Summary: Susceptibility of the In-shell Brazil Nut Mycoflora and Aflatoxin Contamination to Ozone Gas Treatment During Storage

This study investigates the use of ozone gas as a post-harvest treatment for controlling fungal contamination and aflatoxins in stored in-shell Brazil nuts. The research evaluates the impact of different ozone concentrations on microbial growth, toxin degradation, and storage quality over a six-month period. The findings demonstrate that ozone can effectively reduce or eliminate fungi and aflatoxins while helping maintain product quality, highlighting its potential as a safe, residue-free, and environmentally friendly technology for improving food safety and extending shelf life in nut storage and export operations.