Résumé
Wheat is one of the most common and important cereals with the highest cultivation rate in Iran, which highly is susceptible to contaminate with fungi particularly aflatoxinogen fungi. Using the resistant wheat lines for cultivation can be useful in controlling of wheat and food contamination to aflatoxin. The aim of the current study was to evaluate the susceptibility of the wheat, which introduced by agricultural research centre for cultivation in Yazd, against contamination with Aspergillus flavus aflatoxinogen fungi. In the current experimental study ten lines of wheat, which introduced by Yazd agricultural research centre for cultivation in Yazd province were used for an In vitro evaluation of their susceptibility to contamination with 1x10[3] conidia of Aspergillus flavus. After 48 hours the final conidia of fungus on the wheat were counted and data analyzed using Kruskal-wallis, Pearson correlation and other statistical tests. Kavir, Rhosan and Shiraz wheat samples with the mean counting of 118500, 152500, and 122000 CFU/ml [colony forming units] of Aspergillus conidia, known as the most three resistant wheat strain respectively in this study. Sistan and Akbari wheat strains with the mean561500 and 460500 CFU/ml showed the highest susceptibility rate to contamination with Aspergillus flavus conidia [P<0.001]. There wasn't seen any statistical significant correlation between the protein percent of wheat lines with their susceptibility to Aspergillus flavus [P>0.05]. However proper storage of wheat can prevent growth of microorganisms, cultivation of the resistant wheat lines can produce the resistant products and help for controlling and prevention of contamination with fungi