Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops

Schmidt, Marcus; Zannini, Emanuele; Arendt, Elke K.

doi:10.3390/foods7040045

Cited by 69 publications

(52 citation statements)

References 93 publications

(126 reference statements)

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“…Results of the HTS analysis indicated that fumigation of the grains with phosphine had a significant effect on the diversity and abundance of various components of the wheat-grain microbiome. It is known that many other factors could affect the stored seed microbial community such as temperature, humidity, water activity, grain moisture (Schmidt et al, 2018). Nevertheless, in the current study, the impact of such environmental factors was minor due to the optimal and stable weather conditions during a 6-months storage period.…”

Section: Discussionmentioning

confidence: 99%

Shifts in the Composition of the Microbiota of Stored Wheat Grains in Response to Fumigation

Solanki

Abdelfattah

Britzi³

et al. 2019

Front. Microbiol.

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While the wheat-associated microbiome is of major agricultural importance, little is known about the alterations in wheat grain microbial community composition during storage. Characterization of the bacterial and fungal communities in stored wheat grains revealed the impact of phosphine fumigation, one of the most effective methods to eliminate insects in stored commodities, on the composition of the wheat grain microbiome. High-throughput amplicon sequencing of the bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region was used to analyze the wheat grain microbiome at different times over as 6 months period of storage. Higher bacterial diversity was found across the samples during the first (immediately after harvest) and second (3 months later) time points, with a predominance of Proteobacteria , Firmicutes , Actinobacteria , Bacteroidetes and Planctomycetes . A two-fold decrease in the number of bacterial operational taxonomic units (OTUs) was observed in wheat grains at the last time point (6 months later), following phosphine treatment. In contrast to the effect of phosphine on bacteria, it did not affect fungal diversity in stored grains. The majority of fungal sequences were assigned to Ascomycota , followed by Basidiomycota , Glomeromycota , and unidentified fungi, which were evenly distributed throughout the storage period. Alpha and beta diversity analyses were confirmed by examination of the cultured microbial taxa obtained from the stored wheat grains. Mycotoxin analysis of wheat grains collected after phosphine fumigation revealed the presence of Fusarium toxins, primarily deoxynivalenol (DON). Several mycotoxigenic Fusarium spp. were also detected in the same samples. Results of the present study indicate that microbiome of stored, whole wheat grains was strongly affected by phosphine fumigation, which changed the structure of the microbial community leading to shifts in species composition toward mycotoxigenic strains. A better understanding of the complex interactions within the microbial communities of stored grains will assist in the development of novel biocontrol strategies to overcome mycotoxin contamination.

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Section: Discussionmentioning

confidence: 99%

Shifts in the Composition of the Microbiota of Stored Wheat Grains in Response to Fumigation

Solanki

Abdelfattah

Britzi³

et al. 2019

Front. Microbiol.

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“…Mycotoxin contamination could further occur during the processing of rice grains [4]. Additionally, a delayed drying process and excess moisture (above 13%) [5] can promote the growth of fungi. Numerous species in Aspergillus section Flavi are common in plants and their processed derivatives, with some producing diverse mycotoxins, such as aflatoxins, 3-nitropropionic acid, tenuazonic acid, and cyclopiazonic acid [6].…”

Section: Introductionmentioning

confidence: 99%

Towards Managing and Controlling Aflatoxin Producers Within Aspergillus Species in Infested Rice Grains Collected from Local Markets in Kenya

Douksouna¹,

Masanga

Nyerere

et al. 2019

Toxins

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Rice grains can be attacked by a range of pathogens, including Aspergillus species, which can cause the accumulation of aflatoxins and represent a serious threat to the consumers. Aflatoxins are secondary metabolites synthesized by Aspergillus species and naturally occur in various foodstuffs. In this study, we sought to analyze the prevalence of aflatoxin-producing Aspergillus spp. in rice grains currently sold in Kenyan local markets. We analyzed a total of 98 samples randomly collected and primarily analyzed to observe moisture content and fungal growth. We then isolated Aspergillus species, characterized them morphologically and using the Internal transcribed spacer (ITS) primers. Finally, we screened them for aflatoxin-producing isolates targeting Norsolorinic Acid (nor-1) and Versicolorin (ver-1) specific genes involved in aflatoxin biosynthesis. We observed that all tested samples were contaminated. The highest prevalence of Aspergillus species and aflatoxigenic fungal species, had values of 66% and 36.4% for nor-1 and ver-1, respectively. In total, 66% of all isolates were confirmed to be aflatoxin producers. The occurrence of high contamination levels of Aspergillus species points to the possibility of production of aflatoxins in rice grains. This work provides a baseline for future studies on the occurrence of mycotoxigenic fungal species in rice grains being sold in local markets and strategies to control these aflatoxigenic strains at pre- and post-harvest levels.

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“…Whole millet samples demonstrated a no increase trend in the fungal growth from 0 to 90 days in the heat and γ‐irradiated samples at 2.50 kGy. Similarly, a study highlighted the combination of time and temperature to reduce the fungal count for 15 days at 60°C, 5 days at 70°C, and 2 days at 80°C (Schmidt et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

Effect of heat and γ‐irradiation on fungal load, pasting, and rheological characteristics of three whole and dehulled millets during storage

Huang

Dikkala

Sridhar

et al. 2021

J. Food Process. Preserv.

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Generally, heat and γ‐irradiation techniques are used in the preservation of millets. Therefore, the effect of heat (150°C to 170°C for 90 s at 300 rpm) and γ‐irradiation (1 kGy and 2.50 kGy) on fungal load, pasting, and rheological characteristics of three whole and dehulled millets (sorghum, foxtail millet, and pearl millet) was investigated during storage (90 days). The findings showed that the pasting (e.g., pasting temperature, peak viscosity, and peak temperature, etc.) and rheological (e.g., storage modulus, loss modulus, and yield point, etc.) properties decreased during 90 days of storage. The results indicated that the heat and γ‐irradiation collectively reduced the fungal load (154 × 104 to 3.58 × 104 CFU/g) on the whole and dehulled millets. Therefore, the study concluded that the heat and γ‐irradiation may improve the millets storability and seems to be a promising postharvest preservation method to reduce fungal incidences in millet‐based products. Practical applications The study evaluated the effect of heat and γ‐irradiation on pasting, rheological, and microbiological (total fungal count) characteristics of whole and dehulled millets (sorghum, foxtail millet, and pearl millet) during 90 days of storage. The heat and γ‐irradiation improved the storability properties of millets by reducing fungal growth. Thus, heat and γ‐irradiation treatments could be an alternative and safe postharvest preservation method in grain storage industries to reduce fungal incidences.

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Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops

Cited by 69 publications

References 93 publications

Shifts in the Composition of the Microbiota of Stored Wheat Grains in Response to Fumigation

Shifts in the Composition of the Microbiota of Stored Wheat Grains in Response to Fumigation

Towards Managing and Controlling Aflatoxin Producers Within Aspergillus Species in Infested Rice Grains Collected from Local Markets in Kenya

Effect of heat and γ‐irradiation on fungal load, pasting, and rheological characteristics of three whole and dehulled millets during storage

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