Effect of Different Post-Harvest Temperatures on Fungal Quality and Mycotoxin Contents of Irvingia Gabonensis

Irvingia Gabonensis is a valuable food commodity in West and Central Africa, but post- harvest fungal contamination and mycotoxin accumulation pose significant challenges to its quality and safety. This study investigated the effects of post-harvest temperature treatments (50, 60, 70, and 80°C) on fungal growth and mycotoxin levels in I. gabonensis kernels. Fungal growth was assessed by determining the colony-forming units per gram (CFU/g), while mycotoxin levels (aflatoxins and fumonisins) were quantified using high-performance liquid chromatography (HPLC). The results showed that higher temperature treatments, particularly at 70°C and 80°C, significantly reduced both fungal growth and mycotoxin levels compared to lower temperature treatments (50°C and 60°C). The 80°C treatment was the most effective, resulting in an 82.9% reduction in fungal growth, an 82.5% reduction in total aflatoxins, and a 73.2% reduction in total fumonisins compared to the 50°C treatment. The findings highlight the importance of post-harvest temperature management in ensuring the quality and safety of I. gabonensis kernels and provide a basis for the development of improved post-harvest practices to reduce fungal contamination and mycotoxin exposure.