Effects of fungal deterioration on grain: nutritional value, toxicity, germination

Abstract

Moulds or fungi that grow in grains and seeds during storage and transport cause germination decrease, visible mouldiness, discoloration, musty or sour odours, caking, chemical and nutritional changes, reduction in processing quality, and form of mycotoxins. These deteriorative changes affect the grade and price of grain and contribute to customer dissatisfaction when the grain is marketed. The respiration of grain and fungi results in a loss in dry matter as well as the production of heat and moisture which contribute to further spoilage. Net changes in nutritional value and the risk of mycotoxin contamination are difficult to predict because they depend on a complex interaction of factors such as temperature, moisture, storage time, fungal species composition, kind of grain, and previous storage history. Moisture is the most important variable determining the rate of deterioration caused by fungi, with temperature being the second major factor. Problems with deterioration of grain in export shipments are not a recent development. They are related primarily to grain moisture at loading, and also to the extent of previous mould invasion.