Abstract
AbstractThe rate of hydrolysis of fats during germination of peanuts decreased with the increase in the concentration of aflatoxins. Free‐reducing sugars increased up to 96 h of germination, and thereafter their concentrations remained more or less constant. However, the rate of formation of free‐reducing sugars decreased with increase in the concentration of aflatoxins. At all the stages of germination the rate of formation of sucrose decreased with increase in the concentration of aflatoxins. The aflatoxins stimulated the fixation of nitrogen during the preflowering stage, leading to an increase in the concentrations of soluble nitrogen in roots and protein in shoots: the maximum amount of total nitrogen fixed and that excreted into the soil was at a concentration of 2.5 μg/ml aflatoxins.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
