Use of plant extract for the control of Aspergillus flavus and aflatoxin in maize
1990
Chintana Chana | Pranee Hamelink | Chiradej Chamswarng (Kasetsart Univ., Bangkok (Thailand). Faculty of Agriculture. Dept. of Plant Pathology)
Crude extracts obtained from ten kinds of plant including cinnamon (Cinnamonum iners, black pepper (Piper nigrum), white pepper (Piper nigrum), clove (Eugenia caryophyllata), bay leaves (Laurus nobilis), coriander (Coriandrum sativum), star anise (Illicium verum), proh (Kaempferia galanga), nut meg (Myristica fragrans) and cumin seed (Carum carvi) were tested for the efficacy for control of A. flavus in maize grain with 20 and 22.5 % of moisture content. Crude extract of clove when used for treating the maize grain at the rate of 100 ml/l kg seeds could completely control A. flavus and aflatoxin production. Nevertheless, treating maize grain with 10 and 20 ml/kg of clove's crude extract, inhibition of A. flavus and aflatoxin production could not be achieved.
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Эту запись предоставил Kasetsart University