After harvest fruit should be handled in accordance with the guidance provided in the storage, packing and marketing section of this Best Practice Guide for UK Apple Production.
- Particular attention should be paid to temperature management of fruit with field heat being removed as quickly as possible.
- When fruit is removed from storage conditions and processed quickly patulin was rarely detected in the FSA project.
- However when fruit was deliberately left at ambient temperatures for 7 to 10 days out of store before processing, patulin levels increased.
- This finding confirmed previous reports about the need for rapid processing of fruit once it comes out of controlled storage conditions.
- Patulin levels can be more of a problem in fruit stored for longer periods and especially after three months in store.
- The FSA study also detected Penicillium expansum in the atmosphere of apple stores and packhouses and in the flotation water used in packhouse grading systems.
To reduce the risk of Penicillium .expansum and patulin it is important to clean down stores before the start of the apple season as well as cleaning the packhouse and grader regularly.
- In particular follow a programme of monitoring and changing flotation water regularly to avoid build up of problems.
- All rotten fruit, even those with only small rot lesions should be eliminated from consignments in the packhouse, even if the fruit is intended for processing.
- Supervision on the grading line is essential to keep damage to the fruit to a minimum.
- Routinely withdraw samples from the line to assess any damage that may be occurring from machinery or staff handling.
- Bruised fruit can quickly develop high patulin levels even if no mould growth can be seen.
- Regularly remove waste fruit from the packhouse and dispose of it well away from the packhouse and stores area.
- Wholesome fruit for juicing or other processing outlets should be kept in clean bulk bins and returned to store from the grader until despatch.
- The length of time fruit is in ambient temperatures should always be kept to a minimum (less than 12 hours).
- Fruit sent for processing should be pressed or processed as soon as possible and at the latest within 7 days of leaving the store.
- It is important to remember that fruit held at ambient temperature after withdrawal from cold store can develop high patulin levels very quickly.
It is the processors responsibility to ensure that their products comply with food regulations and do not exceed the statutory permitted levels of patulin.
- As suppliers to the processors, growers should need to make relatively few changes to their growing and handling operations to reduce the risk of patulin reaching high levels.
- This will help to ensure a successful processing outlet but any changes will also help the maintain the quality of fruit going to other outlets as well.
The Code of Practice for the Production of Apple Juice (June 2002) is available from:
British Soft Drinks Association
20-22 Stukeley Street,
London WC2B5LR
Tel: 020 74300356
Email: bsda [at] britishsoftdrinks.com