Related Experiment Video
Updated: Aug 5, 2026

Agar-Block Microcosms for Controlled Plant Tissue Decomposition by Aerobic Fungi
Published on: February 3, 2011
Effect of controlled atmosphere on growth of mold on synthetic media and fruit
Abstract:
Growth of seven spoilage molds on agar plates at several temperatures in both controlled atmosphere (CA) and in air was studied. Each mold responded somewhat differently to CA at each temperature; however, there were some general tendencies. The lag phase was generally increased by CA and, in some cases, was substantially extended when incubation was just above the minimum growth temperature. The mycelial structure of molds seems to be different when grown in CA than when grown in air. With only two exceptions of 24 holding conditions, the maximum amount of mycelia was always less in CA than in air. Spore development varied with each mold at each temperature; generally, it was considerably less in CA than in air. CA storage of cherries above 34 F (1 C) did not retard mold infection to any extent; at 34 F, mold growth was inhibited and storage life was extended several days as compared to air storage. CA storage of strawberries at 34 F resulted in a mold-free product after 7 days of incubation, whereas the air-stored berries were slightly infected. However, when mishandled berries showing some mold growth were stored at 34 F, CA did not stop further mold growth.
Insights
Controlled atmosphere (CA) storage generally inhibits mold growth, extending the shelf life of fruits like cherries and strawberries. However, CA is less effective on already infected produce.
Area of Science:
- Food Science
- Microbiology
- Horticulture
Background:
- Mold spoilage significantly impacts the shelf life and safety of perishable produce.
- Controlled atmosphere (CA) storage is a method used to extend the post-harvest life of fruits and vegetables.
Purpose of the Study:
- To investigate the effect of controlled atmosphere (CA) on the growth of seven common spoilage molds at various temperatures.
- To compare mold growth and sporulation in CA versus air storage conditions.
Main Methods:
- Seven species of spoilage molds were cultured on agar plates at different temperatures.
- Incubation was performed under both controlled atmosphere (CA) and ambient air conditions.
- Growth parameters including lag phase, mycelial mass, and spore development were measured.
Main Results:
- CA generally increased the lag phase of mold growth, especially near the minimum growth temperature.
- Mycelial mass and spore development were significantly reduced under CA compared to air storage.
- CA storage at 34°F (1°C) inhibited mold growth on cherries and strawberries, extending storage life.
- CA was less effective in preventing further mold growth on already infected produce.
Conclusions:
- Controlled atmosphere storage effectively inhibits mold growth and extends the shelf life of certain fruits at specific temperatures.
- The efficacy of CA is dependent on temperature and the initial condition of the produce (i.e., presence of prior infection).
- Further research into optimal CA conditions for various produce types and spoilage organisms is warranted.
More Related Videos
Related Concept Videos
Key Techniques in Microbiology
Microbes in Food Production
Microbes in the Production of Fermented Foods
Principles of Food Preservation
Methods of Controlling Food Spoilage
Bioreactor Controls-II

