Evaluation of Penicillium expansum for growth, patulin accumulation, nonvolatile compounds and volatile profile in kiwi juices of different cultivars

Patulin (PAT) contamination and changes of nonvolatile and volatile compounds caused by Penicillium expansum in fresh juices of 8 kiwi cultivars were investigated. Growth and PAT production of P. expansum were greater at 25 degrees C than at 4 degrees C. P. expansum grew in kiwi juices under pH ranging from 2.75 to 3.27 and produced 45.10-268.88 mu g/mL of PAT at 25 degrees C. Decreases occurred in malic acid and soluble protein; while consumption and production simultaneously happened for reducing sugar, total soluble solid, titratable acid, citric acid, ascorbic acid and total phenolics. A large number of volatile organic compounds (VOCs) were produced during infection and each cultivar presented a distinct profile. Most of the alcohols, acids, ketones and phenols increased while aldehydes decreased. VOCs that were specific to infected kiwi juices are potential biomarkers for GC-MS analysis of kiwifruit infected by P. expansum. (C) 2017 Elsevier Ltd. All rights reserved.