Apple Quality, Storage and Washing Effects on Patulin Levels in Apple Cider

A recent research report in the Journal of Food Protection presented information on how apple quality, storage and washing treatments affected patulin levels in apple cider. Previous studies have looked at reducing patulin levels by removing decayed or damaged fruit or trimming of moldy portions of apples prior to processing. Post processing treatments such as addition of ascorbic acid to cider or specific filtration procedures have also been demonstrated to remove some amounts of patulin.

Objectives of this recent study were to determine: A) Fresh Apples - how apple harvesting methods and culling affect patulin levels in cider pressed from fresh fruit, B) Stored Apples - the affects of culling on patulin content of cider made from stored apples and C) Washing Treatments - if apple washing treatments can reduce patulin levels in cider.

Overall Results Summary:

• Patulin level in apple cider is a good indicator of the quality of the incoming fruit
• The presence of patulin indicates the use of moldy or damaged fruit in the cider/juice production
• The use of only fresh tree harvested apples in cider production may reduce the level of patulin in cider
• Culling of stored fruit prior to cider production may be a good method of reducing patulin levels
• Apple washing treatments alone can not guarantee reduced patulin levels in cider made from contaminated fruit.
• Fruit cultivars differ in their potential to develop patulin. The firmer the apple, the lower the amount of patulin produced.

For detailed report information and supporting documentation refer to the Journal of Food Protection, Vol. 66, No. 4, 2003, Pages 618-624 " Apple Quality, Storage, and Washing Treatments Affect Patulin Levels in Apple Cider" by Lauren S Jackson, Tina Beachham-Bowden, Susanne E Keller, Chaitali Adhikari, Kirk T. Taylor, Stewart J. Chirtel and Robert I. Merker