ðə lˈɛvəlz ʌvðə tˈɑːksɪn dˈiːkɹiːs ˌoʊvɚ tˈaɪm ðˌoʊ fɹʌm ɐpɹˈɑːksɪmətli wˈʌn θˈaʊzənd pˌiːpˌiːˈɛm tʊ ɚɹˈaʊnd zˈiəɹoʊ.wˈʌn pˌiːpˌiːˈɛm ɪnðə mətʃˈʊɹ fɹˈuːt.
The levels of the toxin decrease over time though from approximately 1000 ppm to around 0.1 ppm in the mature fruit.