Physiological and biochemical effects of toxigenic Aspergillus flavus on maize (Zea mays)

Aspergillus flavus is a major fungal pathogen in maize, significantly impacting kernel quality and food safety through mycotoxin contamination. This study examined the physiological and biochemical effects of A. flavus inoculation on maize, assessing kernel production, fungal proliferation, mycotoxin accumulation, and key biochemical parameters. A controlled field experiment was conducted, comparing inoculated (IN) and control (CT) maize. Inoculated maize exhibited a significant reduction in kernel number per ear length (20.14 ± 0.43 vs. 21.25 ± 0.33; p < 0.05), indicating compromised reproductive success. Mold count was significantly higher in IN maize (6.32 ± 0.13 log CFU/g) compared to CT (5.55 ± 0.17 log CFU/g; p < 0.01), confirming enhanced fungal colonization. The concentration of Aflatoxin B1 (AFB1) increased drastically in IN maize (139.46 ± 38.64 µg/kg) compared to CT (0.11 ± 0.07 µg/kg; p < 0.01), posing serious food safety concerns. However, no significant differences were observed in fumonisin B1 (FB1), deoxynivalenol (DON), zearalenone (ZEA), starch, protein, or total polyphenols between treatments, suggesting that short-term fungal infection primarily affects kernel formation and mycotoxin accumulation rather than biochemical composition. These findings emphasize the critical role of A. flavus in maize contamination and highlight the necessity of mitigation strategies to reduce fungal colonization and aflatoxin accumulation, ensuring maize safety and quality.

Acknowledgement

Project No. TKP2021-NKTA-32 has been implemented with the support provided by the Ministry of Culture and Innovation of Hungary from the National Research, Development and Innovation Fund, financed under the TKP2021-NKTA funding scheme. This research is funded by the National Research, Development and Innovation Fund of Hungary project No. 2018-1.2.1-NKP-2018-00002.