title: Effect of Japanese mint (Mentha arvensis) oil as fumigant on stored sorghum: physical characteristics, sensory quality and germination.
abstract: The Japanese mint (Mentha arvensis) oil (JMO) was effective as fumigant against Sitophilus oryzae in sorghum (Sorghum bicolor). The observations on the effect of JMO treatment at a dose of 166.6 microliters/l of space to grains stored for 3 months in desiccators at 28 +/- 5 degrees C showed non significant (P approximately 0.05) effect on grain hardness, grain density and per cent water absorption. The cooking quality evaluated in terms of cooking time required for boiling of grains was also not significantly affected. The JMO treated samples of boiled sorghum scored significantly lower values for sensory quality characteristics viz. taste, aroma and overall acceptability compared to untreated samples. No effect of JMO on seed germination was observed. As sensory quality is lowered by use of JMO, the technique can only be recommended for seed sorghum preservation, not food.
authors.affiliation: Department of Foods & Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Nainital, India.
authors.forename: M
authors.initials: M
authors.lastname: Singh
authors.forename: S
authors.initials: S
authors.lastname: Srivastava
authors.forename: R P
authors.initials: RP
authors.lastname: Srivastava
mesh_terms: D002523:Edible Grain / Q000502:physiology / Q000592:standards*; D005519:Food Preservation / Q000592:standards; D005524:Food Technology / Q000379:methods*; D005651:Fumigation / Q000379:methods*; D018525:Germination / Q000502:physiology; D019684:Magnoliopsida / Q000592:standards*; D009812:Odorants; D010938:Plant Oils / Q000592:standards*; D013649:Taste
chemical_list: D010938:Plant Oils