The damage caused by the Fusarium species occurring on cereals may be manifested as the discoloration of the grain, the development of unpleasant smells, a deterioration in the chemical quality of the grains, a reduction in the germination percentage, or the contamination of the grain with mycotoxins. Consequently there is a reduction in quality whether the grain is used as foodstuff, animal feed or seed. The infection may arise from two sources. One develops during field epidemics, when the most important pathogens belong to the Fusarium genus, though Alternaria species may also be involved in some cases. The other is the result of incorrect storage. In this case species belonging to the Penicillium and Aspergillus genera may cause great damage, though the role of Fusarium species should not be ignored. The aim of the paper is to give a brief review, based on Hungarian and foreign literature, of how storage conditions influence the fusarium infection and toxin contamination of cereals.
|Number of pages||7|
|Publication status||Published - Aug 1 2001|
ASJC Scopus subject areas
- Agronomy and Crop Science