Chapter Nine - Postharvest management of aflatoxins in fruits and vegetables

Abstract

Some typical examples of fungi responsible for the production of aflatoxin include Aspergillus flavus, A. parasiticus, A. nomius, and A. pseudotamarii are the main producers of aflatoxins, which are mycotoxins. Both humans and animals are predisposed to liver cancer as a result of these carcinogenic substances. The pre- and postharvest periods have a considerable impact on aflatoxin production because of physical and biological variables. There are many techniques for reducing aflatoxin contamination; however, they are frequently hostile to the environment. As a result, interest in adopting biocontrol agents has increased since they are practical, cutting-edge, and environmentally beneficial. On the farm, methods are used both before and after harvest to reduce the danger of aflatoxin contamination in feeds. Aflatoxin contamination of food and feed, including peanuts, millet, sesame, maize, wheat, rice, fig, spices, and cocoa, has been documented as the result of a fungal infection under pre- and postharvest settings. A viable remedy for aflatoxin contamination may be achieved by combining genetic resistance to in vitro seed colonization, preharvest aflatoxin contamination, and aflatoxin production with pre- and postharvest management.