Species Composition and Toxigenic Potential of Fusarium Isolates Causing Fruit Rot of Sweet Pepper in China

Abstract

Apart from causing serious yield losses, various kinds of mycotoxins may be accumulated in plant tissues infected by Fusarium strains. Fusarium mycotoxin contamination is one of the most important concerns in the food safety field nowadays. However, limited information on the causal agents, etiology, and mycotoxin production of this disease is available on pepper in China. This research was conducted to identify the Fusarium species causing pepper fruit rot and analyze their toxigenic potential in China. Forty-two Fusarium strains obtained from diseased pepper from six provinces were identified as F. equiseti (27 strains), F. solani (10 strains), F. fujikuroi (five strains). This is the first report of F. equiseti, F. solani and F. fujikuroi associated with pepper fruit rot in China, which revealed that the population structure of Fusarium species in this study was quite different from those surveyed in other countries, such as Canada and Belgium. The mycotoxin production capabilities were assessed using a well-established liquid chromatography mass spectrometry method. Out of the thirty-six target mycotoxins, fumonisins B1 and B2, fusaric acid, beauvericin, moniliformin, and nivalenol were detected in pepper tissues. Furthermore, some mycotoxins were found in non-colonized parts of sweet pepper fruit, implying migration from colonized to non-colonized parts of pepper tissues, which implied the risk of mycotoxin contamination in non-infected parts of food products.

Risk of exposure to aflatoxin B1, ochratoxin A, and fumonisin B1 from spices used routinely in Lebanese cooking

“…This study confirmed the susceptibility of peppers to mycotoxin contamination (Gambacorta et al, 2018). The study of Wang et al, (2019) confirmed the susceptibility of peppers to mycotoxin contamination. Furthermore, diffusions of some mycotoxins from lesions into the surrounding sound tissues were observed in sweet peppers, implying migration from colonized to non-colonized parts of pepper tissues, which implied the risk of mycotoxin contamination in non-infected parts of food product.…”

Morphological and molecular characterization of Fusarium incarnatum as a causal disease agent of pepper (Capsicum annuum) fruit rot

“…According to Farr and Rossman (2022), more than 400 diseases caused by this species have been reported on various host plant species in different countries, including pepper. Internal fruit rot of chilli pepper was previously reported to be caused by members of F. incarnatum , F. incarnatum‐equiseti species complex (FIESC), F. lactis species complex (FLASC), F. oxysporum , F. proliferatum , F. equiseti , F. solani, F. fujikuroi , F. subglutinans and F. concentricum in several countries (Frans et al, 2017; Mathur & Utkhede, 2004; Poucke et al, 2012; Ramdial et al, 2016, 2017; Tariq et al, 2018; Wang et al, 2013; Wang, Wang, et al, 2019; Yang et al, 2010; Zhu et al, 2021). According to the checklist of Fusarium species reported from Turkey, F. incarnatum has been reported previously from different host plants such as protea ( Protea cynaroides L.), wheat, corn and kiwifruits (Asan, 2011).…”

A Long Road to Safer Food

“…Researchers have focused their attention on cereals, while neglecting other crops. A paper from a Chinese group reports on the identification of the Fusarium species causing sweet pepper fruit rot and on the kinds of mycotoxins produced by these microorganisms [ 3 ].…”