Reduction of patulin in apple juice concentrates during storage.

摘要

Patulin is a mycotoxin produced by certain species of Penicillium, Aspergillus and Byssochlamys and a frequent contaminant of apples and apple products. Effects of storage temp. and duration of storage on patulin at 64, 105 and 150 ppb in apple juice concentrates were determined. Each concentrate was divided into 2 parts then stored at either 22 ± 1°C or 30 ± 1°C for 6 months. Results showed that a reduction in patulin content was dependent on storage temp. and time. Patulin reductions after 1 month of storage at 22 and 30°C were 45-64 and 66-86%, respectively. Levels of patulin were below detectable limits after 4 months of storage at 22 and 30°C.