Products from Patulin Contamination and Process Suitability of Apple Cultivars

Abstract

Penicillium expansum, a fungal plant pathogen that infects apples, is known to produce the mycotoxin patulin, and has been shown to be involved in patulin contamination of apples. Useful knowledge about the low-temperature storage of apple was acquired to prevent patulin contamination. This information can be applied to the optimization of apple storage. Also, trimming has been widely accepted as a method to prevent patulin contamination of apple products. To determine the processing suitability of three newly introduced apple cultivars, ‘Shinano Sweet’, ‘Akibae’ , and ‘Shinano Gold’, in Nagano Prefecture, Japan, cloudy-type juices were obtained from these and two other major apple cultivars, ‘Fuji’ and ‘Tsugaru’. ‘Shinano Gold’ showed a slow rate of brown discoloration and a good sugar/acid balance. These results confirmed the high processing suitability of the three new apple cultivars