Penicillium expansum is a necrotrophic plant pathogen with a wide range of fruit hosts. It
causes blue mold rot during fruit storage, transport, and sale, resulting in huge economic …

Patulin is a mycotoxin of food safety concern. It is produced by numerous species of fungi
growing on fruits and vegetables. Exposure to the toxin is connected to issues neurological …

This study evaluated the efficacy of lactic acid bacteria (LAB) isolated from fresh fruits and
vegetables as biocontrol agents against the phytopathogenic and spoilage bacteria and …

The plant pathogenic fungus Penicillium expansum is a major concern of the global food
industry due to its wide occurrence and ability to produce various mycotoxins, of which the …

This article is a review about the effects of each of the processing stages of pasteurized
apple juice on the increase, prevalence or reduction of patulin (PAT) levels in the final …

The combined effect of sulfur dioxide (SO2) fumigation and different carbon dioxide (CO2)-
enriched atmospheres (3% O2+ 3, 6, 12, or 24% CO2) on quality attributes, postharvest …

Patulin is a polyketide-derived mycotoxin produced by numerous filamentous fungi. Among
them, Penicillium expansum is by far the most problematic species. This fungus is a …

This work summarizes the application of gas fumigation technology in postharvest fruit
quality management and related biochemical mechanisms in recent years. Gas fumigants …

The effectiveness of seven phenolic compounds (esculetin, ferulic acid, quercetin,
resveratrol, scopoletin, scoparone and umbelliferone) in controlling Penicillium expansum …

The fungal spores of Penicillium expansum, P. chrysogenum, P. citrinum, P. digitatum, P.
italicum, and P. pinophilum were characterized by using matrix‐assisted laser …