Hi Jose In very few words... from my basic knowledge For apple the main source of patulin is penicillium fungi mould in our conditions (western Europe), this could be different in other climates. Other fungi are producing toxins...
To avoid the occurrence of penicillium mould on fruit, in my knowledge, its only a storage problem, not an orchard one. Mainly You can take prophylaxis arrangements : Clean the storage room, and measure the efficiency through air intake microbial analysis Keep clean the sorting/packing machines Avoid bruises, micro wounds on fruits that can be open doors to fungi And then Sort out fruit that are colonized by the fungi. Of course fungicide can help. Penicillium strains can be resistant to some chemical families. You have to check the specific regulations for post harvest drenches. But in our conditions, with good storage conditions, patulin would not be a problem. It can be a plague in very bad storage for industrial process, kind of conditions that make growers scream... JM Jourdain Ctifl France De : [email protected] [mailto:[email protected]] De la part de Jose Manuel Pereira Cardoso Envoyé : samedi 4 décembre 2010 23:39 À : Apple-Crop Objet : Apple-Crop: Patulin in Apple Hi Patulin is a mycotoxin produced by fungi (or molds) commonly found on apples. I ask if someone know some tecnology to reduce patulin in storage house in cold room. Best regards -- JMP CARDOSO
