Fungi, quality and safety issues in fresh fruits and vegetables

Authors


Maurice O. Moss, 18, Dagden Road, Shalford, Guildford, Surrey, GU4 8DD, UK.
E-mail: m.moss@surrey.ac.uk

Abstract

The role of moulds in the spoilage of fresh fruits and vegetables is discussed. Although the major problems are economic with a significant loss of useful food materials, there are a few examples implicating a role for mycotoxins in the safety of fresh fruits. The significance of the mycotoxins patulin, ochratoxin and tenuazonic acid will be reviewed.

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