MYCOTOXINE INCIDENCE IN WHEAT CULTURE PUBLISHEDGabriel COVACI, Florina RADU, Iuliana POPESCU None
Cereals are the most important food sources in the world, directly and indirectly for human consumption as a factor in livestock production. Of these the most important weight has wheat, both in size and as output. Mycotoxins are secondary metabolites of fungi that grow as a result of infection Fussarium, Alternaria, Aspergillus and Penicillium. Their impact is manifested in conditions favorable review by massive crop losses, but the influence of secondary metabolites (mycotoxins) resulting from infection, the quality of the seed exceeds the quantitative serious economic losses.DON's Determination of wheat samples was performed by ELISA Method, rapid and sensitive method that provides simultaneous analysis of a large number of samples and does not require qualified staff in the preparation of samples.DON's concentration varied depending on the variety grown, climatic factors (temperature and humidity) and cultivation technology.
wheat, mycotoxin, deoxynivalenol, Elisa method.