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Survey and Control of The Occurrence of Mycotoxins from Postharvest Vegetables in Korea (II) Detection of Major Mycotoxins from Diseased Spice Vegetables (Onions, Garlics and Peppers)
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
1998, v.11 no.3, pp.206-212
Chung,
I., Ju,
H., Sim,
S., Paik,
S., &
Yu,
S.
(1998). Survey and Control of The Occurrence of Mycotoxins from Postharvest Vegetables in Korea (II) Detection of Major Mycotoxins from Diseased Spice Vegetables (Onions, Garlics and Peppers). Analytical Science and Technology, 11(3), 206-212.
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Abstract
The major mycotoxins were detected from peppers, onions and garlics infected postharvest pathogens, Alternaria, Penicillium and Fusarium. Analyses of the major mycotoxins were conducted using HPLC. Detected Alternaria mycotoxins per gram of infected postharvest peppers were alternariol (AOH) with amount ranged from small quantity to <TEX>$440{\mu}g/g$</TEX>, altenuene (ALT) with amount ranged from small quantity to <TEX>$103{\mu}g/g$</TEX>, tenuagonic acid (TeA) with amount ranged from 249 to <TEX>$342{\mu}g/g$</TEX> and alternariol monomethyl ether (AME) with amount ranged from 206 to <TEX>$294{\mu}g/g$</TEX>. Penicillium toxins per gram of infected postharvest onions and garlics were citrinin with amount ranged from 2.8 to <TEX>$18.4{\mu}g/g$</TEX>, penicillun-G with amount ranged from no detection to <TEX>$439.0{\mu}g/g$</TEX>, penicillic acid with amount ranged from no detection to small quantity and patulin with amount ranged from no detection to small quantity. Fusarium toxins per gram of infected postharvest onions and garlics were fusaric acid with amount ranged from no detection to <TEX>$553.6{\mu}g/g$</TEX>. However, deoxyrivalenol and nivalenol were not detected from onins and garlics infected by Fusarium.
- keywords
- Postharvest pathogen, Pepper, Onion, Garlic, HPLC
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