FUNGI ASSOCIATED WITH TOMATO SPOILAGE FROM RETAIL MARKETS AND MYCOTOXIN PRODUCTION POTENTIAL

Abstract

Tomatoes represent a suitable substrate for the growth of microscopic filamentous fungi and yeasts, including potentially toxigenic species. The aim of this study was to compare the mycocenosis of tomatoes from retail chains in Slovakia and Hungary, with an emphasis on species diversity and the ability of selected isolates to produce mycotoxins. A total of 30 tomato samples (Slovakia, n = 21; Hungary, n = 9) were analysed. Fungal genera were identified based on macro- and micromorphological characteristics, while identification at the species, section, or group level was performed using standard taxonomic keys. Selected isolates of the genera Penicillium, Aspergillus, Alternaria, and Fusarium were tested for their ability to produce selected mycotoxins in vitro using thin-layer chromatography (TLC). Yeasts were identified using MALDI-TOF MS. In total, nine genera of filamentous fungi were identified. The dominant genus was Penicillium (73.3%), followed by Alternaria (30.0%). The most frequently isolated taxa were Penicillium olsonii (56.7%) and the Alternaria arborescens species group (36.6%), both detected in Slovak and Hungarian samples. Several isolates of Penicillium, Aspergillus, Alternaria, and Fusarium demonstrated the ability to produce at least one mycotoxin, including aflatoxins B₁ and G₁, patulin, citrinin, roquefortine C, penitrem A, cyclopiazonic acid, griseofulvin, alternariol, alternariol monomethylether, T-2 toxin, HT-2 toxin, and zearalenone. The results revealed differences in fungal species diversity and toxigenic profiles between Slovak and Hungarian tomatoes and highlight the potential food safety risks associated with the presence of mycotoxigenic fungi in fresh tomatoes.