Control of Penicillium expansum in pears and apples by trans-2-hexenal vapours

Neri, Fiorella; Mari, Marta; Menniti, Anna Maria; Brigati, S.; Bertolini, P.

doi:10.1016/j.postharvbio.2006.02.005

Cited by 48 publications

(29 citation statements)

References 27 publications

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“…mycotoxin patulin, especially in apple products (Neri et al 2006). Mycotoxins are low-molecular-weight secondary metabolites produced by toxigenic filamentous fungi and can cause disease and death in human beings and other vertebrates (Bennett and Klich 2003).…”

mentioning

confidence: 99%

“…Among these, a number of biocontrol agents and natural compounds have been shown to reduce apple rot during harvest, processing and storage procedures (Neri et al 2006;Ippolito et al 2000;Schena et al 2007) although few of them have been assessed for their effect on patulin production. Furthermore, several reports have highlighted the role of phenolic compounds in protecting plants from competitors, predators, abiotic stresses and pathogens, including postharvest pathogens (Ben-Yehoshua 2003;El-Ghaouth 1997).…”

mentioning

confidence: 99%

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Effect of quercetin and umbelliferone on the transcript level of Penicillium expansum genes involved in patulin biosynthesis

et al. 2009

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Penicillium expansum is commonly associated with patulin accumulation in pome fruits. In in vitro studies, two phenolic compounds (quercetin and umbelliferone) proved to be effective in reducing patulin accumulation, particularly when applied in combination, without consistently affecting mycelial growth. To investigate the mode of action of quercetin and umbelliferone, the expression of five genes likely involved in patulin biosynthesis was evaluated using real-time PCR in the presence and absence of the tested phenolic compounds. The relative expression of genes coding isoepoxydon dehydrogenase (IDH), 6-methylsalicylic acid synthase (msas) and an ATP-binding cassette transporter (peab1) proved to be down-regulated when quercetin and umbelliferone were added in combination. Furthermore, the relative expression of two putative cytochrome P450 monooxygenases (p450-1 and p450-2) was reduced by all treatments, although the combination of the two substances was the most effective. These results provide evidence that quercetin and umbelliferone reduce patulin accumulation by acting on the transcription level of the tested genes

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confidence: 99%

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confidence: 99%

Effect of quercetin and umbelliferone on the transcript level of Penicillium expansum genes involved in patulin biosynthesis

et al. 2009

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“…Exposition to trans-2-hexenal vapour, an aromatic volatile compound produced by many fruits and vegetables, at a concentration of 12.5 µg/L can potentially control blue mold onset, can also minimize the PAT content and maintain the quality of apples of the variety Golden Delicious [78].…”

Section: Patulinmentioning

confidence: 99%

Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption

A¹

2015

J Clin Toxicol

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Mycotoxins are considered a serious threat for mankind health due to their ability to form toxic secondary metabolites. For this reason, many efforts are actually in progress to reduce their impact on food, feed and food chain by-products. In particular, a large part of the scientific investigation is focused on reducing the on field contamination using an in situ agronomic approach or specific biological tools. In this paper, the reduction of Aflatoxins (AFs), Ochratoxins (OTAs), Trichothecenes (TC), Patulin (PAT), Fumonisins (FBs) and Beauvericin (BEA) in industrial processes addressed to obtain finished products for human consumption will be explored and analyzed. In particular, performances of the main mycotoxins and corresponding reduction methodologies will be examined together with the processes and the process conditions used during the usual commodities handling and foodstuff manufacturing.

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“…Thus, since the pomaceous fruits are generally removed from the bins by discharging with water, followed by long storage periods with prior treatment by immersion or spraying with scald inhibitor and fungicidal solutions, dissemination of P. expansum conidia in the sprays or flume water tanks of the fruits can easily occur (Neri, Mari, Menniti, Brigati, & Bertolini, 2006;Sanderson & Spotts, 1995;Spotts & Cervantes, 1986), demonstrating the importance of adopting hygiene measures aimed at controlling contamination by fungi in these systems.…”

Section: Fruit Transportmentioning

confidence: 99%

The fate of patulin in apple juice processing: A review

Sant’Ana¹,

Rosenthal²,

Massaguer³

2008

Food Research International

131

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a b s t r a c tThis article is a review about the effects of each of the processing stages of pasteurized apple juice on the increase, prevalence or reduction of patulin (PAT) levels in the final product. Recommendations are included for the control and reduction of the incidence of the moulds that produce it and the mycotoxin itself, from the pre-harvest to the final manufacturing stages of apple juice, studies required for a better understanding of the behaviour of this mycotoxin during processing also being indicated. Although the initial stages of the juice manufacturing process (washing, selection and trimming) are highly efficient in reducing the levels of PAT, control of the mycotoxin should always be focused on the production stages of the process that guarantee the inhibition of its production (pre-harvest, harvest and post-harvest).

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Control of Penicillium expansum in pears and apples by trans-2-hexenal vapours

Cited by 48 publications

References 27 publications

Effect of quercetin and umbelliferone on the transcript level of Penicillium expansum genes involved in patulin biosynthesis

Effect of quercetin and umbelliferone on the transcript level of Penicillium expansum genes involved in patulin biosynthesis

Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption

The fate of patulin in apple juice processing: A review

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