Impact of Gaseous Ozone on Fungal Control and Grain Germination in Various Cereals

Cereal grains play a vital role in global food security, yet they are susceptible to fungal contamination, posing significant challenges to quality and safety. This study investigates the efficacy of gaseous ozone treatments in reducing fungal growth and preserving seed germination across various grain types. Focusing on malting barley, spring wheat, durum wheat, emmer wheat, rye, and dehulled oat, ozone treatments were administered at concentrations of 10, 50, and 100 ppm for durations of 1 and 6 h in a controlled environment (98% relative humidity and 20 °C (±1 °C)). Ozone treatment reduced total fungal counts and the incidence of Fusarium and Penicillium, showing a dose-dependent effect. Minimal impact on seed germination was noted, with only slight reductions observed in wheat and barley. These findings highlight ozone as a promising environmentally friendly approach for fungal control in cereal grains, ensuring both reduced contamination and preserved seed viability.