Abstract
Figs in an orchard were inoculated with an aflatoxigenicAspergillus flavus strain in two ways by spore injection or by dusting at three maturation stages: firm ripe, shrivelled, and dried. Fruits were individually examined for fungal development and analyzed for aflatoxin B1 (AF B1) after 2, 4, 6, 8 and 10 days. Fruit injected at the first stage showed fungal development and AF B1 contamination within two days. The toxin level increased sharply to 1 ppm after 10 days. The mean level of AF B1 (284.75 ng/g) was significantly higher than those observed in other conditions. Figs dusted at the first stage showed only a tiny fungal growth even after 10 days. AF B1 appeared after 6 days with a low frequency (35%), mean level (7.6 ng/g) and a great variation among figs (0.22–15 ng/g). Among fruits inoculated during the shrivelled fig and dried fruit stages, no fungal growth was observed and AF B1 was detected with a lower incidence in association with low mean levels (less than 1.25 ng/g). Methods of prevention of aflatoxin contamination at the critical step, the firm ripe stage, are discussed.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Buchanan JR, Sommer NF, Fortage RJ.Aspergillus flavus infection and alflatoxin production in fig fruits. Appl Microbiol 1975; 30: 238–41.
Morton GE, Eadie T, Llewellyn GC. Aflatoxigenic potential of dried figs, apricots, pineapples, and raisins. J Assoc Off Anal Chem 1979; 62: 958–62.
Anonymous. Imported figs recalled because of aflatoxin. Food Chem News 1974; 16: 17–18.
Sharrman M, Pattey AC, Bloomfield DA, Gilbert J. Surveillance and control of aflatoxin contamination of dried figs and fig paste imported into the United Kingdom. Food Additives and Contaminants 1991; 8: 299–304.
Herry MP, Lemeteyer N. Contamination par l'aflatoxine B1 de fruits oléagineux, de fruits séchés et d'épices. Microbiologie-Aliments-Nutrition 1992; 10: 261–66.
Gelosa L. Riscontro di aflatossine in fichi secchi importati. Industrie Alimentari 1990; 19: 25–27.
Steiner WE, Rieker RH, Battaglia R. Aflatoxin contamination in dried figs: Distribution and association with fluorescence. J Agric Food Chem 1988; 36: 88–91.
Masson A, Meier P. Contamination of spices, dried or frozen mushrooms and turkish figs by moulds. Microbiologie-Aliments-Nutrition 1988; 6: 403–406.
Boyacioglu D, Gonul M. Survey of aflatoxin contamination of dried figs grown in Turkey in 1986. Food Additives and Contaminants 1990; 7: 235–37.
Ozay G, Alperden I. Aflatoxin and ochratoxin A contamination of dried figs (Ficus carina) from the 1988 crop. Mycotoxin Research 1991; 7: 85–91.
Northolt ND, Verhulsdonk CAH, Soentoro PSS, Paulsch WE. Effect of water activity and temperature on aflatoxin production byAspergillus parasiticus. J Milk Food Technol 1976; 39: 170–74.
Le Bars J. Contribution to a practical strategy for preventing aflatoxin contamination of dried figs. Microbiologie-Aliments-Nutrition 1990; 8: 265–70.
Anonymous. Conseil Supérieur d'Hygiène Publique de France. Mycotoxines. Ministère de la Solidarité, de la Santé et de la Protection Sociale, Direction Géneralé de la Santé, August 1990.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Boudra, H., Le Bars, J., Le Bars, P. et al. Time ofAspergillus flavus infection and aflatoxin formation in ripening of figs. Mycopathologia 127, 29–33 (1994). https://doi.org/10.1007/BF01104008
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF01104008