Cereal Chem 51:382 - 388.  |  VIEW ARTICLE
Antifungal Activity of Volatile Fatty Acids on Grains. II. Effect of Aqueous Dilutions.

D. C. Herting, E. E. Drury, and S. R. Ames. Copyright 1974 by the American Association of Cereal Chemists, Inc. 

The effect of dilution with water on antifungal activity was determined for volatile fatty acid formulations added to grains. The volatile fatty acids used were acetic, proprionic, butyric, and isobutyric acids. All aqueous dilutions were effective fungicides. Blends containing low levels of water and high levels of acid showed decreased activity which corresponded to the degree of dilution. Blends of acids with 50% or more water were synergistic in their activity, possibly the result of converting acid-acid dimers to acid-water dimers. Aqueous formulations were effective antifungal agents on barley, corn, grain sorghum, oats, and wheat. The level of formulation required for protection increased as the moisture content of the grain increased. Protection was often afforded for periods of greater than 1 year.