Mold-associated biochemical changes and aflatoxin b₁ production in cold-stored chillies (capsicum annuum l.)
2009
RAVIKIRAN, D. | NARAYANA, K.J.P. | Vijayalakshmi, M.
Dried red chilli samples kept in cold stores for varying periods (6-30 months) were collected at monthly intervals for 1 year and observed for mycoflora. Surface-sterilized and unsterilized chilli pods were placed on Czapek-Dox agar medium to study the incidence of fungi. In all the samples, incidence of Aspergillus flavus and Aspergillus niger was very high followed by Mucor spp., Fusarium spp. and Alternaria alternata. Attempts to estimate the biochemical constituents, such as total protein, carbohydrates, reducing sugars, ascorbic acid and total phenols in cold-stored red chillies, revealed a gradual decrease in the levels of these components with extending storage period. Screening of chilli pods for the natural occurrence of mycotoxins indicated the presence of aflatoxin B₁ in cold-stored chillies. Chillies are an important condiment in the Indian household. Chillies have great international market value and are used as natural colorant instead of artificial colorants in cosmetics, pharmaceutical applications and processed foods. The use of commercial cold stores for chilli storage has now become a general practice among farmers in order to fetch premium price due to excellent retention of color. Chillies could be contaminated with toxigenic molds under processing factors like improper drying of pods before storage. Temperature, relative humidity and storage period in cold storage are important factors that influence frequency of molds and their toxin production. Quality of chilli fruits are also greatly affected by high frequency of molds. Incidence of Aspergillus flavus and their aflatoxin B₁ is increased when storage period extends. This study provides very important information that is useful for the chilli farmers and exporters in maintaining proper processing and storage conditions. Chilli traders can utilize the methods presented in this article to assess the quality of fruits such as toxin content and biochemical constituents.
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