Safer management practices for Aflatoxigenic fungi in nutmeg (Myristica fragrans)
Authors
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Department of Plant Pathology, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala ,IN
Sally K. Mathew -
Department of Agricultural Microbiology, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala ,INK. Surendra Gopal
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Department of Plantation crops and Spices, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala ,INN. Miniraj
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Department of Plant Pathology, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala ,INAnjaly Varghese
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Department of Agricultural Microbiology, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala ,INR. Jeeva
DOI:
https://doi.org/10.18311/jbc/2017/18150Keywords:
Aflatoxigenic fungi, botanicals, chemicals, nutmegAbstract
A study was undertaken to determine the presence of aflatoxigenic fungi and other fungal contaminants in the kernel, mace and shell of ripened nutmeg tree fruits collected from nutmeg plots of Ernakulam and Thrissur districts of Kerala. Mace and nut were separated from fruits and washed in tap water to remove soil particles and other debris adhering to it. The kernel, mace and shell were subjected to different chemical/botanicals by four methods viz; dipping, decoction, samples in cloth bag and fumigation in order to prevent aflatoxigenic fungi and other fungal growth during storage. Based on the present studies, it was found that pre-treatment of kernel, mace and shell of nutmeg with either citrus leaf decoction (@100 g/litre) or curry leaf decoction (@ 100 g/litre) or Anona seed extract (5%) using decoction method were effective against aflatoxigenic fungi as well as fungal contamination. However, further studies are needed on pilot scale to confirm.
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Accepted 2018-01-22
Published 2018-04-06
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