| Blue and green mold are two of the most | | | | |
| important post-harvest diseases that can | | | | Their growth is slowed by lowering the |
| affect a citrus crop. | | | | temperature and cooling fruits while they are |
| | | | being stored and shipped are a good way to |
| The infection that occurs the most frequently | | | | decrease the amount of infections in a |
| is green mold and it is caused by the mold | | | | shipment. Losses from these molds can also |
| Penicillium digitatum. It exists in all | | | | be greatly reduced by taking special care |
| citrus fruit growing regions and is a serious | | | | during harvesting and transporting not to |
| threat to the citrus industry. | | | | bruise or break the skin of the fruits. |
| | | | |
| When the fruit is bruised or punctured while | | | | Fruits mainly become infected when their |
| it is being harvested or packed, the mold | | | | outer skin is broken and mold spores make |
| enters the fruit through these wounds and | | | | their way inside either from contaminated |
| therefore, this disease can be contracted by | | | | soil, another infected fruit, or through the |
| fruit on the tree, in the packinghouse where | | | | air. Fungicides can also be used to reduce |
| the fruit is prepared for the market, while | | | | the amount of infections. Also, any |
| in transit to the store, in storage, and the | | | | equipment used to pack the fruit and anywhere |
| retail store. | | | | they are stored should be sanitized every day |
| | | | to reduce the chance of the fruit becoming |
| At first, only a white mold is seen growing | | | | infected. |
| on the outside of the fruit and later begins | | | | |
| to turn green due to the large amount of | | | | The spores of both of these molds are very |
| spores that are being produced on the surface | | | | easily spread by air currents and any fruits |
| of the fruit. The fruit begins to decay and | | | | that are contaminated with them should not be |
| become soft. It shrivels up and dies as a | | | | exposed to wind or other currents of air near |
| result. | | | | any healthy fruit due to the likelihood of it |
| | | | becoming infected. |
| Blue mold is caused by the fungus Penicillium | | | | |
| italicum and it is different from green mold | | | | Fruits can also become infected due to other |
| mainly because of the color. The conditions | | | | physical injuries such as those associated |
| that the two molds grow in are very similar | | | | with stem-end rind breakdown and chilling |
| and tend to grow best at around 75 degrees | | | | injuries. |
| Fahrenheit. | | | | |