Controlling Gibberella on maize, sorghum and wheat: Part 1

Fungal pathogens belonging to the genus Fusarium can cause severe damage, leading to yield losses and a drop in profits.

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The past few years in South Africa have seen an increase in the occurrence of the Fusarium graminearum species complex infection (Gibberella rot) in maize, sorghum and wheat. The entire plant can be infected, leading to root, crown, stem and ear rot in maize, grain mould in sorghum, and head blight in wheat.

Sixteen fungal species occur in the F. graminearum species complex, and each can produce mycotoxins (nivalenol and/or deoxynivalenol). These can harm the health of people and animals eating heavily contaminated food over a long period.

The fungal pathogens in the complex also differ in virulence and plant part specificity (some pathogens infect only the roots or the stems, for example). Some species also occur only in specific areas in South Africa.

Currently, there is no way to remove mycotoxins from contaminated food crops. The best solution to reduce or limit mycotoxins in food is to control the F. graminearum species complex.