Mycotoxins in cereal grain. Part III. Production of ochratoxin A in different varieties of wheat, rye and barley

Wiley - Tập 25 Số 7 - Trang 625-629 - 1981
J. Chełkowski1, G. Dopierala1, B. Godlewska1, W. Radomyska1, K. Szebiotko1
1Agricultural University, Institute of Food Technology of Plant Origin Commodities, ul. Wojska Polskiego 31, 60-624 Poznan, Poland

Tóm tắt

AbstractKernels of several varieties of wheat, rye and barley were found to have different resistance to fungi attack and ochratoxin A production, particularly in first step of fungus development on kernels. Zinc was stated to be a limiting factor of ochratoxin production. Viable sound kernels were very resistant against fungi. Dead (e.g. autoclaved) kernels were attacked by fungus very quickly. Varieties with stronger resistance to fungi invasion during storage were selected.

Từ khóa


Tài liệu tham khảo

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Wiley

Tập 25 Số 7

625-629

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