The effect of microorganisms deteriorating quality in storing sunflower seed

Hadanich, D. and Perédi, J. and Juhász-Román, M. and Nagy, B. (2008) The effect of microorganisms deteriorating quality in storing sunflower seed. Acta Alimentaria, 37 (1). pp. 77-86. ISSN 0139-3006

Text aalim.37.2008.1.7.pdf Restricted to Repository staff only until 31 March 2028. Download (165kB)

Abstract

In the microflora of sunflower seeds stored in domestic stores the, Alternaria species dominate, while those of Penicillium, Trichoderma, Stemphylium and Absidia spp. are present in lower numbers. During model tests (cca 20% seed moisture content, 25 °C, 4 weeks storage) the Alternaria species were almost completely eliminated and on the seeds mainly Aspergillus species, characteristic of stores, propagated. The moulds significantly deteriorated the quality of the seed and that of the produced oil and meal (reproductive ability, germinating power, oil content, lipoxygenase enzyme activity, acid value, peroxide value, fatty acid composition, UV absorbance, colour, sensorial properties, as well as the protein content, amino acid composition, colour and the smell of the meal), but no aflatoxin production occurred. The findings offer a comprehensive picture on the multiple destructive effects of incorrect storage.

Actions (login required)

Edit Item