Black Aspergillus rot

Aspergillus carbonarius is a microscopic fungus of the genus Aspergillus, which is the primary cause of black rot in grapes and other horticultural crops. This disease belongs to the group of mycoses caused by pathogenic mold fungi capable of infecting fruit both during the maturation stage and during storage after harvest.

The main crops susceptible to this infection are grapes, figs, coffee beans, and various stone fruits. It poses the greatest danger to viticulture, as it actively develops in grape clusters during the ripening period, especially when the integrity of the berry skin is compromised by insects or mechanical damage.

Symptoms of the infection appear as a dense black or dark brown powdery layer on the surface of the berries, consisting of the fungus's spores known as conidia. The affected parts of the fruit rot quickly, lose their marketability, and can become mummified under certain conditions, spreading the infection to adjacent healthy berries.

The development of the fungus is favored by high relative humidity, moderately warm temperatures (from +20 to +30°C), and the presence of wounds on the fruit surface. The pathogen is easily disseminated by air currents, splashing water from rain or irrigation, and is also transmitted by insect pests, such as fruit flies, which act as mechanical vectors for the spores.

The harmfulness of Aspergillus carbonarius lies not only in direct crop losses but also in the accumulation of dangerous secondary metabolites, specifically ochratoxin A. These compounds are known carcinogens and pose a significant risk to food safety, making the management of this fungus an essential task in modern agricultural practice.

Control measures include:

• Implementing effective pest management to protect fruit skin integrity.
• Using cultural practices that improve ventilation and light penetration in the canopy.
• Maintaining proper storage conditions with controlled humidity and temperature.
• Applying authorized fungicides for prevention during the high-risk ripening phase.