Microencapsulated food‐grade antioxidant applied as a preservative of peanut seed quality in microcosm‐ and pilot‐scale trials
2019
Girardi, Natalia Soledad | Garcia, Daiana | Passone, María Alejandra | Nesci, Andrea | García, Julián | Etcheverry, Miriam
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⁻¹ reduced 37% of total fungal count. Higher reductions (77–100%) were obtained with a combined treatment with BHA formulation (1802 µg g⁻¹) plus fungicide (methyl thiophanate 0.0100 g L⁻¹ and metalaxyl 0.0133 g L⁻¹). 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
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