Evaluation of Penicillium expansum for growth, patulin accumulation, nonvolatile compounds and volatile profile in kiwi juices of different cultivars

卷:228

Wang, Yuan ; Shan, Tingting ; Yuan, Yahong ; Zhang, Zhiwei ; Guo, Chunfeng ; Yue, Tianli

Northwest A&F Univ

关键词: Kiwifruit;    Juice;    P. expansum;    Patulin;    Nonvolatile compounds;    Volatiles profile;   

DOI  :  10.1016/j.foodchem.2017.01.086

学科分类：食品科学和技术

【 摘 要 】

Patulin (PAT) contamination and changes of nonvolatile and volatile compounds caused by Penicillium expansum in fresh juices of 8 kiwi cultivars were investigated. Growth and PAT production of P. expansum were greater at 25 degrees C than at 4 degrees C. P. expansum grew in kiwi juices under pH ranging from 2.75 to 3.27 and produced 45.10-268.88 mu g/mL of PAT at 25 degrees C. Decreases occurred in malic acid and soluble protein; while consumption and production simultaneously happened for reducing sugar, total soluble solid, titratable acid, citric acid, ascorbic acid and total phenolics. A large number of volatile organic compounds (VOCs) were produced during infection and each cultivar presented a distinct profile. Most of the alcohols, acids, ketones and phenols increased while aldehydes decreased. VOCs that were specific to infected kiwi juices are potential biomarkers for GC-MS analysis of kiwifruit infected by P. expansum. (C) 2017 Elsevier Ltd. All rights reserved.