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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Detection of aflatoxin content in Ficus carica L. cv. sabz in Estahban, Fars, Iran
Majid Rahemi and Sahar Sedaghat
Shiraz University, Iran
Despite the fact that dried fig is considered as an important export product, it can provide a suitable media for growth of toxic
spores. Thus, this study was conducted to evaluate the aflatoxin content in Ficus carica L. cv. sabz at different stages of fruit
harvest (before abscission from tree, abscission on net, falling on the ground, drying on eshpang and in the cold storage) with HPLC.
Aflatoxin was not detected at the mentioned phases. Although, infected aflatoxin was detected in infected samples, the concentration
of the toxin was lower than Iranian national standard (6872). Samples infected with given concentration of Aspergillus parasiticus
and Aspergillus flavous revealed the aflatoxin content, which was higher than the standard content. According to the results, it was
recommended that the growers were supposed to collect the fig fruits as soon as possible in the late season, in summer for avoiding
exposure to percipitation condition. Also, the product ought to be kept in cold storage with controlled temperature and humidity as
well as in the disinfected area.
Biography
Majid Rahemi is currently a Professor at the Department of Horticultural Science, College of Agriculture, Shiraz University, Iran. He has earned a PhD degree in
Horticulture from Michigan State University. His research emphasises on Plant Physiology, Horticulture and Post-Harvest Technology.
Majid Rahemi et al., J Food Process Technol 2016, 7:12 (Suppl)