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Effect of chlorine dioxide (ClO 2 ) on patulin produced by Penicillum expansum and involved mechanism
Author(s) -
Zhang Xiaomin,
Fu Maorun,
Chen Qingmin
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9394
Subject(s) - patulin , penicillium expansum , chlorine dioxide , postharvest , spore germination , mycelium , chemistry , food science , fungicide , monilinia fructicola , spore , botany , horticulture , biology , mycotoxin , inorganic chemistry
BACKGROUND Patulin, produced by Penicillium expansum in apple fruit, has side effects affecting human and animal health. The effect of chlorine dioxide (ClO 2 ) on patulin production, and the mechanisms involved in this, were investigated. RESULTS Patulin production by P. expansum was reduced by ClO 2 treatment, both in apples and in a potato dextrose broth (PDB) medium, which was attributed to the antifungal effect of ClO 2 , but not the direct reaction between ClO 2 and patulin. Fumigation with ClO 2 also significantly reduced disease development in apples infected with P. expansum , and inhibited mycelial growth and spore germination. After ClO 2 treatment, P. expansum mycelial morphology was strongly affected, leading to the loss of plasma membrane integrity and causing cellular leakage. CONCLUSION These data provide useful information that enables the inhibitory mechanism of ClO 2 on patulin production by P. expansum to be better understood. It can also assist the development of effective methods to control patulin production in apples and other postharvest fruits. © 2018 Society of Chemical Industry