Lk. Prom et al., Development of Fusarium head blight and accumulation of deoxynivalenol in barley sampled at different growth stages, J AM SOC BR, 57(2), 1999, pp. 60-63
Citations number
12
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
Over the past six years (1993-1998), severe epidemics of Fusarium head blig
ht (FHB), caused primarily by Fusarium graminearum, occurred on barley in t
he Upper Midwest region of the United States. In addition to reducing the y
ield and quality of barley, this pathogen also produces deoxynivalenol (DON
), a mycotoxin that can persist in malt and beer. In 1995 and 1996, a study
was conducted to assess the development of FHB and the accumulation of DON
in cv. Stander barley at the heading, early milk, late milk, soft dough, h
ard dough, and mature developmental stages. In 1995, FHB severity increased
markedly from the heading (0.7%) to soft dough (9.6%) developmental stages
, and DON concentration increased from the heading (4.9 ppm) to late milk (
36.8 ppm) stages. The increase in FHB and DON coincided with frequent and s
ignificant precipitation. In 1996, the level of FHB was less than 1% up to
the soft dough stage, after which it increased from 1.7% at the hard dough
stage to 8.2% at maturity. DON concentrations were low and ranged from <0.2
to 0.7 ppm after the heading stage. These data indicate that FHB severity
and possibly DON concentration can increase in barley at any time between t
he heading stage and maturity.