Cob Rots of Maize: A Threat to Food Safety
S. Ameer Basha*
Dept. of Plant Pathology, College of Agriculture, Rajendranagar, Professor Jayashankar Telangana State Agricultural University, Hyderabad, Telangana State, India
V. Ramya
Dept. of Plant Pathology, College of Agriculture, Rajendranagar, Professor Jayashankar Telangana State Agricultural University, Hyderabad, Telangana State, India
DOI: NIL
Keywords: Cob rots, Food safety, Maize, Mycotoxins
Abstract
Cob rot of maize is caused by many pathogens, some of the common stalk rot pathogens are also frequently encountered as cob rots. These diseases have a worldwide distribution and are present in all climates where corn is grown. The major cob rots were caused by Diplodia (Stenocarpella), Fusarium, and Gibberella are the pathogens while, Penicillium and Aspergillus cause little damage, but may be confused with more significant pathogens like Trichoderma and Cladosporium are also included in the cob rot group. The corn ear rots particularly troublesome because multiple yearly cropping cycles allow the pathogens to develop large populations. In addition, the above listed fungi produce mycotoxins that are harmful to humans and livestock when consumed. This creates a need for public awareness for both economic and health reasons.
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Reference
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