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