الفهرس 
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Abstract
The present Fork was perfon.·.:. 1 Lo ,.\ :,:; untc c ffc,cts of
storage conditions and grain conditions in Egypt, on infection
of wheat grains by the storage fungi. The results obtained
could Le summarized as follows:
1. The associated fungi with wheat grains which were
considered as field fungi were Alternaria spp. and
Fusarium spp.
2. The associated fungi which were considered as storage
fungi comprised Aspergillus, Penicillium and Rhizopus.
Some species of Aspergillus; namely, A. flavus, A.
ochraceus and A. fumigatus were identified.
3. The imported red group of wheats exhibited more fungal
infection and more severity of infection at any period of
storage studied, than the imported white group of wheats
did.
4. The length of storage periods had no obvious effect on
the infection of the imported white and red groups of
wheats by storage fungi, when stored in elevators.
5. Storage of wheat grains in elevators decreased infection
of the stored grains by storage fungi less than storage
of wheat grains in shones.
6. Length of the storage periods had two opposite types of
effects on infection of grains by storage fungi according
to the type of storage technique used, Under storage
U!llO it. ions of e] E’V a to1 . pro longing· the s tor r;.g e per .i od
resulted in decrease tlte fungal infection, On the contrary,
prolonging the storage periods in a shone,
increased infection of wheat grains by storage fungi.
7. Damaged wheat grains were more invaded by storage fungi
than sound wl1eat grains,
8. under the storage conditions of a shone, the local
varieties, i.e., Giza 155, Sakha 8 and Sakha 61, of wheat
had more significant values of fungal infection and its
severity than the imported groups of wheats. However, the
differences, bet he en the imported groups and the locn 1
varieties of wheats or within the local varieties, in
fungal infection and its severity were not due to only
effect of genetic, but mainly due to another essential
factors which are discussed.
9. Chemical fumigation of wheat grains with phostocsin
significantly decreased rate of the fungal infection and
its severity of both the imported groups of wheats and
the local varieties of wheats. The chemical fumigation,
also minimized the differences in fungal infection and
its severity \,·hich were observed either betHeen the
imported wheats and the local wheats or within the local
varieties of wheats.
10. The maximum aflatoxin residues were found in Sakha 61
followed by Sakha 8 after 6 months of storage. The other
cultivars under investigation were not contained aflatoxins
residues.
11. The alfatoxin residues \\’ere not appeared after 6 months
of storage as a result of fumgiation the wheat grains
with phostocsin.