Relation Between Chemical Compositions of Peanut with its Resistance to Aspergillus flavus

Peanut (Arachis hypogaea), is one of the most susceptible host crops to Aspergillus flavus invasion. In order to find of relation between chemical compositions of peanut with its resistance to Aspergillus flavus, four different peanut cultivars namely Goli, Mahalli, India and China were collected from Golestan province. After measurment of chemical compositions, for each 20 g antisepticised peanut, 2×106 cfu∕ml Aspergillus flavus spore were added and were placed in the incubator for 8 day at 26 °C. The values for the chemical composition of peanuts are as follow: moisture: 3.33-3.56%, protein: 20.02-24.28%, lipids: 44.77-55.26%, oleic acid: 43/16-59/33%, linoleic acid: 25/19- 36/84% Ash: 1.98-2.43% and sugar: 3.56-4.53%. Goli and Mahalli had the least whereas India and China had the greatest susceptibility to the A. flavus in the end of 8th of incubation, respectively. Furthermore, it was observed that Goli cultivar had least whereas India cultivar had greatest rate of aflatoxin B1 production, respectively. There was a significant correlation between the fungus growth rate and chemical composition of peanut, with the increase in resistance, protein and oleic acid content increased and fat and linoleic acid content decreased significantly. Content of Ash and sugar did not show positive relationship with the resistance to Aspergillus flavus.