Rapid Detection of Penicillium expansum in Rotten Apples by Polymerase Chain Reaction

doi:10.7506/spkx1002-6630-201112040

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (12): 183-187.doi: 10.7506/spkx1002-6630-201112040

• Analysis & Detection • Previous Articles Next Articles

Rapid Detection of Penicillium expansum in Rotten Apples by Polymerase Chain Reaction

HE Hong-ju1，JIAO Ling-xia2，FAN Ming-tao1,*，ZHANG Jian-bing3，LU Li-juan1，LIU Xiao-jiao1，LI Ya-fei1

1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China； 2. College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China； 3. Shaanxi International Travel Healthcare Center, Shaanxi Entry-Exit Inspection and Quarantine Bureau, Xi’an 710068, China

Online:2011-06-25 Published:2011-06-10

Abstract

Abstract: In this study, a pair of specific primers was designed according to the polygalacturonase gene of Penicillium expansum to detect Penicillium expansum in rotten apples by polymerase chain reaction (PCR). The results showed that the specificity and sensitivity of the design primer pair were high and only Penicillium expansum DNAs were amplified. The detection limits of Penicillium expansum and DNA were 1.34 × 103 spores/mL and 2.40 × 10-2μg/mL, respectively. The optimal reaction condition was obtained as follows: anneal temperature of 54－59 ℃ and template concentration of 2.40－5.28μg/mL. Owing to its simplicity, rapidity and high specificity and sensitivity, this assay can be used for practical applications.

Key words: PCR(polymerase chain reaction)detection, penicillium expansum, template, primers, specificity

CLC Number:

Q939.92

HE Hong-ju，JIAO Ling-xia，FAN Ming-tao，ZHANG Jian-bing，LU Li-juan，LIU Xiao-jiao，LI Ya-fei. Rapid Detection of Penicillium expansum in Rotten Apples by Polymerase Chain Reaction[J]. FOOD SCIENCE, 2011, 32(12): 183-187.

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Rapid Detection of Penicillium expansum in Rotten Apples by Polymerase Chain Reaction

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