Volume 20, Issue 135 (2023)                   FSCT 2023, 20(135): 11-20 | Back to browse issues page

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Mohammadzadeh J, Zanganeh J. Evaluating the effect of ozone gas on the qualitative and microbial characteristics of corn seeds. FSCT 2023; 20 (135) :11-20
URL: http://fsct.modares.ac.ir/article-7-66655-en.html
1- Agricultural Engineering Research Department Golestan Agricultural and NaturalResources Research Center, AREEO, Gorgan, Iran , jmohamadzadeh@yahoo.com
2- The Golestan University of Medical Science, Cereal Health Research Center
Abstract:   (850 Views)
Corn production rank is second among cereals after wheat crop, and usually, a large part of it is not used immediately after harvesting but is kept in storage for gradual use in other seasons or exported to other regions. The spread of different types of fungi and the production of fungal toxins, especially in areas with high humidity, in addition to quantitative and qualitative damage to stored products, cause an increase in waste and endanger the health of society. To replace the low-risk methods of increasing the storage life, in this research, the effect of ozone gas with two variables of ozone concentration; (25, 50, and 75 ppm) in the duration of ozonation (1, 3, 5, and 7 days) on the dominant corn grain (Single cross number 407) in Golestan region, was evaluated. The microbial characteristics were compared with the control sample in terms of controlling the spread of fungi and changes in the seed qualitative aspects. The results showed that increasing the ozone concentration up to 50 ppm and the ozonation time of 3 days had a significant effect on reducing the growth of fungi and the production of aflatoxin (P<0.05). Also, the results indicated that the use of 75 ppm concentration in 1, 3, 5, and 7 days had caused significant oxidative changes in the characteristics of fat (increased acidity indices) and starch (increased carboxyl index) of corn kernels compared to the control sample. Different conditions of ozonation up to the concentration of 50 ppm at varying times did not have a significant effect on the amount of corn seed protein (P<0.05).
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2023/01/8 | Accepted: 2023/03/13 | Published: 2023/04/30

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