Berries of Vitis vinifera L. cv. Barbera were infected, at veraison and during ripening, by a conidial suspension of A. japonicus, A. ochraceus, A. fumigatus and two isolates of A. carbonarius to control ochratoxin A production and stilbene induced synthesis. The experimental design provided also for intact and punctured berries and incubation temperature of 25 degrees C and 30 degrees C. All the tested fungi, except A. fumigatus, significantly increased trans-resveratrol synthesis over the control, while trans-piceid was not affected; only A. ochraceus significantly elicited the berries to synthesize piceatannol. The two isolates of A. carbonarius produced higher amounts of ochratoxin A than did the other fungi. A positive correlation between ochratoxin A and trans-resveratrol synthesis occurred. trans-Resveratrol and piceatannol showed fungicidal activity against A. carbonarius, being able to completely inhibit fungal growth at a concentration of 300 micro g/g and 20 micro g/g, respectively.
Lingua originaleEnglish
pagine (da-a)6151-6157
Numero di pagine7
RivistaJournal of Agricultural and Food Chemistry
Stato di pubblicazionePubblicato - 2003


  • Aspergillus spp
  • Vitis vinifera L.
  • ochratoxin A
  • piceatannol
  • resveratrol
  • stilbenes


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