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Role of Fungi in Agriculture - Coggle Diagram
Role of Fungi in Agriculture
Mycotoxins
most important effects of postharvest decays of fruits and vegetables
called mycotoxins,caused mycotoxicoses
caused by common fungi,
Aspergillus
,
Penicillium
and
Fusarium
Differ in: - chemical formula, effects on various animals and humans, degree of toxicity
Aspergillus
toxins
Aflatoxins
produced in cereal seeds and most legumes
sometimes causes mostly chronic or occasionally acute mycotoxicoses in humans and domestic animals
symptoms of mycotoxicoses caused by aflatoxin: high dosage of aflatoxin become severely ill and die, low dosage of aflatoxin over long periods develop weakening, intestinal bleeding
Penicillium
toxins
Ochratoxins
Citreoviridin, citrinin (+
Aspergillus
) and luteoskyrin
Tremorgenic toxins
Patulin
Fusarium
toxins
Trichothecene
Zearalenones
Fumonisins
Moniliformin
Postharvest Diseases
develop on plant produce or plant products during harvesting, grading and packing, during transportation to market and to the consumer
factors influencing the incidence: the more tender or succulent the exterior of the product, the greater the water content of the entire product, the more susceptible it is to injury and to infection by fungi and bacteria
effects of postharvest disease: cause great losses of fresh fruits and vegetables by reducing their quality, quantity or both.
Postharvest handling of horticultural crops
harvesting
packaging
transport
preharvest treatment
Some of the common
Ascomycetes
or fungi that cause postharvest diseases:
Alternaria, Aspergillus, Botrytis, Fusarium, Geotrichum, Sclerotinia