Claim · model-written summary
Fungicide treatments prevented the increase of free fatty acid levels in all cases where the fungicide could reach the sites of fungal development.
- Taxon
- soybeans
Glycine maxt0 - Treatment
- fungicide treatmentse0
- Outcome
- increase of free fatty acid levelse0
- Direction
- preventede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“soybeans”
e0“fungicide treatments prevented the increase of free fatty acid levels in all cases where the fungicide could reach those sites at which fungi developed”
Title
Involvement of fungi in the increase of free fatty acids in stored soybeans
N. Lisker; A. Ben-Efraim; Y. Henis Canadian Journal of Microbiology 1985. doi:10.1139/m85-150
Other claims from this paper (7)
- Intervention effect Captan applied to whole soybean seeds stored at 85% relative humidity did not prevent development of the natural fungal population or the increase of free fatty acids.
- Intervention effect At 65 and 75% relative humidity, free fatty acid increase and fungal development during storage were lower than at 85% relative humidity.
- Intervention effect At the lower humidities, no differences in free fatty acid increase or fungal development were observed between Captan-treated and nontreated seeds.
- Intervention effect In split soybeans with profuse fungal growth on the damaged site, Captan or thiourea gave significantly lower free fatty acid values than untreated controls.
- Observation The fungi most frequently isolated from stored soybeans were Aspergillus candidus, A. ruber, A. versicolor and Penicillium cyclopium, all with lipolytic activity.
- Intervention effect Inoculating intact soybean seeds with these fungi did not increase free fatty acids compared with noninoculated controls.
- Mechanism The authors conclude that fungi play an important role in the increase of free fatty acids in stored soybeans.