Effect of carbon dioxide, temperature, and relative humidity on production of aflatoxin in peanuts

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Abstract
Effects of carbon dioxide (CO2) in combination with reduced relative humidities (RH) and temperatures on growth and aflatoxin production byAspergillus flavus in peanuts were investigated. Sound mature kernels of Early Runner peanuts were surface disinfested, inoculated withA. flavus, and incubated at various temperatures, RH, and CO2 concentrations. Visible growth, aflatoxin production, and free fatty acid (FFA) formation byA. flavus was inhibited at approximately 86% RH by 20% CO2 at 17C and by 60 and 40% CO2 at 25C. Aflatoxin and FFA levels decreased as RH decreased from approximately 99% to 92% to 86%. At a constant temperature, an increase in CO2 concentration caused a decrease in aflatoxin and percentage FFA; and, at a given CO2 concentration, lowering the temperature resulted in a decrease in aflatoxin and percentage FFA.