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Initial symptoms of blue mold of garlic caused by Penicillium hirsutum include water-soaked or pale-yellow areas on the outer surface of scales. [7] [8] As disease progresses, a green to blue-green, powdery mold may develop on the surface of the lesions. Infected areas of fleshy scales are tan or gray when cut.
Penicillium expansum is a psychrophilic blue mold that is common throughout the world in soil. [1] It causes Blue Mold of apples, one of the most prevalent and economically damaging post-harvest diseases of apples.
Garlic is also dried at low temperatures, to preserve the enzymatic activity and sold and kept as garlic granules, and can be rehydrated to reactivate it. [67] Stored garlic can be affected by Penicillium decay known as "blue mold" (or "green mold" in some locales), especially in high humidity. [68]
So blue cheese lovers can rejoice. "Bad" mold grows on foods due to spoilage, says Wee. Food mold comes in many different colors and textures. On bread, it may look like green or black spots, says ...
Lautrec Pink Garlic [65] is a protected geographical indication indicating a specific production of garlic from the Lautrec commune in the Tarn department in southern France. This crop has been, since 1966, listed under the French Label Rouge "ail rose" (pink garlic) [ 66 ] and under the protected geographical indication ail rose de Lautrec ...
Peronospora hyoscyami f.sp. tabacina is a plant pathogen infecting tobacco that causes blue mold. It is an oomycete (a fungus-like organism) that is highly destructive toward seed plants. It is very prevalent in humid farming zones, like the southeastern and Eastern U.S. , Canada , and countries bordering the Caribbean .
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Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium.Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes.