Patulin apple juice fdating

Patulin apple juice fdating

There is no one factor that determines, in all situations, whether the juice contains high levels of patulin. Apples bruised during handling are more likely to develop patulin. Patulin levels can be more of a problem in fruit stored for longer periods and especially after three months in store.

Apples bruised duringPatulin levels can be more ofLater season sprays for

Control Detailed guidance on control of storage diseases is provided elsewhere in this Best Practice Guide. This finding confirmed previous reports about the need for rapid processing of fruit once it comes out of controlled storage conditions. The dithianon use appeared to have some link to higher patulin levels. Do not use fruit that is at a high risk of storage rots or with poor mineral analysis for long term storage.

The potential for high patulin levels to appear in fruit juice depends on several factors. It invades fruit through wounds, bruises or cracks anywhere on the fruit surface often as a secondary invader of other rots. There is concern that similar effects may occur in humans, which is why exposure should be kept as low as practically possible. Careful supervision of picking will help to minimise bruising damage.

There is no one factor that

Later season sprays for storage diseases may be required in some seasons depending upon rainfall. When periods of rainfall occur during harvest it is essential to minimise mud contamination of fruit and equipment. It is not usually found alcoholic beverages or vinegar where patulin interacts with some yeasts during fermentation and is destroyed. Wholesome fruit for juicing or other processing outlets should be kept in clean bulk bins and returned to store from the grader until despatch. Penicillium expansum in the orchard Penicillium expansum is common, easily recognisable but not responsible for large fruit losses commercially.

When periods of

Patulin Testing Solutions

Penicillium expansum can grow slowly within fruit tissues without necessarily causing fruit to rot but still producing patulin as it does so. Results from research in Belgium show a useful effect against Penicillium spp. Mould growth normally occurs in a warm, humid environment. The use the of the storage rot risk assessment protocol will help guide planning harvest, storage and marketing. Start the harvest as clean as possible by cleaning bulk bins before harvest to minimise carry-over of diseases to the new crops going into store.