FUNGI AND MYCOTOXINS CONTROL OF WHEAT GRAINS USING ESSENTIAL OILS

The paper aims to study the antifungal and antimycotoxigenic effect of some essential oils (garden thyme, oregano, coriander, dill and fennel) on wheat seeds. In order to test the protective effect associated with treatment with essential oils (EOs), wheat seeds naturally contaminated with deoxynivalenol (DON) were sprayed with different concentrations of EOs, and after 7 days and 14 days the seed contamination index (SCI), fungal genera and DON content were determined. The obtained results showed that the seed contamination index (SCI), after one week of treatment, is higher than control in case of fumigation of wheat seeds with oregano and fennel essential oil and lower than control in case of coriander, thyme and dill essential oils. The predominant fungal species in this phase are: Fusarium, Cladosporium and Rhizopus. Two weeks after treatment, it is observed that the treatment with essential oils provides fungal protection. SCI is maximum in the case of control and the potential to inhibit micellar colonization increases in the order: fennel <dill = oregano <coriander <thyme. With the exception of dill oil, which did not reduce Fusarium contamination, the other essential oils provide a significant reduction in the number of seeds contaminated with this type of fungus. Regarding the antimycotoxigenic effect, the level of DON decrease after treatment with essential oils, in all experimental variants tested, the decrease being more pronounced after 14 days after treatment, compared to 7 days.