ARAFA, M. (1998). STUDIES ON SEED-BORNE FUNGI IN SOYBEAN AND THEIR CONTROL 1- DISCOLORATION OF SOYBEAN SEED BY FUSARIUM SPP., QUALITY LOSSES AND PRODUCTION OF TOXINS.. Egyptian Journal of Agricultural Research, 76(4), 1429-1440. doi: 10.21608/ejar.1998.361661
MAHMOUD K. M. ARAFA. "STUDIES ON SEED-BORNE FUNGI IN SOYBEAN AND THEIR CONTROL 1- DISCOLORATION OF SOYBEAN SEED BY FUSARIUM SPP., QUALITY LOSSES AND PRODUCTION OF TOXINS.". Egyptian Journal of Agricultural Research, 76, 4, 1998, 1429-1440. doi: 10.21608/ejar.1998.361661
ARAFA, M. (1998). 'STUDIES ON SEED-BORNE FUNGI IN SOYBEAN AND THEIR CONTROL 1- DISCOLORATION OF SOYBEAN SEED BY FUSARIUM SPP., QUALITY LOSSES AND PRODUCTION OF TOXINS.', Egyptian Journal of Agricultural Research, 76(4), pp. 1429-1440. doi: 10.21608/ejar.1998.361661
ARAFA, M. STUDIES ON SEED-BORNE FUNGI IN SOYBEAN AND THEIR CONTROL 1- DISCOLORATION OF SOYBEAN SEED BY FUSARIUM SPP., QUALITY LOSSES AND PRODUCTION OF TOXINS.. Egyptian Journal of Agricultural Research, 1998; 76(4): 1429-1440. doi: 10.21608/ejar.1998.361661
STUDIES ON SEED-BORNE FUNGI IN SOYBEAN AND THEIR CONTROL 1- DISCOLORATION OF SOYBEAN SEED BY FUSARIUM SPP., QUALITY LOSSES AND PRODUCTION OF TOXINS.
Plant Pathology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Species of Fusarium and other fungi were isolated from soybean seeds, causing complete discoloration of seed coat; a reddish discoloration (including both dark and light red). There was no evidence that the infections by Phomopsis sp. or Fusarium spp. were preceded by Peronospora manshurica. Fusarium oxysporum, F.accuminatum, Egraminearum and Phomopsis spp. These fungi were the most predominant pathogens isolated from both dark or lightly discolored seeds, in surface disinfested or non disinfested seeds. Both deoxynivalenol (DON) and HT-2 toxins were present in discolored seeds. The extensively discolored red seeds contained the largest amount of the toxin, with the highest concentration localized in the seed coats. Germination of the reddish discolored seeds and iodine number were decreased. There was an increase in the free fatty acids contents, and a little change in total oil and protein content, while only meal color was deleteriously affected.
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