Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium

Autores
Pose, Graciela Noemi; Patriarca, Andrea Rosana; Kyanko, V.; Pardo, Alejandro Guillermo; Fernández Pinto, Virginia Elena
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Alternaria spp. have been reported to be the most frequent fungal species invading tomatoes. Certain species, in particular the most common one, A. alternata, are capable of producing several mycotoxins in infected plants and in agricultural commodities. Alternariol (AOH), alternariol monomethyl ether (AME), and tenuazonic acid (TA) are some of the main Alternaria mycotoxins that can be found as contaminants of food. The objective of this study was to determine the effect of water activity (aw, 0.904, 0.922, 0.954, and 0.982) and temperature (6, 15, 21 and 35°C) on mycotoxin production on a synthetic tomato medium of a cocktail inoculum of five strains of A. alternata isolated from tomato fruits affected by Blackmould. The optimum AOH production occurred at 0.954 aw after 28days of incubation at 21°C. A temperature of 21°C was the most favourable for AOH synthesis at all aw levels. The maximum concentration of AME was determined at 0.954 aw and 35°C. The optimum conditions for TA accumulation were 0.982 aw and 21°C. At the 0.904 aw no growth or germination was registered at 6°C and 15°C over the whole incubation period. At 21°C and 35°C growth occurred slowly but none of the toxins were detected at this aw level. In general, high aw levels were favourable for mycotoxin production. None of the other toxins was detected at quantifiable levels at 6°C after the whole incubation period. A storage temperature of 6°C or below could be considered as safe for tomato fruits and high moisture tomato products (aw>0.95), in relation with Alternaria toxins. The results obtained here could be extrapolated to evaluate the risk of spoilage in tomato fruits and tomato products caused by this pathogen.
Fil: Pose, Graciela Noemi. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Patriarca, Andrea Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Kyanko, V.. Universidad Nacional de Quilmes; Argentina
Fil: Pardo, Alejandro Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes; Argentina
Fil: Fernández Pinto, Virginia Elena. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Materia
Alternaria
Mycotoxins
Temperature
Tomato
Water Activity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/76502
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/76502
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato mediumPose, Graciela NoemiPatriarca, Andrea RosanaKyanko, V.Pardo, Alejandro GuillermoFernández Pinto, Virginia ElenaAlternariaMycotoxinsTemperatureTomatoWater Activityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Alternaria spp. have been reported to be the most frequent fungal species invading tomatoes. Certain species, in particular the most common one, A. alternata, are capable of producing several mycotoxins in infected plants and in agricultural commodities. Alternariol (AOH), alternariol monomethyl ether (AME), and tenuazonic acid (TA) are some of the main Alternaria mycotoxins that can be found as contaminants of food. The objective of this study was to determine the effect of water activity (aw, 0.904, 0.922, 0.954, and 0.982) and temperature (6, 15, 21 and 35°C) on mycotoxin production on a synthetic tomato medium of a cocktail inoculum of five strains of A. alternata isolated from tomato fruits affected by Blackmould. The optimum AOH production occurred at 0.954 aw after 28days of incubation at 21°C. A temperature of 21°C was the most favourable for AOH synthesis at all aw levels. The maximum concentration of AME was determined at 0.954 aw and 35°C. The optimum conditions for TA accumulation were 0.982 aw and 21°C. At the 0.904 aw no growth or germination was registered at 6°C and 15°C over the whole incubation period. At 21°C and 35°C growth occurred slowly but none of the toxins were detected at this aw level. In general, high aw levels were favourable for mycotoxin production. None of the other toxins was detected at quantifiable levels at 6°C after the whole incubation period. A storage temperature of 6°C or below could be considered as safe for tomato fruits and high moisture tomato products (aw>0.95), in relation with Alternaria toxins. The results obtained here could be extrapolated to evaluate the risk of spoilage in tomato fruits and tomato products caused by this pathogen.Fil: Pose, Graciela Noemi. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Patriarca, Andrea Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Kyanko, V.. Universidad Nacional de Quilmes; ArgentinaFil: Pardo, Alejandro Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes; ArgentinaFil: Fernández Pinto, Virginia Elena. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaElsevier Science2010-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/76502Pose, Graciela Noemi; Patriarca, Andrea Rosana; Kyanko, V.; Pardo, Alejandro Guillermo; Fernández Pinto, Virginia Elena; Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium; Elsevier Science; International Journal of Food Microbiology; 142; 3; 9-2010; 348-3530168-16051879-3460CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2010.07.017info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160510003909info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:00:37Zoai:ri.conicet.gov.ar:11336/76502instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:00:37.448CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium
title Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium
spellingShingle Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium
Pose, Graciela Noemi
Alternaria
Mycotoxins
Temperature
Tomato
Water Activity
title_short Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium
title_full Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium
title_fullStr Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium
title_full_unstemmed Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium
title_sort Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium
dc.creator.none.fl_str_mv Pose, Graciela Noemi
Patriarca, Andrea Rosana
Kyanko, V.
Pardo, Alejandro Guillermo
Fernández Pinto, Virginia Elena
author Pose, Graciela Noemi
author_facet Pose, Graciela Noemi
Patriarca, Andrea Rosana
Kyanko, V.
Pardo, Alejandro Guillermo
Fernández Pinto, Virginia Elena
author_role author
author2 Patriarca, Andrea Rosana
Kyanko, V.
Pardo, Alejandro Guillermo
Fernández Pinto, Virginia Elena
author2_role author
author
author
author
dc.subject.none.fl_str_mv Alternaria
Mycotoxins
Temperature
Tomato
Water Activity
topic Alternaria
Mycotoxins
Temperature
Tomato
Water Activity
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Alternaria spp. have been reported to be the most frequent fungal species invading tomatoes. Certain species, in particular the most common one, A. alternata, are capable of producing several mycotoxins in infected plants and in agricultural commodities. Alternariol (AOH), alternariol monomethyl ether (AME), and tenuazonic acid (TA) are some of the main Alternaria mycotoxins that can be found as contaminants of food. The objective of this study was to determine the effect of water activity (aw, 0.904, 0.922, 0.954, and 0.982) and temperature (6, 15, 21 and 35°C) on mycotoxin production on a synthetic tomato medium of a cocktail inoculum of five strains of A. alternata isolated from tomato fruits affected by Blackmould. The optimum AOH production occurred at 0.954 aw after 28days of incubation at 21°C. A temperature of 21°C was the most favourable for AOH synthesis at all aw levels. The maximum concentration of AME was determined at 0.954 aw and 35°C. The optimum conditions for TA accumulation were 0.982 aw and 21°C. At the 0.904 aw no growth or germination was registered at 6°C and 15°C over the whole incubation period. At 21°C and 35°C growth occurred slowly but none of the toxins were detected at this aw level. In general, high aw levels were favourable for mycotoxin production. None of the other toxins was detected at quantifiable levels at 6°C after the whole incubation period. A storage temperature of 6°C or below could be considered as safe for tomato fruits and high moisture tomato products (aw>0.95), in relation with Alternaria toxins. The results obtained here could be extrapolated to evaluate the risk of spoilage in tomato fruits and tomato products caused by this pathogen.
Fil: Pose, Graciela Noemi. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Patriarca, Andrea Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Kyanko, V.. Universidad Nacional de Quilmes; Argentina
Fil: Pardo, Alejandro Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes; Argentina
Fil: Fernández Pinto, Virginia Elena. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
description Alternaria spp. have been reported to be the most frequent fungal species invading tomatoes. Certain species, in particular the most common one, A. alternata, are capable of producing several mycotoxins in infected plants and in agricultural commodities. Alternariol (AOH), alternariol monomethyl ether (AME), and tenuazonic acid (TA) are some of the main Alternaria mycotoxins that can be found as contaminants of food. The objective of this study was to determine the effect of water activity (aw, 0.904, 0.922, 0.954, and 0.982) and temperature (6, 15, 21 and 35°C) on mycotoxin production on a synthetic tomato medium of a cocktail inoculum of five strains of A. alternata isolated from tomato fruits affected by Blackmould. The optimum AOH production occurred at 0.954 aw after 28days of incubation at 21°C. A temperature of 21°C was the most favourable for AOH synthesis at all aw levels. The maximum concentration of AME was determined at 0.954 aw and 35°C. The optimum conditions for TA accumulation were 0.982 aw and 21°C. At the 0.904 aw no growth or germination was registered at 6°C and 15°C over the whole incubation period. At 21°C and 35°C growth occurred slowly but none of the toxins were detected at this aw level. In general, high aw levels were favourable for mycotoxin production. None of the other toxins was detected at quantifiable levels at 6°C after the whole incubation period. A storage temperature of 6°C or below could be considered as safe for tomato fruits and high moisture tomato products (aw>0.95), in relation with Alternaria toxins. The results obtained here could be extrapolated to evaluate the risk of spoilage in tomato fruits and tomato products caused by this pathogen.
publishDate 2010
dc.date.none.fl_str_mv 2010-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/76502
Pose, Graciela Noemi; Patriarca, Andrea Rosana; Kyanko, V.; Pardo, Alejandro Guillermo; Fernández Pinto, Virginia Elena; Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium; Elsevier Science; International Journal of Food Microbiology; 142; 3; 9-2010; 348-353
0168-1605
1879-3460
CONICET Digital
CONICET
url http://hdl.handle.net/11336/76502
identifier_str_mv Pose, Graciela Noemi; Patriarca, Andrea Rosana; Kyanko, V.; Pardo, Alejandro Guillermo; Fernández Pinto, Virginia Elena; Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium; Elsevier Science; International Journal of Food Microbiology; 142; 3; 9-2010; 348-353
0168-1605
1879-3460
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2010.07.017
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160510003909
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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