Blue-green mold

The term mold does not have a clear cut mycological definition. While the yeasts have a preponderantly positive value in food production and utilization, the molds make some positive contributions (some cheeses, etc.), hut they participate in many more negative ways (leaf molds on plants blue-green molds on fruits machinery mold causes of some foodborne diseases etc ). Some authorities identify all or most mold as saprophytes, as previously defined. This identification, however, is not fully satisfactory in terms of the present loose ways in which the word mold is used m the professional literature. Molds do play an important role in the biodegradation of unwanted substances. 

We then needed to find a way to treat the outer surface of the fruits, where most of the organisms initially propogate in their hosts. In the commercial marketplace the familiar blue-green molds produced by such spores as Penicillium digitatum are the problem. A few infected fruits within a case can ruin a shipment under normal conditions in three to four days. Obviously, deep-rooted organisms will not be controlled by the shallow electron treatment. 

Plate 20 Penicillium, the Blue Green Mold and Cladospohum, the Dark Green Mold, growing on malt agar media. 

Fruit Decay. Finally in the field of diseases are the decays of fruit in transit. Much of the Brazilian fruit is exported, giving a long period from harvest to utilization and in Argentina a slow rail transport plus the use of uninsulated metal cars adds to the problem. Stem-end rot (Diaporthe citri Wolfe and Diplodia natalen-sis Pole-Evans) plus blue and green molds (Penicillium italicum, Wehmer, and P. digitatum, Sacc.) are rampant, and while the Dowicide A (sodium orthophenyl phe-nate)-Hexamine (hexamethylenetetramine) treatment worked out in Florida is satisfactory, import difficulties stand in the way of obtaining needed materials. 

Order 3.— Plectascales, the blue and green molds. Examples Aspergillus and Penicillium. 

This compound (Formula 8.39) is particularly powerful against molds which cause the socalled blue mold rots, e. g., Penicillium italicum (blue-green-spored contact mold ) and Penicillium digitatum (green-spored mold). It is used for preserving the peels of citrus fruits and bananas. The... 

A type of cheese characterized by visible blue-green veins of mold throughout the cheese and by a sharp, piquant flavor. In the family of blue-mold cheese, there are varietal... 

Delayed action cytotoxins that inhibit the synthesis of nucleic acids. They are obtained from various molds/fungi (Aspergillus flavus, Aspergillus parasiticus). They are colorless to pale-yellow crystalline materials melting above 450°F. The "B" toxins fluoresce blue in the presence of UV light while the "G" toxins fluoresce green. They are only slightly soluble in water, but are soluble in methanol, acetone, and chloroform. Aqueous solutions are "probably stable" and "probably tolerant" to chlorine at purification concentrations. 

---