title: [Patulin in foods of vegetable origin I. Pomaceous fruit and products made out of it (author's transl)].
abstract: Patulin can be detected in apples and pears which have spontaneously been affected with brown rot after storage at room temperature and at 1 degrees C. Spoilage phenomena of this kind can be caused by Penicillium expansum, but also by P. urticae and Bysssochlamys nivea. If apples are stored at room temperature following a 4--5 months' storage at 4 degrees C, the patulin content of the rotten parts of the apple tissue. In applie puree made under household conditions the patulin content of the initial material is reduced by about 90%.
mesh_terms: D005504:Food Analysis; D005638:Fruit / Q000032:analysis*; D010365:Patulin / Q000032:analysis* / Q000096:biosynthesis; D011714:Pyrans / Q000032:analysis*
chemical_list: D011714:Pyrans; D010365:Patulin
vernacular_title: Patulin in Lebensmitteln pflanzlicher Herkunft I. Kernobst und daraus hergestellte Produkte