Mycotoxin production in whole tomatoes, apples, oranges, and lemons

Production of mycotoxins in whole tomatoes, apples, oranges, and lemons infected with Alternaria indigenous to these fruits was demonstrated for the first time. Tenuazonic acid (TeA) was the main mycotoxin produced in Alternaria -infected tomatoes from commercial sources. Eleven of nineteen tomatoes...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1981-07, Vol.29 (4), p.790-792
Main Authors: Stinson, Edgar E, Osman, Stanley F, Heisler, Edward G, Siciliano, James, Bills, Donald D
Format: Article
Language:English
Subjects:
Alternaria
Citrus
Citrus - analysis
Fruit - analysis
Lycopersicon esculentum
Malus pumila
Mycotoxins - analysis
Vegetables - analysis
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Summary:Production of mycotoxins in whole tomatoes, apples, oranges, and lemons infected with Alternaria indigenous to these fruits was demonstrated for the first time. Tenuazonic acid (TeA) was the main mycotoxin produced in Alternaria -infected tomatoes from commercial sources. Eleven of nineteen tomatoes contained TeA with concentrations as high as 13.9 mg/100 g. Much smaller amounts of alternariol (AOH), alternariol monomethyl ether (AME), and altenuene (ALT) were present, while altertoxin-I (ATX-I) was absent. AOH and AME were the major mycotoxins produced in Alternaria -infected apples from commercial sources, with maximum concentrations of 5.8 and 0.23 mg/100 g, respectively. Much smaller concentrations of TeA, ALT, and ATX-I were present. In oranges, the preponderant mycotoxins that were produced were TeA, AME, and AOH with average concentrations of 2.66, 1.31, and 1.15 mg/100 g, respectively. Small amounts of ALT and ATX-I were present in all infected oranges. The production of mycotoxins in inoculated lemons was similar to that in oranges.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00106a025