Stored peanuts often need treatments to control microbial infections as well as insects to maintain postharvest quality. Nitric oxide (NO) is a recently discovered fumigant for postharvest pest control. NO fumigation ...Stored peanuts often need treatments to control microbial infections as well as insects to maintain postharvest quality. Nitric oxide (NO) is a recently discovered fumigant for postharvest pest control. NO fumigation must be conducted under ultralow oxygen condition to preserve NO and always contains NO<sub>2</sub> due to NO reaction with oxygen and NO<sub>2</sub> has antimicrobial property. Therefore, NO fumigation has potential to control both pests and pathogens. In this study, we evaluated antimicrobial effects of NO<sub>2</sub> fumigation on unpasteurized unshelled peanuts. Peanuts were fumigated with 0.3%, 1.0%, and 3.0% NO<sub>2</sub> for three days at 25<span style="white-space:nowrap;"><span style="white-space:nowrap;"><span style="white-space:nowrap;">˚</span></span></span>C by injecting NO gas into glass jars to react with O<sub>2</sub> in the atmosphere. After fumigation, wash-off microbial samples were collected from intact peanut samples and, then, cracked open peanut samples with non-selective tryptic soy broth medium. The wash-off samples were then diluted with both the non-selective medium and a fungal-selective potato dextrose broth medium and were tested on GreenLight<span style="white-space:nowrap;"><sup><span style="white-space:nowrap;"><span style="white-space:nowrap;">™</span></span></sup></span> rapid enumeration test based on oxygen depletion on culture medium. All three NO<sub>2</sub> fumigation treatments showed significant antibacterial and antifungal effects on intact peanuts as well as on cracked peanuts with complete inhibition with 3.0% NO<sub>2</sub>. Fumigation did not have obvious effects on appearance of skinned peanut kernels. These results suggested that NO<sub>2</sub> fumigation has potential to control microbes on stored products, and NO fumigation with the combination of NO and NO<sub>2</sub> has potential to control both insects and microbes on stored products.展开更多
文摘Stored peanuts often need treatments to control microbial infections as well as insects to maintain postharvest quality. Nitric oxide (NO) is a recently discovered fumigant for postharvest pest control. NO fumigation must be conducted under ultralow oxygen condition to preserve NO and always contains NO<sub>2</sub> due to NO reaction with oxygen and NO<sub>2</sub> has antimicrobial property. Therefore, NO fumigation has potential to control both pests and pathogens. In this study, we evaluated antimicrobial effects of NO<sub>2</sub> fumigation on unpasteurized unshelled peanuts. Peanuts were fumigated with 0.3%, 1.0%, and 3.0% NO<sub>2</sub> for three days at 25<span style="white-space:nowrap;"><span style="white-space:nowrap;"><span style="white-space:nowrap;">˚</span></span></span>C by injecting NO gas into glass jars to react with O<sub>2</sub> in the atmosphere. After fumigation, wash-off microbial samples were collected from intact peanut samples and, then, cracked open peanut samples with non-selective tryptic soy broth medium. The wash-off samples were then diluted with both the non-selective medium and a fungal-selective potato dextrose broth medium and were tested on GreenLight<span style="white-space:nowrap;"><sup><span style="white-space:nowrap;"><span style="white-space:nowrap;">™</span></span></sup></span> rapid enumeration test based on oxygen depletion on culture medium. All three NO<sub>2</sub> fumigation treatments showed significant antibacterial and antifungal effects on intact peanuts as well as on cracked peanuts with complete inhibition with 3.0% NO<sub>2</sub>. Fumigation did not have obvious effects on appearance of skinned peanut kernels. These results suggested that NO<sub>2</sub> fumigation has potential to control microbes on stored products, and NO fumigation with the combination of NO and NO<sub>2</sub> has potential to control both insects and microbes on stored products.
