Influences of Packaging and Storage time on AflatoxinB1 Production of dried peanuts in Baching district, Champasack Province, Lao PDR.

Peanut is an economical importance generating income for farmers of Champasack province, Lao PDR...

Abstract

Peanut is an economical importance generating income for farmers of Champasack province, Lao PDR. However it is susceptible to postharvest loss because of contaminations with aflatoxin B₁ produced by Aspergillus spp, one of main microorganisms causing reductions in qualities of dried food products. This research was undertaken to study influences of packaging and storage time on Aflatoxin B₁ in dried peanuts supplied from Labor Village, Bachieng district, Champasack Province, Laos. Experimental design was conducted on 3 x 3 Factorial in Completely Randomized Design of which 2 main factors included: (1) plastic bags: Polypropylene (PP), woven plastic bag (WPP), and Nylon laminated bag (Nylon/PE), and (2) storage periods: 60, 120, and 180 days.  All bags were normal air packaging and kept at approximately 30ºC (an ambient condition). Peanut in all treatments were analyzed for its moisture contents and aflatoxin B₁ contents. Initial values were 8.12% and 8.15 µg/kg respectively. Experimental results indicated that both packaging and times had significant influences on peanut qualities. Both moisture and aflatoxin B₁ contents of the peanut packaged in the Nylon/PE bags were slightly changed during the storage period, compared to those of the peanut kept in other treatments became continuously increased. Such advantages were attributed to high barrier properties to moisture and oxygen of the Nylon/PE bags. Specific to the aflatoxin B₁ measured after 180 days, the values quantified in the peanut kept in Nylon/PE PP, and WPP were 8.702, 14.758 and 15.214 µg/kg, respectively. For all treatments the peanut were considered safe to be consumed regarding the safety quality assay i.e. showing dark blue as well as its average aflatoxin B₁ level was less than the international standard range i.e. less than 20 ppb. The experiment findings confirmed importance of packaging utilizations to delay quality changes of food products. The knowledge obtained will be disseminated to Laotian farmers and entrepreneurs as guidelines to improve peanut’s shelf life and marketability.