National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Aflatoxins are toxins produced by moulds in food commodities both before and after harvest. After harvest of the produce, if the chilli fruits are not properly dried, it leads to mouldy growth and subsequent aflatoxin production. With regard to influence of storage period on aflatoxin, ten cultivars of chilli at three months interval for a period from Feb 2013 till Nov 2013 varied to an extent of 4.2 µg/kg. Among ten cultivars, Byadagi dabbi varied in aflatoxin content from three months (4.2 µg/kg) to 12 months of storage (2.5 µg/kg) interval. Similarly, cultivar Super 10 had the variation of 1.3 µg/Kg (three months) to 2.3 µg/kg (nine months), Indaf 9 had 3.2 µg/kg and Indaf 5 had 1.5 µg/kg at three month interval. Whereas the aflatoxin was not detected at all in the remaining cultivars viz., Byadagi, Number 5, Namadhari, 355, 009 and 99. Eighteen chilli samples collected from Raichur market and nineteen chilli samples from Byadagi market of Haveri district of Karnataka were analyzed for aflatoxin B1 content by ELISA technique. The average aflatoxin content of samples from Raichur market had very less quantity of aflatoxin (0.35 µg/kg) which was containing less than the permissible limit of 20 µg/kg. Similarly the samples from Byadagi market had an average aflatoxin content of 0.49 µg/kg, much below the permissible limit.
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