Specific fungi as the causative agents of the sporadic disintegration of sulphited strawberries

Abstract
Summary. Fresh strawberries were inoculated with specific strawberry rotting fungi. When lesions of 1/4 ‐ 1/2 in. diameter had developed on the fruits, they were added to sulphite‐preserved strawberries to constitute 25% of the whole contents. Periodically the pulps were examined and breakdown estimated on a four point scale. of the ten species of fungi used only Rhizopus stolonifer, R. sexualis and Mucor sp. induced breakdown of the fruit to a puree‐like consistency during storage. Two fungi failed to produce macerating activity and five failed to grow on the fruit before casual contaminants had outgrown them. Botrytis cinerea, the most common strawberry rotting fungus, did not cause breakdown. It is concluded that Rhizopus sp. and Mucor sp. are mainly responsible for the breakdown of sulphite‐preserved strawberries and that the prevention of this trouble necessitates the exclusion of infected fruit. Practical recommendations for achieving this object are suggested. It is stressed that a major outbreak of this form of spoilage is still possible.

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