Effect of water content on the growth of A. flavus and Aflatoxin M₁ accumulation during storage of fresh walnut in Xinjiang

Authors

WANG Yuan-meng, School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China;Xinjiang Key Laboratory of Fruit Post-harvest Science and Technology, Urumqi, Xinjiang 830052, China
BAI Yu-jia, School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China;Xinjiang Key Laboratory of Fruit Post-harvest Science and Technology, Urumqi, Xinjiang 830052, ChinaFollow
FENG Zuo-shan, School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China;Xinjiang Key Laboratory of Fruit Post-harvest Science and Technology, Urumqi, Xinjiang 830052, China
CHENG Huan, School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China;Xinjiang Key Laboratory of Fruit Post-harvest Science and Technology, Urumqi, Xinjiang 830052, China

Corresponding Author(s)

白羽嘉（1984—），男，新疆农业大学副教授，博士后。E-mail: saintbyj@126.com

Abstract

Objective: To improve the storage safety of Xinjiang fresh walnut. Methods: Xinjiang "Xin 2" thin-skinned walnut was used as material, sterile water was inoculated as a control group, and Aspergillus flavus was inoculated as an experimental group. The Aspergillus flavus isolated and purified from naturally moldy walnut was artificially inoculated into Xinjiang thin-skinned fresh walnut with different water content （10%, 15%, 20%, 25%, 30%） to investigate the growth and toxicity of Aspergillus flavus. Results: The water content of walnut which was suitable for the growth of Aspergillus flavus and the secretion of Aflatoxin M₁ was 15%. With the increase of walnut water content, the growth of Aspergillus flavus increased first and then decreased, but the growth of each water content was different, and the growth of Aspergillus flavus was proportional to the content of Aflatoxin M₁. Conclusion: The water content of raw materials is closely related to the growth of Aspergillus flavus and the content of Aflatoxin M₁ produced.

Publication Date

10-20-2023

First Page

143

Last Page

148

DOI

10.13652/j.spjx.1003.5788.2022.80852

Recommended Citation

Yuan-meng, WANG; Yu-jia, BAI; Zuo-shan, FENG; and Huan, CHENG (2023) "Effect of water content on the growth of A. flavus and Aflatoxin M₁ accumulation during storage of fresh walnut in Xinjiang," Food and Machinery: Vol. 39: Iss. 6, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2022.80852
Available at: https://www.ifoodmm.cn/journal/vol39/iss6/22

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