Modified atmosphere packaging (MAP) is commonly applied to extend food shelf-life. Despite growth of a wide variety of fungal contaminants has been previously studied in relation to modified-atmospheres, few studies aimed at quantifying the effects of dioxygen (O2) and carbon dioxide (CO2) partial pressures on conidial germination in solid agar medium. In the present study, an original culture ...

Patulin is a secondary metabolite produced primarily by the fungus Penicillium expansum, responsible for blue mold disease on apples. It found in apple products including cider when juice added after fermentation. In present study, two hundred and twenty-five cider-apples of variety “Bedan”, cultivated Brittany France, were sampled from orchard during harvesting until storage step, right before...

Penicillium is a large genus of common molds with over 400 described species; however, identification of individual species is difficult, including for those species that cause postharvest rots. In this study, blue rot fungi from stored apples and pears were isolated from a variety of hosts, locations, and years. Based on morphological and cultural characteristics and partial amplification of t...

Oxidative treatment is one of the strategies for preventing Penicillium contamination in crops/foods. The antifungal efficacy of hydrogen peroxide (H2O2; oxidant) was investigated in Penicillium strains by using kojic acid (KA) as a chemosensitizing agent, which can enhance the susceptibility of pathogens to antifungal agents. Co-application of KA with H2O2 (chemosensitization) resulted in the ...

Penicillium expansum Link causes an economically important postharvest blue mold disease in a number of fruits and vegetables. In the present study, this fungus was isolated from rotted grapes identified on morphological basis. Identification pathogen further confirmed molecular basis by using four different primer pairs namely ITS, β-tubulin, CMD CF under accession numbers MN752155, MN787831, ...

At harvest, apple fruit are placed into wooden or plastic bins (approximately 400 kg of fruit per bin), which are then transported to storage and packing facilities. Prior to storage, fruit may be drenched with a fungicide to control postharvest diseases (10). Fruit are stored in the bins in either regular atmosphere (RA) or controlled atmosphere (CA) (1 to 2% O2 and 0.5% CO2) at –1 to 3°C (9)....