Increasing maturity reduces wound response and lignification processes against Penicillium expansum (pathogen) and Penicillium digitatum (non-host pathogen) infection in apples

Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

“…The European Commission (EC 2006) set the maximum toxicologically acceptable level for patulin in apple juice to 50 µg l -1 . P. expansum is a necrotrophic fungus that requires a wound in the epidermis to infect the fruit (Spotts et al 1998, Vilanova et al 2014, therefore it is crucially important to avoid mechanical damage to apples during harvesting and postharvest handling. Patulin has also been stated to be produced by Aspergillus, Byssochlamus, Fusarium, Alternaria and Mucor species (Steiman et al 1989, Okeke et al 1993, Laidou et al 2001, Piqué et al 2013.…”

Factors affecting the content of the ursolic and oleanolic acid in apple peel: influence of cultivars, sun exposure, storage conditions, bruising and Penicillium expansum infection

“…Mechanical injuries, including bruising, downgrade apple quality in the market and represent a considerable economic loss as well as potential food losses . The injuries also serve as an important avenue and an optimal environment for pathogen invasion, especially for the fungi known to infect through wounds, such as Penicillium expansum . This organism causes blue mold, one of the most destructive pathogens on pome fruit, which may lead to huge losses during fruit storage .…”

“…17 The injuries also serve as an important avenue and an optimal environment for pathogen invasion, especially for the fungi known to infect through wounds, such as Penicillium expansum. 18 This organism causes blue mold, one of the most destructive pathogens on pome fruit, which may lead to huge losses during fruit storage. 19 Triterpene glycosides isolated from sea cucumber showed in vitro antifungal activity against 20 fungal test isolates, including Penicillium funiculosum and Penicillium ochrochloron, 20 while the effects of triterpenes on pathogen infection in vivo are not clear.…”

The influence of nutrition maturity and canopy density on the incidence of apple bitter rot

“…Fruit maturity may have a role in disease incidence; Brook (1977) observed that apples did not show symptoms of apple bitter rot caused by C. gloeosporioides until fruit were approaching maturity. Increasing maturity resulted in higher incidence of Penicillium expansum (blue mould) (Vilanova et al 2014) and Neofabraea alba (Bull's eye rot) (Edney 1974) in apples. However, preliminary work has shown that C. acutatum will infect immature apples when the temperature is above ca 15°C (Everett et al 2009).…”

“…Fruit maturity has also been linked to susceptibility of apples to some fruit rot diseases. For example, increasing fruit maturity also increases their susceptibility to Penicillium expansum and Neofabraea alba (Edney 1974;Vilanova et al 2014). For Neofabraea alba, the increase in susceptibility was hypothesised to be related to a breakdown of inhibitory phenolic compounds as the fruit matured (Edney 1974).…”