Progress in green control of maize ear rot and its toxin contamination

Maize is a key global crop for food, feed, and industrial uses, yet ear rot severely reduces yield and quality and increases the risk of mycotoxin contamination. Pathogens associated with maize ear rot mainly include Fusarium, Aspergillus, and Penicillium, with dominant species differing across ecological regions due to climate, soil, and cropping systems. These fungi can produce mycotoxins, such as deoxynivalenol, zearalenone, fumonisins, and aflatoxins, which threaten human and animal health and are difficult to eliminate by conventional processing. Pathogens infect ears through wounds, silks, stomata, and soil, and promote colonization by secreting cell‑wall-degrading enzymes and toxins, while maize activates structural and molecular defenses to limit it. This review summarizes recent progress in green prevention and control strategies, including agricultural, biological, physical, and chemical measures, and discusses their mechanisms and performance. Remaining challenges include limited durable resistance, unstable biocontrol efficacy, insufficient postharvest toxin mitigation, and regional adaptability. Future efforts should emphasize molecular breeding, intelligent early-warning systems, multifunctional biocontrol agents, region-specific integrated management, and coordinated policy and industry support.