PATULIN IN APPLE FRUITS: II. EFFECT OF APPLE TREATMENTS WITH SOME CHEMICAL SANITIZERS ON PATULIN PRODUCTION BY Penicillium expanusm

Document Type : Original Article

Authors

1 Food Technology Research Institute , Agricultural Res. Center , Giza, Egypt

2 Food Toxicology and Contaminant Dept., National Res. Center, Dokki, Giza, Egypt.

Abstract

Penicillium expansum is a wide spread fungi found on apples that causes fruit decay and may lead to production of a toxic secondary metabolite, basically patulin. This study was carried out  to evaluate the effectiveness of several chemical sanitizers against P. expansum  NRRL 2304 and to establish sanitizing washing treatments that would inhibit  P. expansum  growth  and  subsequent patulin production on Anna  apples destined for cider .Wash treatments with chemical sanitizers  including NaOCl (100  to  200 ppm) , Potassium sorbate (0.1 to  0.5% ),  SO2(100  to  300 ppm)  and  acetic acid (0.5  and  3% ) .       
          The results showed that washing with NaOCl (200 ppm) delayed growth of P. expansum on inoculated apple discs but failed to completely inhibit patulin production. Acetic acid solutions (2 to 3%) were the most efficient chemical against P. expansum and subsequent patulin production on apple juices.  While no significant effect in patulin production was found by SO­­2 and potassium sorbate.
         The effect of pressing on molded Anna apple discs fruits was studied. The pressing resulted in a partially elimination of patulin in apple juices.   Patulin in the final juices is dependent on initial the concentrations.

Keywords

Journal of Food and Dairy Sciences
Volume 34, Issue 6
June 2009
Pages 6365-6372

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