Effect of some spices as preservatives for storage of lentil (Lens esculenta L) seeds

被引:4
作者
ElMaraghy, SSM
机构
[1] Botany Department, Faculty of Science, Assiut University, Assiut
关键词
D O I
10.1007/BF02814729
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The high antimycotic activity of four kinds of spices, viz. Chinese cassia, cinnamon, clove and thyme, were tested as preservatives for agricultural commodities. Clove, thyme and a mixture of the four kinds of spice completely inhibited aflatoxin production on lentil seeds during eight weeks of incubation. Chinese cassia and cinnamon partially inhibited the aflatoxin production.
引用
收藏
页码:490 / 492
页数:3
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