Aspergillus flavus is a major fungal pathogen in maize, significantly impacting kernel
quality and food safety through mycotoxin contamination. This study examined the physiological
and biochemical effects of A. flavus inoculation on maize, assessing kernel production,
fungal proliferation, mycotoxin accumulation, and key biochemical parameters. A controlled
field experiment was conducted, comparing inoculated (IN) and control (CT) maize throughout
three years. Results showed that inoculated maize exhibited a significant reduction
in kernel number per ear length (20.14 ? 0.43 vs. 21.25 ? 0.33; p < 0.05), indicating
compromised reproductive success. Mold count was significantly higher in IN maize
(6.32 ? 0.13 log CFU/g) compared to CT (5.55 ? 0.17 log CFU/g; p < 0.01), confirming
enhanced fungal colonization. Aflatoxin B1 (AFB1) concentration increased drastically
in IN maize (139.46 ? 38.64 ?g/kg) compared to CT (0.11 ? 0.07 ?g/kg; p < 0.01), posing
serious food safety concerns. However, no significant differences were observed in
fumonisin B1, deoxynivalenol, zearalenone, or starch, protein, and total polyphenols
between treatments. Our results suggested that short-term fungal infection primarily
affected the kernel formation, and not its biochemical composition or Fusarium mycotoxin
accumulation. These findings emphasize the critical role of A. flavus in maize contamination
and highlight the necessity of mitigation strategies to reduce fungal colonization
and aflatoxin accumulation, ensuring maize safety and quality.
