Abstract
Apple is highly susceptible to fungal contamination in the pre-harvest, harvest and post-harvest stages. Fungal postharvest diseases are responsible for great economic losses in apple production. Mycotoxins accumulation in fruit represent a high risk when mouldy apples are destined to processing. Some fungal diseases incidence and severity increase during storage in refrigerated chambers as well as mycotoxin accumulation. Penicillium and Alternaria are major apple pathogens with the capacity of synthesizing mycotoxins. Both patulin, from Penicillium expansum, and Alternaria toxins have been detected in apple-based food. The risk associated to mycotoxin contamination cannot be disregarded, especially when products are intended for children consumption, such as apple-based baby food.
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