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Abstract

PATULIN AND CITRININ CORRELATE WITH POST-HARVEST FRUIT ROT OF PEAR BY PENICILLIUM EXPANSUM

Ramesh Baviskar* and Sanjay Marathe

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Abstract

The plant pathogenic fungus Penicillium expansum consistent production of mycotoxins viz. patulin and citrinin were detected to be correlated with Penicillium expansum rotted pear fruits. Both toxins were observed in very high amounts. Patulin was detected up to 36mg/kg whereas citrinin level was comparatively decreases up to 6.04mg/kg of the pears. These toxin amounts are immoderate in comparison to WHO recommended tolerance level. Present research work, therefore, suggested that proper storage and grading of pears before marketing is mandatory, so that Penicillium expansum rotted fruits are not consumed.

Keywords: Pears, Mycotoxin, Citrinin, Patulin, Post-harvest.


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