The use of essential oils to protect rice from storage fungi
DOI:
https://doi.org/10.5073/jka.2010.425.338Abstract
Rice (Oryza sativa) is the main food of half of the population of our planet. The growth of fungi closely associated to the eventual occurrence of mycotoxins can be responsible for serious economic losses and public health risks. Knowledge about the origin of the growth of toxigenic fungi is a prerequisite to the establishment of mycotoxin control programs. Socio-economical and environmental factors led to an extreme reduction of rice availability, while the estimated rice production losses increased in all continents what increases the importance to develop new harmless strategies for the control of fungi affecting stored rice. Natural products from plant origin were screened for the control of main pernicious fungi.In this work we have collected rice samples from different origins (national and imported) and these samples were analysed for fungal infection. Several fungi taxa were isolated: Absidia, Alternaria, Aspergillus, Bipolaris, Botrytis, Chaetomium, Curvularia, Cunninghamela, Epicoccum, Fusarium, Geotrichum, Helicoma, Nigrospora, Penicillium, Pyricularia, Rhizopus, Scytalidium, Stemphylium, Sordaria, Trichoconiella, Trichoderma, Trichothecium and Ulocladium. Some of the fungi isolated are potentially mycotoxigenic. We also studied a way to control the growth of some of these fungi using plant extracts and essential oils from Syzyginum aromaticum and Laurus nobilis. Promising results were obtained.
Keywords: Rice, Cereals, Fungi, Bio-pesticides, Plant extracts.
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