Aspergillus alliaceus rot

The causative agent of this disease is the fungus Aspergillus alliaceus, which is a common post-harvest pathogen. It is highly resilient and thrives in environments where storage conditions are not strictly monitored, leading to the rapid decay of bulbous crops.

This fungus primarily infects onions, garlic, and shallots. While the infection may begin in the field through soil contact or debris, it primarily manifests during the post-harvest storage period, often causing significant commercial losses in large-scale agricultural operations.

The primary symptom is the appearance of dark, powdery fungal masses between the scales of the bulb. Infected tissues typically soften and darken, often resulting in a complete collapse of the bulb structure and a distinct, unpleasant odor typical of advanced stages of decomposition.

The development of Aspergillus alliaceus is heavily dependent on ambient conditions. High temperatures combined with high humidity levels within storage facilities provide the perfect medium for the fungus to multiply and spread spores to adjacent healthy bulbs, turning localized damage into a widespread problem.

• Maintain optimal storage temperatures below 20°C.
• Ensure adequate ventilation in storage rooms to control humidity.
• Properly cure onions and garlic before long-term storage.
• Discard damaged bulbs during sorting to prevent contamination.
• Regularly sanitize all storage equipment and containers.

Effective management requires a proactive approach including careful handling during harvest and strict climate control. By minimizing mechanical injury to bulbs and preventing moisture accumulation, farmers can significantly reduce the risk of this fungal rot destroying stored inventories.