Abstract
The yellow peach (Amygdalus persica), an important fruit in China, is highly susceptible to infection by Alternaria sp., leading to potential health risks and economic losses. In the current study, firstly, yellow peaches were artificially inoculated with Alternaria alternate. Then, the fruits were stored at 4 °C and 28 °C to simulate the current storage conditions that consumers use, and the Alternaria toxins (ATs) contents from different parts of the fruits were analyzed via ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). The results showed that the growth of A. alternate and the ATs production were dramatically affected by the storage temperature. At 28 °C, the fungi grew rapidly and the lesion diameter reached about 4.0 cm within 15 days of inoculation, while, at 4 °C, the fungal growth was noticeably inhibited, with no significant change in the lesion diameter. To our surprise, high contents of ATs were produced under both storage conditions even though the fungal growth was suppressed. With an increase in the incubation time, the amounts of ATs showed a steady tendency to increase in most cases. Remarkably, alternariol monomethyl ether (AME), alternariol (AOH), and tenuazonic acid (TeA) were detected in the rotten tissue and also in the surrounding tissue, while a large amount of TeA could also be found in the healthy tissue. To the best of our knowledge, this is the first report regarding the production of ATs by the infection of Alternaria sp. in yellow peach fruits via artificial inoculation under regulated conditions, and, based on the evidence herein, it is recommended that ATs be included in monitoring and control programs of yellow peach management and food safety administration.
Highlights
IntroductionThe yellow peach (Amygdalus persica), a kind of peach with yellow flesh, is favored by consumers because of its delicacy, nutrition, and unique function [2]
To ensure the aTcoceunrasucyreatnhde raeclciuabrailciytyaonfdthreeliUabHilPitLyCo-fMthSe/MUSHmPLeCth-oMdSf/oMr tShme qetuhaondtif-or the quantifification of ATsc,athtieonesotaf bAliTssh,etdheapesptraobalcishhwedasapcaprreofaucllhywvalsidcatredfubllyytvhaeliddeatteerdmbinyathioendoeftermination of linearity, sensiltinveitayr,irtye,csoevnesriyti,vpirtye,cirseicoonv,earnyd, pmreactirsiixoenf,feacntdamccaotrrdixinegffteocthaeccroecrodminmg etondthae- recommendations of the Eutrioopnesaonf CthoemEmuriosspieoannDCeocmisimoniss2i0o0n6/D4e0c1i/sEioCn[280]0.6T/h4e01li/nEeCar[i2ty8]o. fTthheelAinTesariisty of the Alternaria toxins (ATs) is shown in Tablesh1o.wGnooind Tlianbelaer1r.eGlaotioodnslihniepasrwreiltahticoonrsrheliaptsiownitchoecfofricrieelnatiso(nRc2)oe>f0fi.c9i9enwtser(eR2) > 0.99 were obtained
The infection of Alternaria sp. and the production of related toxins were thoroughly investigated in yellow peaches under common storage conditions (28 ◦C and 4 ◦C) for the first time
Summary
The yellow peach (Amygdalus persica), a kind of peach with yellow flesh, is favored by consumers because of its delicacy, nutrition, and unique function [2] This fruit is highly susceptible to fungal contamination, especially Alternaria sp., due to its high moisture content, high level of nutrients, thin skin, and potentially improper harvest or storage conditions, leading to crucial economic and material losses to the food industry and growers [3,4,5,6,7]. Alternaria species are known to produce toxic secondary metabolites, and more than 70 Alternaria toxins (ATs) have been characterized so far Among these metabolites, alternariol monomethyl ether (AME), alternariol (AOH), and tenuazonic acid (TeA) (Figure 1) are the ones most frequently found in a broad spectrum of fruits and processed fruit products, including apples, apple juice, tomatoes, tomato ketchup, citrus juice, grapes, peaches, etc. The exposure levels of AOH, AME, and TeA reported in Belgium (12.6, 0.96, 104.3 ng kg−1 body weight per day) [20], China (2.4, 41.6, 6858 ng kg−1 body weight per day) [21], and Europe (71.6, 38.8, 1614 ng kg−1 body weight per day) [22] have confirmed that the TTC values for the Alternaria toxins are frequently exceeded, highlighting the necessity of thorough investigations regarding the production mechanisms of these toxins so as to establish efficient prevention and control strategies
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