Study of some biochemical changes by the effect of Aspergillus flavus and A. parasiticus on stored pistachio nuts
Masood Khezri, Rohollah Saberi-Riseh, Ali Alizadeh, and Alireza Talaie
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
Study of some biochemical changes by the effect of Aspergillus flavus and A. parasiticus on stored pistachio nuts
Pistachio (Pistacia vera L.) is a important nut crop with high economic and nutritional value. Stored nuts are exposed to the common Aspergillus species (A. flavus and A. parasiticus) that restrict exports and these fungi can reduce the commercial value of nuts. Aflatoxin production by Aspergillus species decreases the nutritional and qualitative value of pistachio nuts. The objective of this study was to determine if the presence of Aspergillus species in nuts can change biochemical attributes including soluble carbohydrates, lipid and total protein. These attributes were measured either before or after inoculation on the “Ohadi” cultivar. Aspergillus spp. reduced the concentration of soluble carbohydrates and some biochemical factors and induced some nutritional disorders in pistachio.