The Aspergillus flavus Susceptibility of Hazelnut Varieties (Corylus avellana L.) in Laboratory Conditions
محورهای موضوعی : Microbiology
Mahmoud Houshyarfard
1
(Department of Plant Protection, Guilan Research and Education Center of Agriculture and Natural Resources, Rasht, AREEO, Guilan, Iran)
Davood Javadi
2
(Hazelnut Research Station, Guilan Research and Education Center of Agriculture and Natural Resources, AREEO, Guilan, Iran)
کلید واژه: Susceptibility, Aflatoxin, Hazelnut, Asprgillus flavus,
چکیده مقاله :
Iran has suitable conditions for cultivating high-quality varieties of hazelnuts (Corylus avellana L.). Most of hazelnut orchards in Iran have been established by planting native genotypes. Aspergillus flavus Link. (AF) is a filamentous fungus affecting hazelnut kernels in orchards and during storage conditions. The most widely explored strategy for reducing aflatoxin contamination is the development of host resistance. The relative susceptibility of 12 native and exogenic hazelnut varieties including Soorii, Gerd-e-Eshkevarat, Gerd-e-Shouk, Navan 1, Fertil du Cortard, Pashmineh 89, Rasmi, Gerje, Ronde du pimount, Shastak, Negret, Gerdooii, to AF contamination was evaluated as in vitro by the kernel screening assay. Hazelnut kernels were surface sterilized and then inoculated with spore suspension (1×106 spores/ml) of AF by dipping method. Experiments were done in a completely randomized design with four replications. After five days of inoculation and incubation at 28 °C, the criteria of the AF growth (sporulation density, SD %) and sporulation rate (SR, spores/ml) on whole (intact) and wounded (cut) kernels of hazelnuts were measured. Results revealed statistical significant differences among hazelnut varieties for the SD% and SR parameters (ρ≤0.05). The Averages SD% and SR of A. flavus on intact and wounded kernels ranged from 16.50-75.14%, 48.25-100% and 14.6×105-16.7×106, 12.6×107-47.6×107, respectively. The highest and lowest SD% on whole and wounded kernels was related to hazelnut varieties Pashmeneh 89 and Gerde-Eshkevarat, respectively. The cultivated variety Gerde-Eshkevarat was recorded as an important potential source of resistance to AF.
Amiri MJ, Karami M, Sadeghi E (2013) Determination of AFB1 in Peanut, Almond, Walnut, and Hazelnut in Kermanshah Markets, Iran. International Journal of Agriculture and Crop Sciences. 6(17), 1199-1202.
AOAC (2000) Official methods of analysis, 17th edn.Association of Official Agricultural Chemists, Washington DC.
Baltaci C, Ilyasoglu H, Yuksel F (2011) Single-laboratory validation for the determination of aflatoxins B1, B2, G1 and G2 in food based on immunoaffinity column and liquid chromatography with post column derivatization and fluorescence detection. Food Analytical Methods. 6, 36-44.
Baltaci C, Ilyasoğlu H, Cavrar S (2012) Aflatoxin levels in raw and processed hazelnuts in Turkey. Food Additives and Contaminants. Part B. 5 (2), 83-86.
Bayman P, Baker JL, Mahoney NE 2002. Aspergillus on tree nuts: Incidence and associations. Mycopathology. 155, 161–169.
Burrow GB, Nesbitt TC, Dunlap J, Keller NP (1997) Seed lipoxygenase products modulate Aspergillusmycotoxin biosynthesis. Molecular Plant-Microbe Interactions Journal. 10, 380-387.
Campbell BC, Molyneux RJ, Schatzki TF (2003) Current research on reducing pre- and post-harvest aflatoxin contamination of US almond, pistachio, and walnut.Journal of Toxicology Toxin Reviews. 22, 225–266.
Cristofori V (2006) Quality factors of hazelnuts. PhD thesis. Università degli Studidella Tuscia-Viterbo. [In Italian]
Cristofori V, Ferramondo S, Bertazza G, Bignami C (2008) Nut and kernel traits and chemical composition of hazelnut (Corylusavellana L.) cultivars. Journal of the Science of Food and Agriculture. 88, 1091-1098.
Doehlert DC, Wicklow DT, Gardner HW (1993) Evidence implicating the lipoxygenase pathway in providing resistance to soybeans against Aspergillus flavus. Phytopathology. 83, 473-1477.
Doyle M, Beuchat LY, Montville T (2001) Microbilogy of Foods-Fundamentals and Borders. ISBN: 978-84-200-0933-9. ACRIBIA.785 p.
Fabbri AA, Fanelli C, Panfili G, Passi S, Fasella P (1983) Lipoperoxidation and aflatoxin biosynthesis by Aspergillusparasiticus and A. flavus. Journal of General Microbiology. 129, 3447-3452.
FAOSTAT (2011) Food and agricultural commodities production. Food and Agriculture 612 Organization of United Nations, Rome, Italy. (http://faostat.fao.org/site/339/default.aspx,613 accessed 28 Dec. 2013).
Hedayati MT, Omran SM, Soleymani A, TaghizadehArmaki M (2016) Aflatoxins in Food Products in Iran: a Review of the Literature. Jundishapur Journal of Microbiology. e33235. doi: 10.5812/jjm.33235.
Hosein Ava S, Imani A, Makhnov A (2006) Investigation of percentage of dicogamy and selection of best pollinizer for commercial varieties of hazelnut. Iranian Journal of Agricultural Sciences. 37, 371-380.
Hossein Ava S, Pirkhezri M (2010) Evaluation of quantitative and quality characteristics in some hazelnut (Corylus avellana L.) varieties in Karaj climatic conditions. Seed and Plant Production Journal. 26(3), 21 (Abst.).
Houshyarfard M, Rouhani H, Falahati-Rastegar M, Malekzadeh-Shafaroudi M, Mehdikhani-Moghaddam E, Probst C (2014) Characterization of Aspergillus section Flavi from pistachio soils in Iran. Journal of Plant Protection Research. 54(4), 354-362.
ICMF (International Commission on Microbiological Specifications for Foods). 2001. Microorganisms in Foods. Their Significance and Methods of Enumeration, Blackwell Scientific Publications.
Joosten H, Goetz J, Pittet A, Schellenberg M, Bucheli P (2001) Production of ochratoxin A by Aspergillus carbonarius on coffee cherries. International Journal of Food Microbiology. 65, 39–44.
Kabirian HR, Afshari H, MohammadiMoghadam M, Hokmabadi H (2011) Evaluation of Pistachio Contamination to Aspergillus flavus in Semnan Province. Journal of Nuts. 2(3), 1-6.
Koksal Aİ, Artik N, Şimsek A, Gunes N (2006) Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry. 99, 509-515.
Kosalec I, Pepeljnjak S (2005) Mycotoxigenicity of clinical and environmental Aspergillus fumigatus and Aspergillus flavus isolates. Acta pharmaceutica. 55(4), 365-375.
Milhome MAL., Lima CG, De Lima LK, Lima FAF, Sousa DOB, Nascimento RF, 2014. Occurrence of aflatoxins in cashew nuts produced in northeastern Brazil. Food Control. 42, 34-37.
Moghaddam MM, Goltapeh EM, Hokmabadi H, Haghdel M, Mortazavi AA (2006) Evaluation of susceptibility of pistachio cultivars to aflatoxigenic Aspergillus flavus and aflatoxin B1 production. Acta Horticulture. (ISHS) 726, 655-658.
Moghadam MM, Hokmabadi H (2010) Study on the effect of pistachio testa on the reduction of Aspergillus flavus growth and aflatoxin B1 production in kernels of different pistachio cultivars. Australian Journal of Crop Science. 4(9), 744-749.
Molyneux RJ, Mahoney N, Kim JH, Campbell BC (2007) Mycotoxins in edible tree nuts.Int. Journal of Food Microbiology. 119, 72–78.
Nakai VK, Rocha LO, Gonçalez E, Fonseca H, Ortega EMM, Corrêa B (2008) Distribution of fungi and aflatoxins in a stored nuts. Food Chemistry.106, 285-290.
Passi S, Nazzaro-Porro M, Fannelli C, Fabbri AA, Fasella P (1984) Role of lipoperoxidation in aflatoxin production. Applied Microbiology and Biotechnology. 19, 186-190.
Pop LF, Pamfil D, Raica PA, Petricelle IV, Botu M, Vicol AC, Harta M, Sisea CR (2010) Evaluation of the genetic diversity of several Corylus avellana accessions from the Romanian national hazelnut collection. Natulae Rotanivae Horti Agrobotani Cluj-Napoca Journal. 38(2), 61-67.
Salimi S, Hosein Ava S (2012) Selecting hazelnut (Corylus avellana L.) root stocks for different climatic conditions of Iran. Crop Breeding Journal. 2 (2), 139-144.
Silvia A, Santos A, Cavlheiro J, Ribeiro C, Santos F, Gonsalves B (2007) Fruit chemical composition of hazelnut cultivars grown in Portugal. Journal of Applied Horticulture. 9, 157-161.
Soleimani A, Abdollahi H, A. Ghamari Zare A (2011) Horticultural research and development in Iran: A Program review of Horticulture. 43(2), 173-180.
