Green mold and blue mold in grapefruit are two types of fungi that greatly affect the quality and consumability of the fruits. In this article, your website, WORLD OF PLANTS, we will review the symptoms and causes of green mold and blue mold in grapefruit and the best ways to prevent them.
Overview of green mold and blue mold in grapefruit
The infection appears as a soft, water-soaked area on the peel of the fruit, followed by the appearance of white mold. The blue or green color gives rot its distinctive color. Rotten spots spread on the fruits, which soon fall.
Symptoms of green mold and blue mold in grapefruit
Early symptoms include soft, water-soaked areas on the fruit's skin. After a few days, a circular, superficial patch of white mold grows over the original lesion, which can often be several centimeters in diameter. Over time, the mold spreads visibly on the skin, and the affected parts first become bluish or green in the center.
The surrounding tissue then becomes soft and becomes waterlogged or in turn colonized by a wide range of white mycelium, so fruits that become infected with the disease quickly drop, or shrink and dry out in environments with low humidity.
Organic control of green mold and blue mold in grapefruit
Biological control of fungi can be achieved using formulas based on Pseudomonas syringae 10-ESC strains. Pseudomonas pyrenophii extract is also effective against molds, while the “essential oil” of Persian thyme and neem oil have a similar effect.
Saponin in tea is another safe compound and has also been used to control post-harvest rot in citrus.
Chemical control of green mold and blue mold in grapefruit
Always consider an integrated approach with preventive measures combined with biological treatments if available.
You can wash fruits after harvesting with water at 40-50°C with the addition of detergents or weak alkaline solutions, including some fungicides, which in turn will reduce fruit rot.
Among the recommended fungicides are imazalil, thiabendazole, and biphenyl.
Cause of green mold and blue mold disease in grapefruit
There are two types of fungi belonging to the genus Penicillium that cause this devastating rot on citrus fruits: green mold and blue mold, which grow on the skin of the fruit as blue mold and green mold, respectively.
Spots caused by the former usually spread more slowly than those caused by the latter. Its development is also characterized by a cluster of small white mycelium surrounding the older growth in the center.
These mycelium are opportunistic fungi and take advantage of wounds on the surface of the fruit to begin their life cycle.
The spores germinate as water and nutrients are released from the site of infection.
Infection occurs within 48 hours at the optimum temperature of 24°C and initial symptoms appear within 3 days.
Transmission can occur mechanically or by aquatic or aerobic dispersal of spores. These spores are often found in soil, but can also be found in the air in contaminated storage spaces.
Preventive measures for green mold and blue mold in grapefruit
- Take care to minimize fruit injury while working in the field.
- As well as removing infected fruit from the orchard.
- Fruits to be disposed of should be kept away from the packing area.
- Keep fruits cool during storage to avoid disease development.
- Store fruit in conditions of high humidity and low temperatures.
- Use disinfectants to clean equipment in packing and storage facilities.
- Do not harvest during or after rain.
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