Lectin assay for the quantification of fungal content in processing tomatoes

摘要

An assay was developed to more objectively quantify the amount of fungal material present in fresh and processed tomato products, using a FITC-labeled wheat germ agglutinin lectin (WGA) to selectively bind to chitin, a structural component unique tothe cell walls of fungi. Fluorescence measurement of the bound WGA is directly proportional to the fungal content in the sample. Factors affecting the overall performance of the Lectin Assay when used to evaluate processed tomato paste include the effects of heat on juice and chitin, the effects of enzymes, and the effects of a pretreatment rinse to inhibit non-specific binding. The effects of re-blending tomato juice and paste on the two methods of mold quantification are also examined.