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Two garlic-derived compounds, Propyl Propane Thiosulfonate (PTS) and Propyl Propane Thiosulfinate (PTSO), were examined for their efficacy against mycotoxigenic Fusarium species ( F. graminearum , F. langsethiae , F. verticillioides ). The objectives were to assess the inhibitory effect of these compounds on growth and mycotoxin production in vitro , and in situ in artificially inoculated wheat, oats and maize with one isolate of each respectively, at different water activity (a w ) conditions when stored for up to 20 days at 25 °C. In vitro , 200 ppm of either PTS or PTSO reduced fungal growth by 50-100% and mycotoxin production by &gt;90% depending on species, mycotoxin and a w conditions on milled wheat, oats and maize respectively. PTS was generally more effective than PTSO. Deoxynivalenol (DON) and zearalenone (ZEN) were decreased by 50% with 80 ppm PTSO. One-hundred ppm of PTS reduced DON and ZEN production in wheat stored at 0.93 a w for 20 days, although contamination was still above the legislative limits. Contrasting effects on T-2/HT-2 toxin contamination of oats was found depending on a w , with PTS stimulating production under marginal conditions (0.93 a w ), but at 0.95 a w effective control was achieved with 100 ppm. Treatment of stored maize inoculated with F. verticilliodies resulted in a stimulation of total fumonsins in most treatments. The potential use of such compounds for mycotoxin control in stored commodities is discussed.

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Influence of Two Garlic-Derived Compounds, Propyl Propane Thiosulfonate (PTS) and Propyl Propane Thiosulfinate (PTSO), on Growth and Mycotoxin Production by Fusarium Species In Vitro and in Stored Cereals