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Keywords:

  • Alternaria;
  • Aspergillus;
  • Botrytis;
  • mycotoxins;
  • ochratoxin;
  • patulin;
  • Penicillium;
  • tenuazonic acid

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.