Incidence of four genera of fungi in organic and low-input farming conditions in/on the grain of bread wheat over a 13-year period in France
Résumé
Bread wheat can be infected and/or contaminated by several genera of mycotoxin-producing fungi. In the European Union, several mycotoxins are subject to defined limits for human consumption. Speculation has arisen about the potential higher contamination level of mycotoxins produced by Fusarium species in organic compared to conventional production systems. So far, many studies have focused on the level of mycotoxins, highlighting comparable levels in organic and conventional farming. In this long-term study, we monitored, each year over a 13-year period in several sites in France and for a set of bread wheat genotypes, the incidence of four fungal genera on bread wheat grains from both conventional low-input and organic farming. During this long period of monitoring, we used the same morphological characterization of fungal colonies. The results obtained highlighted two general trends. First, the incidence of the genus Fusarium in grains was generally lower than or equal to 1% in more than 60% of “year × site” combinations, both in low-input and organic farming conditions. In contrast, the genus Alternaria was dominant in the vast majority of combinations. Second, the main explanatory factors of the incidence of fungus on grains, independently of the genus and the farming conditions, were the year and the “year × site” interaction, suggesting the dominant influence of the environmental conditions of the year and the site on the relative development of the fungal genera in/on grains. According to these results, organic or low-input production of bread wheat does not represent a significant risk for the development of Fusarium head blight in France.
Domaines
Sciences de l'environnement
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Rolland_2023_postprint.pdf (807.57 Ko)
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Rolland_2023_supplementary-information_postprint.pdf (366.46 Ko)
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Licence : CC BY - Paternité
Licence : CC BY - Paternité
Licence : CC BY - Paternité