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首页> 外文期刊>Journal of Microbiology, Biotechnology and Food Sciences >EFFECT OF ELECTROMAGNETIC FIELD ON THE SPOILAGE FUNGI OF SOME SELECTED EDIBLE FRUITS IN SOUTHWESTERN, NIGERIA
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EFFECT OF ELECTROMAGNETIC FIELD ON THE SPOILAGE FUNGI OF SOME SELECTED EDIBLE FRUITS IN SOUTHWESTERN, NIGERIA

机译：电磁场对尼日利亚西南部某些食用水果的菌壁真菌的影响

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The influence of electromagnetic field wave on the survival of spoilage fungi associated with some edible fruits consumed in southwestern, Nigeria was studied using cashew (Anacardium occidentale L.), pineapple (Ananas comosus), carrot (Daucus carota), cucumber (Cucumis sativus), apple (Malus domestica) and African star apple (Chrysophyllum africanum). The spoilage fungi used include the genera of Aspergillus, Penicillium, Articulospora, Mucor, Staphylotrichum, Bisbyopeltis, Fusarium, Rhizopus and a yeast, Saccharomyces cerevisiae. There was a general decrease in fungal growth as shown in the number of spores produced with increase in exposure time of isolates to electromagnetic field except in Articulospora inflata, Penicillium italicum and Mucor mucedo where there was stimulatory effect as there was increase in the fungal spores compared to the control. A decrease was also observed in growth of the fungal isolates with increase in the intensity of the electromagnetic field at voltage of 7 V to 10 V and from 10 V to 13 V. The highest percentage reduction was recorded by Bisbyopeltis phoebesii at intensity of voltage 13V after 60 minutes of exposure. Exposure of the fruits to electromagnetic field wave did not alter the nutrient components of the fruits as observed in the proximate and mineral contents of the treated and untreated fruits. The result of the study revealed that electromagnetic field wave has great potential for use in the control of fruits spoilage and food preservation.
机译：使用腰果（Anacardium occidentale L.），菠萝（Ananas comosus），胡萝卜（Daucus carota），黄瓜（Cucumis sativus）研究了电磁波对尼日利亚西南部食用的一些食用水果相关的腐败真菌存活的影响。 ，苹果（Malus domestica）和非洲金星苹果（Chrysophyllum africanum）。所用的腐败真菌包括曲霉属，青霉属，小孢子菌属，Mucor，金黄色葡萄球菌，比斯贝氏菌属，镰刀菌属，根霉属和酵母，酿酒酵母。分离株暴露于电磁场的时间越长，产生的孢子数量就越多，真菌的生长通常会减少，但在充气小孢子虫，意大利青霉和Mucor mucedo除外，由于真菌孢子的增加，它们具有刺激作用到控制。在7 V至10 V和10 V至13 V的电压下，随着电磁场强度的增加，真菌分离物的生长也减少了。Bisbyopeltis phoebesii在13V的电压下记录的最大减少百分比暴露60分钟后。如在处理过的和未处理的水果的近和矿物质含量中所观察到的那样，将水果暴露于电磁波中不会改变水果的营养成分。研究结果表明，电磁波在控制水果变质和食品保鲜方面具有很大的潜力。

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