RT Journal Article
SR Electronic
T1 The Route of Mycotoxins in the Grape Food Chain
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 89
OP 104
DO 10.5344/ajev.2019.19039
VO 71
IS 2
A1 Gonçalves, Ana
A1 Palumbo, Roberta
A1 Guimarães, Ana
A1 Gkrillas, Athanasios
A1 Dall’Asta, Chiara
A1 Dorne, Jean-Lou
A1 Battilani, Paola
A1 Venâncio, Armando
YR 2020
UL http://www.ajevonline.org/content/71/2/89.abstract
AB 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.