Gal Tamara Edina, Alexa Ersilia Călina, Șumălan Renata Maria, Dascălu Ionuț, Iordănescu Olimpia Alina
Department of Horticulture, Faculty of Engineering and Applied Technologies, University of Life Sciences "King Mihai I" from Timișoara, 300645 Timișoara, Romania.
Department of Food Control, Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timișoara, 300645 Timișoara, Romania.
Foods. 2025 Jun 30;14(13):2310. doi: 10.3390/foods14132310.
The main mycotoxin found in apples is patulin (PAT), mostly produced by , during the storage of fruits. It is very difficult to control the quality of every fruit that enters the processing line, so there is a high probability that apple juice, applesauce, apple cider, even products intended for babies, contain moldy fruits, with PAT content. This review paper provides detailed information about the extrinsic and intrinsic factors that affect PAT prevalence in apples. Extrinsic factors, such as temperature, air composition in the storage room or packaging material, play a key role in infection with and PAT accumulation. Lower temperatures often prevent fungal growth and the production of the mycotoxin, whereas higher or unstable temperatures can promote the buildup of the toxin in infected fruits. Controlled atmosphere storage appears to inhibit the accumulation of PAT in apples. In terms of internal composition, variations in the pH of the fruits and flesh firmness significantly impact fungal growth and PAT production in the fruits. The presence of ethylene, sucrose and polyphenols are some of the decisive chemical components that regulate PAT buildup. Susceptibility of different cultivars is also genetically driven, but the size of the decay area and the toxin-producing capacity of the fungal strain have noteworthy influence as well. Knowledge of these elements helps to understand the mechanisms of PAT production.
苹果中发现的主要霉菌毒素是展青霉素（PAT），主要由 在水果储存期间产生。要控制进入生产线的每个水果的质量非常困难，因此苹果汁、苹果酱、苹果酒，甚至婴儿食品中很有可能含有带PAT含量的发霉水果。这篇综述文章提供了有关影响苹果中PAT流行的外在和内在因素的详细信息。外在因素，如温度、储存室中的空气成分或包装材料，在 感染和PAT积累中起关键作用。较低的温度通常会阻止真菌生长和霉菌毒素的产生，而较高或不稳定的温度会促进受感染水果中毒素的积累。气调贮藏似乎能抑制苹果中PAT的积累。就内部成分而言，水果pH值的变化和果肉硬度会显著影响水果中的真菌生长和PAT产生。乙烯、蔗糖和多酚的存在是调节PAT积累的一些决定性化学成分。不同品种的易感性也受遗传驱动，但腐烂面积的大小和真菌菌株的产毒能力也有显著影响。了解这些因素有助于理解PAT的产生机制。
