Research in Plant Disease (식물병연구)

The Korean Society of Plant Pathology (한국식물병리학회)
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Effects of Temperature and Humidity on Fungal Occurrence in Dried Red Pepper during Storage

  • Kim, Sosoo (Microbial Safety Division, National Institute of Agricultural Sciences) ;
  • Baek, Seul Gi (Microbial Safety Division, National Institute of Agricultural Sciences) ;
  • Hung, Nguyen Bao (Laboratory of Enzyme and Protein Technology, Institute of Biotechnology, Hue University) ;
  • Kim, Se-Ri (Microbial Safety Division, National Institute of Agricultural Sciences) ;
  • Jang, Ja Yeong (Microbial Safety Division, National Institute of Agricultural Sciences) ;
  • Kim, Jeomsoon (Microbial Safety Division, National Institute of Agricultural Sciences) ;
  • Lee, Theresa (Microbial Safety Division, National Institute of Agricultural Sciences)
  • Received : 2021.10.29
  • Accepted : 2021.12.17
  • Published : 2021.12.31
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Abstract

Dried red peppers are frequently contaminated with mycotoxins during storage. To determine the effect of storage environments on fungal occurrence and subsequent mycotoxin accumulation in dried red peppers, we monitored red pepper powder and whole fruit samples for fungal occurrence under various temperatures and relative humidity (RH) conditions during 340 days. Fungal occurrences fluctuated in both pepper forms throughout the storage but they were higher in pepper powder than whole one, higher under low temperatures (-20℃, 0℃, or 4℃) than others (10℃, 25℃, or 30℃), and higher under RH 93% than RH 51% and 69% in both peppers. The samples exhibiting high fungal occurrences were associated mainly with dominant species such as Aspergillussydowii, Penicillium solitum, P. roqueforti, P. polonicum, or P. chrysogenum. Mycotoxigenic species, including A. flavus, A. ochraceus, A. westerdijkiae, A. tubingensis, and P. citrinum, were also detected throughout the samples. Although mycotoxins were not detected in the samples, mycotoxigenic potential of A. flavus, A. ochraceus, and A. westerdijkiae isolates were confirmed. These results show that low temperatures (-20℃, 0℃, or 4℃) and/or high surrounding RH (>93%) are not safe environments for storage of dried red peppers as fungal growth can occur under these conditions.

Keywords

Acknowledgement

This work was supported by the National Institute of Agricultural Sciences, Rural Development Administration, Republic of Korea (Project No. PJ012676).

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