A Review of Mycotoxins Produced by Fruit Spoilage Fungi: Mycotoxins from Fruit Spoilage Fungi

PSM Biological Research

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Title A Review of Mycotoxins Produced by Fruit Spoilage Fungi: Mycotoxins from Fruit Spoilage Fungi
 
Creator Iqbal, Muhammad Naeem
Iqbal, Iqra
Yunus, Fakhar-un-Nisa
Muhammad, Ali
Shahzad, Mirza Imran
 
Subject Fungi, Secondary metabolites, Mycotoxins, Aflatoxins, Ochratoxins, Patulin, Fruit spoilage.
 
Description Fungi invade commodities extensively consumed by humans and animals and produce as secondary metabolites, low molecular weight compounds known as mycotoxins. The proliferation of various fungi in fruits leads to reduction in yield and quality with significant economic losses. Although the most important mycotoxins produced by the fruit spoilage fungi are aflatoxins, ochratoxin A, patulin, and the Alternaria toxins alternariol, alternariol methyl ether, and altenuene, the type, and level of mycotoxins vary by fruit type and geographic location. The increased concern about fruit safety has led to increased studies throughout the world and enhanced awareness for strict regulations governing mycotoxin limits in food.  This review aims to explore the mycotoxins produced by fruit spoilage fungi and different factors that affect mycotoxin production and their control methods.
 
Publisher PSM
 
Date 2021-04-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://journals.psmpublishers.org/index.php/biolres/article/view/540
 
Source PSM Biological Research; Vol. 6 No. 2 (2021); 46-49
2517-9586
 
Language eng
 
Relation https://journals.psmpublishers.org/index.php/biolres/article/view/540/422
 
Rights Copyright (c) 2021 PSM
https://creativecommons.org/licenses/by-nc/4.0/
 

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