Cultural control and prevention (Penicillium rot)

Successful prevention and control of Penicillium rots are dependent on good crop handling and hygiene.

  • At harvest and during fruit thinning throw discards into the alleyway where they can be macerated and more rapidly broken down.
  • Similarly, push fruit dropped under the tree into the alleyway for more rapid breakdown.
  • Dirty bulk bins are an important source of Penicillium inoculum, particularly in the fruit drencher and grading line.
  • Bins must be cleaned immediately after downloading onto the grader.
  • Physically remove fruit and rots remaining and hose out.
  • Particularly dirty bins should be set aside for special cleaning with soapy water, scrubbing brush and hose.
  • Spraying bins with disinfectant is not effective and not a substitute for scrubbing and hosing.
  • Clean up packhouse stores and drencher areas so that old rotting fruit is not left where it can provide Penicillium inoculum for the new crop.
  • Do not dump rot discards from grading back into orchards. These can act as sources of rot inoculum for the next crop.
  • Dispose of in a suitable dump/hole where it can be soil covered.
  • Supervise packers at harvest to minimise damage to fruit.
  • If using post-harvest anti-scald agents, ensure the drencher solution is regularly changed to prevent the build-up of Penicillium spores.
  • Ensure that only good quality fruit of the correct mineral status is stored long-term.  Fruit of good calcium status is more resistant to rotting.