Toxigenic potential analysis and fumigation treatment of three Fusarium spp. strains isolated from Fusarium head blight of wheat

Abstract

Fusarium Head Blight (FHB) of wheat and small grain cereals caused by Fusarium graminearum and other Fusarium species is an economically cereal disease worldwide. Fusarium infections results in reduced yields and mycotoxin contamination of the grain, and the research on the toxin production and growth control of Fusarium is the key to prevent and control of mycotoxin contamination in wheat. In this study, the molecular identification of toxigenic potential and gas fumigation control of typical Fusarium strains isolated from FHB-infected wheat were studied. The results showed that the consequences of molecular identification of toxigenic potential were consistent with the actual production of toxins, which can be used for rapid identification of fungal toxicity. And the effects of the gas fumigants were different. Chlorine dioxide could kill Fusarium spores and mycelium in a short time (0.5 h) at relatively low concentration (300 ppm), while ozone could only kill Fusarium spores and had no obvious inhibitory effect on the growth of mycelium, even at a concentration of 1400 ppm. Taken together, gaseous ClO 2 could significantly inhibit the growth of Fusarium, and it's an ideal fumigant used to control this fungal contamination during the postharvest storage of grain.

Investigation of the deoxynivalenol and ochratoxin A levels by high-performance liquid chromatography of cereals sold in the markets in Türkiye

“…It has been reported that 25-50% of the crops harvested in the world each year are contaminated with mycotoxins (Ricciardi et al, 2013). Reactions during food processing have shown that DON and OTA can occur in cereals (Wang et al, 2022). The main factors that increase mold growth and mycotoxin biosynthesis in stored grains are known as high grain moisture (16-30%), high grain temperature (25-32 °C), and high air relative humidity (80-100%) (Shanahan et al, 2003).…”