Potential use of antioxidants for control of growth and fumonisin production by Fusarium verticillioides and Fusarium proliferatum on whole maize grain

The effect of interactions between two food grade antioxidants butylated hydroxyanisole (BHA) and propyl paraben (PP, 100, 200, 500 μg g−1) and water activity (aw, 0.995, 0.98, 0.95) of irradiated maize on lag phase prior to growth, growth rate and fumonisin production by Fusarium verticillioides and Fusarium proliferatum was evaluated at 25 °C. Both antioxidants had an effect on growth characteristics, and fumonisin production. However, this was dependent on the dose used and the aw treatment. At 500 μg g−1 BHA and PP increased the lag phase prior to growth, and reduced the growth rate of both Fusarium species significantly, especially at 0.95 aw. Both antioxidants significantly reduced the production of fumonisin by both Fusarium species, especially at 0.98 and 0.95 aw. These results suggest that these antioxidants have potential for treatment of maize grain for controlling growth of these mycotoxigenic species and prevent fumonisin accumulation.