In the present investigation, the effect of cinnamon oil (CO) (10, 30, 50 and 70 %) on the growth rate (mm/day) and aflatoxin B1 (AFB1) and fumonisin B1 (FB1) production of (AF01) and (FP01) isolates, respectively was determined at optimum water activities (0.95 and 0.99 a) and temperatures (25, 30 and 35 °C) on paddy and polished rice grains. The results showed that the growth rate, AFB1 and FB1 production of all the fungal isolates decreased with an increase in CO concentrations on both matrices. AF01 and FP01 failed to grow under all conditions on paddy at 50 % of CO concentration whereas both fungi were completely inhibited (No Growth-NG) at 70 % of CO on polished rice. Regarding mycotoxin production, 30 % of CO concentrations could inhibit AFB1 and FB1 production in both matrices (No Detection-ND). In this study, the production of mycotoxins was significantly influenced by cinnamon oil compared to the growth of both fungi. These results indicated the promising potential of CO in improving the quality of rice preservation in post-harvest; however, further investigations should be evaluated on the effects on the qualitative characteristics of grains. Especially, the prospective application of CO in rice storage in industry scales to mitigate mycotoxin contamination need also to be further researched. Moreover, collaboration between researchers, agricultural experts, and food industry should be set up to achieve effective and sustainable strategies for preserving rice.

中文翻译：

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肉桂油对水稻和精米中黄曲霉和增殖镰刀菌生长以及霉菌毒素产生的功效评估：制定缓解策略

在本次调查中，肉桂油 (CO)（10%、30%、50% 和 70%）对 (AF01) 和(FP01) 分离株分别在稻谷和精米粒的最佳水分活度（0.95 和 0.99 a）和温度（25、30 和 35 °C）下测定。结果表明，随着两种基质中 CO 浓度的增加，所有真菌分离株的生长速率、AFB1 和 FB1 产量均下降。AF01 和 FP01 在 CO2 浓度为 50% 的稻田上在所有条件下均无法生长，而在精米上，CO2 浓度为 70% 时这两种真菌均被完全抑制（无生长-NG）。关于霉菌毒素的产生，30% 的 CO 浓度可以抑制两种基质中 AFB1 和 FB1 的产生（未检测到 -ND）。在这项研究中，与两种真菌的生长相比，肉桂油对霉菌毒素的产生有显着影响。这些结果表明二氧化碳在提高稻米收获后保存质量方面具有巨大的潜力；然而，应进一步研究对谷物品质特征的影响。特别是，二氧化碳在工业规模储存大米中以减轻霉菌毒素污染的前景也需要进一步研究。此外，研究人员、农业专家和食品工业之间应建立合作，以实现有效和可持续的稻米保存策略。