Fungi, quality and safety issues in fresh fruits and vegetables

被引：123

作者：

Moss, M. O. ^{[1
]}

机构：

[1] Univ Surrey, Sch Biomed & Mol Sci, Surrey, England

来源：

JOURNAL OF APPLIED MICROBIOLOGY | 2008年 / 104卷 / 05期

关键词：

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

D O I：

10.1111/j.1365-2672.2007.03705.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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.

引用

页码：1239 / 1243

页数：5

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