• It occurs on fruits during storage and transit.
• Affected rind of the fruits become watery.
• Watery spot increases and then entire fruit rots and emits bad smell
• Blue fungal growth is seen on the surface of the fruits.

• Benomyl, Thiophanate-methyl
• 2% bleaching powder – 5 minutes and 0.2% flit 406 – 10 minutes
• TBZ – 0.1% incorporated in waxol-0-12 –under refrigeration
• Pre storage dip in TBZ (500ppm) for 2-3 minutes.

Image source:

http://postharvest.tfrec.wsu.edu/marketdiseases/bluemold.html http://www.caf.wvu.edu/kearneysville/disease_month/bluemold0199.html