Effect of modified atmosphere on the growth of dominant fungal species in grains during storage

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-03-31 DOI:10.1016/j.fpsl.2025.101487

Zhihui Qi , Wenbo Gao , Yuqing Lei , Xuguang Liu , Haiyang Zhang , Miao Cui , Lin Tian , Shuyi Wang , Zhongming Wang , Fang Tang

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引用次数: 0

Abstract

Post-harvest fungal growth on grains can cause problems in terms of both quality and food safety. This study demonstrated the different antifungal effects of a CO₂ and N₂ modified atmosphere (MA) at different concentrations against specific dominant fungal species isolated from stored grains in vitro and in situ. The results showed that, among all CO₂ and N₂ MA conditions, 65 % CO₂ had the best inhibitory effect on mycelial growth, and its inhibition rate against all strains, except Fusarium verticillioides, was greater than 80 %. In addition, simulative storage tests indicated that MA can significantly inhibit fungal spore reproduction and delay mildew occurrence at high temperatures and moisture content of grains. CO₂ MA is typically far more effective at inhibiting fungal growth than N₂ MA owing to its significant suppressive effect on xerophilic storage fungi. The moisture content of grains is a critical determinant of the propagation of fungal spores, which is a prerequisite for determining the composition of MA gases. Once the moisture content meets the conditions conducive to fungal spore proliferation, temperature can affect the rate of spore reproduction, thereby influencing the inhibitory effect of MA. This study enriches the theoretical foundation associated with the assessment and application of MA grain storage technology, which can offer crucial guidance for grain storage managers and farmers in implementing this technology.

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.