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|Title:||Survival and growth of Aspergillus carbonarius on wine grapes before harvest|
|Citation:||International Journal of Food Microbiology, 2006; 111(Suppl 1):S83-S87|
|Publisher:||Elsevier Science BV|
|Su-lin L. Leong, Ailsa D. Hocking and Eileen S. Scott|
|Abstract:||Aspergillus carbonarius, the primary OTA-producing species in Australia, was inoculated onto the surface of Chardonnay and Shiraz bunches at pre-bunch closure, veraison and pre-harvest during the 2002–03 and 2003–04 seasons. Mean A. carbonarius counts decreased between pre-bunch closure and veraison, and increased between veraison and pre-harvest. Increases in A. carbonarius counts from veraison onwards were most marked in Chardonnay bunches during 2003–04; such bunches comprised more berries and were heavier than in 2002–03. Bunches with no berry damage yielded low A. carbonarius counts at pre-harvest and harvest. Exposure to direct sunlight over several days reduced viability of A. carbonarius spores supported on filter membranes by 10⁵, despite the spores having thick, heavily melanised walls. The estimated cumulative UV exposure for that period was 10 mWh. Thus, UV radiation may be a contributory factor to the decline of A. carbonarius spores on berry surfaces, particularly in the early stages of berry development.|
|Keywords:||Ochratoxin A; vineyards; ultraviolet|
|Rights:||Copyright © 2006 Elsevier B.V. All rights reserved.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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