Methods of Penicillium expansum Growth Inhibition During Apple Storage

Penicillium expansum uzrokuje takozvanu plavu trulež, koja je najčešći problem nakon berbe jabuka. Širenje truleži započinje kao mekana, svijetlo obojana mrlja koja se vrlo brzo širi površinom i duboko u tkivo ploda čemu slijedi pojava plavozelenih jezgrastih struktura na površini. Ova plijesan proizvodi patulin, kancerogeni sekundarni metabolit štetan za ljudski organizam ukoliko se konzumira. Patulin kontaminira proizvode od jabuka, poput pirea, sokova, jabukovače i ostalih. Osim patulina Penicillium expansum proizvodi još neke sekundarne metabolite kao što su citrinin, rokfortin C i ketoglobin A i C i drugi. Penicillium expansum raste pri niskim temperaturama, stoga jedino skladištenje u hladnim skladištima može usporiti kvarenje tj. inhibirati rast plijesni. Postoji još nekoliko načina kojima je omogućena inhibicija ove plijesni, a same metode dijele se na konvencionalne (uporaba kemijskih fungicida) i nekonvencionalne metode koje se dijele na fizikalne i biološke kontrole. Niz drugih plijesni također može uzrokovati truljenje jabuka nakon berbe, ali su one od manjeg ekonomskog značaja. Najčešće se gljivične truleži kontroliraju fungicidima benomil (metil [1 - [(butilamino) karbonil] -1H-benzimidazol-2-il] karbamat) ili SOPP(Natrij-o-fenilfenol). Danas se sve više istražuje biološka kontrola pomoću kvasca i bakterijskih vrsta, a glavni cilj je smanjiti ovisnost o fungicidima.Penicillium expansum causes blue rot, which is the most common problem after harvesting apples. The spread of the rot starts as a soft, light-coloured spot that spreads very quickly over the surface and deep into the fruit tissue, followed by the appearance of blue-green core structures on the surface. P. expansum produces patulin, a carcinogenic metabolite that is harmful to the human body when consumed. Besides patulin, P. expansum produces several secondary metabolites, such as citrinin, roquefortin C, ketoglovine A and C and others. Patulin contaminates apple products such as puree, juices, cider, etc. Penicillium expansum grows at low temperatures, so only cold storage can slow down spoilage, i.e. inhibit the growth of the fungi. There are various methods to inhibit these fungi. These methods can be divided into conventional (the use of chemical fungicides) and unconventional methods, which in turn are divided into physical and biological controls. Many other fungi can also cause postharvest apple rot, but they are of less economic importance. Fungal rots are most commonly controlled with the fungicides benomyl (methyl [1 - [(butylamino) carbonyl] -1H-benzimidazol-2] carbamate) or SOPP (sodium o-phenylphenol). Today, biological control with yeast and bacterial species is increasingly being researched, with the main aim of reducing dependence on fungicides