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Food Chem

Title:		"Evaluation of Penicillium expansum for growth, patulin accumulation, nonvolatile compounds and volatile profile in kiwi juices of different cultivars"
Author(s):		Wang Y; Shan T; Yuan Y; Zhang Z; Guo C; Yue T;
Address:		"Northwest A&F University, College of Food Science and Engineering, Yangling 712100, China. Qingdao Agricultural University, College of Food Science and Engineering, Qingdao 266109, China. Northwest A&F University, College of Food Science and Engineering, Yangling 712100, China. Electronic address: yuetl305@nwsuaf.edu.cn"
Journal Title:		Food Chem
Year:		2017
Volume:		20170121
Issue:
Page Number:		211 - 218
DOI:		10.1016/j.foodchem.2017.01.086
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Patulin (PAT) contamination and changes of nonvolatile and volatile compounds caused by Penicillium expansum in fresh juices of 8 kiwi cultivars were investigated. Growth and PAT production of P. expansum were greater at 25 degrees C than at 4 degrees C. P. expansum grew in kiwi juices under pH ranging from 2.75 to 3.27 and produced 45.10-268.88mug/mL of PAT at 25 degrees C. Decreases occurred in malic acid and soluble protein; while consumption and production simultaneously happened for reducing sugar, total soluble solid, titratable acid, citric acid, ascorbic acid and total phenolics. A large number of volatile organic compounds (VOCs) were produced during infection and each cultivar presented a distinct profile. Most of the alcohols, acids, ketones and phenols increased while aldehydes decreased. VOCs that were specific to infected kiwi juices are potential biomarkers for GC-MS analysis of kiwifruit infected by P. expansum"
Keywords:		Actinidia/*chemistry Fruit/chemistry Gas Chromatography-Mass Spectrometry/*methods Patulin/analysis/*chemistry Penicillium/*chemistry Juice Kiwifruit Nonvolatile compounds P.expansum Patulin Volatiles profile;
Notes:		"MedlineWang, Yuan Shan, Tingting Yuan, Yahong Zhang, Zhiwei Guo, Chunfeng Yue, Tianli eng England 2017/03/21 Food Chem. 2017 Aug 1; 228:211-218. doi: 10.1016/j.foodchem.2017.01.086. Epub 2017 Jan 21"