Critical factors responsible for fungi growth in stored food grains and non-Chemical approaches for their control

Abstract Fungi contamination in stored food grains is a global concern and affects the food economics directly and indirectly. Fungi invasion causes loss of germination, hot spot generation, colour, flavour, and degradation of nutritive value. Adding to it, the fungi produce toxigenic secondary metabolites, which have several health repercussions. Increasing awareness regarding the ill effects of chemical fungicides had led to exploration of sustainable non-chemical methods of stored grain protection. The current review examines the role of water content, storage temperature, initial infections, the presence of another vector like insects and mites, contaminated storage space, and handling equipment, for fungal growth. The review also explored various non-chemical fungi management practices that include traditional practices like drying to safe moisture level, aeration, dry heating, or new age control measures such as hermetic storage, microwave heating, application of gaseous ozone, cold plasma, ionizing radiation, pulsed light (PL), supercritical carbon dioxide (SC CO 2 ) co-solvent system, ultra-superheated steam (USST). In addition, potentials of plant essential oils (EO), plant derivatives, and vegetable oil, for prevention of storage fungi growth are also explored to mitigate sustainable fungi control strategies.