Evaluation of gaseous allyl isothiocyanate against the growth of mycotoxigenic fungi and mycotoxin production in corn stored for 6 months

2018 ◽  
Vol 98 (14) ◽  
pp. 5235-5241 ◽  
Author(s):  
Tiago M Nazareth ◽  
Jessica A F Corrêa ◽  
Anne C S M Pinto ◽  
Juliano B Palma ◽  
Giuseppe Meca ◽  
...  
Keyword(s):  
Allyl Isothiocyanate ◽  
Mycotoxin Production ◽  
Mycotoxigenic Fungi

scholarly journals Assessment of allyl isothiocyanate as a fumigant to avoid mycotoxin production during corn storage

LWT ◽  
2017 ◽  
Vol 75 ◽  
pp. 692-696 ◽  
Author(s):  
Bruno Ludvig Tracz ◽  
Keliani Bordin ◽  
Tiago de Melo Nazareth ◽  
Leandro Batista Costa ◽  
Renata Ernlund Freitas de Macedo ◽  
...  
Keyword(s):  
Allyl Isothiocyanate ◽  
Mycotoxin Production

Climate change and mycotoxigenic fungi: impacts on mycotoxin production

2015 ◽  
Vol 5 ◽  
pp. 99-104 ◽  
Author(s):  
Ángel Medina ◽  
Alicia Rodríguez ◽  
Naresh Magan
Keyword(s):  
Climate Change ◽  
Mycotoxin Production ◽  
Mycotoxigenic Fungi

scholarly journals Synergistic Inhibition of Mycotoxigenic Fungi and Mycotoxin Production by Combination of Pomegranate Peel Extract and Azole Fungicide

2019 ◽  
Vol 10 ◽  
Author(s):  
Sudharsan Sadhasivam ◽  
Orr H. Shapiro ◽  
Carmit Ziv ◽  
Omer Barda ◽  
Varda Zakin ◽  
...  
Keyword(s):  
Pomegranate Peel ◽  
Mycotoxin Production ◽  
Synergistic Inhibition ◽  
Mycotoxigenic Fungi ◽  
Pomegranate Peel Extract ◽  
Peel Extract

Combination of allyl isothiocyanate and cinnamaldehyde against the growth of mycotoxigenic fungi and aflatoxin production in corn

2021 ◽  
Author(s):  
Alberto Gonçalves Evangelista ◽  
Karla Carolina Paiva Bocate ◽  
Giuseppe Meca ◽  
Fernando Bittencourt Luciano
Keyword(s):  
Allyl Isothiocyanate ◽  
Aflatoxin Production ◽  
Mycotoxigenic Fungi

Devices containing allyl isothiocyanate against the growth of spoilage and mycotoxigenic fungi in mozzarella cheese

2018 ◽  
Vol 42 (11) ◽  
pp. e13779
Author(s):  
B. L. Tracz ◽  
K. Bordin ◽  
K. C. P. Bocate ◽  
R. V. Hara ◽  
C. Luz ◽  
...  
Keyword(s):  
Allyl Isothiocyanate ◽  
Mozzarella Cheese ◽  
Mycotoxigenic Fungi

Fullerol C60(OH)24 nanoparticles and mycotoxigenic fungi: a preliminary investigation into modulation of mycotoxin production

2017 ◽  
Vol 24 (20) ◽  
pp. 16673-16681 ◽  
Author(s):  
Tihomir Kovač ◽  
Bojan Šarkanj ◽  
Tomislav Klapec ◽  
Ivana Borišev ◽  
Marija Kovač ◽  
...  
Keyword(s):  
Preliminary Investigation ◽  
Mycotoxin Production ◽  
Mycotoxigenic Fungi

Determining mycotoxins and mycotoxigenic fungi in food and feed

2011 ◽  
Author(s):  
Sarah De Saeger
Keyword(s):  
Mycotoxigenic Fungi ◽  
Food And Feed

Inhibition of Fungal Growth by Macerated Plant Tissues in a Closed Environment

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 476e-476
Author(s):  
Craig S. Charron ◽  
Catherine O. Chardonnet ◽  
Carl E. Sams
Keyword(s):  
Radial Growth ◽  
Fungal Pathogens ◽  
Solid Phase ◽  
Indian Mustard ◽  
Fungal Growth ◽  
Allyl Isothiocyanate ◽  
Pythium Ultimum ◽  
Alternative Methods ◽  
Gas Chromatography Mass Spectrometry ◽  
Clean Air

The U.S. Clean Air Act bans the use of methyl bromide after 2001. Consequently, the development of alternative methods for control of soilborne pathogens is imperative. One alternative is to exploit the pesticidal properties of macerated tissues of Brassica spp. This study tested the potential of several Brassica spp. for control of fungal pathogens. Pythium ultimum Trow or Rhizoctonia solani Kühn plugs on potato-dextrose agar on petri dishes were sealed in 500-ml glass jars (at 22 °C) containing macerated leaves (10 g) from one of six Brassica spp. Radial growth was measured 24, 48, and 72 h after inoculation. Indian mustard (B. juncea) was the most suppressive, followed by `Florida Broadleaf' mustard (B. juncea). Volatile compounds in the jars were sampled with a solid-phase microextraction device (SPME) and identified by gas chromatography-mass spectrometry (GC-MS). Allyl isothiocyanate (AITC) comprised over 90% of the total volatiles measured from Indian mustard and `Florida Broadleaf' mustard. Isothiocyanates were detected in jars with all plants except broccoli. (Z)-3-hexenyl acetate was emitted by all plants and was the predominant volatile of `Premium Crop' broccoli (B. oleracea L. var. italica), `Michihili Jade Pagoda' Chinese cabbage (B. pekinensis), `Charmant' cabbage (B. oleracea L. var. capitata), and `Blue Scotch Curled' kale (B. oleracea L. var. viridis). To assess the influence of AITC on radial growth of P. ultimum and R. solani, AITC was added to jars to give headspace concentrations of 0.10, 0.20, and 0.30 mg·L–1 (mass of AITC per volume of headspace). Growth of both fungi was inhibited by 0.10 mg·L–1 AITC. 0.20 mg·L–1 AITC was fungicidal to P. ultimum although the highest AITC level tested (0.30 mg·L–1) did not terminate R. solani growth. These results indicate that residues from some Brassica spp. may be a viable part of a soilborne pest control strategy.

scholarly journals In VitroActivity of Glucosinolates and Their Degradation Products against Brassica-Pathogenic Bacteria and Fungi

2014 ◽  
Vol 81 (1) ◽  
pp. 432-440 ◽  
Author(s):  
T. Sotelo ◽  
M. Lema ◽  
P. Soengas ◽  
M. E. Cartea ◽  
P. Velasco
Keyword(s):  
Pseudomonas Syringae ◽  
Xanthomonas Campestris ◽  
Pathogenic Bacteria ◽  
Degradation Products ◽  
Allyl Isothiocyanate ◽  
Leaf Extracts ◽  
Soil Pathogens ◽  
Content Type ◽  
Positive Effects

ABSTRACTGlucosinolates (GSLs) are secondary metabolites found inBrassicavegetables that confer on them resistance against pests and diseases. Both GSLs and glucosinolate hydrolysis products (GHPs) have shown positive effects in reducing soil pathogens. Information about theirin vitrobiocide effects is scarce, but previous studies have shown sinigrin GSLs and their associated allyl isothiocyanate (AITC) to be soil biocides. The objective of this work was to evaluate the biocide effects of 17 GSLs and GHPs and of leaf methanolic extracts of different GSL-enrichedBrassicacrops on suppressingin vitrogrowth of two bacterial (Xanthomonas campestrispv. campestris andPseudomonas syringaepv. maculicola) and two fungal (AlternariabrassicaeandSclerotiniascletoriorum)Brassicapathogens. GSLs, GHPs, and methanolic leaf extracts inhibited the development of the pathogens tested compared to the control, and the effect was dose dependent. Furthermore, the biocide effects of the different compounds studied were dependent on the species and race of the pathogen. These results indicate that GSLs and their GHPs, as well as extracts of differentBrassicaspecies, have potential to inhibit pathogen growth and offer new opportunities to study the use ofBrassicacrops in biofumigation for the control of multiple diseases.

scholarly journals Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production

Toxins ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 134
Author(s):  
Ana Isabel Galván ◽  
Alicia Rodríguez ◽  
Alberto Martín ◽  
Manuel Joaquín Serradilla ◽  
Ana Martínez-Dorado ◽  
...  
Keyword(s):  
Gene Expression ◽  
Aflatoxin Production ◽  
Effect Of Temperature ◽  
Mycotoxin Production ◽  
Industrial Processing ◽  
Factors Associated ◽  
Different Temperatures ◽  
Major Producer ◽  
Main Factors ◽  
And Storage

Dried fig is susceptible to infection by Aspergillus flavus, the major producer of the carcinogenic mycotoxins. This fruit may be contaminated by the fungus throughout the entire chain production, especially during natural sun-drying, post-harvest, industrial processing, storage, and fruit retailing. Correct management of such critical stages is necessary to prevent mould growth and mycotoxin accumulation, with temperature being one of the main factors associated with these problems. The effect of different temperatures (5, 16, 25, 30, and 37 °C) related to dried-fig processing on growth, one of the regulatory genes of aflatoxin pathway (aflR) and mycotoxin production by A. flavus, was assessed. Firstly, growth and aflatoxin production of 11 A. flavus strains were checked before selecting two strains (M30 and M144) for in-depth studies. Findings showed that there were enormous differences in aflatoxin amounts and related-gene expression between the two selected strains. Based on the results, mild temperatures, and changes in temperature during drying and storage of dried figs should be avoided. Drying should be conducted at temperatures >30 °C and close to 37 °C, while industry processing, storage, and retailing of dried figs are advisable to perform at refrigeration temperatures (<10 °C) to avoid mycotoxin production.

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