UNCONVENTIONAL CONTROL METHOD OF MYCOTOXIGENIC Penicillium spp. ASSOCIATED WITH APPLE BLUE MOLD

作者：Moslem Mohamed A^*; El Samawaty Abd El Rahim M A; Yassin Mohamed A

来源：Fresenius Environmental Bulletin, 2013, 22(3A): 813-817.

• Garlic
• Apples
• Penicillium
• HPLC
• Mycotoxins

Antifungal activity of different concentrations of garlic (Allium sativum) juice was assessed against 24 Penicillium isolates representing 9 species namely Penicillium asperosporum, P. aurantiogriseum, P. canescens, P. citrinum, P. expansum, P. griseofulvum, P. puberulum, P. restrictum and P. verrucosum. Isolates used in this study were recovered from apple fruits infected with blue mold. Mycotoxin production of these isolates was assayed using HPLC. Statistical analysis was undertaken and LSD was used to compare means of experimental results. Mycotoxin assay proved that all Penicillium isolates were mycotoxigenic. All tested Penicillia were capable of producing detectable patulin (2.70-17.20 ppm), with the highest production (17.20 ppm) by P. aurantiogriseum. On the other hand, P. puberulum was the highest producer of citrinin (8.91 ppm), while P. verrucosum was the highest producer of penicillic acid (3.2 ppm). Results also proved that garlic juice was effective against Penicillium species involved in apple blue mold. All concentrations of garlic juice exhibited marked antifungal activity. It is concluded that garlic juice inhibited Penicillium growth, and can be used as a potential source of natural antifungal compounds which could be applied to agricultural commodities to prevent fungal decay. Further studies are needed in order to determine the antifungal components of garlic juice and to confirm their in vivo efficacy against food spoilage fungi.

• 出版日期2013