title: [Patulin in foods of vegetable origin. 2. Several kinds of fruit and vegetables and fruit and vegetable products (author's transl)].
abstract: Patulin was found in fruit with spontaneous brown rot (bananas, pineapples, grapes, peaches, apricots) as well as in moldy compots and in sallow-thorn juice. Fruit, vegetables and fruit and vegetable product were artificially infected with Penicillium expansum, P. urticae and Byssochlamys nivea; patulin was subsequently found in peaches, apricots, greengages, bananas, strawberries, honeydew melons, tomatoes, red and green paprika, cucumbers and carrots; in several kinds of compot, in tomato juice and tomato pulp --but not in ketchup. The influence of the temperature on growth and toxin production is different in the various fungal strains; in the temperature range of 5 degrees C to 25 degrees C, however, the possibility of patulin synthesis must nearly always be expected.
mesh_terms: D005638:Fruit / Q000032:analysis*; D010365:Patulin / Q000032:analysis*; D011714:Pyrans / Q000032:analysis*; D013696:Temperature; D014675:Vegetables / Q000032:analysis*
chemical_list: D011714:Pyrans; D010365:Patulin
vernacular_title: Patulin in Lebensmitteln pflanzlicher Herkunft. 2. Verschiedene Obstarten, Gemüse und daraus hergestellte Produkte