Stored peanuts often need treatments to control microbial infections as well as insects to maintain postharvest quality. Nitric oxide (NO) is a recently discovered fumigant for postharvest pest control. NO fumigation must be conducted under ultralow oxygen condition to preserve NO and always contains NO 2 due to NO reaction with oxygen and NO 2 has antimicrobial property. Therefore, NO fumigation has potential to control both pests and pathogens. In this study, we evaluated antimicrobial effects of NO 2 fumigation on unpasteurized unshelled peanuts. Peanuts were fumigated with 0.3%, 1.0%, and 3.0% NO 2 for three days at 25 ˚ C by injecting NO gas into glass jars to react with O 2 in the atmosphere. After fumigation, wash-off microbial samples were collected from intact peanut samples and, then, cracked open peanut samples with non-selective tryptic soy broth medium. The wash-off samples were then diluted with both the non-selective medium and a fungal-selective potato dextrose broth medium and were tested on GreenLight ™ rapid enumeration test based on oxygen depletion on culture medium. All three NO 2 fumigation treatments showed significant antibacterial and antifungal effects on intact peanuts as well as on cracked peanuts with complete inhibition with 3.0% NO 2 . Fumigation did not have obvious effects on appearance of skinned peanut kernels. These results suggested that NO 2 fumigation has potential to control microbes on stored products, and NO fumigation with the combination of NO and NO 2 has potential to control both insects and microbes on stored products.
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