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Mycotoxins in postharvest - Coggle Diagram
Mycotoxins in postharvest
Patulin
detect: :check: HPLC-DAD :red_cross: UV light, ELISA
juice: 50 ppb --> COMMISSION REGULATION (EC) No 1881/2006
of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs
Penicillium expansum: primary agent of Blue mould of apple and pear --> patulin
Blue-green mould,
The fungus can grow at –3°C and conidia germinate at 0°C, but the optimum at 20-25°C.
Fungal penetration,
through stem or pedicel, wounds.
Sources of inoculum:
Residues of rotten fruits
Brown-yellowish spotsWhite mould Blue-green conidia, circular, humid --> CORE ROT
Suggested Pathogenicity factors: Acidification, Effectors, Pectolytic enzymes, Patulin ?
Acute symptoms
: ulceration, intestinal inflammation and vomiting
Chronic effects:
immunotoxicity, and neurotoxicity.
Fermented drinks:
Patulin degraded by the enzymes of Saccharomyces cerevisiae.
Pathogens modulating the pH of the environment: Acidifiers, pH decrease favours the activity of the fungal CWDE.
Prevention:
Careful handling, GHP, GSP, fruit quality
Control practices:
Physical tools: T, RH, CA, thermotherapy, Chemical control in fielda gainst Colletotrichum spp., Treatments with calcium
Patulin: marker of low quality
of fruit used, scarce GHP and GSP
GSP:
Rapid cooling of fruit (< 5 °C in 3 – 4 days), Storage in CA with ULO, If long fruit storage: higher risk of patulin
Decontamination practices
clarification: pectinate, ascorbic acid, sulfur dioxide, adsorbents
Ochratoxin A
White < Rosé <Red (concentrated in skin of grape)
In grapes and derivatives: the only mycotoxin is OTA.
Aspergillus sez Nigri: carbonarius and nigri + penicillium
increasing of aging of wine, we have diminution of OTA
OTA depending on: meteorological condition, latitude, health of botrytis, health of brunches, insects, time which passed from harvest to maceration of grape, agronomic factors, chemical treatment can reduce OTA
prevent contamination we can apply product based on fludioxonil during the veraison (invaiatura)
OTA contamination can increase until maceration process, Malo-lactic fermentation we can reduce OTA
limit OTA 2 µg/L