Reduction of Aspergillus flavus and aflatoxin on almond kernels using gaseous chlorine dioxide fumigation

Bhargavi Rane,Alison Lacombe,Jiewen Guan, Lillian Lucero,David F Bridges,Shyam Sablani,Juming Tang,Vivian C H Wu

Food Chemistry（2023）

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摘要

•Gaseous ClO2 reduced 99.6 % of A. flavus and 84.4 % of aflatoxin B1 in almonds.•The AFB1 values do not increase on almonds after month-long storage at 4 °C.•ClO2 did not affect moisture, peroxide, and free fatty acid values in almonds.

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关键词

Chlorine dioxide gas,Toxin-producing fungi,Aspergillus flavus,Almonds,aflatoxin (AFB1),Quality

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