64 The Philippine Journal of Science i«n 



with which we are concerned lower than those of the bacteria, 

 but the fungi also cause a very considerable loss of oil and se- 

 riously impair its quality. They likewise injure the appearance 

 of the product and help to collect dirt and other foreign material. 

 If mold action is prevented, the action of bacteria is prevented 

 at the same time and by the same methods. 



The molds occurring upon copra belong to several groups of 

 fungi, but they closely resemble each other in their vegetative 

 habits and in their effect. 14 



We have found four molds constantly occurring upon moldy 

 copra and coconut meat. The spore masses of these four molds 

 differ greatly in color, and hence the molds are very readily 

 distinguished even without the use of a microscope. In the or- 

 der of the moisture necessary for their growth these molds are 

 Rhizopus sp. (white mold), a mold occurring only upon fresh 

 meat and there forming loose masses of white mycelium with 

 many black sporangia; Aspergillus niger Van Tiegh. (black 

 mold) , a mold occurring on copra with a relatively high moisture 

 content and producing black spore bodies which give the mold a 

 black color; Aspergillus flavus Link (brown or yellow mold), a 

 mold occurring most commonly on moldy copra. The spore 

 masses are first greenish yellow, later turning brown; PeniciU 

 lium glaucum Link (green mold), a mold producing green spore 

 masses and common on copra, especially that containing a low 

 percentage of moisture. 



RHIZOPUS SP. (WHITE MOLD) 



Rhizopus occurs only upon fresh coconut meat and then only 

 when the surrounding air is in a practically saturated condition. 

 When moisture conditions are favorable, the growth of this mold 

 is very luxuriant. It spreads by means of stolons, and in from 

 thirty-six to forty-eight hours the mycelium frequently entirely 



14 Molds grow from extremely minute single-celled bodies called spores, 

 which correspond to seeds in the higher plants. When a spore of one of 

 these fungi germinates, it puts forth one or more delicate, colorless filaments, 

 which grow in length, branch repeatedly, and work their way through the 

 coconut meat or the copra. At the time this thread is growing, it is 

 breaking down the oil and cell walls of the coconut by means of enzymes, is 

 using the material to build up its own tissue, and is liberating in the process 

 carbon dioxide and water. When the fungus fruits or produces spores, the 

 plant itself becomes visible to the observer. We should remember when 

 considering mold action that the part active in the destruction of the oil is 

 invisible and that it is active in this destruction almost from the moment 

 the spore germinates, which takes place some time before the fungus 

 becomes visible. 



