Mold Just May Be Your Fresh Fruits Greatest Enemy

Fruit rot in blackberries, strawberries, and raspberries are usually the result of one chief offender and that offender is known as gray mold. Gray mold is able to affect not only the fruit itself, but the petals, stems, and the flower stalk. Fruit are a popular breeding ground for mold, due to the juices in the fruit. A wet environment is the ideal place for mold to try and grow, and the juices contained in the fruit helped provide just the environment mold calls for. Gray mold is considered the most serious disease, especially during a warm and rainy growing season.

The kind of fruit with the least amount of protection against gray mold infection is young fruit blossoms. And when the infection becomes apparent in large clusters of fruit. The blossoms will show the infection as a soft, light brown and the spot will continue grow at a fast rate. The fruit will become powdery and gray if the fruit is left defenseless against the mold. This is where the name “gray mold” originated from.

The areas of the fruit that are most susceptible to infection are located near the middle of the plant where the branches and leaves cause high humidity and air circulation is lacking. If the fruit has been exposed to the ground where soil has captured water condensation the risk is higher, as that condensation will attract bacteria and will cause mold to grow. As the mold grows, the rot will begin to set in and any fruits nearby could be infected if not tended to in a timely manner.

And while mature fruits are less susceptible after they are picked, they are susceptible never the less. However, recently harvested green fruits will become just as infected, and the disease isn’t usually detected until the fruit is fully ready to be harvested. Bruising or breaking of the skin is a major cause of the infection in mature fruits. This is, once again, because of the juice on the inside of the fruit attracting bacteria. The mature fruit can be completely rotted in as short an amount of time as forty eight hours.

There are, however, ways to prevent gray mold from infesting your fruit. First, you should select where to plant a fruit where there is a decent amount of soil drainage and air circulation. They need to be exposed directly to sunlight. You should also make sure to keep the garden weeded, as it helps airflow.

Asian Food Is Highly Popular And Is Made With Mold

You can hardly find a person who does not like Asian food and anyone who enjoys soy sauce is not alone. In roughly two thousand years soy sauce has become one of the most popular and consumed condiments in history. Soy sauce originated in Asia, because in ancient times Asians had to package meat and fish tightly in salt in order to preserve the meat and excess liquid would be drained as a result. The liquid, which has soaked in the meat and salts flavor, would be used as a seasoning for other foods, like noodles or rice. However, when Buddhism began to rise in popularity, there was a shift from eating meat to eating vegetables and, therefore, the recipe for this seasoning also had to change. The recipe went to a salty paste of fermented grains. It was this recipe that became a prototype for soy sauce.

The recipe spread to Japan where it was modified and improved and a woman opened the world’s very first commercial brewery specializing in soy sauce. It was then that soy sauce’s popularity began to skyrocket.

Soy sauce, in the modern day, is made using mashed soy beans, wheat, salt, and a fermenting agent which is the very same kind as used in the production of sake, Aspergillus oryzae. Aspergillus oryzae is a popular alternative. This mold is the most important ingredient in the making of soy sauce. It is this mold that makes it true soy sauce.

The previously mentioned Aspergillus oryzae is used in other things as well, such as Japanese rice wine. The mold is used to ferment rice that has been steam and milled down to around 50 percent of its original mass and weight in order to remove amino acids, proteins, and fats that can make the smell of the wine less than pleasant.

Sake brewers take the cultivation of this mold at the utmost seriousness, because the mold is capable of absorbing surrounding odors. The same goes for flavors. For example, if the wood of the brewing wood is cedar, a slight cedar flavor will be absorbed. The mold is helpful for precisely these reasons. Sake and wine have a tendency to age in very different manners. Sake should be drunk almost as soon as it is purchased. While sake can, at times, taste better with age, it usually just tastes less than spectacular. Try some of these foods, You might find the you like them if you have not tried them.