Acremoniella

Acremoniella is a genus of fungi belonging to the group of hyphomycetes, often found in soil and on decaying plant material. While frequently acting as a saprotroph, under certain conditions, it can become an opportunistic pathogen. In the context of agronomy, it is known to be associated with mold growth on seeds and grains, potentially compromising crop quality and yield viability.

Various agricultural crops are susceptible to this fungus, particularly small grain cereals like wheat and barley, as well as legumes. The pathogen is most active when crops are nearing harvest or during storage periods where environmental conditions are suboptimal. It often acts in concert with other field fungi, contributing to the general complex of grain diseases.

The primary symptoms include the appearance of dark, olivaceous to black fungal mats on the surface of seeds, hulls, and glumes. Infected grains may appear shriveled, discolored, or covered in a dusty spore layer. The internal infection leads to reduced seed vigor, decreased germination rates, and potential seedling blight, which can lead to poor establishment of the next generation of crops.

Environmental conditions favoring the development of Acremoniella include high relative humidity (above 80%) and temperatures ranging from 20°C to 25°C. Excessive moisture during the maturation phase in the field and poor storage conditions with high grain moisture content are the most critical factors for the rapid spread and proliferation of the fungal colonies.

Management and prevention focus on reducing the initial inoculum and maintaining environmental control. Recommended practices include:

• Treating seeds with appropriate broad-spectrum fungicides.
• Ensuring timely harvesting to avoid exposure to wet weather conditions.
• Proper drying and aeration of harvested grains in storage.
• Implementing crop rotation to minimize the accumulation of soil-borne pathogens.
• Maintaining soil health through the management of crop residues.