EFFECT OF SEEDBORNE FUNGI OF PEANUT AND STORAGE PERIODS ON CERTAIN PHYSICAL AND CHEMICAL PROPERTIES OF OILS
EL-WAKIL, A., NAZIM, M., KHALIFA, E., EL-WAKIL, D. (2001). EFFECT OF SEEDBORNE FUNGI OF PEANUT AND STORAGE PERIODS ON CERTAIN PHYSICAL AND CHEMICAL PROPERTIES OF OILS. EKB Journal Management System, 79(3), 825-834. doi: 10.21608/ejar.2001.319926
ABDEL-FATAH A. EL-WAKIL; MOHAMED NAZIM; EL-SAYED Z. KHALIFA; DUAA A. EL-WAKIL. "EFFECT OF SEEDBORNE FUNGI OF PEANUT AND STORAGE PERIODS ON CERTAIN PHYSICAL AND CHEMICAL PROPERTIES OF OILS". EKB Journal Management System, 79, 3, 2001, 825-834. doi: 10.21608/ejar.2001.319926
EL-WAKIL, A., NAZIM, M., KHALIFA, E., EL-WAKIL, D. (2001). 'EFFECT OF SEEDBORNE FUNGI OF PEANUT AND STORAGE PERIODS ON CERTAIN PHYSICAL AND CHEMICAL PROPERTIES OF OILS', EKB Journal Management System, 79(3), pp. 825-834. doi: 10.21608/ejar.2001.319926
EL-WAKIL, A., NAZIM, M., KHALIFA, E., EL-WAKIL, D. EFFECT OF SEEDBORNE FUNGI OF PEANUT AND STORAGE PERIODS ON CERTAIN PHYSICAL AND CHEMICAL PROPERTIES OF OILS. EKB Journal Management System, 2001; 79(3): 825-834. doi: 10.21608/ejar.2001.319926

EFFECT OF SEEDBORNE FUNGI OF PEANUT AND STORAGE PERIODS ON CERTAIN PHYSICAL AND CHEMICAL PROPERTIES OF OILS

Egyptian Journal of Agricultural Research
Article 3, Volume 79, Issue 3, September 2001, Page 825-834  XML
Document Type: Original Article
DOI: 10.21608/ejar.2001.319926
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Authors
ABDEL-FATAH A. EL-WAKIL1; MOHAMED NAZIM2; EL-SAYED Z. KHALIFA2; DUAA A. EL-WAKIL1
1Plant Pathology Research Institute, Agricultural Research Center, Giza, Egypt
2Faculty of Agriculture, Minufiya University, Shebin El-Kom, Egypt
Abstract
Seedborne fungi of peanut cv. Giza 5. were isolated on Blotter during three storage intervals. Aspergillus flaw's, A. niger, Aspergillus spp. and Perla:urn spp. were the most frequent fungi on seeds. Asper­gillus flavus ranged from 14.0 to 29.25%. On the other hand, Aspergillus niger, recorded 18.25% after 4 months storage. The lowest percentage of infection by A. niger was 11.20% after 6 months storage. Aspergillus spp. ranged from 12.50 up to 19.30% during three storage intervals. The physical and chemical properties fluctuated during the storage periods. Acid number ranged from 0.52 to 6.40 for diseased seeds, while it ranged from 0.39 to 3.50 for apparently healthy ones. Io­dine number, saponification value, refractive indices and oil color record­ed different degrees of fluctuation. The fatty acids composition also fluctuated for both the infected and apparently healthy seeds.
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