Abstract

Peanut is susceptible to fungal contamination at all stages of its production chain, which can lead to aflatoxin production, which can cause serious health problems for consumers. In this sense, post-harvest ozonation of grains has the potential to reduce contaminant microorganisms, but it may cause oxidative damage, degrading organic constituents. Thus, factors influencing the reduction of fungal contamination by gaseous ozone in peanuts (grains and grains in pods) and changes in lipid and oil quality of grain were investigated. The analyzed variables were total fungi count, electrical conductivity, peroxide index, and 2-thiobarbituric acid test. Ozone concentration (10, 30, and 50 ppm) and ozonation time (30, 45, and 60 minutes) significantly affected fungal count (p < 0.05). The maximum fungal reductions were 75.79% for grains and 82.66% for grains in pods at a concentration of 50 ppm and exposure of 60 minutes. The electrical conductivity of exudates was affected by ozone concentration. There was degradation of lipids at a cellular level, but no differences were observed in the peroxide index of treated grains.

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