*Thanks Jean-Marc* My problem is when fungicides are no longer approved by the European Commission (imazalil, thiabendazole) in post-harvest treatments, and them fungi will rise, and high levels of patulin willl be found, and I am searching integrated solutions to reduce populations of fungi, and in turn reduce patulin levels.
2010/12/6 Jourdain Jean-Marc <[email protected]> > 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 > -- JMP CARDOSO SOMA MAÇÃS MAIS
