The Potential of Arginine-Modified Nanoclay Suspension Against Fungi and Bacteria Infestation in Maize and Groundnut

Abstract

Maize and groundnut crops are highly vulnerable to fungal and bacterial contamination, and can lead to significant post-harvest losses, reduced quality, and health risks for consumers. This study explores the potential of an arginine-modified nanoclay suspension as an antimicrobial treatment for these crops. A working solution was prepared using a 1.43 mg/mL concentration of the nanoclay suspension, which was applied in vitro to test its effects against selected fungal strains (Aspergillus niger, Penicillium notatum, and Mucor pusillus) and bacterial strains (Bacillus subtilis, Bacillus cereus, and Pseudomonas aeruginosa). Results demonstrated that the arginine-modified nanoclay effectively inhibited microbial growth, with inhibition zones ranging from 1.30 to 8.80 mm for fungi and 1.70 to 4.20 mm for bacteria. Treated maize and groundnut seeds exhibited significantly reduced microbial growth three days after application. This eco-friendly, cost-effective approach shows promise for controlling fungal and bacterial infestations in maize and groundnut, thereby supporting food security, sustainability, and a safer food supply chain. Findings suggest that arginine-modified nanoclay could serve as an effective alternative for managing agricultural pathogens.