RESUMO
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.
