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Incidence of heat-resistant molds in eastern orchards and vineyards

D F Splittstoesser, F R Kuss, W Harrison

    Applied Microbiology
    |February 1, 1971
    PubMed

    Insights

    Heat-resistant molds, including Byssochlamys fulva, commonly contaminate New York fruit, vegetation, and soil. Contamination levels were generally low, with Byssochlamys fulva being the most frequent mold found.

    Area of Science:

    • Food Science
    • Mycology
    • Agricultural Science

    Background:

    • Heat-resistant molds pose a potential risk to agricultural products.
    • Understanding mold contamination in orchards and vineyards is crucial for food safety.

    Purpose of the Study:

    • To survey and identify heat-resistant mold contamination in New York orchards and vineyards.
    • To determine the prevalence and types of molds present in fruit, vegetation, and soil samples.

    Main Methods:

    • Samples of fruit, vegetation, and soil were collected from New York orchards and vineyards.
    • Samples were analyzed for the presence and counts of heat-resistant molds.
    • Mold isolates were identified using mycological techniques.

    Main Results:

    • Over 70% of samples were contaminated with heat-resistant molds.
    • The most common isolate identified was Byssochlamys fulva.
    • Other identified molds included B. nivea, Paecilomyces varioti, Aspergillus fischeri, A. fischeri var. spinosus, A. fumigatus, Penicillium vermiculatum, and P. ochro-chloron.
    • Mold counts were generally low, typically under one colony per gram.

    Conclusions:

    • Heat-resistant molds are widespread in New York agricultural environments.
    • Byssochlamys fulva is a significant component of the mold microflora in these areas.
    • Further research may be needed to assess the impact of these molds on produce quality and safety.

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