Fungi and patulin in apples and the role of processing on patulin levels in juices: a study on naturally contaminated apples
The purpose of this study was to determine the predominant fungal species, including
toxigenic strains, patulin levels in apples used for juice production and in produced juices.
The possibility of use of apple highly contaminated with patulin to produce juice with lower
patulin levels than the limit permitted by Codex Alimentarius was also checked. Sixteen lots
of apples and juices were analyzed. The most prevalent fungal population was Penicillium
spp.(93%) followed by the Aspergillus spp.(3.5%) and the Rhizopus spp.(3.5%). The …
toxigenic strains, patulin levels in apples used for juice production and in produced juices.
The possibility of use of apple highly contaminated with patulin to produce juice with lower
patulin levels than the limit permitted by Codex Alimentarius was also checked. Sixteen lots
of apples and juices were analyzed. The most prevalent fungal population was Penicillium
spp.(93%) followed by the Aspergillus spp.(3.5%) and the Rhizopus spp.(3.5%). The …
ABSTRACT
The purpose of this study was to determine the predominant fungal species, including toxigenic strains, patulin levels in apples used for juice production and in produced juices. The possibility of use of apple highly contaminated with patulin to produce juice with lower patulin levels than the limit permitted by Codex Alimentarius was also checked. Sixteen lots of apples and juices were analyzed. The most prevalent fungal population was Penicillium spp. (93%) followed by the Aspergillus spp. (3.5%) and the Rhizopus spp. (3.5%). The mycoflora of apples was composed mainly of species that produce patulin. P. expansum was identified as the most frequently isolated species (66%). Species able to produce patulin were P. expansum and P. griseofulvum. Patulin levels in apples from cold storage ranged from 254.6 to 653.4 µg/kg. Apple juice processing caused average reduction of 95% in patulin levels. Patulin levels ranged from 14.3 to 46.7 µg/L in apple juices. In all samples were found patulin levels lower than the limit of 50 µg/L considered acceptable by the Codex Alimentarius Commission.
PRACTICAL APPLICATIONS
This study was performed to define the mycoflora of apples and patulin levels in apples that were used for juice production. This approach is useful to evaluate the quality of apples and the effect of processing on patulin to determine if the toxin level can be managed through postharvest procedures. Besides, information about patulin levels in juices is important to contribute for establishing national regulation.
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