Aims:  The aim of this study was to assess the opportunities of Penicillium expansum to develop and produce patulin in apples during cold storage and in the steps prior to processing of apple products. Methods and Results:  Two lots of apples var. Golden with different ripeness degree were used. Half of each lot was fungicide treated. Apples were inoculated with P. expansum and stored at 1°C for 6 weeks. The extent of lesions and patulin accumulation both at the end of cold storage and after 3 days at 20°C were assessed. Short storage at 20°C aimed to simulate the transport and storage steps at room temperature before processing. Lesion size significantly increased during the storage at 20°C. An interaction between fungicide treatment and ripeness degree was found; efficiency of fungicide treatment was higher for ripe apples. Although lesions were evident after cold storage, no patulin was detected. Patulin was detected only when fruits were further stored at 20°C. Neither ripeness degree nor fungicide treatment affected patulin accumulation. Conclusions:  Cold storage periods of 6 weeks do not lead to patulin accumulation. Significance and Impact of the Study:  Shortening preprocessing times at warm temperatures would result into a reduction in patulin content at initial steps of fruits entering the processing plants.

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