The route of mycotoxins in the grape food chain
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/65756 |
Resumo: | Grapes are consumed throughout the world in different ways, ranging from fresh fruit to processed products. Regardless of the product, risk management starts in preharvest stages to control initial development of mycotoxigenic fungi and avoid consequent problems in the whole chain. The main concern in grapes and grape products is the presence of black Aspergillus species and the subsequent production of ochratoxin A. However, other mycotoxigenic fungi have been detected and may need further attention. The adoption of crop management strategies, such as selection of varieties, training system, and soil management, can reduce fungal proliferation. Biological methods can also be used to inhibit fungal contamination. These methods can substitute for chemical approaches and be used in later phases of grape processing to allow safe storage. Due to the wide range of products that can be obtained from grapes, different fungal species can be responsible for postharvest deterioration. Taking this into account, the aim of this work is to review strategies for mitigation of mycotoxin risk in the whole grape chain considering data on the occurrence and development of mycotoxigenic fungi and mycotoxin biosynthesis. |
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The route of mycotoxins in the grape food chainaflatoxin B1dried grapesgrape juicemycotoxigenic fungiochratoxin AwineScience & TechnologyGrapes are consumed throughout the world in different ways, ranging from fresh fruit to processed products. Regardless of the product, risk management starts in preharvest stages to control initial development of mycotoxigenic fungi and avoid consequent problems in the whole chain. The main concern in grapes and grape products is the presence of black Aspergillus species and the subsequent production of ochratoxin A. However, other mycotoxigenic fungi have been detected and may need further attention. The adoption of crop management strategies, such as selection of varieties, training system, and soil management, can reduce fungal proliferation. Biological methods can also be used to inhibit fungal contamination. These methods can substitute for chemical approaches and be used in later phases of grape processing to allow safe storage. Due to the wide range of products that can be obtained from grapes, different fungal species can be responsible for postharvest deterioration. Taking this into account, the aim of this work is to review strategies for mitigation of mycotoxin risk in the whole grape chain considering data on the occurrence and development of mycotoxigenic fungi and mycotoxin biosynthesis.This review was prepared as part of MYCHIF EFSA project (GP/EFSA/AFSCO/2016/01). Roberta Palumbo carried out this work within the PhD school Agrisystem of Università Cattolica del Sacro Cuore (Italy). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte.info:eu-repo/semantics/publishedVersionAmerican Society for Enology and ViticultureUniversidade do MinhoGonçalves, Ana Paula MonteiroPalumbo, RobertaGuimarães, Ana Cristina Silva EsperançaGkrillas, AthanasiosDallAsta, ChiaraDorne, Jean-LouBattilani, PaolaVenâncio, Armando20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/65756engGonçalves, Ana; Palumbo, Roberta; Guimarães, Ana C.; Gkrillas, Athanasios; DallAsta, Chiara; Dorne, Jean-Lou; Battilani, Paola; Venâncio, Armando, The route of mycotoxins in the grape food chain. American Journal of Enology and Viticulture, 71(2), 89-104, 20200002-925410.5344/ajev.2019.19039http://ajevonline.org/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:13:30Zoai:repositorium.sdum.uminho.pt:1822/65756Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:05:35.833787Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The route of mycotoxins in the grape food chain |
title |
The route of mycotoxins in the grape food chain |
spellingShingle |
The route of mycotoxins in the grape food chain Gonçalves, Ana Paula Monteiro aflatoxin B1 dried grapes grape juice mycotoxigenic fungi ochratoxin A wine Science & Technology |
title_short |
The route of mycotoxins in the grape food chain |
title_full |
The route of mycotoxins in the grape food chain |
title_fullStr |
The route of mycotoxins in the grape food chain |
title_full_unstemmed |
The route of mycotoxins in the grape food chain |
title_sort |
The route of mycotoxins in the grape food chain |
author |
Gonçalves, Ana Paula Monteiro |
author_facet |
Gonçalves, Ana Paula Monteiro Palumbo, Roberta Guimarães, Ana Cristina Silva Esperança Gkrillas, Athanasios DallAsta, Chiara Dorne, Jean-Lou Battilani, Paola Venâncio, Armando |
author_role |
author |
author2 |
Palumbo, Roberta Guimarães, Ana Cristina Silva Esperança Gkrillas, Athanasios DallAsta, Chiara Dorne, Jean-Lou Battilani, Paola Venâncio, Armando |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Gonçalves, Ana Paula Monteiro Palumbo, Roberta Guimarães, Ana Cristina Silva Esperança Gkrillas, Athanasios DallAsta, Chiara Dorne, Jean-Lou Battilani, Paola Venâncio, Armando |
dc.subject.por.fl_str_mv |
aflatoxin B1 dried grapes grape juice mycotoxigenic fungi ochratoxin A wine Science & Technology |
topic |
aflatoxin B1 dried grapes grape juice mycotoxigenic fungi ochratoxin A wine Science & Technology |
description |
Grapes are consumed throughout the world in different ways, ranging from fresh fruit to processed products. Regardless of the product, risk management starts in preharvest stages to control initial development of mycotoxigenic fungi and avoid consequent problems in the whole chain. The main concern in grapes and grape products is the presence of black Aspergillus species and the subsequent production of ochratoxin A. However, other mycotoxigenic fungi have been detected and may need further attention. The adoption of crop management strategies, such as selection of varieties, training system, and soil management, can reduce fungal proliferation. Biological methods can also be used to inhibit fungal contamination. These methods can substitute for chemical approaches and be used in later phases of grape processing to allow safe storage. Due to the wide range of products that can be obtained from grapes, different fungal species can be responsible for postharvest deterioration. Taking this into account, the aim of this work is to review strategies for mitigation of mycotoxin risk in the whole grape chain considering data on the occurrence and development of mycotoxigenic fungi and mycotoxin biosynthesis. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 2020-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/65756 |
url |
http://hdl.handle.net/1822/65756 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Gonçalves, Ana; Palumbo, Roberta; Guimarães, Ana C.; Gkrillas, Athanasios; DallAsta, Chiara; Dorne, Jean-Lou; Battilani, Paola; Venâncio, Armando, The route of mycotoxins in the grape food chain. American Journal of Enology and Viticulture, 71(2), 89-104, 2020 0002-9254 10.5344/ajev.2019.19039 http://ajevonline.org/ |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
American Society for Enology and Viticulture |
publisher.none.fl_str_mv |
American Society for Enology and Viticulture |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132468664598528 |