Some factors influencing patulin production by Penicillium expansum in apples and pears
A.M. Menniti, F. Neri, R. Gregori and M. Maccaferri.
Journal of Plant Pathology Volume 90 (2, Supplement) August 2008, Book of Abstract, 9th International Congress of Plant Pathology, August 24-29, 2008 Torino,Italy,. 507 pages.
2008
บทคัดย่อ
Some factors influencing patulin production by Penicillium expansum in apples and pears
The objective of our study was to examine the effects of fivePenicillium expansumisolates on patulin production in cultivars of apples and pears, in relation to incubation time, and incidence and severity of decay. These factors were evaluated in apples and pears inoculated withP. expansumand kept at 20 °C for short periods of time. The ability of fiveP. expansumisolates to grow and produce patulin in inoculated ‘Golden Delicious’ apples varied among the strains from below the limit of quantification to 662mg kg-1. The strains showed different pathogenicity and different capacities to produce the toxin. Variety and species of pome fruit influenced patulin production. In the same conditions of infection,P. expansumisolate PE97.IT produced higher patulin content in apples than in pears. The highest patulin production was 386mg kg-1in ‘Golden Delicious’. No blue mould symptom appeared in pears inoculated withP. expansumand no patulin was detected in fruit after 3 days at 20°C. However, patulin increased with incubation time after 6 and 8 days. No patulin was detected in healthy pear tissue but it was high in the decayed area. Patulin control is therefore possible by using only healthy fruit, sorting damaged and rotten fruit before processing.