Scientia Agricultura Sinica ›› 2004, Vol. 37 ›› Issue (11): 1672-1677 .doi: 10.3864/j.issn.0578-1752.041115

• HORTICULTURE • Previous Articles     Next Articles

A Review on the Control of Patulin in Apple Juice

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  1. 四川农业大学微生物系
  • Received:2003-11-11 Revised:2004-06-25 Online:2004-11-20 Published:2004-11-20

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Abstract: Recent development in techniques of controlling patulin in apple juice was reviewed. Spoilage of apples by patulin producer (Penicillium expansum) was the main source of patulin in apple juice. On the basis of characteristics of patulin producers, storing apples at proper temperature（4℃）and in proper package material (polyethylene, PE), and shortening the storage period could prohibit the production of patulin in apple. Effective methods in decreasing patulin contents in apple juice were selecting proper apple varieties, washing fruits and discarding rotten apples before squeezing, clarifying and absorbing juice during juice process, and treating clarified juice with microwave, irradiation, reducers, and food preservatives.

Key words: Apple juice, Patulin, Control

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