Production of patulin by different strains ofPenicillium expansumin pear and apple cultivars stored at different temperatures and modified atmospheres
作者:
N. Paster,
D. Huppert,
R. Barkai‐Golan,
期刊:
Food Additives & Contaminants
(Taylor Available online 1995)
卷期:
Volume 12,
issue 1
页码: 51-58
ISSN:0265-203X
年代: 1995
DOI:10.1080/02652039509374278
出版商: Taylor & Francis Group
关键词: patulin;P. expansum;pears;apples;temperatures;modified atmospheres
数据来源: Taylor
摘要:
It was shown that the ability of three different strains ofPenicillium expansum(NRRL 2034, NRRL 6069, and CBS 481.84) to grow and to produce patulin in pears (cv. Spadona) and apples (cv. Starking) varied under the different temperatures tested (0, 3, 6, 17 and 25°C). Strain NRRL 2034 did not produce patulin at 0 or 25°C while the two other strains produced the toxin at all temperatures, the maximum production occurring at 25°C (for pears) and 17°C(for apples). No significant differences in pathogenicity, as determined by lesion diameter, was recorded among the strains. Patulin production was totally inhibited when the fungi were grown in apples stored under 3% CO2/2% O2(25ˆC). The weight of infected tissue in apples contaminated with any of the strains and stored at that modified atmosphere was 70% that of the control. Under 3% CO2/10% O2or 3% CO2/20% O2, strain NRRL 2034 did not produce patulin while the two other strains produced the toxin in different amounts.
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