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Mycotoxins and mycotoxin metabolites in fruits and vegetables; influence of type, storage, cultivation
Project
Project code: MRI-OG-08-31
Contract period: 01.01.2001
- 31.12.2018
Purpose of research: Inventory & Assessment
The quality of plant products is primarily based on the content of value adding compounds, e.g. vitamins and phytochemicals, as well as of toxins, for instance mycotoxins. The quantification and identification of these compounds is done by analytical methods, such as high performance liquid chromatography with UV/Vis detection or mass spectrometric detection. The aim of this project is to compare plant foods from, e.g. different farming systems, fertilizing strategies or farming areas as well as processing methods and ready products in the household, with regard to their content of phytochemicals, vitamins as well as mycotoxins.
Fruit and vegetables are still living organisms with a metabolic activity. Thereby valuable ingredients like vitamins can be changed or degraded and undesirable substances like mycotoxins can emerge. Valuable ingredients can be better preserved by an optimized storage at product specific temperature – generally 1 – 3°C for insensitive products (except tropical fruit) – or under controlled atmosphere. Storage under controlled atmosphere with reduced oxygen and increased carbon dioxide reduces the metabolic activity additionally and retain a better product quality. The mycotoxin production of different fungi after harvest is influenced by several factors. For example, patulin production and penetration depth in apples is possibly affected by cultivar and ripeness. Investigations on the regulation of the mycotoxin production, influence of cultivar and designated ingredients are ongoing.
Section overview
Subjects
- Crop Production
- Food Chemistry
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Fruit and Vegetables (MRI-OG)
