preprints.org > biology and life sciences > agricultural science and agronomy > doi: 10.20944/preprints201809.0262.v1

Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Version 1 : Received: 14 September 2018 / Approved: 14 September 2018 / Online: 14 September 2018 (11:20:34 CEST)

Several studies explore in depth the biochemistry and genetics of the pigments present in Fusarium graminearum but there is a need to discuss about their relationship with the mold’s observable surface color pattern variation throughout its lifecycle. Furthermore, they require basic cataloguing and description of their major features known so far. Colors are a viable alternative to size measurement in growth studies. When grown on yeast extract agar (YEA) at 25 °C, F. graminearum initially exhibits a whitish mycelium, developing into a yellow-orange mold by the sixth day and then turning into wine-red. The colors are likely due to accumulation of the golden yellow polyketide aurofusarin and the red rubrofusarin, but the carotenoid neurosporaxanthin possibly play also a major role in the yellow or orange coloration. Torulene might contribute for red tones but it perhaps ends up being converted into neurosporaxanthin. Culmorin is also present but it does not contribute for the color, though it was initially isolated in pigment studies, and there is the 5-deoxybostrycoidin-based melanin, but it occurs mostly in the teleomorph’s perithecium. There is still a need to chemically quantify the pigments throughout the lifecycle, analyze their relationships and how much each impacts F. graminearum surface color.

Fusarium graminearum; color; pigments; polyketides; carotenoids

Biology and Life Sciences, Agricultural Science and Agronomy

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