Patulin distribution in Fuji and Golden apples contaminated withPenicillium expansum

Abstract

This work assesses the extent of patulin contamination in Penicillium expansum-infected apples stored at room temperature for short periods of time and its relationship with apple variety (Golden or Fuji), degree of ripeness and size of lesions. Inoculated apples were incubated at 20 degrees C. Patulin was determined in both sound and decayed tissue from cylindrical samples taken around the lesions and cut into 0.5-cm thick sections. Higher accumulation of patulin occurred in Golden apples, with less ripened apples showing higher concentrations. Total accumulated patulin was similar or higher in 4-cm compared to 2-cm lesioned apples, although a decrease in patulin concentration was observed in older lesion sections. Patulin accumulation occurred over a short period of time at room temperature, thus the stand-by period before processing should be minimised. Of total patulin, 2-6% migrated to the surrounding sound tissue, thus trimming tissue around the rotten part may be a good preventive practice for apple derivative production.

The fate of patulin in apple juice processing: A review

“…Although the presence of damage caused by P. expansum does not necessarily imply the presence of PAT, the mycotoxin can be present in small amounts in some uninjured parts or in areas near injured parts (Taniwaki, Hoenderboom, Vitali, & Eiroa, 1992). Normally, an increase in the diameter of an injury is accompanied by an increase in its depth (Marin et al, 2006). Thus, diffusion of the mycotoxin into the healthy parts of the fruit appears to make it impossible to eliminate it completely (Laidou, Thanassoulopoulos, & Liakopoulou-Kyriakides, 2001).…”

“…Although a washing stage with pressurized water can be considered as a good measure in the control of PAT, it is insufficient to completely eliminate the toxin, since it is only capable of removing the rotten parts of the fruit (Marin et al, 2006). In this stage, a reduction in the fungal population has also been reported (Sydenham et al, 1995(Sydenham et al, , 1997, which can result in a lesser formation of damage and rot during storage or between washing and pressing in the factory.…”

“…Marin, Morales, Hasan, Ramos, and Sanchis (2006) showed the importance of adequate handling aimed at avoiding damaging the apples during the stages prior to processing, observing that the PAT concentration in both portions (decayed and healthy) of the apples was dependent on the diameter of the damaged areas. Thus, the worse the practices before processing, the lower the probability of obtaining a final product within the internationally established limits for this mycotoxin.…”

“…More acid softer apples such as Golden Delicious, allow for a greater production of PAT, while those of the variety Fuji allow for greater diffusion of the mycotoxin. In addition, the diameter of the damaged area and the degree of fruit maturity can also affect the amount of PAT produced by the fungus (Marin et al, 2006). As only two apple varieties of apples were studied, more research is necessary on factors affecting PAT diffusion for consistent conclusions.…”

Patulina: incidência e controle em derivados de maçã

“…Os autores concluíram que os riscos freqüentes de produção de patulina nas temperaturas de refrigeração indicam a necessidade de melhor controle nos estágios de colheita e armazenagem de maçãs (ROSS et al, 1998). Marín et al (2006) avaliaram o grau de contaminação por patulina em maçãs infectadas com P. expansum, armazenadas à temperatura ambiente (20ºC) por curtos períodos de tempo (5 dias) e sua relação com a cultivar (Golden ou Fuji), grau de maturação, tamanho das lesões e capacidade migratória da toxina no tecido sadio. Altas concentrações de patulina foram encontradas em maçãs Golden, maduras e que apresentavam lesões maiores.…”