Translations:Garlic/60/en

Stored garlic can be affected by Penicillium decay known as "blue mold" (or "green mold" in some locales), especially in high humidity. Infection may first appear as soft or water-soaked spots, followed by white patches (of mycelium) which turn blue or green with sporulation. As sporulation and germination are delayed at low temperature, and at −4 °C are inhibited entirely, in refrigerated cloves one may only see the white mycelium during early stages. Penicillium hirsutum and Penicillium allii are two of the predominant species identified in blue mold.