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Mycotoxins in cereal grain. Part III. Production of ochratoxin A in different varieties of wheat, rye and barley

✍ Scribed by Chelkowski, J. ;Dopierala, G. ;Godlewska, B. ;Radomyska, W. ;Szebiotko, K.

Publisher: John Wiley and Sons
Year: 1981
Tongue: English
Weight: 265 KB
Volume: 25
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19810250704

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✦ Synopsis

Abstract

Kernels of several varieties of wheat, rye and barley were found to have different resistance to fungi attack and ochratoxin A production, particularly in first step of fungus development on kernels. Zinc was stated to be a limiting factor of ochratoxin production. Viable sound kernels were very resistant against fungi. Dead (e.g. autoclaved) kernels were attacked by fungus very quickly. Varieties with stronger resistance to fungi invasion during storage were selected.

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