Penicillium expansum toxins correlate with post-harvest fruit rot of apple (Pyrus malus L.)
Keywords:
Apples, Mycotoxin, Citrinin, Patulin, Post-harvestAbstract
Two Penicillium expansum toxins viz. patulin and citrinin were found to be associated with P. expansum rotted apples. Both toxins were detected in very high amounts. Patulin was detected up to 35 mg/kg whereas citrinin level was comparatively lesser up to 6 mg/kg of the fruit. These amounts are very high in comparison to WHO recommended tolerance level. Present research work, therefore, suggested that proper storage and sorting of apples before marketing is very necessary, so that P. expansum rotted fruits are not consumed.
Downloads
References
Bacha HR, Hadidane EE, Creppy C, Regnault FE and Dircheimer G. (1988) Monitoring and identification of fungal toxins in food products, animal feed and cereals in Tunisia. Jour. Stored Prod. Res. 24(4): 199-206.
Brian PW, Elson GW and Lowe D (1956) Production of patulin in apple fruits by Penicillium expansum. Nature, 178: 263-264.
Chohan JS and Kaur S (1976) Occurrence of Indian crab apple scab in plains of Punjab. Indian Phytopathol. 29: 441-442.
Dickens F and Jones HE (1961) Carcinogenic activity of a series of reactive lactones and related substances. Br. Jour. Cancer. 15: 85-100.
Gimeno A and Martins ML (1983) Rapid thin layer chromatography determination of patulin, citrinin, and aflatoxin in apples and pears and their juices and jams. Jour. Assoc. Off. Anal. Chem. 66(1): 85-91.
Harrison MA (1989) Presence and stability of patulin in apple products:a review. Jour. Food Safety. 9: 147- 153.
Hopkins J (1993) The toxicological hazards of patulin. Food Chem. Toxicol. 31: 455-456.
Italian Ministry of Health (1999) Maximal acceptable mycotoxin concentrations in foods of national and international origin. Circular dated June 9th.
Krough P, Hasselager E and Friis P (1970) Isolation of two nephrotoxic compounds from P. viridcatum Westling: Citrinin and oxalic acid. Acta Pathol. Microbiol Scand Sect B. 78: 401-413.
Machinsky MJ and Midio AF (1995) Toxicological and analytical aspects of patulin in foods. Rev. Farm. Bioguim. Univ. S. Paulo.31: 1-19.
Mayer VW and Legator M (1969) Production of petite mutant of Sacchromyces cerevisea by patulin. Jour. Agrl. Food Chem. 17: 454- 456.
Menniti AM, Neri F, Gregor R and Maccafern M (2010) Some factors influencing patulin production by Penicillium expansum in pome fruits. Jour. Sci. Food Agri. 90(3): 2183-2187.
Poland AE and Allen R (1970) Stability studies with patulin. Jour. Assoc. Off. Anal. Chem.53: 688-691.
Ritieni A (2003) Patulin in italian commercial apple products. Jour. Agric. Food Chem. 51: 6086-6090.
Subramanian T (1982) Colorimetric determination of patulin produced by Penicillium patulum. Jour. Assoc. Off. Anal. Chem. 65: 5-7
Sumbali G and Badyal K (1990) Some new market diseases of pome fruits from India. Nat. Acad. Sci. Letters. 13: 331-332.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2016 Authors
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license unless indicated otherwise in a credit line to the material. If the material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/ licenses/by/4.0/
