Food Additives & Contaminants Volume 23, Number 12 / December 2006 1316 - 1322

Patulin distribution in Fuji and Golden apples contaminated with Penicillium expansum
 

S. Marín ^A1, H. Morales ^A1, H. A. H. Hasan ^A2, A. J. Ramos ^A1, V. Sanchis ^A1

^A1 Department of Food Technology, Lleida University, CeRTA-UTPV Rovira Roure 191, Lleida 25198, Spain
^A2 Botany Department, Faculty of Science, 71516, Assuit University, Assuit, Egypt
 

Abstract:

This work assesses the extent of patulin contamination in Penicillium expansum-infected apples stored at room temperature for short periods of time and its relationship with apple variety (Golden or Fuji), degree of ripeness and size of lesions. Inoculated apples were incubated at 20°C. Patulin was determined in both sound and decayed tissue from cylindrical samples taken around the lesions and cut into 0.5-cm thick sections. Higher accumulation of patulin occurred in Golden apples, with less ripened apples showing higher concentrations. Total accumulated patulin was similar or higher in 4-cm compared to 2-cm lesioned apples, although a decrease in patulin concentration was observed in older lesion sections. Patulin accumulation occurred over a short period of time at room temperature, thus the stand-by period before processing should be minimised. Of total patulin, 2–6% migrated to the surrounding sound tissue, thus trimming tissue around the rotten part may be a good preventive practice for apple derivative production.