Effects of hexanal fumigation on fungal spoilage and grain quality of stored wheat

Q2 Agricultural and Biological Sciences Grain Oil Science and Technology Pub Date : 2021-03-01 DOI:10.1016/j.gaost.2020.12.002
Shuaibing Zhang, Minghui Zheng, Huanchen Zhai, Ping'an Ma, Yangyong Lyu, Yuansen Hu, Jingping Cai
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引用次数: 22

Abstract

The prevention of fungal spoilage is an essential consideration in wheat storage. Recent studies have revealed that volatile organic compounds (VOCs), possibly with natural fungicidal properties, could be produced from stored wheat grains. In this study, the antifungal effect of hexanal, a main component of VOCs from stored wheat, against spoilage fungi on agar plate and in high-moisture wheat grains were investigated via the gas fumigation method. And the impact of hexanal fumigation on grain quality was evaluated through analysis of the malondialdehyde content, fatty acid values, germination percentages and vigor of 16% and 18% moisture wheat grains fumigated with 1.66, 2.49, and 3.31 mmol/L hexanal vapor. The results of in vitro antifungal experiments on agar plates revealed that the minimum inhibitory concentration and minimum fungicidal (fatal) concentration of hexanal against the five fungi were 4–14 folds and 4–7 folds lower than those of propionic acid, respectively. The fungal spoilage of high-moisture wheat grains inoculated with pure fungal spores and with naturally occurring fungi could be completely inhibited by 1.66 mmol/L hexanal vapor. During 5-week storage of high-moisture wheat grains fumigated with 1.66, 2.49, and 3.31 mmol/L hexanal vapor, the malondialdehyde content in high-moisture wheat grains did not change significantly in all samples, and fatty acid values were slightly higher in 18% moisture wheat than in 16% moisture wheat. The germination percentages and vigor of wheat samples decreased with increased hexanal vapor concentrations and moisture content. These results indicated that hexanal fumigation could be used as an alternative chemical control method to prevent the fungal spoilage of postharvest wheat.

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己醛熏蒸对储藏小麦真菌腐败及籽粒品质的影响
在小麦贮藏中,防止真菌腐败是一个必须考虑的问题。最近的研究表明,储存的小麦籽粒可以产生可能具有天然杀真菌特性的挥发性有机化合物(VOCs)。本研究采用气熏法研究了储藏小麦挥发性有机化合物(VOCs)的主要成分己醛(hexanal)对琼脂平板和高水分小麦籽粒腐败真菌的抑菌作用。通过分析含16%和18%水分、1.66、2.49和3.31 mmol/L己醛蒸汽熏蒸小麦籽粒丙二醛含量、脂肪酸值、发芽率和活力,评价己醛熏蒸对籽粒品质的影响。琼脂平板体外抑菌实验结果表明,己醛对5种真菌的最低抑菌浓度和最低杀菌(致死)浓度分别比丙酸低4-14倍和4-7倍。用1.66 mmol/L己醛蒸汽接种纯真菌孢子和天然真菌均可完全抑制高水分小麦籽粒的真菌腐坏。在1.66、2.49和3.31 mmol/L己醛蒸汽熏蒸5周期间,所有样品的丙二醛含量变化不显著,18%水分小麦的脂肪酸值略高于16%水分小麦。小麦样品的发芽率和活力随己醛蒸气浓度和水分含量的增加而降低。结果表明,己醛熏蒸可作为预防小麦采后真菌侵染的一种替代化学防治方法。
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来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
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