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Occurrence and impact of carbendazim and hymexazol residues on yeast growth and ochratoxin A contamination during wine production

文献类型： 外文期刊

作者： Zhang, Ying 2 ; Wei, Dongmei 4 ; Wu, Xiaohu 4 ; Duan, Tingting 3 ; Xu, Jun 4 ; Dong, Fengshou 4 ; Pan, Xinglu 4 ; Zheng, Yongquan 1 ;

作者机构： 1.700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China

2.Qingdao Agr Univ, Coll Plant Hlth & Med, Shandong Engn Res Ctr Environm Friendly Agr Pest M, Qingdao, Peoples R China

3.Guizhou Acad Agr Sci, Guizhou Inst Plant Protect, Guiyang, Peoples R China

4.Chinese Acad Agr Sci, Inst Plant Protect, State Key Lab Biol Plant Dis & Insect Pests, Beijing, Peoples R China

5.Minist Agr, Key Lab Control Biol Hazard Factors Plant Origin A, Beijing, Peoples R China

关键词： Aspergillus carbonarius; carbendazim; hymexazol; ochratoxin A; vinification

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：4.1； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2023 年

页码：

收录情况： SCI

摘要： BACKGROUNDGrapes are highly vulnerable to infection by carbon black aspergilli, which produce ochratoxin A (OTA), a mycotoxin. Carbendazim and hymexazol are widely applied to control grape diseases. Howerver, fungicides, toxigenic fungi, and OTA can be transferred from grapes to wine causing potential safety issues. The impact of these residues on fungal populations and OTA during vinification are currently unclear. Here we investigated the effects of carbendazim and hymexazol on the viability of Aspergillus carbonarius and OTA contamination during an indoor wine-processing experiment. RESULTSThe population size of A. carbonarius substantially increased at 24 h followed by a significantly decreased at 72 h after destemming and crushing. However, carbendazim and hymexazol notably inhibited the growth of A. carbonarius in must samples. In addition, yeast growth was substantially deleyed by carbendazim, hymexazol, and OTA during the first 3 days in compared with the control. Carbendazim, hymexazol, and OTA residues declined over time, and the processing factors (PFs) for carbendazim and hymexazol throughout vinification were 0.164, 0.074, and 0.185-0.476, respectively. Carbendazim and hymexazol each reduced OTA concentrations. However, there was no significant difference after 48 h. Addition of carbendazim or hymexazol significantly reduced the level of A. carbonarius but had no significant effect on the final concentration of OTA in mature wine. CONCLUSIONThe wine-making process can reduce the residues of OTA, carbendazim, and hymexazol in grapes, but it is recommended that grapes chosen to make wine should be free of A. carbonarius contamination. (c) 2023 Society of Chemical Industry.

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