Application of clove and dill oils as an alternative of salphos for chickpea food seed storage

Abstract

Mycological investigations of 25 samples of stored chickpea food seeds (Cicer arietinum L.) from grocery stores of Gurgaon and Gorakhpur revealed occurrence of seventeen fungal species belonging to genus viz., Alternaria, Aspergillus, Chaetomium, Colletotrichum, Curvularia, Fusarium, Penicillium, Rhizopus, Rhizoctonia, and Sclerotium. In these Aspergillus flavus, A. niger, Fusarium oxysporum had dominance in terms of per cent occurrence. Only one species of Bruchid (Callosobruchus chinensis L.) occurred in all the 25 samples. The biodeterioration of seeds inoculated with fungi: A. flavus, A. niger, F. oxysporum and the insect—C. chinensis, revealed their role in seed deterioration. For chickpea food seed protection essential oils were extracted from edible commodity(clove(Lavang and dill(sowa) leaf). Clove(Lavang) oil registered highest antifungal activity inhibiting (100%) mycelial growth of fungi, viz. species Aspergillus flavus, A. niger, Fusarium oxysporum at 300 ppm but was fungicidal at 400 ppm. Dill (Sowa) oil showed complete inhibition at 400 ppm and was fungicidal at 500 ppm. While mixture of both the oils (clove and dill) showed complete inhibition (100%) and fungicidal action at 400 ppm against the dominant fungi. The oils showed 100% insect repellent activity and were found fungicidal at 0.02 ml dose and also insecticidal. The mixture of oils was cidal at 0.02 ml dose. The mixture of oils showed a broad antifungal spectrum at 500 ppm while only 70–93% inhibitory activity at 300 ppm. The oils' mixture's activity was not affected by temp, storage and autoclaving up to 150 days. Oils physico-chemical properties were studied. GC–MS analysis of clove(Lavang) oil depicted major components: 75.63%eugenol while dill(sowa) leaf oil had 25.14% apiole. Formulation of Mixture of oils was more effective showing complete seed protection i.e.no growth of fungi and insects upto 150 days storage than salphos (150 days). While salphos controlled only maximum three fungi (A. terreus, C. dematium, F. moniliforme). The formulated oils mixture did not have any adverse effect on the chickpea seeds and increased their shelf life.

Electrospun Cactus Mucilage/Poly(vinyl alcohol) Nanofibers as a Novel Wall Material for Dill Seed Essential Oil (Anethum graveolens L.) Encapsulation: Release and Antibacterial Activities

“…Furthermore, the improved antimicrobial activity of nanofibers loaded with essential oil is significantly due to the existence of antibacterial active compounds in DSEO, essentially d -limonene, apiol, piperitone, and carvone (Table ). d -limonene is the main compound present in DSEO; it has great applications in antibacterial and food preservation due to its bactericidal activity, safety, and low toxicity. − DSEO also has a significant antibacterial effect against foodborne pathogenic bacteria …”

Exploration of Grain Yield Stability of Advanced Chickpea Strains Across Environments

“…Introduction C hickpea (Cicer arietinum), an important member of family Fabaceae sub-family Faboideae with diploid chromosome (2n = 16) is a versatile pulse legume crop and self-pollinating in nature (Kumar et al, 2021). Chickpea is a winter season crop generally grown for its edible grains and consumed across the world (Foyer et al, 2016).…”

Study of Genetic Variability in Chickpea Germplasm and Its Contribution Towards Genetic Advancement

“…Chickpea desi type is cultivated in larger areas as compared to that of chickpea Kabuli type i.e. about 80-85% acreage of cultivated chickpea in the world is under the desi chickpea type (Kumar et al, 2021). Desi-type chickpea is used for the production of split Dal and Basin while Kabuli is used for salads, soups, and hummus (Aliu et al, 2016).…”