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Registros recuperados: 2
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Aspergillus species in Vitis vinifera of organic and conventional farming in the São Francisco Valley, Brazil. Repositório Alice
FREIRA, L.; PEREIRA, G. E.; PASSAMANI, F. R. F.; FREIRA, C. A.; BATISTA, L. R..
The biodiversity of filamentous fungi is one of the most important contributions to the occurrence of mycotoxins in agricultural products. The fungi species belonging to the genus Aspergillus has been blamed for the presence of mycotoxins in wine. The incidence of fungi of these genera in grapes will depend on climatic conditions, grape variety, form of cultivation and agricultural practices. This study aimed to identify Aspergillus species isolated from wine grapes from organic and conventional cultivation Sub-medium region of the São Francisco Valley. Varieties evaluated were Touriga Nacional and Ruby Cabernet in conventional farming and Tempranillo in organic farming.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vale do São Francisco; Agricultura biológica; Uva; Vitis Vinifera.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1060041
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Influence of Maturation Stages in Different Varieties of Wine Grapes (Vitis vinifera) on the Production of Ochratoxin A and Its Modified Forms by Aspergillus carbonarius and Aspergillus niger. Repositório Alice
FREIRA, L.; GUERREIRO, T. M.; CARAMÊS, E. T. S.; LOPES, L. L.; ORLANDO, E. A.; PEREIRA, G. E.; PALLONE, J. A. L.; CATHARINO, R. R.; SANT'ANA, A. S..
Ochratoxin A is the main contaminant mycotoxin of grapes produced mainly by Aspergillus niger and Aspergillus carbonarius. Besides, it is possible that the formation of modified mycotoxin occurs through the plant defense mechanism or also by fungus actions itself. The objective of this study was to evaluate the influence of grape variety and maturation stage on the formation of OTA and modified mycotoxin. The determination of OTA was performed by high-performance liquid chromatography, and a high-resolution mass spectrometry was used for the detection of modified ochratoxin. A positive correlation was observed between the following grapes physicochemical parameters: pH, total soluble solids, total glycosides in glucose, total anthocyanin, and OTA levels...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Conjugated mycotoxin; Masked mycotoxin; Modified mycotoxin; Vitis Vinifera; Mass spectrometry; Food safety.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103043
Registros recuperados: 2
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