Influence of Water Activity and Time Duration on Fusarium Mycotoxins Production in Maize Grains During Post-Harvest Storage
Influence of Water Activity and Time Duration on Fusarium Mycotoxins Production in Maize Grains During Post-Harvest Storage
Fazle Akbar and Sahib Alam*
Figure 1
Moisture sorption isotherm for maize grains (water added ml vs water activity aw of maize).
Figure 2
Total fungal count (CFUs*1000/g) of maize samples at different water activity (aw) levels (control, 0.85, 0.90 and 095aw) at different storage intervals (start, 15, 30 and 45 days).
Figure 3
Total fusarium count (CFUs*1000/g) in maize samples at different water activity (aw) levels (control, 0.85, 0.90 and 095) at different storage time (start, 15, 30 and 45 days).
December 2019
Vol. 35, Iss. 4, Pages 1020-1356
