Effect of chlorine dioxide (ClO2) on patulin produced by Penicillum expansum and involved mechanism. (10th November 2018)

• Record Type: Journal Article
• Authors: Zhang, Xiaomin; Fu, Maorun; Chen, Qingmin
• Is Part Of: Journal of the science of food and agriculture. Volume 99:Number 4(2019)
• Page Start: 1961
• Page End: 1968
• Publication Date: 2018-11-10
• Subjects: chlorine dioxide (ClO2) -- patulin production -- antifungal activity -- Penicillium expansum; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.9394
• Languages: English
• ISSNs: 0022-5142

Abstract

ABSTRACT: BACKGROUND: Patulin, produced by Penicillium expansum in apple fruit, has side effects affecting human and animal health. The effect of chlorine dioxide (ClO2 ) on patulin production, and the mechanisms involved in this, were investigated. RESULTS: Patulin production by P. expansum was reduced by ClO2 treatment, both in apples and in a potato dextrose broth (PDB) medium, which was attributed to the antifungal effect of ClO2, but not the direct reaction between ClO2 and patulin. Fumigation with ClO2 also significantly reduced disease development in apples infected with P. expansum, and inhibited mycelial growth and spore germination. After ClO2 treatment, P. expansum mycelial morphology was strongly affected, leading to the loss of plasma membrane integrity and causing cellular leakage. CONCLUSION: These data provide useful information that enables the inhibitory mechanism of ClO2 on patulin production by P. expansum to be better understood. It can also assist the development of effective methods to control patulin production in apples and other postharvest fruits. © 2018 Society of Chemical Industry