Chapter 14 - Chemical Control of Mycotoxigenic Fungi

Abstract

This chapter reviews the state of the art of the use of chemical products for the prevention and control of mycotoxigenic fungi. Chemical control involves mainly the use of synthetic fungicides. While the control of diseases in fruits and horticultural commodities has become more difficult due to the appearance of resistant mutants of the target fungi, the use of fungicides has increased. Alternaria species are common pathogens of fruits and vegetables causing important losses in pre- and postharvest processing. Species of this genus, such as Alternaria alternata and Alternaria radicina, can produce mycotoxins and phytotoxins. However, A. alternata is the main mycotoxigenic species of this genus because it occurs at higher numbers of food crops and is capable of producing the mycotoxins tenuazonic acid, alternariol, alternariol methyl ether, and altertoxin. Moreover, A. alternata f. sp. lycopersici can produce the AAL phytotoxins. The natural compounds tested to control Alternaria are chitosan, some essential oils, and isothiocyanates.