Fungi are a major cause of
reduction in agricultural yields and may contaminate food before, during and
after harvest. Damage due to mycotoxins-producing fungi (secondary metabolites)goes beyond damage to fruit and may seriously compromise the quality of
processed products, posing risks to food safety. In tomato fruits, Alternaria
sp. is the main pathogen attacking fresh tomatoes.
Infection of tomatoes by Alternaria
alternata is linked to injuries or to plant tissue fragility. In
addition, other factors such as damages and the presence of free water due to
rain, dew and excessive irrigation may induce the germination of spores on
fruit surface. This fungus can penetrate fruit skin through injuries caused by
mishandling, insect attacks and by calix scars. Measures to control production
and growth of mycotoxins produced by A. alternata after harvest include maintaining
products at temperatures below 7°C and storage periods shorter than ten days.
Although the consumption of fresh tomatoes contaminated by A. Alternaria
is unlikely, their use in processing is a reality.(Read more)
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