Contamination of Fungi and Orchratoxin A Detected in Grape Fruits from Vineyard

Abstract

The contaminations of fungi and Orchratoxin A at 4 growth stages of grape were studied in 4 famers, ineyard. The first stage of growth was 30-40 days after fruit set and the second, third and fourth were 60-70, 90-100 and 120 days after fruit set, respectively. In every vineyard, the average Orchratoxin A of the first and second stages were 7.95-119.0 μg/kg which were higher than the third and fourth stages (2.90-20.3 μg/kg). Penicillium spp. and Aspergillus aculeatus were found to produce a toxin whereas Alternaria spp., Curvularia spp. and Cladosporium spp. did not produce the toxin. Soil in each vineyard was investigated for fungi contamination by dilution plate count and air was investigated by settle plate. The amounts of Penicillium spp. and A. aculeatus contamination in grape were high which correlated to increase of Orchratoxin A
concentration detected in the fruit. Fungi and Orchratoxin A could contaminate in every growth stage of grape. Therefore, a good management from planting to harvest must be considered to reduce the amout of fungi and Orchratoxin A contamination.