Fungal Contamination and Mycotoxins in Fruits and Vegetables: Contamination Status, Toxigenic Fungi, and Green Control Strategies

Currently, the primary strategy for controlling fungal contamination of agricultural products is the use of chemically synthesized antifungal agents. However, with the development of sustainable agriculture and the need for environmental protection, the application of chemically synthesized antifungal agents is gradually being restricted. Green control strategies are expected to become an effective alternative to chemically synthesized antifungal agents. Unfortunately, the green control technologies for fungi and their toxins are slowly developing. A systematic and complete system is an important theoretical foundation for developing new green control technologies and also a guarantee for the smooth implementation of these technologies. Thus, this paper first introduces the current status of mycotoxin contamination. Meanwhile, the main fungal species responsible for fruit and vegetable spoilage and their corresponding toxin types are discussed. In addition, traditional strategies (e.g. grading and screening, temperature control, and physical adsorption) and innovative technologies (e.g. ohmic heating, ultrasound, and pulsed light) for mycotoxin control in fruit and vegetable preservation are comprehensively analyzed, with special emphasis on the mechanisms of action of these technologies. To facilitate understanding of these complex mechanisms, they are presented in figures. Finally, the challenges faced by traditional and innovative prevention and control technologies are analyzed.