Frank H K, Orth R, Hermann R
Z Lebensm Unters Forsch. 1976;162(2):149-57. doi: 10.1007/BF01274257.
Patulin can be detected in apples and pears which have spontaneously been affected with brown rot after storage at room temperature and at 1 degrees C. Spoilage phenomena of this kind can be caused by Penicillium expansum, but also by P. urticae and Bysssochlamys nivea. If apples are stored at room temperature following a 4--5 months' storage at 4 degrees C, the patulin content of the rotten parts of the apple tissue. In applie puree made under household conditions the patulin content of the initial material is reduced by about 90%.
在室温及1摄氏度下储存后自然感染褐腐病的苹果和梨中可检测到展青霉素。这类变质现象可能由扩展青霉引起，但也可能由荨麻青霉和雪白丝衣霉引起。如果苹果在4摄氏度下储存4至5个月后再在室温下储存，苹果组织腐烂部分的展青霉素含量会增加。在家庭条件下制作的苹果泥中，初始原料的展青霉素含量会降低约90%。
