The infection of Aspergillus flavus not only occurs during the storage and processing of peanuts after harvest, but also can be infected from the expansion of the pods in the field to the harvesting period. Therefore, in order to completely eliminate its pollution, strict control measures must be taken from the field cultivation process. Peanut growth, pre-harvest infection of Aspergillus flavus mainly from the soil, can increase the risk of infection risk factors are: 1. Underground pests are harmful. Earthworms such as cockroaches and nematodes injure peanuts and fruit and directly infect the peanuts with Aspergillus flavus. Aspergillus flavus in the soil also invades the fruit from the wound site. 2. Plant diseases. Peanuts infected with diseases such as blight, rust, stalk rot, and root rot, etc., have a high infection rate of Aspergillus flavus. 3. Breakage of capsules. Cultivation practices such as cultivating and weeding, and mechanical threshing and fruit picking during harvesting cause damage to the pods; natural bursts caused by fluctuations in soil temperature and humidity during the pod expansion process increase the infection rate of Aspergillus flavus. 4. Peanuts are under drought stress in the late growth period. Within 30 days before the peanuts are harvested, if there is a drought, the water content of the pods in the waterlogged field drops below 30%, which is particularly vulnerable to aflatoxin infection. 5. The morning and evening of harvest time. The longer the peanuts remain in the soil after maturation, the higher the infection rate of Aspergillus flavus to kernels. 6. Drying speed after harvest. The water content of the peanuts after drying is gradually decreased. When the moisture content of the seeds is reduced to 12 to 30%, the Aspergillus flavus is most susceptible to infection. Therefore, after the harvest, the longer the pods are dried, the higher the level of aflatoxin contamination. There are experimental data showing that the amount of aflatoxin is 0, 73 and 444 μg/kg for peanuts under normal irrigation, moderate drought and severe drought conditions, respectively. Factors affecting aflatoxin contamination during storage after harvest: 1. Water content. Peanut kernels (or pods) have a water content of 12% to 30%, which is most suitable for the growth and production of Aspergillus flavus. 2. Temperature. The lower the temperature, the slower the growth and production of Aspergillus flavus. Studies have shown that when the water content is 15% to 30% and the temperature is 21°C, it can infect for 5 days; at 25°C, it can infect for 2 days. The most suitable infection temperature is 26 °C ~ 28 °C. 3. Store pests. The risk of infestation is enhanced by the harmful effects of valerian valley worms, valley moths and mealworms. 4. Air. Aspergillus flavus is a highly aerobic microorganism, and its growth depends on the increase of oxygen, carbon dioxide, or nitrogen in the air and the decrease of oxygen content, which will inhibit the growth and sporulation of Aspergillus flavus. YT-H706 YT-H706 Shenzhen Sunshine Technology Co.,Ltd , https://www.shenzhenyatwin.com
Peanuts are good for these good quality markets.
Peanut is one of the foods most susceptible to aflatoxin. Aflatoxin is a toxic metabolite produced by Aspergillus flavus during its growth process and can cause pathological changes in humans and animals. It is listed by the World Health Organization as the most known carcinogenic toxin. Therefore, the European Union, Japan, and other markets have strict requirements for aflatoxins in imported peanut foods that cannot be detected (the amount of detection is zero). Otherwise, they are unqualified products and require return or destruction.