1. 저장 중 Penicillium에 이병된 사과, 배, 귤, 포도를 TLC 및 HPLC로 주요독소들을 검정한 결과 patulin만 검출되었고, citrinin은 검출되지 않았다. patulin 독소는 사과에서 $5.68;{mu}46.81;{mu}g/g$, 배에서 $3.48{sim}84.71;{mu}g/g$, 귤에서 $0.16{sim}0.27;{mu}g/g$검출되었으나 포도에서는 전혀 검출되지 않았다. 2. 과실류 Penicillium 저장 중 억제효과를 검정한 결과 사과, 배, 귤에 대하여 sodium hypochloride gas처리나 열처리$(37^{circ}C)$에 의하여 방제효과가 켰으며 특히 열처리$(37^{circ}C)$는 100%의 방제효과를 나타냈다. 처리에 의한 장해를 보면 열처리$(37^{circ}C)$에서는 장해가 발생하지 많았으며 sodium hypochloride gas 처리에는 배, 귤에서 장해가 나타났으나 사과에서는 발생하지 않았다.
This study was conducted to investigate the major mycotoxins occurred during storage from apple, peat, citrus and grape. Analyses of the mycotoxins were conducted by TLC and HPLC. Patulin was only detected from apple, pear, citrus and grape infected by penicillium mycotoxins, but citrinin did not detected. The detected amount except grape ranged from $5.68{sim}46.81;{mu}g/g$ in apple, $3.48{sim}84.7;{mu}g/g$ in pear, $0.16{sim}0.27;{mu}g/g$ in citrus, respectively. When compared to the effect of control on penicillium mycotoxins during storage in apple, pear and citrus, sodium hypochloride gas and heat at $37^{circ}C$ treatment exhibited effective control. Especially, heat at $37^{circ}C$ treatment exhibited 100% effective control without any injuring by treatment. In pear and citrus sodium hypochloride gas treatment caused injury by treatment.
