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Related Experiment Videos

Mycotoxin formation in moist wheat under controlled temperatures

D Abramson, R N Sinha, J T Mills

    Mycopathologia
    |August 20, 1982
    PubMed
    Summary
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    Higher storage temperatures significantly increase ochratoxin A contamination in wheat. Stored wheat at 22°C showed three times more ochratoxin A than at 15°C after 10 weeks.

    Area of Science:

    • Agricultural Science
    • Food Science
    • Mycology

    Background:

    • Wheat quality is susceptible to changes during storage.
    • Microbial contamination and mycotoxin production are significant concerns for stored grains.

    Purpose of the Study:

    • To investigate the impact of storage temperature and time on wheat quality parameters.
    • To monitor the production of mycotoxins, particularly ochratoxin A, under different storage conditions.

    Main Methods:

    • Wheat parcels (1kg, 20.5% moisture) were stored at 15°C and 22°C for 10 weeks.
    • Key parameters monitored included temperature, gas levels, microflora, seed germination, fat acidity, and mycotoxins (aflatoxins, ochratoxin A, etc.).

    Main Results:

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  • Ochratoxin A was detected within two weeks and increased significantly with temperature and time.
  • Wheat stored at 22°C had three times more ochratoxin A than at 15°C by 10 weeks.
  • Penicillium verrucosum var. cyclopium was identified as the primary ochratoxin A producer; no other mycotoxins were detected.

    • Conclusions:

    • Storage temperature is a critical factor influencing ochratoxin A accumulation in wheat.
    • Elevated temperatures (22°C) accelerate mycotoxin production, posing a greater risk to stored grain quality and safety.
    • Time and temperature interact significantly, leading to a steeper increase in fungal load and moisture at higher temperatures.