Physicochemical characteristics and nutritional quality of corn grains related to a foliar disease

Corn (Zea mays) is the most produced cereal globally, with a high economic and nutritional impact. The crop is affected by a foliar disease known as the tar spot complex disease (TSC), induced by three fungi, generating losses of more than 50% of yield and impacting the grain's quality. This research aimed to assess potential physicochemical and nutritional quality alterations in corn grain intended for human consumption caused by the TSC. A field crop of yellow corn hybrid ATL200 was established with two homogeneous lots, one with fungicide application for fungus control and another without fungicide application. The corn ears were harvested when the corn grains had less than 16.4% moisture content. Physical, chemical, and nutritional variables were measured, and a correlation was made between these parameters and disease severity. The TSC had an impact on grain quality, corn ear, corn grain, and grain weight, showing a negative correlation with these measures, as well as an impact on pH, water activity (aw), moisture, fat, carbohydrates, protein, and micro-nutrients such as iron, phosphorus, and calcium. The results show that the presence of the TSC disease impacts grain quality.