Aspergillus carbonarius in syrah grapes grown in three wine-growing regions of Brazil

dc.creatorPassamani, F. R. F.
dc.creatorBastos, S. C.
dc.creatorFreire, L.
dc.creatorTerra, M. F.
dc.creatorPereira, G. E.
dc.creatorBatista, L. R.
dc.date2018-11-23T18:13:03Z
dc.date2018-11-23T18:13:03Z
dc.date2017-10
dc.date.accessioned2023-09-28T19:54:44Z
dc.date.available2023-09-28T19:54:44Z
dc.identifierPASSAMANI, F. R. F. et al. Aspergillus carbonarius in syrah grapes grown in three wine-growing regions of Brazil. International Food Research Journal, [S. l.], v. 24, n. 5, p. 2207-2211, Oct. 2017.
dc.identifierhttp://www.ifrj.upm.edu.my/24%20(05)%202017/(51).pdf
dc.identifierhttp://repositorio.ufla.br/jspui/handle/1/31961
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9039958
dc.descriptionContamination by ochratoxin A (OTA) in agricultural products grown in regions with different climate conditions is difficult to predict since this contamination depends on a complex interaction of factors. Thus, the aim of this study was to use a mathematical model to predict OTA synthesis by Aspergillus carbonarius in grape (Vitis vinifera) of the Syrah variety grown in three wine-growing regions, considering the mean monthly temperature of the environment and water activity and pH of grape. Results indicate that the greatest risks of contamination by the toxin are in the months when the temperature is below 19.0°C and these months are just before grape harvest. However, with the predicted increase in temperature, these conditions change, i.e., they are no longer favorable to OTA synthesis, thus reducing the risks of the presence of the toxin in cultivated grapes. For the tropical region, the current environmental temperature and water availability to grape are not favorable to OTA synthesis, showing that even if A. carbonarius is present in the crop, it does not encounter suitable conditions of environmental temperature, water activity, and grape pH to synthesize OTA
dc.languageen_US
dc.publisherFaculty of Food Science & Technology
dc.rightsrestrictAccess
dc.sourceInternational Food Research Journal
dc.subjectPredictive model
dc.subjectOchratoxin A
dc.subjectClimate change
dc.subjectAspergillus carbonarius
dc.subjectModelo preditivo
dc.subjectOcratoxina A
dc.subjectAlterações climáticas
dc.titleAspergillus carbonarius in syrah grapes grown in three wine-growing regions of Brazil
dc.typeArtigo


Este ítem pertenece a la siguiente institución