This chapter provides an overview on the genetic diversity and mycotoxin production abilities of Penicillium and Aspergillus species on fruits and vegetables. Species of Aspergillus and Penicillium are generally not known as plant pathogens causing field diseases because of the production of numerous conidia, they easily infect fruits and vegetables and develop as post-harvest contaminants. Each species in Aspergillus and Penicillium genera has its specific habitat and many data on their association with fruits and vegetables are available. Aspergilli and penicillia are frequently encountered on fruits and vegetables. The most notorious plant pathogens are Penicillium expansum, Aspergillus niger and A. flavus that cause various plant diseases. Aspergilli and penicillia can also contaminate fruits and vegetables at different stages including harvest, processing and handling. Post-harvest contamination can lead to changes in the quality and nutritional value of fruits and vegetables. The most important aspect of food spoilage caused by these organisms is the formation of mycotoxins, which have harmful effects on human and animal health. Mycotoxin contamination of fruits including grapes, figs, treenuts, and peanuts is the economically most important.
|Title of host publication||Mycotoxins in Fruits and Vegetables|
|Number of pages||19|
|Publication status||Published - Dec 1 2008|
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)