נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
The effects of cold storage of table grapes, sulphur dioxide and ethanol on species of black Aspergillus producing ochratoxin A
Year:
2008
Authors :
גוזב, לודמילה
;
.
דנשין, אנה
;
.
ליכטר, אמנון
;
.
Volume :
43
Co-Authors:
Guzev, L., Department of Postharvest Science, ARO, Volcani Center, POB 6, Bet Dagan 50250, Israel
Danshin, A., Department of Postharvest Science, ARO, Volcani Center, POB 6, Bet Dagan 50250, Israel
Zahavi, T., Shaham, Ministry of Agriculture Galil-Golan region
Ovadia, A., Agronomia Ltd., Israel
Lichter, A., Department of Postharvest Science, ARO, Volcani Center, POB 6, Bet Dagan 50250, Israel
Facilitators :
From page:
1187
To page:
1194
(
Total pages:
8
)
Abstract:
Table grapes of cv. 'Superior' were sampled from four vineyards during three seasons, for the occurrence of black Aspergillus species that can produce ochratoxin A after storage. The ochratoxin A-producing fungus, Aspergillus carbonarius, was identified in all the samples at harvest and it survived through cold storage. Storage of table grapes for 7 days at 20 °C resulted in occasional increase in the number of isolates recovered from the berries. In contrast, storage for 1 month at 0 °C, with sulphur dioxide (SO2) generator pads reduced the number of isolates significantly or completely, depending on the dose. Dipping the clusters in ethanol prior to cold storage did not reduce the number of isolates of the Aspergillus niger aggregate after storage. Exposure of A. carbonarius to a final level of 0.4 ppm of SO 2 resulted in fewer fungal colonies than in the control, and the surviving spores developed into fungal colonies that failed to sporulate. These results demonstrate that A. carbonarius is ubiquitous on table grapes before storage and care should be taken to avoid its contamination. © 2007 Institute of Food Science and Technology Trust Fund.
Note:
Related Files :
Aspergillus
ethanol
fungi
mycotoxin
Postharvest
Sulphur dioxide
Table grapes
Vitaceae
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/j.1365-2621.2007.01589.x
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
30571
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:55
Scientific Publication
The effects of cold storage of table grapes, sulphur dioxide and ethanol on species of black Aspergillus producing ochratoxin A
43
Guzev, L., Department of Postharvest Science, ARO, Volcani Center, POB 6, Bet Dagan 50250, Israel
Danshin, A., Department of Postharvest Science, ARO, Volcani Center, POB 6, Bet Dagan 50250, Israel
Zahavi, T., Shaham, Ministry of Agriculture Galil-Golan region
Ovadia, A., Agronomia Ltd., Israel
Lichter, A., Department of Postharvest Science, ARO, Volcani Center, POB 6, Bet Dagan 50250, Israel
The effects of cold storage of table grapes, sulphur dioxide and ethanol on species of black Aspergillus producing ochratoxin A
Table grapes of cv. 'Superior' were sampled from four vineyards during three seasons, for the occurrence of black Aspergillus species that can produce ochratoxin A after storage. The ochratoxin A-producing fungus, Aspergillus carbonarius, was identified in all the samples at harvest and it survived through cold storage. Storage of table grapes for 7 days at 20 °C resulted in occasional increase in the number of isolates recovered from the berries. In contrast, storage for 1 month at 0 °C, with sulphur dioxide (SO2) generator pads reduced the number of isolates significantly or completely, depending on the dose. Dipping the clusters in ethanol prior to cold storage did not reduce the number of isolates of the Aspergillus niger aggregate after storage. Exposure of A. carbonarius to a final level of 0.4 ppm of SO 2 resulted in fewer fungal colonies than in the control, and the surviving spores developed into fungal colonies that failed to sporulate. These results demonstrate that A. carbonarius is ubiquitous on table grapes before storage and care should be taken to avoid its contamination. © 2007 Institute of Food Science and Technology Trust Fund.
Scientific Publication
You may also be interested in