Quality of Brazil nuts stored in forced aeration silos
Keywords:
Bertholletia excelsa. Armazém. Fungos filamentososAbstract
The traditional system of collection and storage of Brazil nut compromises seriously the quality of these almonds as
it contributes to the high incidence of contaminants, like fungi of the genus Aspergillus, which can produce aflatoxins.
In this study, the objective was to evaluate the influence of the storage period in studied conditions, on the
physicochemical characteristics and on the microbiological contamination of Brazil nuts. The experimental was designed
as completely randomized, considering as treatments the storage period (0 - control, 30, 60, 90, 120 and 150 days) with
four replicates of 3 kg of Brazil nuts each. The samples were submitted to physicochemical and microbiological analysis.
It was observed that almonds submitted to the storage had their moisture content reduced by 78.2% at 150 days of
storage, however, this reduction was not fast enough to avoid surface contamination by filamentous and potentially
aflatoxins producing fungi. The critical period of contamination occurred on the first 30 days of storage when there was
an increase of the studied fungi, as well as B1 and total aflatoxin. The studied storage conditions were four times
more effective in reducing the product moisture content than the traditional methods, however, pre-drying is necessary
to avoid contamination of the product.
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