GROWTH-INHIBITION OF PENICILLIUM-EXPANSUM BY SEVERAL COMMONLY USED FOOD INGREDIENTS

Several compounds (cinnamon oil, cinnamaldehyde, clove oil, eugenol, a nd potassium sorbate) were assayed to evaluate their potential as inhi bitors of Penicillium expansum growth on apples and in apple juice. Th e effectiveness of inhibitor was dependent on the apple cultivar treat ed. Both 0.1% cinnamon oil and 0.5% potassium sorbate decreased spoila ge as measured by lesion diameter in most of the cultivars studied. Pa tulin was not detected in apple juice containing 0.3% cinnamon oil or 0.5% sorbate after incubation with P. expansum for 7 d at 25-degrees-C . The addition of benomyl (0.5-5 ppm) increased patulin production by P. expansum grown in apple juice. These results indicate that surface application of cinnamon oil or potassium sorbate might be an effective postharvest treatment for apples, and addition of these compounds to apple juice products that do not receive additional heat treatment, su ch as 'fresh' apple cider, would prevent patulin production by P. expa nsum.