新鲜水果和蔬菜中的真菌、质量与安全问题。
Fungi, quality and safety issues in fresh fruits and vegetables.
作者信息
Moss M O
机构信息
School of Biomedical and Molecular Sciences, University of Surrey, Guildford, Surrey, UK.
出版信息
J Appl Microbiol. 2008 May;104(5):1239-43. doi: 10.1111/j.1365-2672.2007.03705.x. Epub 2008 Jan 23.
Abstract
The role of moulds in the spoilage of fresh fruits and vegetables is discussed. Although the major problems are economic with a significant loss of useful food materials, there are a few examples implicating a role for mycotoxins in the safety of fresh fruits. The significance of the mycotoxins patulin, ochratoxin and tenuazonic acid will be reviewed.
摘要
本文讨论了霉菌在新鲜水果和蔬菜腐败过程中的作用。尽管主要问题是经济方面的，即有用的食物材料大量损失，但仍有一些例子表明霉菌毒素在新鲜水果安全方面发挥了作用。本文将综述棒曲霉素、赭曲霉毒素和细交链孢菌酮酸等霉菌毒素的重要性。
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