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    Synergistic effect of chitosan and Cryptococcus laurentii on inhibition of Penicillium expansum infections
    International Journal of Food Microbiology (2006)
    Ting YuHongye LiXiao Zheng
    96
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    36
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    10
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    Keywords:
    Blue mold
    Topics:
    Nanocomposite Films for Food Packaging
    Plant Pathogens and Fungal Diseases
    Postharvest Quality and Shelf Life Management
    Genetic identification, pathogenicity and patulin production of Penicillium species from apple blue mold in China
    Food Quality and Safety (2023)
    Youming ShenWenyu MaNing MaMengyao LiJianyi Zhang
    Abstract Objectives Blue mold is a common postharvest disease that leads to severe rot and patulin (PAT) contamination in fruits, which is a key factor endangering the storage and quality of apple products. However, the Penicillium species from apple blue mold in China and their pathogenicity and PAT production ability have not been well studied. Materials and Methods In this study, 62 strains of pathogenic Penicillium species were isolated from blue mold apples collected from different regions of China. The ITS, BenA, and CaM genes were sequenced for molecular identification. Results Penicillium strains were identified as three species, 57 P. expansum, 3 P. crustosum, and 2 P. polonicum. Twelve variants of the ITS sequence, 61 variants of BenA and 67 variants of CiaM genes were identified between Penicillium species. Fungal morphology was observed on potato dextrose agar (PDA). After 10 d of cultivation, P. expansum cultures were detected with PAT concentrations ranging from 457.98 to 1333.85 mg/kg, and two P. polonicum strains were 6.02 mg/kg and 6.30 mg/kg. The three P. crustosum strains could not produce PAT on PDA. In apple inoculation, P. expansum strains showed significantly faster infection rates than P. crustosum and P. polonicum strains. All P. expansum strains can produce PAT during infection, and the concentrations in the rot apple tissues were 2.31–88.67 mg/kg. The P. crustosum and P. polonicum strains could not produce PAT during infection. Conclusions This study provides data and information regarding the morphology, virulence and PAT production of Penicillium pathogens that will improve the understanding of apple blue mold and postharvest disease control.
    Blue mold
    Patulin
    Potato dextrose agar
    Citations (1)
    Hot air treatment induces resistance against blue mold decay caused by Penicillium expansum in sweet cherry (Prunus cerasus L.) fruit
    Scientia Horticulturae (2015)
    Lei WangPeng JinJing WangHansheng GongShurong Zhang
    Blue mold
    APX
    Pectinesterase
    Chitinase
    Citations (23)
    Efficacy of salicylic acid to reduce Penicillium expansum inoculum and preserve apple fruits
    International Journal of Food Microbiology (2016)
    Argus Cezar da Rocha NetoCaroline LuizMarcelo MaraschinRobson Marcelo Di Piero
    Patulin
    Citations (58)
    Autoclaved yeast enhances the resistance against Penicillium expansum in postharvest pear fruit and its possible mechanisms of action
    Biological Control (2018)
    Cui SunDa FuHuangping LuJiahui ZhangXiaodong Zheng
    Blue mold
    Citations (36)
    EVALUATION OF DIFFERENT FUNGICIDES, BOTANICAL EXTRACTS AND BIOCONTROL AGENTS AGAINST PENICILLIUM EXPANSUM THE CAUSAL AGENT OF BLUE MOLD OF APPLE
    Pakistan Journal of Biotechnology (2020)
    Manzoor Ahmed RekiManzoor Ali AbroGhulam Hussain JatoiMunwar Ali GadhiShar Muhammad
    Blue mold
    Citations (2)
    Synergistic effect of Lentinula edodes and Pichia membranefaciens on inhibition of Penicillium expansum infections
    Postharvest Biology and Technology (2013)
    Jie WangHongyan WangXiaoming XiaPengpeng LiKaiyun Wang
    Blue mold
    Lentinula
    Chitinase
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    Chitosan disrupts Penicillium expansum and controls postharvest blue mold of jujube fruit
    Food Control (2014)
    Liting WangHao WuGuozheng QinXianghong Meng
    Blue mold
    Germ tube
    Titratable acid
    Citations (95)
    Penicillium expansum (Blue Mold)
    Elsevier eBooks (2014)
    Deena Errampalli
    Blue mold
    Patulin
    Citations (47)
    Carbon-assimilation Pattern and Fruit-Degrading Enzymes in an Apple Blue Mold, Penicillium expansum
    JSM Mycotoxins (1999)
    Soichiro KimuraNobuko OhnoHarumi FukudaHiroharu TakahashiHirofumi Shinoyama
    Penicillium expansum, rotting blue mold, is frequently isolated from spoiled apple fruits during storage and transportation. Besides spoiling the fruit, the fungus produces a mycotoxin, patulin. Therefore there have been many investigations to prevent the infection and spread of P.expansum. But relationship between the growth characteristics of the fungus and the preferential spread of it into the fruit has not been revealed. This study deals with the growth specificity on fruit constituents of P. expansum, the productivity of enzymes by the fungus and the action site of the enzymes on fruit tissue.
    Blue mold
    Patulin
    Fungal growth
    Citations (0)