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APPLE CIDER RESEARCH ARTICLES Following are brief abstracts of research articles concerning apple cider and cider safety. For full versions of the articles, please contact Steven Ingham at scingham@wisc.edu with your request. Key Words: Patulin Patulin production in apples 11. Sydenham, E.W., H.F. Vismer, W.F.O. Marasas, N.L. Brown, M.Schlechter, and J.P. Rheeder. 1997. The influence of deck storage and initial processing on patulin levels in apple juice. Food Additives and Contaminants 14: 429-434. Patulin is a toxic secondary metabolite produced by Penicillium expansum and some other types of mold. It can contaminate apples used to make cider. The limited availability of suitable storage facilities may result in apples being subjected to storage in the open (‘deck storage'). This study was done to determine the influence of deck storage (7, 15, and 33 days), washing, and sorting on patulin levels in Granny Smith apples. Over the deck storage period, average patulin levels increased from 90 to 2445 ppb. Washing these apples reduced average patulin levels to 75 and 695 ppb, respectively. Removal of rotten/damaged fruit decreased average patulin levels further, to 55 and 405 ppb, respectively. Average patulin levels in the rejected rotten/damaged apples were 1120 and 6235 ppb, respectively. Key words: patulin production in apples back to top 13. Chen, L., B.H. Ingham, and S.C. Ingham. 2004. Survival of Penicillium expansum and patulin production on stored apples after wash treatments. Journal of Food Science 69: C669 - 675. Penicillium expansum is a widespread fungus found on apples that causes fruit decay and may lead to production of patulin, a toxic secondary metabolite. This study was done to evaluate the effectiveness of several chemical sanitizers against a strain of P. expansum known to produce patulin and to establish apple wash treatments that would prevent this fungus from growing and forming patulin. Wash solutions were tested directly on fungal spore suspensions and on Empire apples inoculated with spores. A solution of either 0.5% potassium sorbate or 300 ppm sulfur dioxide did not affect mold survival or patulin production. A 1% StorOx® solution was effective against mold spores in solution but not against mold spores on apples. Washing with 200 ppm sodium hypochlorite delayed growth of P. expansum on inoculated apples but did not inhibit patulin production. Solutions of 2 – 5% acetic acid (active ingredient in vinegar) were the most effective chemical against P. expansum . A wash treatment using at least 2% acetic acid with an exposure time of at least 1 minute is recommend for complete inhibition of P. expansum growth and patulin production on apples destined for cider. Key words: patulin production on apple back to top

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