Correlation between Testa Thickness of Damghan Pistachio Cultivars with Aspergillus flavus Growth and Aflatoxin Production
محورهای موضوعی :
Mehdi Mohammadi-Moghadam
1
,
Mohammad Ali Khaleghi
2
,
Mahdi Naeimi
3
,
Amir Hossein Mohammadi
4
,
Seyedhamidreza Ziaolhagh
5
1 - Crop and Horticultural Sciences Research Department, Agricultural and Natural Resources Research and Education Center of Semnan Province (Shahrood), AREEO, Shahrood, Iran
2 - Graduate of Plant Pathology, Damghan branch, Islamic Azad University, Damghan, Iran
3 - Department of Plant Protection, Damghan branch, Islamic Azad University, Damghan, Iran
4 - Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
5 - Agricultural Engineering Research Department, Agricultural and Natural Resources Research and Education Center of Semnan Province (Shahrood), AREEO, Shahrood, Iran
کلید واژه: Aspergillus, Contamination, Mycotoxin, Pistachio,
چکیده مقاله :
The issue of contamination of pistachios with Aspergillus flavus and aflatoxin is a serious and important threatto the production, export and consumption of pistachios worldwide. Investigating the resistance of pistachio cultivars to A. flavus and its relationship with the physicochemical characteristics of pistachio kernels can be considered as one of the main management strategies to deal address aflatoxin contamination. In this research, the resistance of six important pistachio cultivars to A. flavus and aflatoxin was first determined. The relationship between the thickness of the testa (the thin skin on the kernels) and the growth of A. flavus and aflatoxin production was then investigated. The testa of pistachio cultivars was inoculated using a toxin-producing isolate of A. flavus. Eight days after inoculation, the growth and colonization rate of the fungus was measured and evaluated using the Kernel Screening Assay (KSA) method and the amount of aflatoxin determined by the High-Performance Liquid Chromatography (HPLC) method. The thickness of testa was measured using a micrometer. To investigate the possible relationship between the thickness of testa and the growth of A. flavus and aflatoxin production, the correlation coefficient (r) was calculated. According to the results of statistical analysis, the cultivars Shahpasand and Ghaniabadi exhibited the lowest resistance to the growth of A. flavus. The research results indicated that there was no significant relationship between the amount of fungus growth and aflatoxin and the thickness of the pistachio kernel skin in different cultivars.It appears that the chemical characteristics of the pistachio kernel and kernel skin play a more important role in resistance to fungal growth and aflatoxin production.
The issue of contamination of pistachios with Aspergillus flavus and aflatoxin is a serious and important threatto the production, export and consumption of pistachios worldwide. Investigating the resistance of pistachio cultivars to A. flavus and its relationship with the physicochemical characteristics of pistachio kernels can be considered as one of the main management strategies to deal address aflatoxin contamination. In this research, the resistance of six important pistachio cultivars to A. flavus and aflatoxin was first determined. The relationship between the thickness of the testa (the thin skin on the kernels) and the growth of A. flavus and aflatoxin production was then investigated. The testa of pistachio cultivars was inoculated using a toxin-producing isolate of A. flavus. Eight days after inoculation, the growth and colonization rate of the fungus was measured and evaluated using the Kernel Screening Assay (KSA) method and the amount of aflatoxin determined by the High-Performance Liquid Chromatography (HPLC) method. The thickness of testa was measured using a micrometer. To investigate the possible relationship between the thickness of testa and the growth of A. flavus and aflatoxin production, the correlation coefficient (r) was calculated. According to the results of statistical analysis, the cultivars Shahpasand and Ghaniabadi exhibited the lowest resistance to the growth of A. flavus. The research results indicated that there was no significant relationship between the amount of fungus growth and aflatoxin and the thickness of the pistachio kernel skin in different cultivars.It appears that the chemical characteristics of the pistachio kernel and kernel skin play a more important role in resistance to fungal growth and aflatoxin production.
1. Rad S., Afshari H., Moghadam M.M., Tahmasbi S., Ziaolhagh H. and Ebadi A., 2011. The study of antifungal effects of herbal essences on Aspergillus parasiticus, an aflatoxin producer in pistachio (Pistacia vera). Journal of medicinal plant Research. 5(20), 5155-5159.
2. Ehrlich K.C., Montalbano B.G. and Cotty P.J., 2003. Sequencecomparison of aflR from different Aspergillus species providesevidence for variability in regulation of aflatoxin production. Fungal Genetics and Biology. 38, 63–74.
3. Yu J., Chang P.K., Ehrlich K.C., Cary J.W., Bhatnagar D., Cleveland T.E., Payne G.A., Linz, J.E., Woloshuk C.P. and Bennett J.W., 2004. Clustered pathway genes in aflatoxin biosynthesis. Applied and Environmental Microbiology. 70, 1253-1262.
4. Amaike S. and Keller N.P., 2011. Aspergillus flavus. Annual Review Phytopathology. 49, 107-133.
5. Mohammadi Moghadam M., Rezaee S., Mohammadi A.H., Zamanizadeh H.R., Moradi M. and Fani S.R., 2020a. The Potential of Aflatoxin Production in the Aspergillus Section Flavi Isolates of Pistachio in Iran. Journal of Nutrition Fasting and Health. 8(4), 254-263.
6. Danesh D., Mojtahedi H., Barnett R. and Cambell A., 1979. Correlation between climatic data and aflatoxin contamination of Iranian pistachio nuts. Phytophthology. 69, 715-716.
7. Ahmadi K., Ebadzadeh H.R., Hatami F., Hosseinipour R. and Abdeshah H., 2017. Agricultural statistics. Volume III: Horticultural products. Ministry of Agriculture-Jahad, Deputy of Planning and Economics, Information and Communication Technology Center. pp.233.
8. Ahmadi K., Ebadzadeh H.R., Hatami F., Hosseinipour R. and Abdeshah H. 2018. Agricultural statistics. Volume III: Horticultural products. Ministry of Agriculture-Jahad, Deputy of Planning and Economics, Information and Communication Technology Center. pp. 159.
9. Mohammadi Moghadam M., Rezaee S., Mohammadi A.H., Zamanizadeh H.R. and Moradi M., 2020b. A Survey on Contamination of Iranian Pistachio Cultivars to Aspergillus Section Flavi and Aflatoxin. Journal of Nuts. 11(1), 13-22.
10. Amin-shahidi M., 1996. The study of Aflatoxin producing Aspergili in contaminated native pistachio in Iran and examining their ability of producing toxin. MSc Thesis faculty of science. University of Tehran.
11. Brown R. L., Menkir A., Chen Z., Bhatnagar D., Yu J., Yao H. and Cleveland T.E., 2013. Breeding aflatoxin-resistant mazie lines using recent advances in technologies –a review. Food Additives & Contaminants: part A: 1-10
12. Cary J.W., Rajasekaran K., Brown R., Luo M., Chen Z. and Bhatnagar D., 2011. Developing resistance to aflatoxin in maize and cottonseed. Toxins. 3, 678-696.
13. Afshari H., Mohammadi-Moghadam M., Rezaee-Ahvanouyi A., Ziaolhagh S.H., Fani S.R. and Aldaghi M., 2022. Effect of Packaging and Storage Temperature on the Population of Aspergillus section Flavi and Aflatoxin Production in Fresh Pistachios. Journal of Nuts. 13(3), 227-237.
14. Smith J.E. and Moss M.O., Mycotoxins. Formation, analysis and significance. John Wiley & Sons Ltd. 1985.
15. Moradi M. and Hokmabadi H., 2011. Control of Mycotoxin Bioactives in Nuts: Farm to Fork. pp: 253-273. In: Fruit and Cereal Bioactives Sources, Chemistry, and Applications. Ö. Tokusoglu (ed). CRC Press.
16. Probst C., Schulthess F., Cotty P.J., 2010. Impact of Aspergillus section Flavi community structure on the development of lethal levels of aflatoxins in Kenyan maize (Zea mays). Journal of Applied Microbiology. 108, 600–610.
17. Abbas H. K. Aflatoxin and food safety. CRC Press, Taylor & Francis Group, 2005.
18. Varga J., Rigó K., Kocsubé S., Farkas B. and Pál K. 2003. Diversity of polyketide synthase gene sequences in Aspergillus species. Research in microbiology.154(8), 593-600.
19. Bennett J. W., Klich M., 2003. Mycotoxins. Clinical Microbiology Reviews. 16, 497-516.
20. Klich M.A., 2007. Environmental and developmental factors influencing aflatoxin production by Aspergillus flavus and Aspergillus parasiticus. Mycoscience. 48, 71-80.
21. Ghewande M.P., Nagaraj G., Desai S. and Narayan P., 1993. Screening of groundnut bold seeded genotypes for resistance to Aspergillus flavus seed colonization and less aflatoxin production. Seed Science and Technology. 21, 45-51.
22. Mohammadi Moghadam M., Rezaee S., Mohammadi A.H., Zamanizadeh H.R. and Moradi M., 2020c. Relationship between Aspergillus flavus growth and aflatoxin B1 and B2 production with phenolic and flavonoid compounds in green hull and kernels of pistachio cultivars. Applied Entomology and Phytopathology. 87(2), 13-23.
23. Latha P., Sudhakar P., Sreenivasulu Y., Naidu P.H. and Reddy P.V., 2007. Relationship between total phenols and aflatoxin production of peanut genotypes under end-of-season drought conditions. Acta Physiologiae Plantarum, 29, 563-566.
