Preservative effect of Scyphocephalium ochocoa warb on edible tubers and seeds

Solange Kiki-Mvouaka; Gildas Nguila Inari; Patrice Soulouganga; Mathouet Hilarion

Preservative effect of Scyphocephalium ochocoa warb on edible tubers and seeds

Authors
Solange Kiki-Mvouaka, Gildas Nguila Inari, Patrice Soulouganga, Mathouet Hilarion

Abstract
Food preservation is one of the essential concerns in food safety because food constitutes favorable environments for the growth of microorganisms responsible for food poisoning. To combat the fungi and bacteria that attack food, different types of treatments are used. These include, among other things, chemical fungicides that have been shown to be effective. However, their high cost, the persistence of residues in food, the appearance of strains resistant to fungicides, the negative impact of chemical treatments on health and the environment and the lack of expertise in the handling of pesticides by some. Mean that special attention should be paid to non-chemical control methods. Thus, extracts of the bark, leaf and seed of Scyphocephalium ochocoa were tested to evaluate their antifungal action against molds of tubers and food seeds. The results obtained show that in the presence of the aqueous and methalonic extracts of the leaves and bark of Scyphocephalium ochocoa, mold growth did not occur after 21 days of experience. Ultimately, the leaves and bark of Scyphocephalium ochocoa can be a tool for preserving food.

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