少 77-100%。然而,经 BHA 制剂处理的花生种子发芽率在整个培养期内均低于 6%。在中试规模试验中,储存条件控制了真菌的生长和害虫的滋生。在整个储存期内都可检测到可量化的 BHA 水平。联合处理可显著降低储存 2 个月时的真菌污染(C1-2015:37.41%;C1-2016:28.48%;C2-2016:45.02%)。未去壳储存花生的种子发芽率不受制剂的影响。

结论

在储存过程中应用 BHA 制剂并结合播种前处理,可能是维持用于种子的花生仁品质的一种合适策略。 © 2018 英国化学学会。

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