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Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production
Dried fig is susceptible to infection by Aspergillus flavus, the major producer of the carcinogenic mycotoxins. This fruit may be contaminated by the fungus throughout the entire chain production, especially during natural sun-drying, post-harvest, industrial processing, storage, and fruit retailing...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7918548/ https://www.ncbi.nlm.nih.gov/pubmed/33670398 http://dx.doi.org/10.3390/toxins13020134 |
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author | Galván, Ana Isabel Rodríguez, Alicia Martín, Alberto Serradilla, Manuel Joaquín Martínez-Dorado, Ana Córdoba, María de Guía |
author_facet | Galván, Ana Isabel Rodríguez, Alicia Martín, Alberto Serradilla, Manuel Joaquín Martínez-Dorado, Ana Córdoba, María de Guía |
author_sort | Galván, Ana Isabel |
collection | PubMed |
description | Dried fig is susceptible to infection by Aspergillus flavus, the major producer of the carcinogenic mycotoxins. This fruit may be contaminated by the fungus throughout the entire chain production, especially during natural sun-drying, post-harvest, industrial processing, storage, and fruit retailing. Correct management of such critical stages is necessary to prevent mould growth and mycotoxin accumulation, with temperature being one of the main factors associated with these problems. The effect of different temperatures (5, 16, 25, 30, and 37 °C) related to dried-fig processing on growth, one of the regulatory genes of aflatoxin pathway (aflR) and mycotoxin production by A. flavus, was assessed. Firstly, growth and aflatoxin production of 11 A. flavus strains were checked before selecting two strains (M30 and M144) for in-depth studies. Findings showed that there were enormous differences in aflatoxin amounts and related-gene expression between the two selected strains. Based on the results, mild temperatures, and changes in temperature during drying and storage of dried figs should be avoided. Drying should be conducted at temperatures >30 °C and close to 37 °C, while industry processing, storage, and retailing of dried figs are advisable to perform at refrigeration temperatures (<10 °C) to avoid mycotoxin production. |
format | Online Article Text |
id | pubmed-7918548 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-79185482021-03-02 Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production Galván, Ana Isabel Rodríguez, Alicia Martín, Alberto Serradilla, Manuel Joaquín Martínez-Dorado, Ana Córdoba, María de Guía Toxins (Basel) Article Dried fig is susceptible to infection by Aspergillus flavus, the major producer of the carcinogenic mycotoxins. This fruit may be contaminated by the fungus throughout the entire chain production, especially during natural sun-drying, post-harvest, industrial processing, storage, and fruit retailing. Correct management of such critical stages is necessary to prevent mould growth and mycotoxin accumulation, with temperature being one of the main factors associated with these problems. The effect of different temperatures (5, 16, 25, 30, and 37 °C) related to dried-fig processing on growth, one of the regulatory genes of aflatoxin pathway (aflR) and mycotoxin production by A. flavus, was assessed. Firstly, growth and aflatoxin production of 11 A. flavus strains were checked before selecting two strains (M30 and M144) for in-depth studies. Findings showed that there were enormous differences in aflatoxin amounts and related-gene expression between the two selected strains. Based on the results, mild temperatures, and changes in temperature during drying and storage of dried figs should be avoided. Drying should be conducted at temperatures >30 °C and close to 37 °C, while industry processing, storage, and retailing of dried figs are advisable to perform at refrigeration temperatures (<10 °C) to avoid mycotoxin production. MDPI 2021-02-11 /pmc/articles/PMC7918548/ /pubmed/33670398 http://dx.doi.org/10.3390/toxins13020134 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Galván, Ana Isabel Rodríguez, Alicia Martín, Alberto Serradilla, Manuel Joaquín Martínez-Dorado, Ana Córdoba, María de Guía Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production |
title | Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production |
title_full | Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production |
title_fullStr | Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production |
title_full_unstemmed | Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production |
title_short | Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production |
title_sort | effect of temperature during drying and storage of dried figs on growth, gene expression and aflatoxin production |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7918548/ https://www.ncbi.nlm.nih.gov/pubmed/33670398 http://dx.doi.org/10.3390/toxins13020134 |
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