<i>Fusarium</i> species and mycotoxins associated with oat in southwestern Ontario, Canada

Tamburic-Ilincic, L.

doi:10.4141/cjps09139

Cited by 17 publications

(18 citation statements)

References 10 publications

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“…Oat panicles are often less affected by Fusarium spp. compared to heads of other cereal species [39,50,51]. However, there are regions where oat panicle blight is a serious problem in favorable weather conditions, including Scandinavia [19,35,52].…”

Section: Occurrence and Harmfulness Of Fusarium Spp For Cerealsmentioning

confidence: 99%

“…(syn. F. semitectum) were also observed on heads of cereals [14,51,53,[60][61][62][63][64]. In the case of infection of the maize ear with Fusarium spp., two diseases were described "red ear rot"-Gibberella ear rot (mainly caused by F. graminearum, F. culmorum and F. avenaceum), and "pink ear rot"-Fusarium ear rot, (mainly caused by F. fujikuroi and other species from Liseola section) [65].…”

Section: Occurrence and Harmfulness Of Fusarium Spp For Cerealsmentioning

confidence: 99%

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Fusarium Head Blight, Mycotoxins and Strategies for Their Reduction

2020

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Mycotoxins are secondary metabolites of microscopic fungi, which commonly contaminate cereal grains. Contamination of small-grain cereals and maize with toxic metabolites of fungi, both pathogenic and saprotrophic, is one of the particularly important problems in global agriculture. Fusarium species are among the dangerous cereal pathogens with a high toxicity potential. Secondary metabolites of these fungi, such as deoxynivalenol, zearalenone and fumonisin B1 are among five most important mycotoxins on a European and world scale. The use of various methods to limit the development of Fusarium cereal head diseases and grain contamination with mycotoxins, before and after harvest, is an important element of sustainable agriculture and production of safe food. The applied strategies utilize chemical and non-chemical methods, including agronomic, physical and biological treatments. Biological methods now occupy a special place in plant protection as an element of biocontrol of fungal pathogens by inhibiting their development and reducing mycotoxins in grain. According to the literature, Good Agricultural Practices are the best line of defense for controlling Fusarium toxin contamination of cereal and maize grains. However, fluctuations in weather conditions can significantly reduce the effectiveness of plants protection methods against infection with Fusarium spp. and grain accumulation of mycotoxins.

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Section: Occurrence and Harmfulness Of Fusarium Spp For Cerealsmentioning

confidence: 99%

Section: Occurrence and Harmfulness Of Fusarium Spp For Cerealsmentioning

confidence: 99%

Fusarium Head Blight, Mycotoxins and Strategies for Their Reduction

2020

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“…Oats are generally less affected by Fusarium spp. than other cereals [ 21 , 22 , 23 ], but some regions (Scandinavia and Canada) encounter a serious problem with oat panicle blight [ 21 , 24 ]. Favorable conditions for head infections caused by Fusarium spp.…”

Section: Mycotoxinogenic Fungi and Affected Grainsmentioning

confidence: 99%

“…It does not cause classical fusariosis-like symptoms (significant damage to kernel germination capacity), but still produces mycotoxins [34,[36][37][38]. Other species can also be related to the pathogenesis of small cereals: Fusarium sporotrichioides, Fusarium crookwellense, Fusarium roseum, Fusarium equiseti, Fusarium tricinctum, Fusarium oxysporum, and Fusarium langsethiae, Fusarium acuminatum, Fusarium fujikuroi, and Fusarium incarnatum [23,27,[39][40][41][42][43][44].…”

Section: Mycotoxinogenic Fungi and Affected Grainsmentioning

confidence: 99%

Mycotoxins Biocontrol Methods for Healthier Crops and Stored Products

Habschied

Krstanović

Babić

et al. 2021

JoF

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Contamination of crops with phytopathogenic genera such as Fusarium, Aspergillus, Alternaria, and Penicillium usually results in mycotoxins in the stored crops or the final products (bread, beer, etc.). To reduce the damage and suppress the fungal growth, it is common to add antifungal substances during growth in the field or storage. Many of these antifungal substances are also harmful to human health and the reduction of their concentration would be of immense importance to food safety. Many eminent researchers are seeking a way to reduce the use of synthetic antifungal compounds and to implement more eco-friendly and healthier bioweapons against fungal proliferation and mycotoxin synthesis. This paper aims to address the recent advances in the effectiveness of biological antifungal compounds application against the aforementioned fungal genera and their species to enhance the protection of ecological and environmental systems involved in crop growing (water, soil, air) and to reduce fungicide contamination of food derived from these commodities.

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“…Petch) dominating in North America (McMullen, Jones, & Gallenberg, 1997). In Canada, for example, the most prevalent species are Fusarium graminearum, Fusarium avenaceum, Fusarium sporotrichioides and Fusarium poae (Tekauz, Mitchell Fetch, Rossnagel, & Savard, 2008;Tamburic-Ilincic, 2010). In the cooler climate of northern Europe, however, the species that predominate are not only F. graminearum, F. avenaceum and F. poae but also Fusarium culmorum and Fusarium tricinctum (Yli-Mattila, 2010).…”

Section: Introductionmentioning

confidence: 99%

Impact of Fusarium Head Blight in Reducing the Weight of Oat Grains

Martinelli

Chaves²,

Graichen³

et al. 2014

JAS

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Fusarium head blight (FHB or scab) is caused by the fungus Fusarium graminearum (teleomorph Gibberella zeae) and has emerged during the last few decades as one of the major threats to cereal production, with the steady increase in the incidence of this pathogen having led to severe quantitative and qualitative damage. For oats, unlike other winter cereals such as wheat or barley, there is little information regarding yield losses due to FHB. We field-evaluated 15 different oat genotypes with or without FHB on their panicles and treated or untreated with fungicide. For each genotype, 300 ripe panicles per treatment were hand harvested, individually threshed and weighed to estimate the weight of grain produced and correlate this with FHB genotype resistance. Damage caused by the disease was calculated by subtracting the observed yield from the potential yield. When untreated with fungicide, no genotype showed complete immunity to FHB but the average potential grain weight loss for the 15 oat genotypes was small (3.29%), although five genotypes did show significantly reduced grain weight when infected with FHB. Fungicide treatment significantly reduced the percentage of infected spikelets and grain weight loss for the majority of genotypes. Although the data showed relatively small grain weight losses due to FHB, there was no genotype with complete immunity to this pathogen. It appears that continuous no-tillage may influence the incidence of FHB on oats and should be carefully monitored in the field.

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Fusarium species and mycotoxins associated with oat in southwestern Ontario, Canada

Cited by 17 publications

References 10 publications

Fusarium Head Blight, Mycotoxins and Strategies for Their Reduction

Fusarium Head Blight, Mycotoxins and Strategies for Their Reduction

Mycotoxins Biocontrol Methods for Healthier Crops and Stored Products

Impact of Fusarium Head Blight in Reducing the Weight of Oat Grains

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