At least 11 species of Penicillium have been isolated from naturally infected apples with Penicillium type rots but P. expansum is by far the most common and economically important species. Penicillium species known to cause apple rots can be isolated …
Successful prevention and control of Penicillium rots are dependent on good crop handling and hygiene. At harvest and during fruit thinning throw discards into the alleyway where they can be macerated and more rapidly broken down. Similarly, push fruit …
Research in other countries, particularly USA, has identified various microbial antagonists of Penicillium which have been developed as biocontrol agents for use as post-harvest treatments for control of Penicillium rot. These have included both yeasts …
Pre-harvest fungicide sprays such as cyprodinil + fludioxonil (Switch) and pyraclostrobin + boscalid (Bellis) used for control of other storage rots may give some control of Penicillium rot. Treatment of water with chlorine (calcium hypochlorite) has been …
Symptoms and recognition Other problems that may be confused with Penicillium Disease cycle and epidemiology Cultural control and prevention Biological control Chemical control …
Penicillium rot or blue mould is one of the most common and easily recognised post-harvest rots of apple, but is not necessarily responsible for large losses. Its significance has increased in recent years because it produces a mycotoxin, patulin , which …
Control or prevention of Penicillium rot is mainly dependent on cultural methods based on good hygiene, particularly of bins, and of good supervision at harvest to minimise damage to fruit. Pre-harvest fungicide treatment is generally ineffective against …
Cultural methods of control are equally applicable and effective in organic production, provided only best quality fruit is stored. …
Patulin is a mycotoxin metabolite produced naturally by a range of fungal species growing on fruit especially: Penicillium Aspergillus Byssochlamys . Penicillium expansum appears to be usually responsible for patulin in apples and a wide variety of other …
Patulin can be present in juices, puree and other processed forms of apple fruit. When sulphur dioxide is used as a food preservative in fruit juices or other foods, patulin is broken down. It is not usually found alcoholic beverages or vinegar where …
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