Magan Centre of Applied Mycology, Cranfield University, Cranfield MK43 0AL, UK.
Plant Science Laboratory, Cranfield University, Cranfield MK43 0AL, UK.
Toxins (Basel). 2024 Sep 24;16(10):414. doi: 10.3390/toxins16100414.
Potato is the fourth most consumed crop in the world. More than half of the crop is stored for three to nine months at cold temperatures (3-10 °C) for the fresh and seed market. One of the main causes of fresh potato waste in the retail supply chain is the processing of fungal and bacterial rots during storage. Dry rot is a fungal disease that mainly affects the potato crop during storage and is responsible for 1% of tuber losses in the UK. It is produced by spp., such as and , which can lead to the accumulation of mycotoxins in the potato tuber. Little is known about the impact of environmental factors on the accumulation of mycotoxins in potato tubers. Understanding the ecophysiology of these fungi is key to mitigating their occurrence under commercial storage conditions. Therefore, this work aimed to elucidate the effect of three different temperatures (5, 10, and 15 °C) and two different water activities (a; 0.97, 0.99) on the ecophysiology and mycotoxin accumulation of and in a potato-based semi-synthetic medium. The mycotoxin accumulation was then studied , in potato tubers cultivated under organic farming conditions, stored for 40 days at 8.5 °C. Results showed that higher temperatures and a enhanced fungal growth, lag time, and mycotoxin accumulation . Growth rate was 2 and 3.6 times higher when the temperature increased from 5 to 10 and 15 °C, respectively. Six different mycotoxins (T-2, HT-2, diacetoxyscirpenol, 15-acetoxyscirpenol, neosolaniol, and beauvericin) were detected and . T-2 was the most abundant mycotoxin detected , observing 10 ng of T-2/g media after 21 days of incubation at 10 °C and 0.99 a. Due to the long period of time that potato tubers spend in storage, the fluctuations of environmental factors, such as temperature and relative humidity, could promote the development of fungal rot, as well as mycotoxin accumulation. This could result in important food and economic losses for the potato market and a threat to food safety.
土豆是世界上第四大消费作物。超过一半的作物在低温（3-10°C）下储存三到九个月，以供应新鲜市场和种子市场。在零售供应链中，新鲜土豆浪费的主要原因之一是在储存过程中真菌和细菌腐烂的处理。干腐病是一种真菌病，主要影响储存期间的土豆作物，占英国块茎损失的 1%。它是由 spp. 引起的，如 和 ，这可能导致土豆块茎中霉菌毒素的积累。人们对环境因素对土豆块茎中霉菌毒素积累的影响知之甚少。了解这些真菌的生态生理学是减轻其在商业储存条件下发生的关键。因此，这项工作旨在阐明三种不同温度（5、10 和 15°C）和两种不同水活度（a；0.97、0.99）对基于土豆的半合成培养基中 和 的生态生理学和霉菌毒素积累的影响。然后研究了在 8.5°C 下有机农业条件下种植的土豆块茎中储存 40 天时的霉菌毒素积累情况。结果表明，较高的温度和 a 增强了真菌的生长、滞后时间和霉菌毒素的积累。当温度从 5°C 升高到 10°C 和 15°C 时，生长速度分别提高了 2 倍和 3.6 倍。在 和 中检测到六种不同的霉菌毒素（T-2、HT-2、二乙酰氧基麦角甾醇、15-乙酰氧基麦角甾醇、新茄病镰刀菌醇和 beauvericin）。T-2 是检测到的最丰富的霉菌毒素，在 10°C 和 0.99 a 下培养 21 天后，观察到培养基中含有 10ng/g 的 T-2。由于土豆块茎在储存过程中需要很长时间，环境因素（如温度和相对湿度）的波动可能会促进真菌腐烂和霉菌毒素积累的发展。这可能会导致土豆市场的重大经济损失和对食品安全的威胁。
