INVESTIGADORES
PATRIARCA Andrea Rosana
congresos y reuniones científicas
Título:
Reducing mycotoxin contamination in fruits
Autor/es:
PATRIARCA, ANDREA
Lugar:
Mendoza
Reunión:
Conferencia; MycoRed ISM conference; 2011
Institución organizadora:
International Society for Mycotoxicology
Resumen:
Mycotoxin
accumulation in fruits can occur in the field, at the time of harvest,
postharvest and during storage. Fungal growth and subsequent mycotoxin
production depends on the physical and chemical properties of the
fruit, ripening state, presence of defects on the skin, as well as
meteorological conditions during crop growth.
Mycotoxins most commonly associated with fruits are those from the genera Aspergillus, Penicillium and Alternaria. The
most frequently reported ones are OTA in grapes, grape-derived
products, cocoa and coffee; aflatoxins in figs, citrus, dried fruits
and nuts; and patulin in fresh fruits like apples, pears, apricots,
peaches, grapes, fruit juices and fruit-derived products. The natural
occurrence of Alternaria mycotoxins has been reported in tomatoes, apples, blueberries, grapes, citrus fruits and pecans.
The
best approach to prevent mycotoxin accumulation in fruits is to
prevent mold growth at all stages of production. An integrated approach
would include careful handling of fruit to prevent skin damage, and
use of sanitary conditions in the fields, storage and processing
facilities. Although direct consumption of visibly moldy fruits is
unlikely, processed fruit products may contain significant amounts of
these toxins if decayed fruit is not removed before processing or
packaging.
Fungicides
are the primary means of controlling postharvest diseases in fruits.
However, chemical synthetic fungicides can leave toxic residues, have a
high persistence in the environment, and might lead to the appearance
of resistant mutants of the target fungi. Besides, the excessive use of
pesticides or the use of non-permitted ones is the major factor of
rejection of fruits at the time of importation. The increasing concern
of consumers and authorities for alternatives safer and environmental
friendly has led to research the antifungal properties of several
natural compounds. Plants extracts, essential oils, and oleoresins
obtained from plant material have been studied for their effect on
fungal growth and mycotoxin production. A great number of non-chemical
methods and non-selective fungicide treatments have been proposed, such
as antioxidant compounds, irradiation, ozone, organic acids, pulsed
light, UV-C, etc. However, none of these alternatives has yet been
massively applied. To achieve quality fresh-cut produce and the best
possible safety levels it is necessary to implement improved strategies
through introduction of or combination of sustainable techniques for
sanitation. Hurdle technology, which involves the use of a combination
of preservation approaches, has generally been successful in
controlling pathogens and maintaining food quality during storage.
Plant extracts in combination with other safe treatments are a good
alternative for the prevention of fungal infection and mycotoxin
contamination of fruits and could be applied before harvest, during
processing, and during storage or shipping.