Potensi Gizi Dan Keamanan Pangan Corn Smut Galls

Anggreini, Riski Ayu; Rahmadhini, Noni

doi:10.33005/jtp.v14i2.2450

Cited by 2 publications

(3 citation statements)

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“…Each treatment was replicated in four blocks (twenty-four blocks in total). To control weeds, maize was sprayed with herbicide ESTET ® 600 EC (active substance 2.4 D acid 600 g L −1 ) 0.6 L ha −1 one month after the seeding and repeatedly after two weeks with Nicogan ® (active substance nicosulfuron 40g L −1 ) 0.75 L ha −1 (BBCH [13][14][15][16][17][18][19]. No other plant protection products were used.…”

Section: Field Trial Experimental Designmentioning

confidence: 99%

“…U. maydis does not produce dangerous metabolites; however, smut galls on maize cobs rupture the husks and offer a path for other fungi to infect exposed, unsmutted kernels [ 9 , 13 ]. More recent studies have reported that maize smut galls can also be colonized by mycotoxigenic fungi and contaminated with mycotoxins [ 14 ]. Other researchers claim that mycotoxins can also be detected in varying amounts in canned smut galls [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Ustilago maydis and Delayed Harvesting on A- and B-Type Trichothecene Concentrations in Maize Grain

Venslovas

Mankevičienè

Kochiieru

et al. 2023

JoF

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The aim of this study was to investigate whether, in the context of a higher incidence of Ustilago maydis and Fusarium spp. at optimal and delayed harvest times, a higher incidence of mycotoxin contamination in maize grains could be expected. The field experiment was carried out at the Lithuanian Research Centre for Agriculture and Forestry experimental fields over three consecutive years (2020–2022). Two maize hybrids (Duxxbury and Lapriora) with different FAO numbers were used. The experimental design in the field was a randomized complete block design. Harvesting took place at three different times: first at physiological maturity, and then 10 (±2) and 20 (±2) days after the first harvest. Each hybrid had four repetitions at different harvest times. The U. maydis infection was only detected in 2021 and after the first harvest cobs were further divided into four different groups with four repetitions: healthy cobs, cobs visually infected with Fusarium spp., cobs visually infected with common smut, and cobs visually infected with both pathogens. No U. maydis-damaged maize cobs were found in 2020 and 2022. The levels of Fusarium microscopic fungi in maize grains were also from 4 to 16 times higher in 2021 than in 2020 and 2022. Harvest delays in 2020 led to a significant deoxynivalenol concentration increase in the Duxxbury hybrid and an HT-2 concentration increase in the Lapriora hybrid. In 2021, deoxynivalenol, 3-acetyl-deoxynivalenol, 15-acetyl-deoxynivalenol, and HT-2 concentrations significantly rose in both hybrids, but the T-2 concentration significantly increased only in the Lapriora hybrid. Deoxynivalenol concentrations were, respectively, 110 and 14.6 times higher than in cobs only infected with Fusarium spp. or U. maydis. Concentrations of 15-acetyl-deoxynivalenol were, respectively, 60, 67, and 43 times higher than in asymptomatic cobs and cobs only infected with Fusarium spp. or U. maydis. Cobs contaminated with both pathogens also had higher concentrations of 3-acetyl-deoxynivalenol. T-2 and HT-2 were detected in maize grains harvested from cobs infected only with Fusarium spp. The presence of U. maydis and Fusarium fungi in maize cobs, along with harvest delays, led to significant increases in mycotoxin concentrations, highlighting the importance of timely harvesting and pathogen management to mitigate mycotoxin contamination in maize grains.

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Section: Field Trial Experimental Designmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of Ustilago maydis and Delayed Harvesting on A- and B-Type Trichothecene Concentrations in Maize Grain

Venslovas

Mankevičienè

Kochiieru

et al. 2023

JoF

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“…This causes a decrease in the preference level of the jelly drink texture parameter due to the watery texture. The research results of [41] showed that the Rosella-Soursop jelly drink has a watery jelly texture, and crumbles easily so it is not liked by panelists.…”

Section: Tastementioning

confidence: 99%

The characteristics and consumer acceptance of jelly drink fortified with Ulva lactuca fatty acid microemulsion

Kusumajati,

Budhiyanti

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study aims to determine the fortification of Ulva lactuca fatty acid microemulsion in jelly drinks and the characteristics and consumer acceptance of jelly drinks. The stages in this research were extraction of U. lactuca fatty acid, production of U. lactuca fatty acid microemulsion, fortification of U. lactuca fatty acid microemulsion in jelly drinks, and physical, chemical, and sensory analysis. Extraction of U. lactuca fatty acid was carried out using hexane and ethanol solvents with a ratio of 1:19 (v/v) at 70°C for 3 hours. Production of U. lactuca fatty acid microemulsion was done using three types of surfactants: Tween 80, Tween 20 and Span 80 in a ratio of 87:7.5:5.5(v/v) with 80 percent water content and 200 ppm of U. lactuca fatty acid concentration. Fortification of microemulsion in the jelly drink was carried out with several ratios: 0:10; 0.25 : 9.75; 0.5:9.5; 0.75:9.25; and 1:9. The characteristics of the jelly drink were determined by chemical and physical testing. The chemical analysis consists of pH, antioxidant content, and fatty acid composition. Physical analysis consists of syneresis, viscosity, and color. The sensory analysis consists of a preference level for color, aroma, taste, and texture. The results showed that the best fortification was microemulsion and jelly with a ratio of 0,25:9,75, with a significant effect on syneresis, viscosity, antioxidant content, color, and sensory. The results were 2.6 mg/min, 11.847 cP, 15.56%, a change in color, and a decrease in the level of preference, but they did not have a significant effect on pH.

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Potensi Gizi Dan Keamanan Pangan Corn Smut Galls

Cited by 2 publications

References 0 publications

The Effect of Ustilago maydis and Delayed Harvesting on A- and B-Type Trichothecene Concentrations in Maize Grain

The Effect of Ustilago maydis and Delayed Harvesting on A- and B-Type Trichothecene Concentrations in Maize Grain

The characteristics and consumer acceptance of jelly drink fortified with Ulva lactuca fatty acid microemulsion

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