Open AccessStudies on the mycoflora of maize grain
Author(s) -
Shaila Sakhala
Publication year - 2016
Publication title -
annals of plant sciences
Language(s) - English
Resource type - Journals
ISSN - 2287-688X
DOI - 10.21746/aps.2016.11.002
Subject(s) - crop , agronomy , germination , biology , food spoilage , fodder , starch , moisture , food science , bacteria , chemistry , genetics , organic chemistry
Maize is an important food and fodder crop. Its grains are important for the production of starch, oil and glucose. It is an important component of both human and animal diet. During storage grains undergo quantitative and qualitative losses. A large number of pathogenic fungi, bacteria, viruses and insects affecting maize cause combined world annual losses of 9.4% (Shrutelff, et al., 1980). Fungi affect quality of grain through increase in fatty acid, reduction in germination and finally spoilage of grain. The importance of fungi is also due to production of toxin that cause health hazards in human and animals. In the present study two variety of maize N 2277 and S 2727 which are locally grown crop in our area were collected directly from the field. Mycoflora of maize was tested by using blotter method. Moisture content, percent germination was also studied. A total of 8 fungi were observed from the grain.