Fungal composition, quantification of mycotoxins, and enzyme activity in processed Solanum tuberosum Linn (potato) products stored at different relative humidity
Margaret M A Danladi,
Chike I C Ogbonna,
Abigail I Ogbonna
et al.
Abstract:Aim
Postharvest loss of potatoes at the peak of harvest is of global concern. This study aimed to determine the quality of stored processed potato products based on fungal composition, mycotoxin contamination and fungal enzyme activity.
Materials and Methods
Potato products from three cultivars (Caruso, Marabel and Nicola) were grouped as peeled or unpeeled, oven- or sun-dried and all samples were in flour form. Samples were … Show more
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