Effect of cupric oxide and zinc oxide nanoparticles on seed mycoflora and seed quality of fodder crops

Manjunatha, N.; Prajapati, Minaxi R.; DUNNA, VIJAY; Maity, Aniruddha; Wasnik, Vinod Kumar; Gupta, Chinmay; Parmar, Surendra S.

doi:10.22438/jeb/39/6/mrn-667

Cited by 4 publications

(1 citation statement)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(2013) were applied to paddy rice in the present study. However, determining the most appropriate conditions for the coating process is complicated because each condition will directly affect the physical quality of the husking percentage, the amount of ZnO NPs that coat the paddy rice, the efficiency of fungal inhibition, and specific energy consumption (SEC) (Dewettinck & Huyghebaert, 1998; Duangkhamchan & Siriamornpun, 2015; Manjunatha et al., 2018; Palamanit, Prachayawarakorn, Tungtrakul, & Soponronnarit, 2016; Taweerattanapanish, Soponronnarit, Wetchakama, Kongseri, & Wongpiyachon, 1999).…”

Section: Introductionmentioning

confidence: 99%

Top‐spray fluidization coating of paddy rice with zinc oxide nanoparticles to reduce infection fromAspergillussp

Kongtragoul

Junka

2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

Paddy rice varieties harvested in the rainy season are generally at risk of fungal contamination. This includes the local paddy rice variety, Sang Yod, that is harvested annually and requires a specific climate and agricultural geography for growth (Ministry of Commerce, 2006). After maturity, most farmers in Thailand, who not have a large godown and equipment for rice production, will sell the paddy rice to the nearest rice community enterprise, cooperative, or factory immediately after harvesting. The paddy rice is sun-dried on a concrete yard to equilibrium moisture content. A small quantity of paddy rice is processed to brown rice, packed, and transported. The remaining paddy rice is stored to serve customer demand over the coming year. Any fungi that infect paddy rice pre-, during-, or post-harvest will usually develop during long-term storage, especially in the South of Thailand where the weather is hot and humid with heavy rainfall year-round. Most of these fungi belong to the genus Aspergillus (Bertuzzi, Romani, Rastelli, & Giorni, 2019). The fungi of this genus can cause contamination of the final product with mycotoxins, for example, aflatoxins and ochratoxin, which are carcinogens, mutagens, and teratogens-the main causes of cancer (Reddy, Reddy, Abbas, Abel, & Muralidharan, 2008). Inhibition and prevention of paddy rice fungi is necessary to reduce the potential losses and consumer health impacts.

show abstract