Mycoflora and changes of safflower, wheat and faba bean seed quality during the storage
1999
Hasan, H.A.H. (Assiut Univ., Assiut (Egypt). Faculty of Science)
Fungal association of safflower seeds and factors affecting their deterioration during storage were evaluated periodically for fungal invasion, viability, biochemical changes and mycotoxin accumulation. Safflower seeds were polluted with different fungal species. The depression in seed germination increased with increasing moisture content and length of storage. No germination in seed at 25 % moisture content was observed after 5 months of storage at 25 deg C. There was no perceptible change in protein content, but increases, of free fatty acids content were noted, especially at high moisture and temperatures. This promotion in free fatty acids was negatively correlated with percentage germination and positively correlated with invasion of seed by the storage fungi. The ability of Aspergillus flavus to produce aflatoxin reached the maximum level after 1 month of seed infection and then decreased. Degradation of oil and insoluble protein was accompanied by a corresponding rise in free fatty acids, free amino acids and soluble protein. The high levels of autolytic enzymes detected in seed fungi clearly indicate the important role of these enzymes in deterioration of seeds. Percentage of free fatty acids in safflower, free amino acid in faba bean as well as soluble sugars and soluble protein in wheat are valid indicators for seeds quality.
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