Preservation of High-Moisture Wheat by Some Antifungal Volatile Compounds and Palatability Tests with Rats

Abstract

Univ., West Bengal. 713 10-1. India) Preservation of high moisture wheat by some antifungal volatile compounds and the palatability tests with rats. Received July 3, 1984. Acta Agric Scand 35: 245-254. 1985.Efficacy of propionic acid, n-butyric acid, citral and furfural. as preservatives of high moisture wheat grains against fungal deterioration \\as tested. The fatly acids proved to be more effective than the aldehydes. Propionic acid and ti-butyric acid were more or less equal in activity. On the basis of fungal infection, total carbohydrate and chitin measurement, it %as evident that a treatment of 10 pVg of either of the acids not only inhibited existing fungi but also protected the grains from reinfection, thereby preserving the resene food materials for atleast 7 months. hlale albino rats were fed with different doses of these compounds with the grains. At 5 and 10 pVg levels none of the compounds showed any adverse effect on the animals during the test period of 30 days. The fatty acids were palatable better than the aldehydes. The safe level of treatment \\as upto 20 11Vg for the fatty acids and 10 pVg for the aldehydes. Propionic acid and n-butync acid can be recommended to preserve feed grains under the conditions prevailing in India. K q uwrds:Propionic acid, n-brrtjric acid, citral, firrfirral, wheat, preservation, palalability.