Effect of some spices as preservatives for storage of lentil (Lens esculenta L.) seeds |
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| Authors: | S S M El-Maraghy |
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| Institution: | (1) Botany Department, Faculty of Science, Assiut University, Assiut, Egypt |
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| Abstract: | The high antimycotic activity of four kinds of spices,viz. Chinese cassia, cinnamon, clove and thyme, were tested as preservatives for agricultural commodities. Clove, thyme and a
mixture of the four kinds of spice completely inhibited aflatoxin production on lentil seeds during eight weeks of incubation.
Chinese cassia and cinnamon partially inhibited the aflatoxin production. |
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