Effect of maturity stage, ripening time, harvest year and fruit characteristics on the susceptibility to Penicillium expansum link of apple genotypes from Queretaro, Mexico

Chávez, Rocío Aurora Sandoval; Peniche, Ramón Álvar Martínez; Arvizu-Medrano, Sofía M.; Muñoz, Lourdes; Ortíz, María del Socorro Chávaro; Teixidó, Neus; Sanchis, Rosario Torres

doi:10.1016/j.scienta.2014.10.014

Cited by 14 publications

(13 citation statements)

References 28 publications

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“…Caused by P. expansum , the decay incidences were incredibly high in over-ripe “Golden Smoothee” apples, because of decreased flesh firmness [ 63 ]. A similar phenomenon has also been discovered in a total of 28 apple genotypes from Mexico, where the commercially ripe apples showed less susceptibility to P. expansum than the over-ripe apples [ 64 ]. With poor firmness, rots were developed in over-ripe apples even by non-host pathogen Penicillium digitatum [ 63 ].…”

Section: The Burdens Of Patulin Accumulation In Apples and Apple Psupporting

confidence: 64%

“…It has been confirmed that an increased level of patulin in apples positively correlates to the decreased firmness of fruits [ 66 ]. Beyond firmness, traits like fruit size, skin color, peel thickness, and cuticular wax, also act as implicit factors affecting the tolerance level of the cultivar to the invading pathogen and patulin production [ 64 , 67 ]. Mainly inherited ancestrally, these physical traits are also affected by sun exposure and the ethylene level, which has a strong connection with the surrounding environmental conditions and chemical constitution.…”

Section: The Burdens Of Patulin Accumulation In Apples and Apple Pmentioning

confidence: 99%

“…During apple planting, factors like annual precipitations can directly affect apple yield and quality, from aroma and flavor to flesh firmness, even disease resistance. Heavy precipitations in Hungry and Queretaro led to severe blue mold decays in apples during 2010 and 2011, respectively [ 64 , 73 ]. However, these seasonal factors are unpredictable.…”

Section: The Burdens Of Patulin Accumulation In Apples and Apple Pmentioning

confidence: 99%

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Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies

Zhong

Carere

et al. 2018

Toxins

119

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Apples and apple-based products are among the most popular foods around the world for their delightful flavors and health benefits. However, the commonly found mold, Penicillium expansum invades wounded apples, causing the blue mold decay and ensuing the production of patulin, a mycotoxin that negatively affects human health. Patulin contamination in apple products has been a worldwide problem without a satisfactory solution yet. A comprehensive understanding of the factors and challenges associated with patulin accumulation in apples is essential for finding such a solution. This review will discuss the effects of the pathogenicity of Penicillium species, quality traits of apple cultivars, and environmental conditions on the severity of apple blue mold and patulin contamination. Moreover, beyond the complicated interactions of the three aforementioned factors, patulin control is also challenged by the lack of reliable detection methods in food matrices, as well as unclear degradation mechanisms and limited knowledge about the toxicities of the metabolites resulting from the degradations. As apple-based products are mainly produced with stored apples, pre- and post-harvest strategies are equally important for patulin mitigation. Before storage, disease-resistance breeding, orchard-management, and elicitor(s) application help control the patulin level by improving the storage qualities of apples and lowering fruit rot severity. From storage to processing, patulin mitigation strategies could benefit from the optimization of apple storage conditions, the elimination of rotten apples, and the safe and effective detoxification or biodegradation of patulin.

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Section: The Burdens Of Patulin Accumulation In Apples and Apple Psupporting

confidence: 64%

Section: The Burdens Of Patulin Accumulation In Apples and Apple Pmentioning

confidence: 99%

Section: The Burdens Of Patulin Accumulation In Apples and Apple Pmentioning

confidence: 99%

See 1 more Smart Citation

Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies

Zhong

Carere

et al. 2018

Toxins

119

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“…Similar associations with SSC and TTA have been reported by Janisiewicz et al (2008) for a M. sieversii germplasm collection, and by Naeem-Abadi et al (2014) for Iranian cultivars. By contrast, there was no relationship with SSC values in a study of Norwegian-and Swedish-grown apple cultivars (Tahir et al, 2015), or with TTA in another study (Chavez et al, 2014).…”

Section: Factors Involved In Blue Mould Tolerancementioning

confidence: 79%

Chemical contents and blue mould susceptibility in Swedish-grown cider apple cultivars

Spoor¹,

Rumpunen²,

Sehic³

et al. 2019

European.J.Hortic.Sci

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Content of polyphenols in cider apples is of utmost importance; while procyanidins are the only true tannins, other phenolic compounds can act as precursors for cider aroma (Lea, 1995; Wojdylo, 2008). Moreover, human health effects have been indicated for some phenolic compounds in apple like phloridzin (Schulze et al., 2014). A thorough screening of the chemical contents of cider apple cultivars could therefore be used as a basis for developing more healthy beverages. A suitable level of acidity is required to obtain sufficient flavour and to avoid bacterial infection during the fermentation. To ensure sufficient fermentation, a comparatively high sugar content is also desirable. Most craft ciders are produced from a careful blend of cider and dessert cultivars, which together offer the desired levels of tannins, acid and sugar. Chemical content in dessert apple is affected by various environmental factors like orchard location and management (Tahir and Nybom, 2013). A similar environmental impact is expected for cider apples. In a recent trial with four English cider cultivars in Washington, USA, chemical content was compared to data obtained for the same cultivars when previously grown at Long Ashton in England (Alexander et al., 2016). Amount of tannins in the Washington-produced juice was almost halved compared to that in England, possibly due to differences in, e.g., rootstock, pruning, irrigation and fertilization. In addition, significant year-by-year variation in the Washington orchards could be attributed to weather conditions. Part of the fruit yield is usually lost during harvest and storage due to fungal diseases like blue mould, Penicillium expansum (Pianzzola et al., 2004). Commonly, harvesting in cider apple orchards consists of allowing the fruit to drop to the ground-sometimes after vigorous shaking of the trees. This procedure results in numerous potential entry points German Society for Horticultural Science Summary Craft apple cider is obtained by fermentation of juice from tannin-rich cider apple cultivars. Polyphenols in cider apples are very important; while procyanidins are the only true tannins, other phenolic compounds can act as precursors for cider aroma. Several recent studies have also reported that a high content of polyphenols in apple decreases susceptibility to the common storage rot blue mould caused by Penicillium expansum. Chemical content was determined in fruit of 19 Swedish-grown cider apple cultivars and 5 dessert apple cultivars in 2016. Inoculation with blue mould spores was undertaken in 2016 on 5 cider apple cultivars and 5 dessert apple cultivars, and repeated again in 2017 on 8 of these cultivars. Contrary to expectations, the cider apple cultivars were significantly more susceptible to blue mould in spite of their higher phenolics content. Although apparently unrelated to amount of phenols in the fruit of our study cultivars, heritability of blue mould susceptibility should be further investigated since all of the cider apples had one parent in common: 'James Griev...

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“…Building on this knowledge, research efforts have been carried out to predict susceptibility based on quality measures such as firmness and colour. Attempts were made by Chávez et al () who found no correlation for total soluble solids (TSS), titratable acidity, pH and colour, and by Ahmadi‐Afzadi et al () who found very weak correlations ( R 2 < 0.4) for firmness, softening rate and harvest time with disease severity measured as lesion diameter. One reason for this could be that the biological variability inherent to apple fruit obscures any correlation.…”

Section: Introductionmentioning

confidence: 99%

Size does matter – susceptibility of apple for grey mould is affected by cell size

et al. 2019

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Apple is a seasonal product that is stored for long periods of time, during which fungal‐caused decay can occur. Previous infection experiments of intact Jonagored apple with Botrytis cinerea displayed apparent differences in lesion expansion rate with respect to inoculation position on the fruit (on, above or below the equator). The goal of this study was to investigate whether these differences are consistent or not and if so, to relate them to fruit characteristics. The study involved measuring the hue angle of the intended inoculation spots prior to inoculation, and firmness and total soluble solids content of fruit from the same batch. Results showed that firmness correlated somewhat (−0.55 and −0.72 for shadow and sun side, respectively) with lesion diameter expansion rate. In a subsequent step, X‐ray imaging was carried out for samples from each position. Analysis of 3D reconstructions by microcomputed tomography of these diffraction images showed that cell size was strongly correlated (0.996) to lesion diameter expansion rate. Finally, it was investigated if cell size could also be used to rank different apple cultivars for their susceptibility to B. cinerea. The result shows that there is a clear distinction between Jonagold and Golden Delicious (non‐blushing variety), which have a smaller cell size, and Braeburn and Kanzi, which have a larger cell size (overall correlation of 0.87). This indicates that cell size may also be an important factor in determining susceptibility across cultivars.

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Effect of maturity stage, ripening time, harvest year and fruit characteristics on the susceptibility to Penicillium expansum link of apple genotypes from Queretaro, Mexico

Cited by 14 publications

References 28 publications

Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies

Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies

Chemical contents and blue mould susceptibility in Swedish-grown cider apple cultivars

Size does matter – susceptibility of apple for grey mould is affected by cell size

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