An evaluation on the Impact of Fungi on the Post-Harvested Stored Wheat Grains

摘要

The storage fungi damage the grains in several ways; they reduce the germinability, produce undesirable odour and kernel discoloration, decrease the food value and also produce toxins injurious to the health of consumers. The mycoflora of stored wheatgrains predominantly consisted of ubiquitous mould genera Aspergillus, Altemaria, Cladosporium, Fusarium, Mucor, Rhizopus and Penicillium possibly because of their omnipresence, capacity to grow on all possible substrates and a wide range of temperatureand humidity. The most frequent species observed in the stored wheat grains of Aspergillus were A. niger, A. fumigatus, Altemaria alternata, Fusarium moniliformis, Rhizopus arrhizus and a few Pencillium species. Among these the frequency of A. niger washighest which has the capacity to produce mycotoxin which can contaminate and cause spoilage. The grain losses found in quantity and quality; can be in the form of depletion in seed viability, hardness, colour, size and shape, grain weight and various biochemical parameters viz., protein, carbohydrate and vitamins under post harvest storages. Fungal infestation is the major factor of stored wheat grain spoilage. The study lists the major fungi infecting the stored wheat grains, especially the mycotoxinproducing microorganisms.