Evaluation of Penicillium expansum isolates for aggressiveness, growth and patulin accumulation in usual and less common fruit hosts

A review on the use of essential oils for postharvest decay control and maintenance of fruit quality during storage

“…Mycotoxin contamination occurrence is thus regarded as a critical risk factor, to the extent that reports of the Food and Agricultural Organization (FAO, 2004) indicate that 25% of the global commodities are affected by mycotoxins every year (Schatzmayr et al, 2006). Penicillium expansum (blue mould disease) causes significant spoilage in pears and apples, amongst others, during their long-term storage, even at low temperatures such as À1 C or 0 C. P. expansum infections in apples and pears are also becoming a health hazard-related issue due to their production of patulin (Neri et al, 2010). The European Commission (EC) has introduced a separate limit of 10 mg kg À1 patulin for different apple products and a limit of 10e50 mg kg À1 has been regulated in the EU for fruit juices and fruit-based products (Commission Regulation, EC No.…”

Pre-harvest application of oxalic acid increases quality and resistance to Penicillium expansum in kiwifruit during postharvest storage

“…Controls of blue mold and patulin contamination in usual hosts such as pears and apples have received much attention during storage and processing (Morales, Marín, Ramos, & Sanchis, 2010). However, besides pears and apples, some less common hosts including kiwifruits, apricots, peaches, and strawberries also support patulin production, indicating that a real threat of patulin contamination exists in less common hosts of P. expansum (Neri, Donati, Veronesi, Mazzoni, & Mar, 2010).…”

Combining an antagonistic yeast with harpin treatment to control postharvest decay of kiwifruit

“…Gray mold caused by Botrytis cinerea is the most important postharvest disease of kiwifruit (Michailides and Elmer, 2000;Minas et al, 2010), while blue mold caused by Penicillium expansum is another disease on kiwifruit (Neri et al, 2010;Wang and Buta, 2003). Synthetic chemical fungicides are still the main method used to control postharvest decay of kiwifruit (Bardas et al, 2010).…”