الفهرس | Only 14 pages are availabe for public view |
Abstract The present Fork was perfon.·.:. 1 Lo ,.\ :,:; untc c ffc,cts of storage conditions and grain conditions in Egypt, on infection of wheat grains by the storage fungi. The results obtained could Le summarized as follows: 1. The associated fungi with wheat grains which were considered as field fungi were Alternaria spp. and Fusarium spp. 2. The associated fungi which were considered as storage fungi comprised Aspergillus, Penicillium and Rhizopus. Some species of Aspergillus; namely, A. flavus, A. ochraceus and A. fumigatus were identified. 3. The imported red group of wheats exhibited more fungal infection and more severity of infection at any period of storage studied, than the imported white group of wheats did. 4. The length of storage periods had no obvious effect on the infection of the imported white and red groups of wheats by storage fungi, when stored in elevators. 5. Storage of wheat grains in elevators decreased infection of the stored grains by storage fungi less than storage of wheat grains in shones. 6. Length of the storage periods had two opposite types of effects on infection of grains by storage fungi according to the type of storage technique used, Under storage U!llO it. ions of e] E’V a to1 . pro longing· the s tor r;.g e per .i od resulted in decrease tlte fungal infection, On the contrary, prolonging the storage periods in a shone, increased infection of wheat grains by storage fungi. 7. Damaged wheat grains were more invaded by storage fungi than sound wl1eat grains, 8. under the storage conditions of a shone, the local varieties, i.e., Giza 155, Sakha 8 and Sakha 61, of wheat had more significant values of fungal infection and its severity than the imported groups of wheats. However, the differences, bet he en the imported groups and the locn 1 varieties of wheats or within the local varieties, in fungal infection and its severity were not due to only effect of genetic, but mainly due to another essential factors which are discussed. 9. Chemical fumigation of wheat grains with phostocsin significantly decreased rate of the fungal infection and its severity of both the imported groups of wheats and the local varieties of wheats. The chemical fumigation, also minimized the differences in fungal infection and its severity \,·hich were observed either betHeen the imported wheats and the local wheats or within the local varieties of wheats. 10. The maximum aflatoxin residues were found in Sakha 61 followed by Sakha 8 after 6 months of storage. The other cultivars under investigation were not contained aflatoxins residues. 11. The alfatoxin residues \\’ere not appeared after 6 months of storage as a result of fumgiation the wheat grains with phostocsin. |