The effect of pH on the production of patulin in apple juice

Abstract

The production of patulin by P. expansum Link ex Gray growing in apple juice was determined over a range of pH. Patulin was found to be produced in large quantities over a narrow range of pH from 3‐2 to 3–8. The biomass produced increased with increasing pH. The changes in pH due to growth of the organism were found to be small.

A study on the physicochemical parameters for Penicillium expansum growth and patulin production: effect of temperature, pH, and water activity

“…These results are comparable with those presented in previous studies. Damoglou and Campbell () have previously reported that the pH range 2.8–3.2 resulted in less patulin accumulation by P. expansum compared to the pH range 3.4–3.8. While assessing the patulin accumulation in both apple and pear juices at different pH, Morales et al.…”

Effects of apple and pear varieties and pH on patulin accumulation by Penicillium expansum

“…Generally, patulin production increased from pH 2.5 to pH 3.5 and then remained constant until pH 5.5. Damoglou and Campbell11 observed less patulin accumulation at pH between 2.8 and 3.2 than at pH between 3.4 and 3.8. Drusch et al 23 studied the stability of patulin in a spiked buffered aqueous medium.…”

“…Temperature also plays a role in patulin accumulation 14–17. Some differences in patulin accumulation in several apple varieties have been reported 11, 12, 18…”

“…Patulin production appears to be dependent on factors such as water activity,10 pH11, 12 and other characteristics of the fruits 12, 13. Temperature also plays a role in patulin accumulation 14–17.…”

Means to Prevent Contamination with Patulin in Apple-Derived Produce and with Ochratoxin A in Wines

“…Patulin is unstable at alkaline pH values; Brackett and Marth (1979c) calculated that at pH 8.0, the average half-time for disappearance of the toxin was 63 h, compared with 1308 h at pH 6.0, both at 25°C; they also indicated that the half-life depended on the trial conditions, e.g., the buffer system. With regard to patulin formation under various pH values, large amounts of patulin have been found to be produced in apple juice at pH 3.2-3.8 (Damoglou and Campbell, 1986). With regard to patulin formation under various pH values, large amounts of patulin have been found to be produced in apple juice at pH 3.2-3.8 (Damoglou and Campbell, 1986).…”