Patulin accumulation in apples during storage by Penicillium expansum and Penicillium griseofulvum strains

Brazilian Journal of Microbiology

Juliane Elisa Welke²  Michele Hoeltz²  Horacio Alberto Dottori¹  Isa Beatriz Noll¹ 

[1] ,Universidade Federal do Rio Grande do Sul Instituto de Ciência e Tecnologia de Alimentos Porto Alegre RS ,Brasil

关键词: Patulin;    Apple;    Penicillium expansum;    Penicillium griseofulvum;   

DOI  :  10.1590/S1517-83822010005000006

来源: SciELO

【 摘 要 】

A part of apples destined to juice production is generally of poor quality. Apples from cold storage or recently harvest (ground harvested or low quality apples) are stored under ambient conditions until they are processed. Since Penicillium expansum and P. griseofulvum are the principal fungal species isolated from stored apples in Brazil, the objective of this study was to investigate the ability of these strains to produce patulin in apples and report the consequences of this type of storage in loss of quality. The toxin was quantified using thin layer chromatography and charge-coupled device camera (TLC-CCD). The rate and quantities that P. expansum and P. griseofulvum can grow and produce patulin are highly dependent on the fungal strain and time. Lesion diameter resulted to be independent of the strain considered. The maximum period of time which apples were kept at cold storage (4 ºC) without patulin accumulation was 27 days. When these apples were kept at 25 ºC during 3 days, both factors lesion diameter and patulin production increased significantly. These results confirm that time in which apples are taken out from cold storage room before juice production is critical in order to prevent patulin accumulation.

【 授权许可】

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