Blue mold, often referred to as soft rot, bin rot, or Penicillium rot, is a postharvest disease primarily caused by the fungus Penicillium expansum. It is a significant concern, particularly for Asia pears and other fruits.
Characteristics of Blue Mold:
- Causative Agent: Primarily Penicillium expansum, a common fungus.
- Alternative Names: Also known as soft rot, bin rot, or Penicillium rot.
- Impact: One of the most important postharvest diseases, especially impacting Asia pears.
Effects on Fruit:
Blue mold manifests as a soft, watery rot that often starts at the stem end or sites of injury on the fruit. The affected area develops a characteristic blue-green mold, which is the sporulating (spore-producing) stage of the fungus.
Susceptible Fruits:
While especially problematic for Asia pears, blue mold can also affect other fruits including:
- Apples
- Pears
- Stone fruits (peaches, plums, cherries)
- Grapes
Management Strategies:
Preventing and managing blue mold involves a multi-faceted approach:
- Careful Handling: Minimize bruising and wounding during harvest and handling.
- Sanitation: Thoroughly clean and disinfect storage facilities and equipment.
- Temperature Control: Store fruit at low temperatures to slow fungal growth.
- Fungicides: Postharvest fungicide treatments can be used to control blue mold development.
In summary, blue mold is a destructive postharvest disease caused mainly by Penicillium expansum, impacting the quality and shelf life of susceptible fruits like Asia pears, and requiring integrated management strategies for effective control.
