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Investigations on patulin in apple and apple products

KrishiKosh

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Title Investigations on patulin in apple and apple products
 
Creator Lakhanpal, Pooja
 
Contributor Joshi, V.K.
 
Subject apples, mycotoxins, fruits, storage, fruit juices, acidity, productivity, fungi, wrapping, concentrates
 
Description Apple (Malus domestica L.) is one of the most important tree fruit of the world. In India, apple is a
major temperate fruit crop of importance to the states of Jammu and Kashmir, Uttrakhand and Himachal
Pradesh. Major apple producing regions of Himachal Pradesh are Kullu, Shimla, Kinnaur and Mandi. The
apples are usually harvested over a limited period of time; therefore it is necessary to provide storage and
processing of the fruits to regulate marketing and prevent crop from wastage. The shelf-life of apples is affected by a number of factors, including primary infection by post-harvest pathogens and storage conditions. Blue mold caused by Penicillium spp. is the most important post-harvest disease of apple worldwide. It is important to distinguish and reduce P. expansum rot in apple fruit. Patulin (PAT), chemically (C7H6O4) a polyketide lactone (4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one) is a toxic secondary metabolite, a mycotoxin with carcinogenic, mutagenic and teratogenic potential mainly produced by a wide range of fungal species of the Penicillium, Aspergillus and Byssochlamys species growing on fruits, including apples. Present study was carried out to investigate patulin in apple and apple products. Patulin was detected in fresh processing grade/culled apples procured from Karsog area while in apples from Kinnaur and Rohru areas of Himachal Pradesh no patulin was detected at fresh fruit stage. During storage of apple fruits under ambient as well as refrigerated condition, increase in patulin content was recorded. However, the increase in patulin content and changes in other physico-chemical characteristics were higher under ambient condition than refrigerated condition. Processing stages of apple juice concentrate reduced patulin while TSS, titratable acidity and hydroxymethylfurfural increased in the final product. Survey of commercially available apple products showed that the apple wine, cider, vinegar, preserve and apple juice samples contained patulin while other products like apple concentrate, jam, jelly, baby food and dried rings were free from patulin. The apple fruits inoculated with Penicillium expansum and stored at refrigerated conditions with wrapping (aluminium foil) resulted in lesser changes in physico-chemical characteristics and patulin content as compared to apples stored under ambient condition without wrapping. Different physical, chemical and microbial methods have helped in reduction of patulin content. Treatment of apple juice with diatomaceous earth, pectinase, ascorbic acid and sulphur dioxide reduced patulin to no detectable level while in case of treatment with bentonite and pasteurization of apple juice reduced it by 35.16% and 29.45%. Alcoholic fermentation (cider) of apple juice successfully removed 70.67% of patulin while 77.14% reduction in patulin content took place in acetic acid fermentation (vinegar) of apple juice. The methods employed no doubt reduced the patulin content in the product, but they in themselves would not ensure complete removal of patulin rather both the methods of reduction and preventive measures are required to be used in complete harmony to achieve the objectives of patulin reduction. It is recommended that fruit damaged apparently, over- ripened or stored under ambient conditions for longer time increase the chances of infection with patulin producing fungi and thus, should be avoided for processing into various products besides their use for table purpose.
 
Date 2016-04-18T11:28:13Z
2016-04-18T11:28:13Z
2014
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/65469
 
Language en
 
Format application/pdf
 
Publisher YSPU