Most of the work done on determination of the effectiveness of new formulae for treating fresh wood against blue stain have been focussed on their use in the manufacture of saw timber. This work explains two laboratory methods, one which simulates the working and climatological conditions of factories making packages for fruit and vegetables in the Spanish Levante, showing that contamination of wood is caused naturally, and another method causing blue stain by innoculation with pure cultures. Both methods were applied to eight preservatives, and the results were compared.

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