Fungal spoilage is a major cause of losses in stored grains. Common fungal genera that affect grains include Aspergillus, Penicillium, Fusarium, and Rhizopus. Field molds infect grains before harvest while storage molds grow when grains are in storage. Storage molds can produce mycotoxins, which are toxic compounds harmful to humans and animals. The document outlines management strategies to prevent fungal growth and mycotoxin contamination in stored grains such as proper drying and storage conditions, insect control, and fungicide application.

1. STUDENT COURSE TEACHER
PADMAVATHI.S Dr. S. PARTHASARATHY
ID. No.: 2016021027 Asst. Prof., (Plant Pathology)
COLLEGE OF AGRICULTURAL TECHNOLOGY
Affiliated to Tamil Nadu Agricultural University, Coimbatore
Kullapuram, Via Vaigai dam, Theni-625 562
FUNGAL SPOILAGE IN STORAGE GRAINS

2. INTRODUCTION:
In cereal grains loss in quality and quantity during storage
is caused by
Fungi
Insects
Rodents
Mites
Fungi (molds) are the major cause of spoilage in grain.

3. Fungi impair feed quality in at least two ways :
 They may alter the nutritional quality of feeds by
destroying important nutrients such as vitamins.
 They may produce mycotoxins that are harmful to
animals.

4. Losses caused by fungi in cereal grains are related to
 A decrease in germination
 Discoloration of the seed
 Heating and mustiness
 Biochemical changes
 Possible production of toxins
 Loss in dry matter

5. Common species of moulds are
 Aspergillus
 Penicillium
 Rhizopus
 Mucor
 Fusarium

6. GROUPS OF MOULDS:
Two groups of moulds that affect grain quality are
 Field moulds
 Storage moulds

7. FIELD MOULD:
 Field moulds invade kernels while the grain is still in
the field.
 Often observed in plants exposed to very moist weather
before harvest.
 Once the grain is dried , these moulds die or become
inactive.
 Because they do not compete strongly at reduced
water activities.

8.  Cause the discoloration of cereal grains.
 They are unlikely to form mycotoxins once the
grain is dry, or during storage.
 The most common field fungi are the species of
 Alternaria
 Fusarium

9. STORAGE MOULDS:
 Prevalent in storage facilities when the grain moisture
content is too low for field moulds (less than about 20%).
 They are known to form mycotoxins in stored grains.
 They cannot produce mycotoxins before harvest.

10. The most common storage fungi are the species of
 Aspergillus
 Penicillium

11. The development of fungi is influenced by
 Moisture content of the stored grain
 Temperature
 Condition of the grain going into storage
 Length of time the grain is stored
 Amount of insect and mite activity in the grain

12. Fungi cause two distinct problems in storage grains
 These are grain spoilage from fungal growth or molds.
 The production of poisonous mycotoxins.
MYCOTOXINS:
Mycotoxins are poisonous chemical compounds produced
by certain fungal species that infect crops.

13. Fungus species Commodities affected
Alternaria alternate Rice, Sorghum, Soybeans
Alternaria longissima Rice, Sorghum
Alternaria padwickii Rice
Aspergillus flavus Cashews, Maize, Groundnut,
Sorghum, Soybeans
Fusarium moniliforme Maize, Sorghum, Soybeans
Fusarium semitectum Maize
Penicillium citrinum Sorghum, Soybeans

14. The most common mycotoxins known to cause health
problems are
 Aflatoxin
 Fumonisins
 Tricothecenes , especially T -2 toxin also known
as vimotoxin
 Deoxynivalenol (DON)

15.  Ergot toxins
 Zearalenone
 Ochratoxin , especially Ochratoxin A (OTA)

16. ASPERGILLUS EAR ROT :
Grain affected :
 Primarily corn / corn products
 Peanuts /peanut products
 Almonds
 Cottonseed meal
 Sorghum
 Barley and Oats

17. Pathogen :
 Aspergillus flavus
 Aspergillus parasiticus
 Aspergillus nomius
 Aspergillus niger
 Aspergillus glaucus

18. © crops.extension.istate.edu

19. BLACK TIP / BLACK POINT :
Grain affected:
 Wheat
 Barley
Pathogen :
 Cochliobolus sativus
 Helminthosporium sativum (asexual stage)

20. © cropwatch.unl.edu

21. BLUE – EYE MOLD:
Grain affected:
Corn
Pathogen :
Penicillium oxalicum

22. © extension.iastate.edu

23. ERGOT :
Grain affected :
 Wheat
 Rye
 Triticale
 Barley
 Oats (cultivated & wild oats)

24. Pathogen :
 Claviceps purpurea
 Claviceps paspalli
 Claviceps fusiformis

25. © botany.hawaii.edu

26. FUSARIUM EAR ROT :
Grain affected:
Corn
Pathogen:
Fusarium moniliforme

27. © pioneer.com

28. GIBBERELLA EAR ROT :
Grain affected :
Corn
Pathogen :
 Fusarium graminarum
 Fusarium roseum (sexual stage )
 Gibberella zeae

29. © thompsonslimited.com

30. KARNAL BUNT :
Grain affected :
 Wheat
 Triticale
 Rye
Pathogen:
 Tilletia indica

31. © unnatkheti.in

32. SCAB (HEAD BLIGHT) :
Grain affected :
 Wheat
 Barley
Pathogen:
 Fusarium graminarum
 Gibberella zeae

33. © Ohioline.osu.edu

34. Mycological analyses of whole and broken grains showed
the presence of species from the genera
Alternaria
Aspergillus
Fusarium
Penicillium
Rhizopus and others.
Among the Aspergillus and Fusarium genera as potentially
toxigenic fungi, Aspergillus flavus was identified with the
highest percentage on broken grains (20.38%) whereas
F. verticilioides was the predominant species in the whole
maize grains (34.04%).

35. ©inspq.qc.ca©en.wikipedia.org
Aspergillus flavus

36. Rhizopus
© en.wikipedia.org © pixels.com

37. Penicillium
© picfair.com

38. In addition, it was obtained that tested samples of stored
maize grains were 100% positive with
 Aflatoxin B1 (AFB1)
 Zearalenone (ZON)
 Deoxynivalenol (DON)
 Fumonisin B1 (FB1)
with an average concentration of 1.39 μg /kg, 71.79 μg/kg,
128.17 μg/kg, and 1610.83 μg/kg respectively.

39. INTEGRATED DISEASE MANAGEMENT:
Cultural method:
 The moisture content should be below 13.5 % in
starchy cereal seeds such as wheat, barley, rice, corn
and sorghum.
 Below 12.5 % in soybean prevents invasion by
storage fungi.
 Stored at temperatures below 20ºc and above 40ºc .
 Store for a shorter period.

40.  Free from insect and mites. Insects and mites can carry
fungal spores on their bodies thus introducing storage
fungi into the grain mass.
 They can be stored along with Adathoda, Neem, Vitex,
Pungam & Melia.
 Apply vegetable oil on the grains to prevent the damage
caused by fungus .Oil layer on the grain reduces the
fungus to grow, as it limits the oxygen supply and works
as a thin barrier for moisture to seep into the grain.

41. Physical method:
Fumigation:
 Fumigation with phosphine may be useful in retarding
fungal spoilage during short term storage of high
moisture grain (15 – 19% m.c. for wheat)
Biological method:
 A marine strain of Bacillus megaterium was shown
to have biocontrol activity against A.flavus on peanut
kernels. It inhibit the aflatoxin biosynthesis
regulatory genes expression.

42. Grain treatment:
 Infected seeds can be treated by either physical or
chemical treatments, or a combination of both
methods.
 Seeds can also be treated with fungicides such as
Mancozeb (Dithane M-45) and Benomyl (Benlate)
at the rate of 3g/kg.
 Seed borne bacteria can be treated by dry heat at
65ºc for 6 days or dipping in hot water treatment
52-55ºc.

43. Chemical method:
 Chemicals such as Carbendazim, Napam, Vapam, PMC,
EMC & Captan can be used against fungal spoilage in
storage grains.

44. AVOIDANCE:
 The most effective method of treating mycotoxin
problems is avoidance.
 This is possible by drying the grain to a safe moisture
content before storage.
 Reducing physical damage to the grain during
harvesting and storage.
 Ensuring clean, dry insect-proof storage conditions.

45. REFERENCES:
http://agebb.missouri.edu/storage/disease/sgfungi.php
http://www.knowledgebank.irri.org/step-by-step production/
postharvest/storage/storage-pests/fungi
https://www.jstor.org/stable/10.5749/j.ctttt0jg
https://agfaxcom/2018/10/04/grain-storage-precautions-to-
avoid-mold-spoilage/