摘要：Strawberry in consumed with pleasure by most people, but it is a fruit wit les endurance. Even on branch it starts to be spoilt microbiologically and if not paid attention during marketing in a short time it becomes inconsumable. In this spoilage the most important microorganism is mould, but this kind of research couldn’t be met in our country. In aim determine the moulds which are the spoilage on fresh strawberry: 11 specimens directly or after harvest from the fields of Bursa at which are strawberry cultivated, 5 specimens from Bursa markets and 3 specimens from Ankara markets (totally 19 specimens) were taken; and from the specimens 39 mould strain were isolated and defined. In reasons among spoilage agent moulds on strawberry first line was taken by Penicillium with 19 strains (48.6% of total) and followed by Moncuscus (6 strain, 15.5%), Alternaria (4 strains, 10.3%), Fusarium and Byssoclamys (3 of each, 7.7%). Rhizopus (2 strains, 5.1%), Aspergillus and Cladosporium (1 of each, 2.6%). According to this reasons the mould flora of strawberry has shown a very different picture from the literature.
