This article is a review of how to quantify mold spoilage and consequently shelf life of a food
product. Mold spoilage results from having a product contaminated with fungal spores that …

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 …

The efficacy of Pichia caribbica in controlling postharvest blue mold and natural decay
development of apples and degrading the patulin produced by Penicillium expansum was …

The genus Penicillium is known worldwide for the production of secondary metabolites (Pitt
and Hocking, 1997). Penicillium expansum has been demonstrated to produce extracellular …

Apples are a seasonable product and so, it has been necessary to develop strategies to
enlarge the life of the product, thus allowing furnishing the market all along the year. The …

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 …

Patulin is the main mycotoxin contaminating apples. During the brewing of alcoholic
beverages, this mycotoxin is degraded to ascladiol, which is also the last precursor of …

Penicillium expansum is a destructive phytopathogen provoking the blue mold decay of
pome fruits and producing a polyketide-derived mycotoxin, patulin. In this study, the effects …

Patulin is a fungal mycotoxin of Aspergilus and Penicillium that is commonly found in rotting
fruits and exerts its potential toxic effect mainly by reactive oxygen species (ROS) …

This study was conducted to evaluate the effect of farnesol (FOH) on the growth of P.
expansum. The viability of P. expansum cells was determined by counting the colony …