Effects of recomposed essential oils on fungi action and quality of peanuts during storage

The peanuts were stored in an incubator at 30 ℃ and RH75%,83%,97% respectively for 15 days.The flora number of mould,fatty acid value(AV)as well as peroxide value(POV)in peanut were investigated.The results showed that the recomposed essential oils exhibited a strong effectiveness on control of growth of peanut fungi.The minimum inhibitory concentrations of the recomposed essential oils were 125,175 and 150 μL/L respectively.The recomposed essential oils had effective suppression effect on the deterioration in peanut quality by decreasing the degree of temperature in incubator and the values of AV and POV of the peanut.The studied results suggest that recomposed essential oils may be exploited as a natural fumigant in the peanut storage system.