title: [Mycotoxin formation during the storage of unprocessed freshly harvested corn].
abstract: The formation of mycotoxins by microscopic fungi was studied during experimental storage of freshly harvested corn in cobs and grain at a 26--35% humidity level. During the corn storage in cobs aflatoxins, kojic acid and zearalenon and during the corn storage in grain zearalenon and ochretoxin A were detected in corn. Mycotoxins we found in maximum amounts in the areas of cob storage where the temperature reached 30--45 degrees C due to selfheating. The synthesis of mycotoxins can be arrested or they can be degraded at further temperature rise to 50--60 degrees C. The highest content of zearalenon, ochretoxin A and kojic acid was seen on the 8--12th day after the onset of self-heating.
mesh_terms: D005506:Food Contamination; D005511:Food Handling; D006813:Humidity; D009183:Mycotoxins / Q000032:analysis / Q000096:biosynthesis*; D013696:Temperature; D013997:Time Factors; D003313:Zea mays / Q000382:microbiology*
chemical_list: D009183:Mycotoxins
vernacular_title: Obrazovanie mikotoksinov pri khranenii syroĭ svezheubrannoĭ kukuruzy.