Efficacy of Azoxystrobin on Mycotoxins and Related Fungi in Italian Paddy Rice.

Paola Giorni,Terenzio Bertuzzi,Annalisa Mulazzi,Marco Romani,Umberto Rolla

doi:10.3390/toxins11060310

Paola Giorni, Terenzio Bertuzzi + Show 3 more

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https://doi.org/10.3390/toxins11060310

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Abstract

The efficacy of azoxystrobin was evaluated in the presence of mycotoxigenic fungi and relative mycotoxins in Italian paddy rice during the growing season in the field. Three experimental fields were considered and the applied experimental design was a strip plot with three replicates; rice samples were collected at four different growing stages. The efficacy of the fungicide treatment on rice fungal population was demonstrated with around 20% less total fungal incidence in sprayed samples compared to untreated ones; the same decrease was noted also in Fusarium spp. species but not in Aspergillus versicolor. Of the mycotoxins considered, ochratoxin A (OTA) and aflatoxins (AFBs) were never detected, deoxynivalenol (DON) was found in 46% of samples at levels always lower than 100 µg/kg, while sterigmatocystin (STC) occurred in all the paddy rice samples collected after flowering, with a maximum value of 15.5 µg/kg. Treatment with azoxystrobin was not effective in reducing DON contamination, but it had an important and significant effect on STC content, showing a decrease of 67% in the sprayed samples.

Highlights

Rice (Oryza sativa L.) is the staple food for almost half of the world’s population [1]; it is cultivated mainly in Asian regions and China is the largest producer
Panicle blast caused by Pyricularia grisea [4] and brown spot caused by Bipolaris oryzae [5] are the most dangerous diseases for Italian rice crops, occurring frequently and causing production and economic losses [4]
Fungi seem to increase their incidence throughout the growing season up to ripening, they significantly decrease if left in field for an additional 14 days obtaining around a 10% reduction for total fungi incidence (Table 1)

Summary

Introduction

Rice (Oryza sativa L.) is the staple food for almost half of the world’s population [1]; it is cultivated mainly in Asian regions and China is the largest producer. The main rice producer in Europe is. Rice cultivation is principally in Northern Italy (Piedmont and Lombardy) and is destined for several food uses, baby foods included. Different diseases can affect rice and, in particular, fungi can be dangerous for plant and grain health [2] during both the growing season and post-harvest [3]. Panicle blast caused by Pyricularia grisea [4] and brown spot caused by Bipolaris oryzae [5] are the most dangerous diseases for Italian rice crops, occurring frequently and causing production and economic losses [4]. Particular attention must be paid to fungal species which can produce, in favorable environmental

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