Abstract
The relationship between the effect of storage temperature, the growth of Penicillium expansum and its production of patulin on apple were studied. To prevent fungal spoilage and patulin production it was demonstrated that apples needed to be stored just below 0 °C. It was also shown that once fungal decay had commenced, it spread relatively quickly and that patulin was produced, even when apples were stored at +1 °C. However, when apples were stored at +5 °C or below there was some time lag before decay and the onset of patulin formation. Therefore it was concluded that it is very important to store apples at +5 °C or less as soon as possible after harvest.
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